20 Spicy Blackened Seasoning Recipes Delicious

Ready to turn up the heat in your kitchen? Our roundup of 20 Spicy Blackened Seasoning Recipes is here to ignite your culinary creativity! Whether you’re a fan of fiery flavors or just looking to add a little kick to your meals, these recipes promise to deliver deliciously bold tastes with every bite. Dive in and discover your next favorite dish that’s sure to spice up your cooking routine!

Blackened Seasoned Grilled Chicken

Get ready to spice up your grilling game with this Blackened Seasoned Grilled Chicken, a dish that packs a punch with its bold flavors and perfect char.

Ingredients

• 4 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper

Instructions

1. Preheat your grill to medium-high heat (about 375°F to 400°F).
2. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper.
3. Brush the chicken breasts with 2 tbsp olive oil, then generously coat both sides with the spice mixture.
4. Place the chicken on the grill and cook for 6-7 minutes per side, or until the internal temperature reaches 165°F and the outside is beautifully charred.
5. Remove from the grill and let rest for 5 minutes before serving.

The magic of this recipe lies in the smoky, spicy crust that forms on the chicken, creating a flavor explosion with every bite. Perfect for those who love a little heat!

Tip: For an extra smoky flavor, try using a charcoal grill or adding a smoker box to your gas grill.

Spicy Blackened Salmon Fillet

Spice up your dinner routine with this Spicy Blackened Salmon Fillet, a dish that’s as bold in flavor as it is simple to prepare.

Ingredients

• 1 tbsp paprika
• 1 tsp cayenne pepper
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 lemon, cut into wedges

Instructions

1. In a small bowl, mix together 1 tbsp paprika, 1 tsp cayenne pepper, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp salt, and 1/2 tsp black pepper.
2. Rub the spice mixture evenly over all sides of the salmon fillets.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets skin-side down.
4. Cook for 4-5 minutes on each side, or until the salmon is blackened and flakes easily with a fork.
5. Serve immediately with lemon wedges on the side for squeezing over the top.

The magic of this recipe lies in the perfect balance of heat and herbs, creating a crust that’s irresistibly crispy while keeping the salmon moist and tender inside.

Tip: For an extra kick, add an additional 1/2 tsp of cayenne pepper to the spice mix.

Blackened Shrimp Tacos

Spice up your taco night with these Blackened Shrimp Tacos, featuring a smoky, spicy kick that’s perfectly balanced with cool, creamy toppings.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 8 small corn tortillas
• 1 cup shredded purple cabbage
• 1/2 cup sour cream
• 1/4 cup chopped cilantro
• 1 lime, cut into wedges

Instructions

1. In a bowl, toss the shrimp with 2 tbsp olive oil, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper until evenly coated.
2. Heat a large skillet over medium-high heat. Add the shrimp in a single layer and cook for 2-3 minutes per side until blackened and cooked through.
3. Warm the corn tortillas in a dry skillet or microwave for about 30 seconds until pliable.
4. Assemble the tacos by dividing the shrimp among the tortillas, then topping with shredded purple cabbage, a dollop of sour cream, and a sprinkle of chopped cilantro. Serve with lime wedges on the side.

The magic of these tacos lies in the bold blackened seasoning that clings to every bite of shrimp, contrasted by the crunch of cabbage and the tang of lime.

Tip: For an extra smoky flavor, try grilling the shrimp instead of pan-searing.

Cajun Blackened Catfish

Spice up your dinner routine with this Cajun Blackened Catfish, a dish that brings the bold flavors of Louisiana right to your kitchen.

Ingredients

• 4 catfish fillets (about 6 ounces each)
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 4 tablespoons unsalted butter, melted
• 1 lemon, cut into wedges

Instructions

1. In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon dried thyme, 1 teaspoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1/2 teaspoon black pepper to create the Cajun seasoning.
2. Brush each catfish fillet with melted butter, then generously coat both sides with the Cajun seasoning mixture.
3. Heat a large cast-iron skillet over high heat until very hot, about 2 minutes. Place the seasoned catfish fillets in the skillet.
4. Cook the catfish for 3 minutes on each side, or until the outside is blackened and the fish flakes easily with a fork.
5. Serve immediately with lemon wedges on the side for squeezing over the fish.

The magic of this recipe lies in the perfect char from the cast-iron skillet, locking in the catfish’s moisture while delivering an irresistible smoky crust.

Tip: For an extra kick, add an additional 1/2 teaspoon of cayenne pepper to the seasoning mix.

Blackened Seasoned Steak

Get ready to spice up your dinner routine with this bold and flavorful Blackened Seasoned Steak, perfect for those who love a little heat and a lot of flavor.

Ingredients

• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 tbsp olive oil
• 1 lb ribeye or sirloin steak

Instructions

1. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper to create the blackening seasoning.
2. Rub 2 tbsp olive oil all over the steak, then generously coat both sides with the seasoning mixture, pressing it into the meat.
3. Heat a cast-iron skillet over high heat until it’s smoking hot, about 5 minutes. Carefully add the steak and cook for 3-4 minutes per side for medium-rare, or until your desired doneness is achieved.
4. Remove the steak from the skillet and let it rest for 5 minutes before slicing against the grain.

The high heat creates a beautifully charred crust that locks in the juices, making every bite incredibly tender and packed with smoky, spicy flavors.

Tip: For an extra kick, serve with a side of creamy horseradish sauce to balance the heat.

Blackened Veggie Skewers

These Blackened Veggie Skewers are a smoky, spicy delight that’ll have everyone reaching for seconds at your next barbecue.

Ingredients

• 1 red bell pepper, cut into 1-inch pieces
• 1 yellow bell pepper, cut into 1-inch pieces
• 1 zucchini, sliced into 1-inch rounds
• 1 red onion, cut into 1-inch pieces
• 8 oz mushrooms, whole if small, halved if large
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a large bowl, toss the red bell pepper, yellow bell pepper, zucchini, red onion, and mushrooms with 2 tbsp olive oil until evenly coated.
3. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
4. Sprinkle the spice mixture over the vegetables and toss to coat evenly.
5. Thread the vegetables onto skewers, alternating the types for variety.
6. Grill the skewers for 10-12 minutes, turning occasionally, until the vegetables are charred and tender.

The magic of these skewers lies in the bold, smoky spices that create a crusty, blackened exterior while keeping the veggies juicy inside.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Blackened Tilapia with Mango Salsa

Spice up your dinner routine with this Blackened Tilapia topped with a fresh Mango Salsa — a perfect blend of heat and sweetness that comes together in no time.

Ingredients

• 4 tilapia fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 ripe mango, diced
• 1/2 red bell pepper, diced
• 1/4 cup red onion, finely chopped
• 1 jalapeño, seeded and minced
• 2 tbsp fresh cilantro, chopped
• 1 tbsp lime juice

Instructions

1. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper. Rub this spice mixture evenly over both sides of the tilapia fillets.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Add the tilapia fillets and cook for 3-4 minutes per side, until the fish is blackened and flakes easily with a fork.
3. While the fish cooks, prepare the mango salsa by combining the diced mango, 1/2 red bell pepper, 1/4 cup red onion, 1 jalapeño, 2 tbsp fresh cilantro, and 1 tbsp lime juice in a medium bowl. Stir gently to mix.
4. Serve the blackened tilapia hot, topped with the mango salsa.

The contrast between the smoky, spicy tilapia and the sweet, tangy mango salsa creates a flavor explosion that’s sure to impress.

Tip: For an extra kick, leave the seeds in the jalapeño when making the salsa.

Blackened Pork Chops

These Blackened Pork Chops are a fiery delight, perfect for when you’re craving something with a bit of a kick and a whole lot of flavor.

Ingredients

• 4 bone-in pork chops, about 1 inch thick
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon dried oregano
• 2 tablespoons olive oil

Instructions

1. In a small bowl, mix together 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, and 1/2 teaspoon dried oregano.
2. Rub the spice mixture evenly over all sides of the pork chops.
3. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
4. Add the pork chops to the skillet and cook for about 5 minutes on each side, or until the internal temperature reaches 145°F and the outside is nicely blackened.
5. Remove from heat and let rest for 3 minutes before serving.

The magic of these pork chops lies in the bold spice crust that locks in the juices, creating a perfect balance of heat and tenderness.

Tip: For an extra smoky flavor, try using smoked paprika in the spice mix.

Blackened Scallops with Garlic Butter

These Blackened Scallops with Garlic Butter are a quick yet impressive dish that brings a touch of gourmet to your weeknight dinner.

Ingredients

• 1 lb fresh sea scallops
• 2 tbsp unsalted butter, melted
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 tsp paprika
• 1/2 tsp cayenne pepper
• 1/2 tsp dried thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp fresh parsley, chopped
• 1 lemon, cut into wedges

Instructions

1. Pat the scallops dry with paper towels to ensure a good sear.
2. In a small bowl, mix together 1 tsp paprika, 1/2 tsp cayenne pepper, 1/2 tsp dried thyme, 1/2 tsp salt, and 1/4 tsp black pepper. Coat the scallops evenly with this spice mixture.
3. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the scallops and cook for 2 minutes on each side until a dark crust forms.
4. Reduce the heat to low. Add 2 tbsp melted butter and 3 cloves minced garlic to the skillet, swirling to combine. Spoon the garlic butter over the scallops for an additional minute.
5. Sprinkle with 1 tbsp fresh parsley and serve immediately with lemon wedges on the side.

The magic of this dish lies in the contrast between the spicy, crispy exterior of the scallops and the rich, garlicky butter that coats them.

Tip: For the best results, make sure your skillet is very hot before adding the scallops to achieve that perfect blackened crust.

Blackened Turkey Breast

Spice up your dinner routine with this bold and flavorful Blackened Turkey Breast, perfect for those who love a little heat with their meat.

Ingredients

• 1 turkey breast (about 1.5 lbs)
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp cayenne pepper

Instructions

1. Preheat your skillet over medium-high heat and add 2 tbsp olive oil.
2. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp salt, 1/2 tsp black pepper, and 1/2 tsp cayenne pepper.
3. Rub the spice mixture evenly all over the turkey breast.
4. Place the turkey breast in the hot skillet and cook for 6-7 minutes on each side, or until the outside is blackened and the internal temperature reaches 165°F.
5. Let the turkey rest for 5 minutes before slicing.

The smoky, spicy crust on this turkey breast locks in the juices, making every bite incredibly moist and packed with flavor.

Tip: For an extra kick, serve with a side of creamy avocado sauce to balance the heat.

Blackened Corn on the Cob

Nothing says summer like the smoky, spicy kick of blackened corn on the cob, perfect for your next backyard BBQ or weeknight dinner side.

Ingredients

• 4 ears of corn, husks and silks removed
• 2 tablespoons unsalted butter, melted
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/4 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

1. Preheat your grill to medium-high heat (about 400°F).
2. In a small bowl, mix together 2 tablespoons melted unsalted butter, 1 tablespoon olive oil, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper.
3. Brush the seasoned butter mixture evenly over all sides of the corn.
4. Place the corn on the grill and cook for 10-12 minutes, turning occasionally, until the kernels are slightly charred and tender.
5. Serve immediately, with extra butter on the side if desired.

The charred edges and smoky spices give this corn a bold flavor that stands out at any cookout, without overpowering the natural sweetness of the corn.

Tip: For an extra smoky flavor, soak the corn in water for 10 minutes before grilling to create more steam and char.

Blackened Portobello Mushrooms

These Blackened Portobello Mushrooms are a game-changer for meatless Mondays, packing a smoky, spicy punch that’ll have everyone asking for seconds.

Ingredients

• 4 large Portobello mushrooms, stems removed
• 2 tbsp olive oil
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp lemon juice

Instructions

1. Preheat your skillet over medium-high heat for about 2 minutes until it’s hot enough to sizzle a drop of water.
2. In a small bowl, mix together 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/4 tsp black pepper.
3. Brush both sides of the Portobello mushrooms with 2 tbsp olive oil, then sprinkle the spice mix evenly over both sides.
4. Place the mushrooms in the hot skillet and cook for 5 minutes on each side, until they’re deeply charred and tender.
5. Drizzle with 1 tbsp lemon juice right before serving to brighten up the flavors.

The magic of this recipe lies in the smoky crust that forms on the mushrooms, creating a texture and depth of flavor that rivals any grilled meat.

Tip: For an extra kick, add a pinch more cayenne pepper to the spice mix before cooking.

Blackened Tofu Stir Fry

Spice up your weeknight dinner with this Blackened Tofu Stir Fry, a dish that packs a punch with its bold flavors and satisfying crunch.

Ingredients

• 1 block (14 oz) extra-firm tofu, pressed and cubed
• 2 tbsp olive oil
• 1 tbsp blackened seasoning
• 1 red bell pepper, sliced
• 1 cup broccoli florets
• 2 cloves garlic, minced
• 1 tbsp soy sauce
• 1 tsp honey
• 1/2 tsp red pepper flakes
• 1/4 cup green onions, chopped

Instructions

1. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add tofu cubes and sprinkle with 1 tbsp blackened seasoning. Cook for 5-7 minutes, turning occasionally, until all sides are crispy and blackened. Remove from skillet and set aside.
2. In the same skillet, heat remaining 1 tbsp olive oil. Add red bell pepper and broccoli florets, stir-frying for 3-4 minutes until vegetables are tender-crisp.
3. Add minced garlic, soy sauce, honey, and red pepper flakes to the skillet, stirring to combine. Cook for 1 minute until fragrant.
4. Return the blackened tofu to the skillet, tossing to coat with the sauce and vegetables. Cook for an additional 2 minutes to heat through.
5. Garnish with chopped green onions before serving.

The magic of this dish lies in the contrast between the smoky, spicy tofu and the sweet, crisp vegetables, creating a stir fry that’s anything but ordinary.

Tip: For an extra kick, serve with a drizzle of sriracha or your favorite hot sauce.

Blackened Duck Breast

Elevate your dinner game with this Blackened Duck Breast, a dish that’s all about bold flavors and a perfectly crispy crust.

Ingredients

• 2 duck breasts (about 6 oz each)
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1/2 tsp cayenne pepper
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1 tbsp olive oil

Instructions

1. Preheat your skillet over medium-high heat and add 1 tbsp olive oil.
2. While the skillet heats, mix 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1/2 tsp cayenne pepper, 1/2 tsp salt, and 1/2 tsp black pepper in a small bowl.
3. Pat the duck breasts dry and generously coat both sides with the spice mixture.
4. Place the duck breasts in the skillet, skin side down, and cook for 5 minutes until the skin is blackened and crispy.
5. Flip the duck breasts and cook for another 4 minutes for medium-rare, or until desired doneness.
6. Remove from the skillet and let rest for 5 minutes before slicing.

The magic of this recipe lies in the smoky, spicy crust that contrasts beautifully with the rich, tender duck beneath. It’s a showstopper that’s surprisingly simple to pull off.

Tip: For an extra crispy skin, score the fat in a crosshatch pattern before seasoning.

Blackened Lobster Tails

Transform your dinner into a gourmet experience with these succulent Blackened Lobster Tails, featuring a bold spice rub that’s perfectly balanced with the sweet, tender meat.

Ingredients

• 2 lobster tails (about 6 oz each)
• 2 tablespoons unsalted butter, melted
• 1 tablespoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 lemon, cut into wedges

Instructions

1. Preheat your grill or broiler to high heat (about 450°F).
2. Using kitchen shears, carefully cut the top shell of each lobster tail down the middle and gently pry the meat away from the shell, leaving it attached at the base. Lift the meat to rest on top of the shells.
3. In a small bowl, mix together 1 tablespoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon dried thyme, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the blackening spice.
4. Brush the lobster meat with 2 tablespoons melted unsalted butter, then generously coat with the blackening spice mixture.
5. Place the lobster tails on the grill or under the broiler for about 5-7 minutes, until the meat is opaque and the spices are slightly charred.
6. Serve immediately with lemon wedges on the side for squeezing over the top.

The magic of this dish lies in the contrast between the smoky, spicy crust and the naturally sweet lobster, creating a flavor explosion with every bite.

Tip: For an extra touch of luxury, drizzle the cooked lobster tails with a bit more melted butter right before serving.

Blackened Zucchini and Squash

Spice up your side dish game with this Blackened Zucchini and Squash recipe, a perfect blend of smoky flavors and tender veggies that’ll steal the show at any meal.

Ingredients

• 2 medium zucchinis, sliced into 1/2-inch rounds
• 2 medium yellow squashes, sliced into 1/2-inch rounds
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for heat)

Instructions

1. Preheat a large skillet over medium-high heat and add 2 tablespoons of olive oil.
2. In a large bowl, toss the zucchini and squash rounds with 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cayenne pepper until evenly coated.
3. Add the seasoned veggies to the hot skillet in a single layer, working in batches if necessary. Cook for 3-4 minutes on each side until they’re deeply charred and tender.
4. Serve immediately, garnished with a sprinkle of fresh herbs if desired.

The magic of this dish lies in the smoky, slightly spicy crust that forms on the zucchini and squash, creating a irresistible contrast with their natural sweetness.

Tip: For an extra smoky flavor, try using a cast-iron skillet if you have one—it’s a game-changer for achieving that perfect blackened crust.

Blackened Ribeye Steak

Get ready to spice up your steak night with this bold and flavorful Blackened Ribeye Steak, perfect for those who love a little heat with their meat.

Ingredients

• 1 ribeye steak, about 1 inch thick
• 2 tablespoons paprika
• 1 tablespoon garlic powder
• 1 tablespoon onion powder
• 1 tablespoon dried thyme
• 1 tablespoon dried oregano
• 1 teaspoon cayenne pepper
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons unsalted butter, melted

Instructions

1. Preheat a cast-iron skillet over high heat until it’s smoking hot, about 5 minutes.
2. While the skillet heats, mix 2 tablespoons paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon dried thyme, 1 tablespoon dried oregano, 1 teaspoon cayenne pepper, 1 teaspoon salt, and 1 teaspoon black pepper in a small bowl.
3. Brush both sides of the ribeye steak with 2 tablespoons melted unsalted butter, then generously coat with the spice mixture.
4. Place the steak in the hot skillet and cook for 3 minutes on each side for medium-rare, or until your desired doneness is achieved.
5. Remove the steak from the skillet and let it rest for 5 minutes before slicing.

The high heat creates a beautifully charred crust that locks in the juices, making every bite incredibly juicy and packed with flavor.

Tip: For an extra smoky flavor, try adding a pinch of smoked paprika to the spice mix.

Blackened Chicken Alfredo Pasta

Get ready to spice up your pasta night with this Blackened Chicken Alfredo Pasta, a creamy, flavorful dish that’s sure to impress.

Ingredients

• 8 oz fettuccine pasta
• 2 boneless, skinless chicken breasts
• 1 tbsp olive oil
• 1 tbsp blackened seasoning
• 2 cloves garlic, minced
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1 tbsp chopped parsley for garnish

Instructions

1. Cook the fettuccine according to package instructions until al dente. Drain and set aside.
2. While the pasta cooks, heat olive oil in a large skillet over medium-high heat. Season chicken breasts with blackened seasoning on both sides.
3. Add the chicken to the skillet and cook for 5-6 minutes per side, or until fully cooked through. Remove from skillet and let rest for 5 minutes before slicing.
4. In the same skillet, add minced garlic and sauté for 30 seconds until fragrant. Pour in heavy cream, Parmesan cheese, salt, and black pepper. Stir continuously until the sauce thickens, about 3-4 minutes.
5. Add the cooked pasta and sliced chicken to the skillet, tossing to coat everything in the Alfredo sauce. Garnish with chopped parsley before serving.

The bold flavors of blackened chicken paired with the creamy Alfredo sauce create a dish that’s both rich and satisfying, with just the right amount of kick.

Tip: For an extra creamy sauce, stir in an additional 1/4 cup of Parmesan cheese off the heat.

Blackened Cauliflower Steaks

Transform humble cauliflower into a bold, flavor-packed main with these Blackened Cauliflower Steaks, perfect for spicing up your weeknight dinner rotation.

Ingredients

• 1 large head cauliflower, cut into 1-inch thick steaks
• 2 tablespoons olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice
• 2 tablespoons chopped fresh parsley

Instructions

1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. In a small bowl, mix together 2 tablespoons olive oil, 1 teaspoon smoked paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1/2 teaspoon cayenne pepper, 1/2 teaspoon salt, and 1/4 teaspoon black pepper to create the blackening spice blend.
3. Brush both sides of the cauliflower steaks with the spice blend, ensuring they’re fully coated.
4. Arrange the steaks on the prepared baking sheet and bake for 25 minutes, flipping halfway through, until the edges are crispy and the cauliflower is tender.
5. Drizzle with 1 tablespoon lemon juice and sprinkle with 2 tablespoons chopped fresh parsley before serving.

The magic of this dish lies in the smoky, spicy crust that forms on the cauliflower, offering a satisfying crunch with every bite. It’s a vegetarian showstopper that even meat lovers will crave.

Tip: For an extra kick, serve with a side of creamy avocado sauce or a dollop of Greek yogurt.

Blackened Snapper with Herb Sauce

Get ready to spice up your dinner routine with this Blackened Snapper with Herb Sauce — a dish that’s as vibrant in flavor as it is simple to prepare.

Ingredients

• 2 snapper fillets (about 6 oz each)
• 1 tbsp paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/2 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp olive oil
• 1/4 cup mayonnaise
• 1 tbsp lemon juice
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill

Instructions

1. In a small bowl, mix together 1 tbsp paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp dried thyme, 1 tsp dried oregano, 1/2 tsp salt, 1/2 tsp black pepper, and 1/4 tsp cayenne pepper. Rub this spice mix evenly over both sides of the snapper fillets.
2. Heat 2 tbsp olive oil in a large skillet over medium-high heat. Once hot, add the snapper fillets and cook for 3-4 minutes on each side, until the spices are blackened and the fish flakes easily with a fork.
3. While the fish cooks, whisk together 1/4 cup mayonnaise, 1 tbsp lemon juice, 1 tbsp chopped fresh parsley, and 1 tbsp chopped fresh dill in a small bowl to make the herb sauce.
4. Serve the blackened snapper hot, topped with a generous dollop of the herb sauce.

The contrast between the fiery blackened crust and the cool, creamy herb sauce makes this dish a standout. It’s a perfect way to bring a little Cajun flair to your table without spending hours in the kitchen.

Tip: For an extra kick, add an additional 1/4 tsp of cayenne pepper to the spice mix.

Conclusion

We hope this roundup of 20 Spicy Blackened Seasoning Recipes has inspired your next kitchen adventure! Each recipe offers a unique twist to spice up your meals. Don’t forget to try them out, share your favorites in the comments, and pin your top picks on Pinterest. Happy cooking, and here’s to deliciously bold flavors!

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