Make this Blackened Seasoning with simple spices and herbs from your pantry! Use it in recipes that call for blackening, as a cooking method for seafood, poultry, and other meats.
Homemade spice mixes are one of my favorite pantry staples to make. I have quite the collection of spices and herbs and combining them into mixes is not only fun but lets you create your own versions, without any fillers. This Blackened Seasoning, used in Cajun and Creole cuisines, is the newest addition to my collection. Similar to my Cajun seasoning, this one is milder, yet still flavorful. I use it to make blackened salmon or chicken, but you can use it with other meats too.
Ingredients:
- paprika
- garlic powder
- onion powder
- salt and pepper
- cayenne pepper
- Italian seasoning
How to make blackened seasoning?
Simply measure out all the spices and herbs. Combine them in a jar and whisk them together.
How to use blackened seasoning?
This seasoning mix is great for recipes that use the blackening method of cooking. Usually referred to as cooking fish, meat, or poultry. Spread a generous amount of the seasoning on the meat, then cook in a hot pan with oil until crispy and blackened.
Storing:
I recommend storing any spices and spice mixes in glass jars with lids. The shelf-life can be as long as 1 year. Keep it in a dry, cool place for the best results.
More seasoning mix recipes:
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet so I can check it out and leave a comment! 😀
Simple Blackened Seasoning
Ingredients
- 2 tablespoons paprika
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- 1 teaspoon cayenne pepper
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Measure all spices and place in a small bowl or a jar.
- Whisk together.
- Store in a dry cool place.
- Use as needed in recipes that call for blackening as a cooking method.
Notes
- I recommend storing any spices and spice mixes in glass jars with lids. The shelf-life can be as long as 1 year. Keep it in a dry, cool place for the best results.
- I use it to make blackened salmon or chicken, but you can use it with other meats too.
- Please note, that the nutrition value can vary depending on what product you use. The information below is an estimate. Always use a calorie counter you are familiar with.
Mary Beth says
This is perfect and so helpful. I love blackened salmon and this will do the trick!
Mark says
So glad I found this! Didn't really want to run out to the store 🙂
Anna says
Glad it was helpful! Thank you, Mark!