If you’ve ever had blackened chicken, you know what this stuff will do to your chicken or fish: make it spicy, flavorful, and…well, kinda black!  This is my second favorite way to eat salmon, coating it in this before cooking it.  (This is my first favorite.)  This is perfect if you’re low-carbing it–just serve your blackened meat with veggies…or if you’re lovin’ the carbs, head on over to Suzie’s blog to get a recipe for Olive Garden’s copycat fettucine alfredo to serve with your blackened goodness!

Blackening Seasoning

Printable recipe
Printable recipe with picture

2 teaspoons black pepper
1 teaspoon salt
1 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cayenne pepper
1 teaspoon paprika

Stir all spices together and store in an airtight container. Rub onto chicken, salmon, or meat of choice before pan-frying or grilling.

The blackening seasoning blackens better the more batches of meat you cook in the pan. I think it helps to have it on high heat, at least to begin with.