Blackening Spice

Turn up the heat with Blackening Seasoning – a bold, Cajun-inspired spice blend of paprika, garlic, onion, thyme, oregano, cayenne, and black pepper that delivers smoky, spicy, and savory flavor with every bite. This blackening spice is perfect for achieving that signature charred crust on fish, seafood, chicken, and steak using high-heat cooking methods like searing or grilling.

Inspired by the legendary New Orleans blackening technique made famous by Chef Paul Prudhomme, our Cajun blackening seasoning creates a mouthwatering, crispy exterior while sealing in natural juices – transforming simple proteins into restaurant-quality dishes in minutes.

Suggested Use:

For Seafood & Poultry: Coat salmon, catfish, or chicken before pan-searing or grilling for a smoky, blackened finish.
For Vegetables: Sprinkle over zucchini, eggplant, or mushrooms before roasting or grilling for bold, spiced flavour.
For Sandwiches & Wraps: Add to mayo or butter for a zesty spread or season fillings for a fiery kick.

• Comes in three sizes: 80 grams (5.5 oz jar), 200 grams (16 oz jar) & 5 lbs (2.27 kg, food-grade sealed bag in box)
• Store in a dark, cool place to guarantee freshness 
  
• Packed in a PET plastic container or food grade plastic bag, which are safe for use at home and in commercial kitchens
• Packaged in Victoria, BC, Canada

Blackening seasoning is a bold Cajun spice blend used in the traditional Louisiana cooking technique called "blackening." This method involves coating fish, chicken, or seafood in melted butter and spices, then searing it in a smoking-hot cast iron skillet. The intense heat creates a dark, flavorful crust (hence "blackened") while keeping the inside tender and juicy.

Unlike simple grilling or pan-frying, blackening produces a distinctive charred exterior packed with layers of savory, smoky, and slightly spicy flavor. Our blackening rub combines classic Cajun spices to deliver authentic Louisiana taste without a trip to New Orleans.

Our blackening spice is a carefully balanced blend of:

✓ Paprika – Provides smoky depth and signature red color
✓ Garlic & Onion Powder – Adds savory foundation
✓ Cayenne Pepper – Delivers medium heat and authentic Cajun kick
✓ Black Pepper – Adds sharp, peppery bite
✓ Thyme & Oregano – Brings earthy, herbal complexity

This combination creates a blackened seasoning that's bold and flavorful but not overwhelmingly hot – perfect for those who love big taste with moderate spice.

Step 1: Heat a cast iron skillet over high heat for 5-10 minutes until very hot (just under smoking point).

Step 2: Melt ¼ cup butter. Brush or dip fish fillets (cod, salmon, tilapia, mahi-mahi) in melted butter on both sides.

Step 3: Generously coat both sides of fish with blackening seasoning (1-2 tablespoons per fillet).

Step 4: Place seasoned fish in the hot skillet. Cook 2-4 minutes per side until a dark crust forms and fish flakes easily with a fork.

Step 5: Serve immediately with lemon wedges, tartar sauce, or mango salsa.

Pro Tip: Keep your kitchen well-ventilated! Blackening produces smoke as the butter and spices sear at high heat – this is normal and creates that signature flavor.

Seafood & Fish:

• Blackened fish (cod, tilapia, catfish, red snapper, grouper)
• Blackened salmon – Rich, flaky, and full of flavor
• Blackened shrimp – Quick-searing in 2-3 minutes
• Scallops, tuna steaks, or swordfish

Poultry:

• Blackened chicken breasts, thighs, or wings
• Chicken tenders for salads or sandwiches
• Turkey cutlets

Meat:

• Steaks (ribeye, strip, flank)
• Pork chops or pork tenderloin
• Burgers with Cajun flair

Vegetables:

• Corn on the cob
• Bell peppers and onions
• Zucchini and squash
• Roasted potatoes

✓ Authentic Cajun flavor – Louisiana-inspired spice blend
✓ Bold but balanced – Medium heat, not overly spicy
✓ Restaurant-quality results – Professional-grade seasoning
✓ Versatile – Works on fish, chicken, steak, shrimp, and veggies
✓ Made in Canada – Small-batch quality from Victoria, BC
✓ Multiple sizes – From 80g for home cooks to 5 lbs for commercial kitchens

Blackened Fish Tacos:
Blacken tilapia or mahi-mahi fillets, flake into chunks, and serve in warm tortillas with cabbage slaw, avocado, and lime crema.

Blackened Shrimp Pasta:
Toss blackened shrimp with fettuccine, garlic butter, parmesan, and fresh parsley for a Cajun-style pasta dish.

Blackened Chicken Caesar Salad:
Top crisp romaine lettuce with sliced blackened chicken, parmesan, croutons, and Caesar dressing.

Blackened Salmon with Mango Salsa:
Serve blackened salmon fillets with fresh mango salsa, coconut rice, and grilled asparagus.

Cajun Blackened Steak:
Season ribeye or strip steak with blackening spice, sear to medium-rare, and serve with roasted potatoes and corn on the cob.

What is blackening seasoning?

A bold Cajun spice blend of paprika, cayenne, garlic, and herbs designed for high-heat cooking. It creates a flavorful dark crust on fish, chicken, and seafood.

How to blacken fish?

Coat fish generously with blackening seasoning. Heat a cast iron skillet until smoking hot with butter. Sear 2-3 minutes per side until the crust is dark and charred. The smoke is normal!

What is blackening spice made of?

Paprika (for color), cayenne pepper (for heat), garlic, onion, thyme, oregano, and black pepper. Some blends include cumin or white pepper.

How do you blacken salmon?

Pat salmon dry, coat both sides with blackening seasoning, and sear in a smoking-hot cast iron skillet with butter for 3-4 minutes per side. The outside should be charred while the inside stays moist.