Top 5 Blackened Fish Seasoning Brands for Salmon, Shrimp & Catfish | Chef's Guide

Looking for the best blackened fish seasoning for salmon, shrimp, or catfish? Whether you're cooking at home or grilling outdoors, choosing the right seasoning blend and using it properly makes all the difference. In this guide, we compare the top 5 blackened seasoning brands with detailed reviews, share chef-approved cooking tips, and provide a simple gluten-free homemade recipe you can make in minutes.

Table of Contents

• What is Blackened Fish Seasoning?
• Why It's a Must-Have in Your Spice Rack
• Comparison Table: Top 5 Blackened Fish Seasoning Brands
• Brand Breakdowns
• Buying Guide: How to Choose the Right One for You
• How to Use Blackened Seasoning Like a Pro
• Frequently Asked Questions
• Final Thoughts

What is Blackened Fish Seasoning?

Blackened fish seasoning is a carefully balanced blend of herbs, spices, and aromatics designed to create that signature "blackened" crust when cooked at high temperatures. Originally popularized by Louisiana chef Paul Prudhomme, the technique involves searing seasoned fish in a very hot skillet (often cast iron), resulting in a deliciously charred exterior without overcooking the inside. This seasoning works perfectly for salmon, shrimp, catfish, and other proteins.

The typical ingredients in blackened seasoning include paprika, garlic powder, onion powder, thyme, oregano, cayenne pepper, salt, and black pepper. Many modern variations are gluten-free and can be customized for different heat levels and flavor profiles.

Why It's a Must-Have in Your Spice Rack

• Speed & Simplicity: Just sprinkle and sear—no marinades needed!
• Versatility: Works great on fish, chicken, shrimp, tofu, and veggies.
• Flavor Explosion: Smoky, spicy, and savory in one satisfying bite.
• Healthy Option: No added oils or heavy sauces required.
• Perfect for Entertaining: Guests will think you slaved over the stove!

Comparison Table: Top 5 Blackened Fish Seasoning Brands

Brand	Key Ingredients	Heat Level	Best for Salmon	Best for Shrimp	Gluten-Free	Price Range
Old Bay	Paprika, Salt, Red Pepper, Garlic, Oregano, Thyme	Mild-Medium	Yes	Yes	Yes	$
Penzeys	Paprika, Sea Salt, Onion, Garlic, Thyme, Cayenne, Oregano	Medium	Yes	Yes	Yes	$$
Royal Gourmet	Cayenne, Paprika, Garlic, Onion, Oregano, Thyme, Salt	Medium-Hot	Yes	Yes	Yes	$
Dynasty	Red Pepper, Garlic, Paprika, Salt, Oregano, Thyme	Hot	No	Yes	$$
DIY	Customizable	Adjustable	Yes	Yes	Yes	$

Brand Breakdowns

Old Bay Blackened Seasoning

A classic brand with a loyal following, Old Bay brings its iconic Chesapeake flair to the blackened world. Known for being kid-friendly and crowd-pleasing, this seasoning has a balanced profile with just enough heat to intrigue without overwhelming. Perfect for salmon where you want subtle flavor without overpowering the fish.

• Pros: Familiar taste, affordable, widely available
• Cons: Lacks depth compared to premium blends
• Use Case: Family dinners, quick weeknight meals, salmon preparation

Penzeys Spices Blackened Fish Seasoning

For those who demand quality and clarity, Penzeys delivers a clean ingredient list and vibrant flavors. Their blend leans more herbal with noticeable thyme and oregano notes, making it ideal for gourmet applications. Excellent for shrimp where you want complex flavors without excessive heat.

• Pros: High-quality ingredients, rich flavor
• Cons: Higher price point
• Use Case: Dinner parties, upscale cooking, shrimp and scallops

Royal Gourmet Cajun Blend

Though not explicitly labeled as "blackened," this Cajun-style blend performs admirably when used in high-heat cooking. With a slightly smoky undertone and a good punch of heat, it's a favorite among BBQ aficionados. Great for catfish and other firm fish that can handle bold flavors.

• Pros: Affordable, versatile, smoky flavor
• Cons: May be too peppery for some palates
• Use Case: Grilled meats, campfire cookouts, catfish preparation

Dynasty Cajun Blackened Seasoning

If you love spice, Dynasty won't disappoint. This bold mix packs a wallop of heat and deep earthy tones, perfect for recreating restaurant-level dishes at home. Best for shrimp and scallops where you want intense flavor without overwhelming the delicate protein.

• Pros: Spicy, complex flavor, excellent crust formation
• Cons: Not for mild-taste fans
• Use Case: Redfish, catfish, spicy shrimp skewers

DIY Blackened Seasoning

Creating your own blackened seasoning gives you full control over heat, salt, and aroma. Here's a simple recipe to get started:

• 2 tbsp paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tsp dried thyme
• 1 tsp dried oregano
• ½ tsp cayenne pepper (adjust to taste)
• 1 tsp sea salt
• ½ tsp black pepper

• Pros: Customizable, cost-effective, fun to make
• Cons: Requires effort and storage space
• Use Case: Experimenters, meal preppers, gifting

Buying Guide: How to Choose the Right One for You

With so many options on the market, choosing the right blackened fish seasoning can feel overwhelming. Here's a handy guide to help you pick the perfect blend based on your preferences:

• Heat Tolerance: Mild? Medium? Bring the burn? Choose accordingly. For salmon, start with mild; for shrimp, medium works best.
• Ingredient Transparency: Read labels! Look for minimal additives and preservatives. Gluten-free options are widely available.
• Budget: Are you looking for a value buy or a splurge-worthy spice? Penzeys offers premium quality while Old Bay provides great value.
• Intended Use: Is this for everyday meals or special occasions? For everyday use, DIY or Old Bay work well; for special occasions, Penzeys or Dynasty.
• Available Space: Do you have room in your pantry or spice rack for multiple bottles? Consider a versatile blend like Royal Gourmet that works for multiple proteins.
• Allergies or Dietary Restrictions: Check for allergens and sodium content if necessary. Most blackened seasonings are naturally gluten-free.

How to Use Blackened Seasoning Like a Pro

Using blackened seasoning is easy, but doing it right takes a little know-how. Here are five tips to ensure perfect results every time:

1. Choose the Right Fish: Firm white fish like mahi-mahi, snapper, grouper, or tilapia hold up best to high-heat cooking. For salmon, use skin-on fillets for best results.
2. Pat Dry Before Seasoning: Moisture is the enemy of the blackened crust. Blot your fillets dry before applying the spice mix.
3. Don't Skimp on the Seasoning: Coat both sides generously—you want a visible layer to form that delicious crust.
4. Preheat Your Pan: Cast iron works best, but any heavy-bottomed skillet will do. Let it heat until it's almost smoking.
5. Cook Fast and Fierce: Sear each side for 2–3 minutes. Resist the urge to flip constantly or peek under the lid. For shrimp, cook for only 1-2 minutes per side.

Frequently Asked Questions

What's the best fish for blackening?

Firm white fish like mahi-mahi, snapper, grouper, or tilapia work best for blackening. Salmon is also excellent when using a milder seasoning blend. Avoid delicate fish like sole or flounder as they may fall apart during high-heat cooking.

How do I prevent blackened fish from burning?

To prevent burning: 1) Use a heavy-bottomed pan that distributes heat evenly; 2) Don't overcrowd the pan; 3) Keep the heat at medium-high rather than maximum; 4) Use a high smoke point oil like avocado oil; 5) For delicate fish like salmon, use a lighter hand with the seasoning and cook for slightly less time.

Is blackened seasoning gluten-free?

Most blackened seasoning blends are naturally gluten-free since they consist of pure spices. However, always check the label for potential cross-contamination warnings if you have celiac disease or severe gluten sensitivity. Brands like Penzeys and Old Bay clearly label their products as gluten-free, but some store brands might process in facilities that handle gluten-containing products.

What's the difference between blackened seasoning and Cajun seasoning?

While they share many similar ingredients, blackened seasoning typically has more paprika and less cayenne than traditional Cajun seasoning. Blackened blends are specifically formulated to create that signature crust when exposed to high heat, while Cajun seasoning tends to be spicier overall. Some brands market their products as "Cajun blackened" to indicate they work well for the blackening technique.

How much blackened seasoning should I use per pound of fish?

For best results, use about 1-2 tablespoons of blackened seasoning per pound of fish. The key is to create an even, visible coating on both sides of the fillet—think of it as a thin crust rather than just a light dusting. For salmon, start with 1 tablespoon to avoid overpowering the fish's natural flavor.

What's the best oil to use when blackening fish?

Use an oil with a high smoke point such as avocado oil, grapeseed oil, or refined coconut oil. These can withstand the high temperatures needed for proper blackening (around 375-400°F) without burning. Avoid olive oil (especially extra virgin) as it has a low smoke point and will create excessive smoke and potentially bitter flavors. Some traditional recipes use butter, but this should be added after the initial searing as butter burns easily.

Final Thoughts

Whether you're a weekend warrior with a Weber or a culinary artist in your own kitchen, blackened fish seasoning is a game-changer. From the classic Old Bay to the bold Dynasty, there's a brand out there that matches your style and taste buds perfectly.

And don't forget—the power is in your hands! Creating your own blend means you can tweak, test, and tailor it to your heart's desire. So go ahead, fire up that pan, grab your favorite fillet, and let the magic happen.

Now tell me… which blackened seasoning brand is YOUR favorite? Drop your thoughts in the comments below or share your homemade recipes with us!