This bold and smoky homemade Blackened Seasoning Mix is the perfect spice blend for chicken, fish, and veggies. Easy to make, packed with flavour, and better than store-bought!
When my sister and brother-in-law were visiting us here on the Island a couple of years ago, we took them to one of our favourite local spots for dinner. This place has an ever-changing menu (as many do here on the Island), based entirely on what’s in season. Since we’re in BC and it was the middle of summer, it was no surprise to see a salmon dish on the menu.
Sure enough, my brother-in-law ordered the blackened salmon. When his plate arrived and we were all eyeing each other’s food—as you do—my boyfriend took one look at his and blurted out, “It’s burnt!” Since I was the only one who had heard him order the blackened salmon, I couldn’t help but laugh.
That little dinner moment stuck with me—partly because it was hilarious, but mostly because it reminded me just how good blackened anything can be when it’s done right. Crispy edges, smoky flavour, a little heat—it’s got everything. And while restaurants usually do a great job with it, I couldn’t help but think: why not make my own blackened seasoning at home? (SPOILER ALERT: I did. And now I put it on everything short of dessert.)
This homemade blackened seasoning mix is bold, punchy, and ridiculously easy to throw together. We’re talking pantry staples, one bowl, and less than 5 whole minutes of your time. Honestly, the hardest part is not sprinkling it on everything in sight. Eggs? Sure. Roasted veggies? Yep. Your unsuspecting partner’s popcorn? Look, accidents happen.
And hey, if it has you questioning whether or not something is burnt—like my boyfriend questioned my brother-in-law’s salmon—then you know it’s doing its job. It might look a little crispy, but trust me, it’s all flavour, no burn.
WHAT YOU’LL NEED TO MAKE YOUR OWN BLACKENED SEASONING MIX
Smoky, bold, and just the right amount of spicy—this blackened seasoning mix is your new go-to spice blend for leveling up everything from wings and salmon to roasted veggies and creamy dips. Made with simple pantry spices, this homemade version blows the store-bought stuff out of the water. The flavour? Next level. I just know you’re going to love it! Here’s what you’re going to need to throw it together (in less than 5 minutes!) in a little bit more detail:
- Smoked Paprika: The backbone of the blend. Smoked paprika adds a rich, earthy depth and that signature smoky flavour that makes blackened dishes irresistible. It also gives the mix its beautiful reddish colour.
- Garlic Powder: A must-have in any savory spice mix. Garlic powder infuses the blend with a warm, slightly sweet garlic flavour that enhances just about everything it touches.
- Onion Powder: Adds subtle sweetness and a mellow onion flavour that rounds out the seasoning beautifully.
- Thyme: Brings in an herby, woodsy element that balances out the heat and adds complexity to the mix. It’s especially great when you’re using the blend on meats or seafood.
- Oregano: Adds a slightly peppery and aromatic kick to this blackened seasoning mix. It works with the thyme to give the seasoning a more layered, almost Mediterranean twist.
- Cayenne Pepper: Here’s where the heat lives! Cayenne delivers a clean, sharp spiciness that wakes up your taste buds without overpowering the rest of the flavours—unless you want it to. 😉
- Black Pepper: Classic and essential. Black pepper adds a sharp bite and brings a touch of heat that supports the cayenne without being overwhelming.
- Salt: Ties all the flavours together and enhances each spice. It’s the difference between a good blend and a great one.
- White Pepper (optional): White pepper has a slightly different heat profile than black pepper—more earthy and deep. It’s optional, but it really kicks things up a notch if you’re into that.
- Chili Powder (optional): Adding chili powder brings in a mild heat and smoky-sweet flavour that adds even more richness to the overall blend. A great optional upgrade!
HOW TO MAKE BLACKENED SEASONING (KEY TIPS)
You can find full instructions for how to make this homemade blackened spice in the recipe card down below, but here are a few quick tips to keep in mind:
- Use fresh, high-quality spices. Old spices = dull flavour. If your paprika or oregano’s been sitting in the pantry for a few years, it’s time for a refresh. Fresh spices make all the difference in the boldness of your blend.
- Go easy on the cayenne—at first. You can always add more heat later, but you can’t take it out if you start with to much. Start with the recommended 1 teaspoon, taste it, then adjust to your spice level.
- Customize it to your taste. Like it smokier? Add more smoked paprika. Want more herbal notes? Bump up the thyme or oregano. This recipe is super flexible—make it your own!
- Mix it well. Give it a good stir or shake in a jar to evenly distribute all those flavourful spices. This ensures consistent flavour in every sprinkle.
- Double (or triple!) the batch. Once you fall in love with it (and you will), you’ll wish you made more. This seasoning is great to have on hand for last-minute dinners or quick marinades.
FREQUENTLY ASKED QUESTIONS
The term “blackened” comes from the cooking technique, not just the colour of the seasoning itself. Blackening is a method popularized by Chef Paul Prudhomme in Cajun and Creole cuisine, where meat or fish is coated in a bold, spicy seasoning mix and then cooked in a very hot cast-iron skillet with butter. The high heat chars the spices, creating a dark, flavourful crust—hence the term “blackened.” It’s not burnt, though—it’s a smoky, caramelized sear that locks in flavour and gives blackened dishes their signature look and irresistible taste. The seasoning is designed specifically to hold up to that intense heat while delivering big, bold flavour in every bite.
Cajun and blackened seasoning are often used interchangeably, but they’re not exactly the same. Cajun seasoning tends to be spicier and more rustic, usually featuring a heavier hand with cayenne pepper, paprika, garlic powder, and sometimes even red pepper flakes. It’s bold, fiery, and a little less refined.
Blackened seasoning, on the other hand, is more balanced and herb-forward, with the addition of thyme, oregano, and sometimes white pepper. It’s specifically works for the blackening cooking technique, where it forms that signature charred crust on meat or fish. So while both bring the heat and big flavour, blackened seasoning is a bit more smoky and nuanced, making it ideal for high-heat searing.
Blackened seasoning is incredibly versatile and adds a bold, smoky kick to just about anything. Traditionally, people use it to coat proteins like chicken, shrimp, salmon, or steak before searing in a hot cast-iron skillet to create that signature blackened crust. But it doesn’t stop there—you can sprinkle it on roasted veggies, stir it into creamy dips like ranch or aioli, toss it with fries or popcorn, or even use it as a dry rub for grilling. Whether you’re cooking low and slow or hot and fast, this spice blend brings serious flavour to the table.
Your homemade blackened seasoning will stay good for about 6 months if you keep it in an airtight container, tucked away in a cool, dry spot (think pantry or spice drawer). While it won’t go bad, the flavours will lose some of their punch over time, so it’s best to use it within that 6-month window for the best taste. PRO TIP: Label your jar with the date you made it so you don’t forget when it’s time for a fresh batch!
MORE MUST-TRY HOMEMADE SPICES AND SEASONINGS
BETTER-THAN-STORE-BOUGHT FAJITA SEASONING
LOVE THIS RECIPE? PIN IT FOR LATER!
BLACKENED SEASONING MIX
Ingredients
- 1 tbsp Smoked Paprika*
- 2 tsp Garlic Powder
- 2 tsp Onion Powder
- 1 tsp Dried Thyme
- 1 tsp Dried Oregano
- 1 tsp Cayenne Pepper (adjust for heat preference)
- 1 tsp Black Pepper
- 1 tsp Salt
- ½ tsp Ground White Pepper (optional, for an extra peppery kick)
- ½ tsp Chili Powder (optional, for extra depth)
Instructions
- Combine all the spices in a small bowl and stir until evenly mixed. Break up any clumps with the back of a spoon for a smooth blend.
Video
Notes
Nutrition
The links in this post are affiliate links. Thanks for supporting HipHipGourmet!
