Homemade Blackening Seasoning Recipe
Homemade Blackening Seasoning gives your favorite chicken, fish, or tofu a flavor-packed crisp, dark crust. Make this seasoning blend yourself so you can adjust the level of spice without sacrificing any of the bold, zesty flavor. This makes enough seasoning to use with 1 pound of meat. To adjust the servings in this recipe, click on the number next to servings.
Prep Time5 minutes mins
Total Time5 minutes mins
Course: Seasoning
Cuisine: American
Keyword: Homemade seasoning, spice mix, spicy
Servings: 4
Author: Jess Smith via Inquiring Chef
Cost: $3.00
- 1 1/2 Tablespoons Paprika
- 1 teaspoon Kosher Salt
- 1 teaspoon Dried Thyme
- 1 teaspoon Onion Powder (not onion salt)
- 3/4 teaspoon Garlic Powder (not garlic salt)
- 1/2 teaspoon Black Pepper (preferably fresh-cracked)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Sugar (optional)
- 1/8 teaspoon Cayenne Pepper (see note)
Kosher Salt - I use Morton’s Kosher Salt to test recipes. If using table salt, reduce by half. If using Diamond Kosher Salt, increase by 25%.
Sugar - Sugar in the blend is optional, but it will caramelize when exposed to high heat and will help to give the dish you are cooking a deep, dark crust. It also subtly balances the spice of the cayenne.
Cayenne Pepper - This will make a seasoning that is noticeably spicy and should work for most spice preferences. If you are sensitive to spice (or serving people who are), reduce or omit the cayenne. You can also increase the cayenne if you like spicier dishes.
Calories: 6kcal | Carbohydrates: 1g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 437mg | Potassium: 31mg | Fiber: 1g | Sugar: 1g | Vitamin A: 404IU | Vitamin C: 1mg | Calcium: 9mg | Iron: 1mg