Blackening seasoning instantly boosts the flavor of chicken, salmon, shrimp and more. This aromatic blend of herbs and spices creates a rich, smoky char that elevates meat and seafood—and it’s incredibly simple to make at home in just a few minutes.
Making your own seasoning mix lets you control the salt and heat, and avoids the extra additives often found in pre-made blends. Mix a batch, store it, and you’ll have a versatile spice blend ready whenever you want to add big flavor.
Why I Prefer Homemade Seasoning Blends
Homemade seasoning mixes are fast, economical, and customizable. There’s no cooking involved—simply measure and combine the spices. You can adjust the salt and spice level to your taste, so the blend works perfectly for your family’s preferences.
Ways to Use Blackening Seasoning
Traditionally, blackening seasoning is rubbed onto meat or seafood before searing or grilling, which helps form a flavorful crust. It also adds great flavor to roasted potatoes and vegetables.
This blend is excellent on blackened chicken sandwiches and blackened salmon tacos and works equally well as a seasoning for shrimp, pork chops, or firm white fish. For a quick sauce, stir a spoonful into plain full-fat Greek yogurt to make a savory crema for tacos, burgers, or sandwiches.
Spices You’ll Need
These common pantry spices make the base of the mix. You likely have most of them already.
- Smoked paprika – adds smoky depth (regular paprika can be used if needed)
- Garlic powder
- Onion powder
- Dried thyme
- Black pepper
- Ground cumin
- Cayenne pepper – optional; increase or decrease to control heat
- Kosher salt
How to Make Homemade Blackening Seasoning
Combine all the spices in a small bowl or jar and stir until well mixed. That’s all it takes—no cooking required. Store the blend in an airtight container and keep it in a cool, dark, dry place. It will stay flavorful for several months; if it begins to lose aroma, discard and make a fresh batch.
To use the seasoning on meat or seafood, rub it evenly over both sides and sear or grill over medium to medium-high heat. The spices will darken and form a savory crust that locks in juices and boosts flavor.
Storage
Store your mixed seasoning in an airtight container in the pantry for 3–6 months. Keep it away from heat and moisture for the best shelf life.
Enjoy experimenting with this mix—try it on grilled chicken, pan-seared salmon, roasted vegetables, or mixed into a yogurt-based sauce. Share your favorite uses if you try new combinations.
Easy sauces to pair with blackened dishes:
- 5-Ingredient Creamy Honey Mustard Dipping Sauce
- Avocado Lime Crema (No Mayo)
- Spicy Queso with Hummus
- Creamy Beetroot Hummus with Tahini
3-Minute Homemade Blackening Seasoning Mix (So Flavorful!)
by Anne Mauney, MPH, RD
Homemade blackening seasoning is a simple, flavorful way to add smoky, spicy depth to many dishes. Mix once and use on everything from seafood to vegetables.
3 minutes
3 minutes
Ingredients:
- 1 Tablespoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried thyme
- 1 teaspoon black pepper
- 1/2 teaspoon ground cumin
- 1/2 – 3/4 teaspoon cayenne pepper (optional – adjust for heat preference)
- 1 teaspoon kosher salt
Instructions:
- Combine all ingredients in a small bowl or jar and stir until well mixed. Rub evenly over meat or seafood before searing or grilling.