Homemade blackening seasoning is the bold, smoky powerhouse blend that turns simple chicken, salmon, or shrimp into a restaurant-worthy meal in under 30 minutes. Smoked paprika, thyme, cumin, and celery salt build a deep, savory crust that only looks complicated. One batch keeps for months and earns its space on the spice rack.
Tired of bland weeknight dinners? Unlock a world of bold, smoky flavor with my go-to Homemade Blackening Seasoning. This powerhouse blend is my secret weapon, always stocked in my pantry to transform simple proteins like chicken, salmon, or shrimp into a restaurant-worthy meal in under 30 minutes. Get ready to elevate everything from simple pan-seared fish to creamy pasta and zesty salads!
Ingredients
• 1 tablespoon plus 1½ teaspoons smoked paprika / 12g (0.42 oz)
• 1 tablespoon garlic powder / 9g (0.32 oz)
• 1 tablespoon onion powder / 9g (0.32 oz)
• 1 tablespoon dried thyme leaves / 3g (0.11 oz)
• 1 teaspoon cayenne pepper / 2g (0.07 oz)
• 1 teaspoon dried basil / 1g (0.04 oz)
• 1 teaspoon ground cumin / 2g (0.07 oz)
• 1 teaspoon celery salt / 6g (0.21 oz)
• 1 teaspoon sea salt / 6g (0.21 oz)
• ½ teaspoon ground black pepper / 1g (0.04 oz)
• ½ teaspoon dried oregano leaves / 0.5g (0.02 oz)
Instructions
1. Directions
2. In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, basil, cumin, celery salt, sea salt, black pepper, and oregano.
3. Whisk all together until the mixture is uniform in color and well-combined.
4. Transfer the seasoning blend to an airtight container or spice jar. Store in a cool, dark place. Shake well before each use to redistribute the spices.
Nutritional Information
• MAKES: 6½ tablespoons
• PREP TIME: 5 minutes
• Serving Size: 1 teaspoon
• Calories: 5
• Fat: 0g
• Protein: 0.2g
• Total Carbs: 0.7g (0.02 oz)
• Fiber: 0.2g
• Net Carbs: 0.5g (0.02 oz)
Pro Tips
• Create a delicious aioli by mixing 3 tablespoons of this seasoning with 1 cup (240 ml) of mayonnaise. It’s perfect as a sandwich spread or a dip for fries and veggies.
• To achieve a classic blackened crust, generously coat your protein on all sides. Sear it in a very hot, well-oiled cast-iron skillet for 2-4 minutes per side, until a dark crust forms.
• Easily control the heat by adjusting the amount of cayenne pepper. For a milder blend, start with ½ teaspoon; for an extra kick, increase to 1½ teaspoons or more.
• This blend isn’t just for blackening! Use it as an all-purpose seasoning on roasted potatoes, sprinkle it over popcorn, or mix it into ground meat for flavorful burgers.
FAQ
Q: How do I store homemade blackening seasoning
A: For best results, transfer the seasoning blend to an airtight container or spice jar. Store it in a cool, dark place like a pantry. It will stay fresh for up to 6 months.
Q: Can I make this seasoning less spicy
A: Absolutely. You can easily control the heat by adjusting the amount of cayenne pepper. For a milder blend, reduce the cayenne to ½ teaspoon. For more heat, increase it to 1½ teaspoons or more.
Q: What is the best way to get a perfect blackened crust
A: The key is to use a very hot, well-oiled cast-iron skillet. Generously coat your protein (like chicken or fish) on all sides with the seasoning and sear for 2-4 minutes per side until a dark, flavorful crust forms.
Q: What else can I use this blackening seasoning for
A: This is a very versatile blend. Besides blackening proteins, you can use it as an all-purpose seasoning on roasted potatoes, sprinkle it over popcorn, mix it into ground meat for burgers, or even create a delicious aioli for dips and sandwiches.
Pro Tips
- For a classic blackened crust, coat the protein generously on all sides and sear it in a very hot, well-oiled cast-iron skillet for 2 to 4 minutes per side until a dark crust forms.
- Control the heat with the cayenne: start with ½ teaspoon for a mild blend, and work up to 1½ teaspoons or more for a real kick.
- Whisk the blend until completely uniform in color — with eleven spices, uneven mixing means one piece of fish tastes mild and the next one bites back.
- Store in an airtight container or spice jar in a cool, dark place and shake well before each use to redistribute the spices.
- Beyond blackening, use it on roasted potatoes, over popcorn, or mixed into ground meat for flavorful burgers.
Frequently Asked Questions
How much blackening seasoning does this recipe make?
It makes about 6½ tablespoons. A teaspoon per serving is a good guide, so one batch covers several family dinners.
How long does homemade blackening seasoning keep?
Store it in an airtight container or spice jar in a cool, dark place. Shake well before each use so the cayenne and paprika redistribute evenly.
Is this seasoning keto?
Per teaspoon it has 0.7 g total carbs with 0.2 g fiber, about 0.5 g net carbs. It is essentially free on keto macros and adds enormous flavor.
Can I use this seasoning as a rub or dip base?
Yes — mix 3 tablespoons of the blend with 1 cup of mayonnaise for a smoky aioli, or use it as an all-purpose sprinkle for roasted vegetables and popcorn.
Recipe card below.
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Homemade Blackening Seasoning
Ingredients
Method
- Directions
- In a small bowl, combine the smoked paprika, garlic powder, onion powder, thyme, cayenne pepper, basil, cumin, celery salt, sea salt, black pepper, and oregano.
- Whisk all together until the mixture is uniform in color and well-combined.
- Transfer the seasoning blend to an airtight container or spice jar. Store in a cool, dark place. Shake well before each use to redistribute the spices.
