Blackened Seasoning Recipe

By Becky Hardin

Updated Apr 8, 2026

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Make this blackened seasoning recipe and keep a batch in the pantry to use on beef, chicken, veggies, and more. This simple, smoky, and spicy, Cajun-inspired blend brings big flavor to whatever you choose to rub. Made with a mix of pantry spices like paprika, garlic powder, and cayenne, it comes together in minutes and works as an easy go-to for quick weeknight cooking or meal prep.

One of my favorite kitchen hacks is making my own spice blends for flavor and sodium control. Plus, it’s great to pull out when you want an easy dinner packed with flavor. Blackened just means bold flavor, which this blend delivers, and cooking over high heat for a good sear that creates a flavorful crust. This is a perfectly balanced blackened dry rub that I use on everything from chicken and steak to fish. It’s built on paprika for that signature color and smoky base, with garlic and onion powder for savory depth, dried herbs for that classic Cajun flavor, and just enough cayenne to bring a little heat without overpowering the blend.

Tips for Beginners

• Control the heat level. I always start with less cayenne and adjust from there. A small amount goes a long way, and it’s much easier to add more heat than fix an overly spicy blend.
• Use fresh, high-quality spices. Spices lose their punch over time, especially paprika and cayenne. If your blend smells dull, it will taste dull—fresh spices make a huge difference here.
• Pick the right paprika for your flavor goal. I use both in this seasoning mix, but you can use what suits your preference. Smoked paprika gives this blend a deeper, slightly smoky flavor that mimics that classic blackened crust. Sweet paprika keeps things milder and more traditional.
• Mix until completely uniform. I like to whisk or shake everything together until the color is even throughout. If it’s not fully combined, you’ll end up with uneven seasoning and inconsistent flavor on your food.

Recipe Card

Homemade Blackened Seasoning for Chicken, Salmon, and Veggies

4.53 from 23 votes

Prep: 3 minutes mins

Total: 3 minutes mins

Servings: 12 people

Author: Becky Hardin

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This homemade blackened seasoning recipe is savory and spicy at the same time! Season any protein with this spice mixture for a major flavor upgrade.

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Ingredients 

1x2x3x

• ▢ 1½ tsp sweet paprika
• ▢ 1½ tsp smoked paprika
• ▢ 2 tsp cayenne pepper
• ▢ 1½ tsp kosher salt
• ▢ 1 tsp granulated onion powder
• ▢ 1 tsp granulated garlic powder
• ▢ 1 tsp granulated sugar
• ▢ ½ tsp ground black pepper
• ▢ ½ tsp dried oregano
• ▢ ½ tsp dried thyme

Instructions 

• Whisk all ingredients in a small bowl. Store in an airtight glass jar, up to 3 months.
• Enjoy!

Becky’s Tips

• Makes approximately 1/3 cup seasoning mix.
• Make it lower sodium: Reduce or omit the salt and season your protein separately to better control overall salt levels.
• Add a touch of sweetness: Stir in a little brown sugar for a subtle sweet-smoky balance that works especially well on chicken or pork.
• Scale for meal prep: This recipe doubles or triples easily, making it perfect to keep on hand for quick, flavorful meals.
• Use it beyond a dry rub: Sprinkle directly onto proteins or mix it with oil, butter, or yogurt to create an easy marinade or paste. 

Calories: 6kcalCarbohydrates: 1gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 291mgPotassium: 20mgFiber: 1gSugar: 1gVitamin A: 371IUVitamin C: 1mgCalcium: 1mgIron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Blackened Seasoning Recipe Step by Step

Gather all the ingredients together.

Combine the spices: In a small bowl, add 1½ tsp sweet paprika, 1½ tsp smoked paprika, 2 tsp cayenne pepper, 1½ tsp kosher salt, 1 tsp granulated onion powder, 1 tsp granulated garlic powder, 1 tsp granulated sugar, ½ tsp ground black pepper, ½ tsp dried oregano, and ½ tsp dried thyme.

Mix together: Whisk everything together until the mixture is evenly combined and uniform in color. 

Store: Transfer the seasoning to an airtight glass jar and store for up to 3 months for the best flavor.

How to Store and Reheat

Store this blackened seasoning in an airtight glass jar or spice container in a cool, dark place like your pantry. It will stay fresh for up to 3–6 months, though the flavor is best within the first few months while the spices are still vibrant. I like to give it a quick shake before using it to redistribute everything. For longer storage, you can keep it in the freezer to help preserve the flavor, but it’s usually not necessary since it keeps well at room temperature.

Serving Suggestions

This is one of those blends I keep on hand at all times because it instantly adds bold flavor with almost no effort. I use it as a dry rub on air fryer chicken thighs, steak, shrimp, or salmon, then cook everything in a hot skillet to get that classic blackened crust. It’s especially great for quick weeknight dinners when I want something flavorful without a lot of prep.

I also love sprinkling it over roasted vegetables or tossing it with potatoes before baking for a smoky, slightly spicy kick. Sometimes I’ll even mix it into a pasta dish, like blackened shrimp Alfredo, to add an extra layer of bold flavor.

Bold Cajun-Inspired Recipes to Try

• Garlic Butter Steak Bites and Potatoes: A quick skillet dinner that’s perfect for swapping in your blackened seasoning to add a smoky, spicy twist to the steak. 
• Cajun Chicken Pasta: A creamy, flavor-packed pasta made with Cajun-spiced chicken, peppers, and a rich sauce—perfect if you love bold, slightly spicy comfort food.
• Shrimp and Grits: A classic Southern dish where you can easily swap in blackened seasoning for the shrimp, adding that same smoky, Cajun-inspired flavor to a comforting, hearty meal. 

more seasonings to try

Homemade Taco Seasoning Recipe

Homemade Fajita Seasoning

Creole Seasoning

Chicken Seasoning