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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.
Table of Contents
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 is 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 in order to avoid burning since we typically use this blackening seasoning for high-heat cooking (too much sugar cooked over a hot grill can create burning).
- 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
- Combine all the ingredients in a large bowl.
- 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.
- Using a spoon or funnel, spoon the the blackened seasoning into a mason jar.
How To Use Blackening Seasoning
Start with some meat that has been patted dry. We recommend applying it as a dry brine if using it for chicken or pork. Place the seasoned meat in the refrigerator uncovered for up to 24 hours for best results.
For fish, we season it one hour before cooking so that we don’t cure it.
We use blackened rub for anything we want a little more flavor on, beyond traditional salt and pepper. It’s perfect with our Grilled 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
Blackening seasoning is meant to replicate the flavors of the grill using spices and was originally developed for fish. Cajun Seasoning has a creole influence and a much higher spice level. It’s also used in more styles of cooking from boiling spices, to all types of meats.
Be sure you have a dry piece of meat or meat that has been patted dry and then 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.
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Blackening Seasoning Recipe
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
Nutrition information is automatically calculated, so should only be used as an approximation.
