Homemade Blackening Seasoning for Seafood and Chicken
This smoky, moderately spicy blend was inspired by the first blackened dish I tasted in the 1980s.
This homemade blackening seasoning combines sweet and smoked paprika, garlic, herbs, and three kinds of pepper. It takes five minutes to make and works beautifully with fish, shrimp, chicken, vegetables, and potatoes.
The first time I encountered blackening seasoning was in the 1980s at a restaurant in upstate New York. I was working as a crew member on a video shoot for a producer who created a lot of food-focused content for Campbell’s.
This was several years before the Food Network captured America’s attention and we all started casually throwing around words like reduction and mise en place.
I was mesmerized by the process: a screaming-hot cast-iron pan, a quick sear—and all that smoke.
Especially the smoke.
Today, a smoke alarm might be the first indication that something has gone terribly wrong. Back then, it felt like part of the show.
But what really stayed with me was the taste. The deeply browned crust was smoky, spicy, savory, and unlike anything I had experienced before.
I was hooked.
I asked the chef probably far too many questions, which he was kind enough—and happy—to answer. At least, that’s how I remember it. He may have been quietly wondering when the video crew was going to pack up and leave.
That first taste began a lasting fascination with blackening—not only the dramatic cooking technique, but also the careful balance of spices behind it.
This homemade blend is my versatile take on that unforgettable combination. It’s bold enough for chicken, yet balanced enough that it won’t overwhelm delicate seafood. It also contains considerably less salt than many traditional blends, giving you control over the finished dish.
After all, you can always add more salt. Convincing it to leave is considerably more difficult.
What Is Blackening Seasoning?
Blackening seasoning is a robust mixture of paprika, dried herbs, garlic, onion, and pepper. It’s used to create a deeply seasoned crust on seafood, chicken, and other foods cooked quickly in a hot skillet.
A good blend delivers more than heat. It should have layers: gentle smoke from the paprika, earthiness from the herbs, savory depth from the garlic and onion, and enough pepper to wake everything up.
Blackening is closely associated with Cajun and Creole cooking. Louisiana chef Paul Prudhomme brought the technique to national attention with the blackened redfish he served at K-Paul’s Louisiana Kitchen in New Orleans during the early 1980s.
Once blackened redfish caught on, it seemed as though everything was getting the treatment—fish, chicken, shrimp, and presumably anything else that stood still long enough to be seasoned.
What’s the Difference Between Blackened and Burned?
Blackened food isn’t burned food—although the line can get a little exciting when you’re standing over a very hot cast-iron skillet.
The dark crust forms when seafood or meat is coated with butter or oil and an even layer of seasoning, then cooked quickly in a hot pan. The spices toast, the surface browns, and everything comes together to produce that distinctive crust.
The result should taste smoky, savory, and spicy—not bitter or scorched.
The Blackening Method I Was Taught
The original Prudhomme-style preparation generally seasons and blackens both sides of the food. The chef I learned from used a slightly different restaurant technique: season one presentation side, cook it hard to develop that dark crust, then flip and finish the food more gently on the unseasoned side.
That’s the method I still use today.
It produces one concentrated, flavorful crust while giving you more control over the cooking. It’s particularly useful with delicate fish, where blackening both sides can overpower the seafood or leave the spices tasting bitter.
There is more than one way to blacken a piece of fish. This is the one that made me fall in love with it.
All-Purpose Homemade Blackening Seasoning
A smoky, moderately spicy homemade blackening blend for seafood, chicken, vegetables, potatoes, and more.
Prep time: 5 minutes
Total time: 5 minutes
Yield: About ½ cup, or approximately 8 tablespoons
Category: Seasoning
Cuisine: Cajun-inspired American
Heat level: Medium
Storage: Up to 6 months
Ingredients
- 2 tablespoons sweet paprika
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons dried thyme
- 2 teaspoons dried oregano
- 2 teaspoons finely ground black pepper
- 1 teaspoon ground white pepper
- 1 teaspoon cayenne pepper
- 1 teaspoon kosher salt
- ½ teaspoon celery seed, finely ground
Instructions
- Place all the ingredients in a small bowl.
- Stir until thoroughly combined, breaking up any stubborn lumps of paprika.
- Transfer the seasoning to an airtight jar or spice container.
- Add a label and store it in a cool, dark, dry place for up to six months.
- Shake or stir the blend before each use.
Why This Blackening Seasoning Works
Sweet paprika provides the foundation, adding color and a rounded pepper flavor without additional heat. Smoked paprika contributes depth, but it’s used with a lighter hand so it doesn’t overpower delicate fish.
Garlic and onion powders create the savory base. Thyme and oregano provide the familiar herbal notes associated with blackening blends.
Celery seed isn’t an essential ingredient in classic blackening seasoning. It’s my addition, and I like the subtle savory quality it brings to seafood and chicken. It’s only a small amount, but it makes itself useful.
Then come the peppers. Black pepper adds bite, white pepper provides an earthy warmth, and cayenne delivers the heat. Using all three creates a fuller, more rounded flavor than cayenne alone.
Optional Variation for Chicken and Grilling
For chicken, vegetables, or foods cooked over more moderate heat, you can add ½ teaspoon of light brown sugar to the blend. It encourages browning and softens some of the sharper edges.
I leave it out when using the traditional high-heat blackening method. Sugar can move from “beautifully caramelized” to “call the fire department” with impressive speed.
How Much Blackening Seasoning Should You Use?
Apply the seasoning in a thin, even layer to one presentation side of the food. The surface should be visibly covered, but you shouldn’t be building a spice retaining wall.
Use these amounts as a starting point:
- Fish or chicken seasoned on one side: 1 to 2 teaspoons per pound
- Shrimp: about 2 teaspoons per pound
- For a bolder crust: increase gradually, up to 1 tablespoon per pound
The shape and surface area of the food matter more than its exact weight, so visible, even coverage is the best guide.
Because this is intentionally a low-salt blend, season the food separately with salt to taste.
How I Blacken Fish
Pat the fish dry with paper towels. A dry surface helps the butter and seasoning adhere and encourages a better crust.
Lightly coat both sides with clarified butter or a high-heat cooking oil. Clarified butter is especially useful because the milk solids have been removed, allowing it to withstand higher heat without burning as quickly.
Choose the presentation side—the side you want facing up when the fish reaches the plate—and apply a thin, even layer of blackening seasoning to that side only.
Heat a well-seasoned cast-iron skillet over medium-high to high heat until it is very hot. If you’re pursuing the traditional, extremely hot method, cooking outdoors is a particularly fine idea.
Carefully place the fish in the skillet seasoned-side down. Let it cook without moving it until the spices have darkened and formed a crust, usually 2 to 3 minutes, depending on the thickness of the fillet and the temperature of the skillet.
Flip the fish, reduce the heat if necessary, and finish cooking it on the unseasoned side. A thin fillet may need only another minute or two. Thicker fish will take longer.
Fish should reach an internal temperature of 145°F. It should appear opaque and separate easily with a fork.
And turn on the exhaust fan before the fish enters the skillet. Open a window, too.
Blackening is a wonderful cooking technique, but it isn’t especially discreet.
How to Blacken Shrimp
Shrimp present a minor logistical problem: they don’t have much of a presentation side, and convincing each one to cooperate would turn a quick dinner into an administrative project.
Pat the shrimp dry, then toss them lightly with clarified butter or high-heat oil and enough seasoning to coat them evenly.
Heat a cast-iron skillet over medium-high heat. Add the shrimp in a single layer and cook without disturbing them until the first side is dark and well seared, about 1 to 2 minutes.
Turn the shrimp and cook briefly on the second side until they are pearly, opaque, and firm. Fish and shellfish should reach an internal temperature of 145°F.
Work in batches if necessary. Crowding the skillet traps steam, and steamed shrimp—while perfectly respectable—are not what we’re doing here.
How I Blacken Chicken
Chicken takes longer to cook than most seafood, so it needs slightly different handling.
For chicken breasts, use thin cutlets or pound the meat to an even thickness. Pat the chicken dry, then lightly coat both sides with clarified butter or a high-heat cooking oil.
Apply a thin, even layer of blackening seasoning to the presentation side only.
Heat an oven-safe cast-iron skillet over medium-high heat. Place the chicken in the skillet seasoned-side down and let it cook without moving until a dark crust develops, usually 3 to 4 minutes.
Flip the chicken and finish it on the unseasoned side. Thin cutlets may cook completely in the skillet. For thicker chicken breasts, transfer the skillet to a 400°F oven and continue cooking until the thickest part reaches 165°F.
Let the chicken rest for about five minutes before slicing.
Trying to cook a thick chicken breast from beginning to end in a screaming-hot skillet can leave you with a dramatic exterior and a distinctly unfinished interior. That may be theater, but it isn’t dinner.
Is Blackening Seasoning Spicy?
This version has medium heat. It should make dinner interesting without requiring everyone at the table to sign a waiver.
For a milder blend, reduce the cayenne pepper to ½ teaspoon.
For more heat, increase it to 2 teaspoons. You can also add a little chipotle powder for deeper smoke and additional warmth.
If your household includes people with very different tolerances for heat, make the milder blend and pass cayenne or hot sauce at the table. This tends to produce a more peaceful dinner.
More Ways to Use Blackening Seasoning
This blend is excellent for making:
- Blackened shrimp tacos with lime slaw
- Blackened salmon with rice and vegetables
- Blackened fish sandwiches with remoulade
- Blackened chicken Alfredo
- Chicken wings
- Grilled chicken salads
- Roasted potatoes
- Corn on the cob
- Grilled zucchini or summer squash
You can also stir a little into mayonnaise, softened butter, sour cream, or ranch dressing for a quick Cajun-inspired sauce.
Try sprinkling it over potatoes before roasting or tossing it with shrimp before grilling. It’s also useful when a weeknight chicken breast is looking particularly uninspired.
Frequently Asked Questions
Is blackening seasoning the same as Cajun seasoning?
Not exactly. The two blends often contain similar ingredients, including paprika, garlic, herbs, and cayenne. Blackening seasoning is designed specifically to develop a flavorful crust when food is cooked in a hot skillet.
Cajun seasoning varies considerably by recipe and is often used as an all-purpose seasoning. Some commercial versions also contain quite a lot of salt.
Can I season and blacken both sides?
Absolutely. Seasoning both sides is the classic Prudhomme-style approach.
I prefer concentrating the seasoning on one presentation side, searing that side hard, and then flipping the food to finish. It gives me the dark crust I want while providing more control over the final result.
Can I blacken food without a cast-iron skillet?
Yes. Cast iron retains heat especially well, but a heavy stainless-steel skillet will also work.
Avoid using most nonstick pans for traditional high-temperature blackening. Extremely high heat can damage the coating, and nonstick cookware won’t develop quite the same crust.
Do I have to use clarified butter?
No, but clarified butter provides richness while tolerating high temperatures better than ordinary melted butter.
A neutral, high-heat oil also works. You can finish the food with a little melted butter afterward if you want that buttery flavor without quite as much excitement at the stove.
Can I use blackening seasoning on the grill?
Absolutely. Lightly oil the food, apply the seasoning, and grill it over direct heat. The crust may be slightly different from one made in cast iron, but the flavor will still be excellent.
Can I make this seasoning without salt?
Yes. Simply omit the kosher salt and season the food separately. A salt-free blend is especially useful when cooking delicate seafood or serving anyone following a lower-sodium diet.
How long does homemade blackening seasoning last?
Stored in an airtight container away from heat, moisture, and direct light, the seasoning will retain its best flavor for about six months. It may remain safe to use longer, but the herbs and spices will gradually lose their aroma and intensity.
What is the best blackening seasoning for fish?
A good blackening seasoning for fish balances paprika, herbs, garlic, and pepper without using so much salt or cayenne that it overwhelms the seafood.
A Few Final Thoughts
What fascinated me all those years ago was the theater of blackening—the hot pan, the quick sear, and the cloud of smoke rising from the kitchen.
What kept me interested was the flavor.
Keep a jar of this homemade blackening seasoning in the spice cabinet and you’ll always be a few minutes away from a memorable piece of fish, blackened shrimp, a much more interesting chicken dinner, or, at the very least, a perfectly reasonable excuse to use the cast-iron skillet.
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