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Homemade blackening seasoning recipe in a glass jar and ceramic bowl
Family Recipe HQ

Blackening Seasoning Recipe

A five-minute paprika, garlic, dried-herb, and pepper blend for fish, chicken, shrimp, and vegetables. The base recipe makes about five tablespoons, with clear options for heat and salt.
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Prep Time 5 minutes
Cook Time 0 minutes
Total Time 5 minutes
Servings: 15 teaspoons
Course: Seasoning
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tablespoons sweet paprika
  • 2 teaspoons garlic powder not garlic salt
  • 2 teaspoons onion powder not onion salt
  • 1 teaspoon dried thyme leaves not an equal volume of finely ground thyme
  • 1 teaspoon dried oregano
  • 1 teaspoon ground black pepper
  • 1 1/2 teaspoons fine sea salt or table salt do not substitute coarse kosher salt spoon for spoon
  • 1/2 teaspoon cayenne pepper adjust as described in notes

Equipment

  • Measuring spoons
  • Small mixing bowl
  • Fork or small whisk
  • Clean, completely dry airtight spice jar
  • Small funnel, optional

Method
 

  1. Check the spices and equipment Use fragrant dried spices and a completely dry bowl, measuring spoons, and airtight spice jar. Choose the cayenne amount before measuring: 1/2 teaspoon for the base blend, 1/4 teaspoon or none for less heat, or 1 teaspoon for more heat.
  2. Measure Level each spoonful of paprika, garlic powder, onion powder, black pepper, salt, and cayenne into the bowl. Measure the thyme and oregano, then lightly rub the dried leaves between clean, dry fingers before adding them.
  3. Mix thoroughly Whisk or stir, reaching the bottom and sides, until the color is even and the herbs are distributed throughout. Break up small dry powder lumps; do not use damp, moldy, or contaminated spices.
  4. Transfer and label Spoon the seasoning into the dry jar and seal tightly. Label with the blend name, mixing date, and any changes to cayenne or salt. The base formula makes about 5 tablespoons, or 15 teaspoons.
  5. Use clean portions Shake the closed jar before measuring. Portion the amount needed into a separate bowl before handling raw meat or seafood. Apply to food as directed in the article; keep the storage blend dry and discard any working-bowl seasoning that touches raw juices.

Notes

Timing and yield: This card makes the dry seasoning only: 5 minutes prep, no cooking, about 5 tablespoons. Cooking time for the food you season is additional. A 1-teaspoon recipe serving is a measuring unit, not a promised meal portion.
Heat and paprika: The base uses 1/2 teaspoon cayenne; use 1/4 teaspoon or omit it for less heat, or increase to 1 teaspoon. Black pepper still adds bite. For a smoky version, replace 1 tablespoon sweet paprika with 1 tablespoon sweet smoked paprika.
Salt: For no added salt, omit the 1 1/2 teaspoons fine salt; the yield becomes about 4 1/2 tablespoons. Salt the food separately. Garlic salt and onion salt are not direct substitutes.
Starting amounts: Try 1–1 1/2 tablespoons per pound of fish, 1 tablespoon per pound of shrimp, 1 1/2–2 tablespoons per pound of chicken, or 2–3 teaspoons per pound of vegetables. These are this blend's suggested starting amounts; adjust after tasting cooked food.
Storage: Keep airtight, cool, dry, and away from light and steam. Aim to use within 3–6 months for flavor, sooner if the starting spices are old. This is a quality target, not a tested expiration date. UF/IFAS spice storage guidance distinguishes quality dates from a universal safety deadline. Keep fresh herbs, fresh garlic, oil, and butter out of the storage jar.
Food safety: Use clean hands and utensils around the jar. USDA research on spice-container contamination supports portioning the blend before handling raw food. A dark coating does not prove doneness: follow safe cooking temperatures for the food being seasoned.