Blackened Seasoning
by Sommer Collier — last updated on Oct 10, 2025 
Best Ever Blackened Seasoning Recipe – Our all-time favorite blackened seasoning recipe features a spice blend made with thyme, oregano, garlic, cayenne, and a surprise ingredient!
Why We Love This Blackened Seasoning Recipe
A good blackened seasoning spice blend offers a hint of heat, herbaceous notes, and a wealth of zesty flavor and depth.
These enticing undertones are derived from paprika, garlic, onions, and salt. However, my “secret ingredient,” so to speak, is smoked paprika. The smoky essence of smoked paprika takes our best ever blackened seasoning to the next level.
It makes everything you sprinkle seasoning mix on taste like fireworks in your mouth!
Ingredients You Need
- Smoked Paprika – Use high-quality smoked paprika for the best flavor; both sweet and hot varieties work, depending on your spice preference.
- Onion Powder – Make sure it’s fresh and clump-free.
- Sea Salt – You can use either fine sea salt or flaky salt.
- Garlic Powder – Go for garlic powder, not garlic salt.
- Black Pepper – Use fresh, ground black pepper.
- Dried Thyme – Use a high-quality version here, too.
- Dried Oregano – Use dried leaves rather than ground for the best flavor.
- Cayenne Pepper – Adjust the amount based on how spicy you want it!
How To Make Blackened Seasoning
- Toss the smoked paprika, onion powder, sea salt, garlic powder, black pepper, dried thyme, oregano, and cayenne powder into a small bowl or jar. Mix everything together.
- Store your blackened seasoning in an airtight container in a cool, dry spot.
How to Use Blackened Seasoning
Use our best-ever blackening seasoning recipe to create a spicy crust on blackened fish, chicken, shrimp, steaks, and grilled vegetables. It’s the perfect touch to some of our favorite dishes like grilled blackened mahi mahi and grilled blackened chicken.
You can also use it to season soups, chilis, dips and spreads, party mix, rice, and even scrambled eggs and bacon!
I can’t think of a single savory dish that this dazzling little spice mix concoction wouldn’t improve. My favorite foods to use this seasoning blend with are shrimp, salmon, potatoes, pork chops, and tenderloin, and hamburger patties.
Recipe Variations
- Cayenne pepper – Add more cayenne pepper if you want to turn up the heat on this homemade blackened seasoning recipe.
- Dried basil – Add a touch of dried basil for some extra herby flavors.
- Salt – Adjust the sodium levels based on your preferences.
- Dried lemon zest – Add some lemon zest (fresh or dry) for a bright, zesty twist.
- Sugar – Add some brown sugar or coconut sugar to make your spice blend slightly sweeter.
Get the Complete (Printable) Homemade Spice Blends – Blackening Seasoning Recipe Below. Enjoy!
Blackened Seasoning Recipe
Video
Ingredients
- 3 tablespoons smoked paprika
- 2 teaspoons onion powder
- 1 1/2 teaspoons sea salt
- 1 teaspoon garlic powder
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 1/2-1 teaspoon cayenne pepper
Instructions
- Measure and dump all the herbs and spices in a jar and stir to combine.
- Use immediately, or cover and store in a dark dry place.
Nutrition
Frequently Asked Questions
All three spice blends fall under the same category, sharing standard base ingredients such as paprika, pepper, garlic, and onion powder.
However, Cajun seasoning tends to be the spiciest, while Creole seasoning often features a variety of herbs.
My rule of thumb: When in doubt, go with blackened seasoning, a spice blend that tends to fall directly in the middle.
Totally! In fact, blackened seasoning makes a great dry rub for seafood and meats. Once you coat your meat or seafood, let it sit with the blackened seasoning for about 15 minutes to achieve optimal flavor.
If you store it in an airtight container in a cool, dry place (like the pantry), the seasoning can last up to 6 months.
This is the best blackening spice I’ve ever used. I made Chilean sea bass in a cast iron pan and it was absolutely unbelievable, best I’ve had anywhere!
I’m going to try this this week but instead of cayenne I’m going to use some dried Thai chilies from my pepper plants.
Was at Yorktown Pub in VA recently. Had the blackened cobia. Seasoning was so good, I asked if I could buy some but was told no. They did however give me a very small condiment container of it. Is this by any chance their recipe? Thanks
Hi Patti,
No, this is our family recipe, but I hope you like it just as much. :)
Visiting from IG. This sounds so yummy!
Simple and tasty! And made at home makes it special to add your own flavor touch to the base recipe – give it more or less to your liking.
Hello Sommer:
This recipe is awesome and yes, the smoked paprika is the game changer . I love it! I get mine at Trader Joe’s but mostly every market or food store would have this spice. I think most of my spices come from TJ’s or Big Lots. Thanks for a great recipe! Happy 4th to your and yours.
This seasons the BOMB!!! Tried it on some mahi mahi and some grilled chicken. It is the best!!!
The recipe calls for 3 tablespoons of smoked paprika but all other ingredients are listed in teaspoons … is that accurate or did you mean 3 teaspoons?
Hi Bill
No, you do need more paprika than the other spices. It’s mild, so it won’t overpower the recipe. :)
Thank you for the recipe! I used it with butter and olive oil pan fried rockfish fillets and finished with a squeeze of fresh lemon. My husband loved it and wanted to know how I made it. Next we’re going to try it on steak!
I also used smoked sea salt instead of regular.
Thanks for the recipe. Looks great. Gonna try this on my seafood
I was wondering where the carbohydrates are coming from in this recipe and is the sodium count correct? this seems pretty high to me.
Hi Brandy,
We have an automated nutritional fact calculator for our site, but sometimes it is a little wonky. I calculated these facts in My Fitness Pal and have adjusted the recipe. Thanks for pointing this out!
Now, send some blackened recipes, please.