Incredible Blackened Seasoning

4.50 from 4 votes
Jump to Recipe

This post may contain affiliate links. Read more at our disclosure policy.

Sharing is caring!

Our Blackened Seasoning Recipe is easy to make and full of flavor. This easy Blackening Rub adds incredible flavor to chicken, fish, and pork with a balance of savory, heat, and herbs.

Blackening Seasoning in a mason jar
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

What is Blackened Seasoning?

Blackening Seasoning was developed by Chef Paul Prudhomme in New Orleans several decades ago. The spices were used in a style of cooking that was meant to mirror grilling flavors, but cooked on the stovetop instead. The original recipe was intended for blackened redfish. Now, the mix of salt and spices are typically combined with fish, like salmon, and chicken with butter and then cooked in a cast iron pan.

Our take on Blackened Seasoning can be used in the traditional way (cooked in a pan on the stovetop to get that dark color on your food), or you can use when grilling over an open flame.


Ingredients

While there is no set “rule” to the specific ingredients used in a blackened seasoning, we combine savory and salty elements to give a pop of flavor and earthiness, with lots of red spices for a gorgeous color to the food after it is grilled. We do not use much sugar to avoid burning since we are typically using this blackening seasoning for high heat cooking.

Ingredients for blackening seasoning in a glass bowl
  • Brown Sugar adds a touch of sweet.
  • Chili Powder gives the earthy backbone to the seasoning.
  • Kosher Salt adds a nice salty flavor but not overpowering the dish.
  • Coarse Black Pepper adds some heat.
  • Dried Oregano adds an herbal element and aromatic flavor.
  • Smoked Paprika complements the chili powder for an earthy flavor. Regular paprika works as well.
  • Ground Thyme is a fine powder that also adds aromatics and an herbal flavor. Dried thyme is also an alternative, if all you have are dried thyme (the dried leaves) then double the portions.
  • Granulated Garlic adds an Umami or savory flavor that makes the mouth water (avoid garlic powder or garlic salt).
  • Cayenne Pepper in small amounts adds a slight amount of heat and brings the flavors together.
  • Cumin also adds some earthy elements. Don’t use too much or it will over power.

How to Make Blackened Seasoning

  1. Combine all the ingredients in a large bowl.
  2. Whisk to combine. A whisk, or large fork, perfect to incorporate all the dried ingredients together and remove any clumps or uneven amounts of seasoning.
  3. Using a spoon or funnel, spoon the the blackened seasoning into a mason jar.
A spoon filled with blackening seasoning

How To Use Blackening Seasoning

Have a dry meat or something lightly oiled. We recommend applying as a dry brine for chicken or pork 24 hours prior to achieve the most flavor. Place the seasoned meat in the refrigerator uncovered for best results.

For fish we season one hour before cooking so we don’t cure it.

We use blackened rub for anything we want a little more flavor for beyond traditional salt and pepper. It’s perfect with our blackened chicken, blackened whole salmon, or our blackened salmon steaks. Use on the grill or if pan searing. It can work in the oven if roasting.


Variations

If you want to add more heat you can use more cayenne pepper but be sure to taste it as you add it so it doesn’t overpower. Red chili pepper flakes are another good way for milder flavor.

You can also adjust to your flavor profile using our rules for balanced flavors in our all-purpose dry rub recipe which focuses on sweet, savory, and spice.


Storage + Make Ahead

Any spice or rub should be stored with an air tight lid to keep the flavors aromatic and fresh. That’s why mason jars are the perfect storage unit. In addition, be sure that the rub is out of the direct light in a cool and dark part of the cupboard. Light will cause the temperature to rise and fall and cause any moisture in the rub to clump and get hard.

This blackened seasoning will last three months. But honestly, you’ll use it all up sooner. You can use some masking tape or a sticker to write what’s in the jar (so you don’t forget down the line).


Frequently Asked Questions

whats the difference between blackening and cajun seasoning?

Blackening seasoning is meant to replicate the flavors of the grill using spices and originally developed for fish. Cajun Seasoning has a creole influence and much more spice level. It’s also used in more styles of cooking from boiling spices, to all types of meats.

How to get blackening seasoning to stick

Be sure you have a dry piece of meat or it’s lightly oiled. Liberally apply the rub and then let it sit for up to 24 hours so it infuses with your meat.


Other Homemade Seasonings

You can explore all of our seasonings and rubs or from a few of our favorites.

Would you like to save this?

We'll email this to you AND teach you how to smoke the perfect turkey.


Tried this recipe? Give us a star rating and we would love to see! Mention @vindulge or use the hashtag #vindulge on all the social media handles. And consider subscribing to our newsletter where we drop all our favorite ideas and inspirations every week.

Fire + Wine Cookbook Cover

Get a signed copy of our cookbook! Order Now

jar of blackened seasoning
4.50 from 4 votes

Blackening Seasoning Recipe

This savory and smoky blackening seasoning has the earthiness of chili spice with the savory elements of kosher salt and dried spices and a gorgeous red color to it. It's perfect for fish, chicken, and pork.
Prep: 10 minutes
Total: 10 minutes
Servings: 1 cup
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!
Please enable JavaScript in your browser to complete this form.

Ingredients 

  • ½ cup chili powder
  • ¼ cup kosher salt
  • 2 tablespoons brown sugar
  • 2 tablespoons coarse black pepper
  • 2 tablespoons dried oregano
  • 2 tablespoons smoked paprika, (regular paprika works fine as well)
  • 1 tablespoon ground thyme, double if all you have is dried thyme (not ground)
  • 1 tablespoon granulated garlic
  • 1 teaspoon cayenne pepper
  • 1 teaspoon cumin

Instructions 

  • In a large bowl combine all the ingredients and mix together.
  • Spoon the blackened seasoning into the mason jar.
  • Store in a cool dark cupboard. Will last up to three months.

Nutrition

Calories: 572kcal | Carbohydrates: 115g | Protein: 22g | Fat: 21g | Saturated Fat: 4g | Sodium: 30265mg | Potassium: 3153mg | Fiber: 56g | Sugar: 34g | Vitamin A: 43215IU | Vitamin C: 5mg | Calcium: 776mg | Iron: 36mg

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

Additional Info

Prep Time: 10 minutes
Total Time: 10 minutes
Course: seasoning
Cuisine: Grilled Chicken, Grilled Fish, seasoning
Servings: 1 cup
Calories: 572
Keyword: blackened chicken seasoning, blackened fish seasoning, blackened seasoning, blackened seasoning recipe, blackening seasoning
Like this recipe? Leave a comment below!


mary cressler headshot

Vindulge

About Mary


I'm Mary, a wine/food/travel writer, Certified Sommelier, mom of twins, former vegetarian turned BBQ fanatic, runner, founder of Vindulge, and author of Fire + Wine cookbook. Thanks for stopping by!

You May Also Like:

4.50 from 4 votes (4 ratings without comment)

Leave a comment

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.