for charred chicken or seafood. (It tastes fantastic on all fish, but especially on fish that have more body mass.) The good thing about this recipe is that, although having a nice blackened appearance, the food doesn’t taste burnt. Thyme and sugar caramelize, giving it a delicious flavor. My buddies adore it all.
| Prep Time: | 10 mins |
| Total Time: | 10 mins |
| Servings: | 24 |
| Yield: | 1/2 cup |
Ingredients
- 1 tablespoon paprika
- 4 teaspoons dried thyme
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 tablespoon white sugar
- 2 teaspoons salt
- 1 ½ teaspoons black pepper
- 1 teaspoon cayenne pepper, or to taste
- 1 teaspoon dried oregano
- ½ teaspoon ground nutmeg
- ¾ teaspoon ground cumin
Instructions
- In a small jar with a lid, combine paprika, thyme, onion powder, garlic powder, sugar, salt, pepper, cayenne pepper, oregano, nutmeg, and cumin. Seal securely and shake vigorously to blend. Store in a cool dry place. Shake the jar before each use.
Reviews
Very good on my air fried wings!
Made as written and while I love cumin, I don’t feel it belonged in this recipe.
This seasoning is awesome. I’m not a salmon fan (gotta be one of the few in Alaska) but this stuff was great on salmon. I’ll eat it a couple times a week now. Sprinkled a fair amount of this magic powder on both sides and broiled it on high for 6 minutes per side.
Easy and great flavor. Thanks
I have been using this recipe for years especially for blackened shrimp. I only modified two things slightly. The thyme and oregano are slightly ground to give the seasoning a more uniform mixture. 1 lb of deviened 16/20 count shrimp, 1 T of olive oil 1 T of melted unsalted butter. Lightly salt the shrimp in a bowl making sure they are super dry (so they don’t steam on the cast iron), place oil/butter mixture of it, then generously dust with Tom’s seasoning. Drop the shrimp on a smoking cast iron, 3 minutes first side, should get nice Maillard reaction from the sugar, another minute on other side and they are the bomb. Thanks Tom for making such an awesome rub recipe!
Easy and delish
very easy and not overwhelming. 5 stars
The second batch I used a little less than a teaspoon of cayenne. Still fantastic on chicken and especially salmon.
I made this as directed (minus the nutmeg since I didn’t have any on hand). It made a nice amount to use for several recipes. I used it on tilapia for fish tacos. It turned out great! Everyone ate the fish including my picky kids!
I added crushed red pepper and more sugar
Made this exactly to the recipe. Used it on a butterflied chicken breast and served it on a salad. Everyone loved it!
Will definitely make this again! Have tried it with chicken and fish. Liked it better on the fish.
Used this seasoning to make fish tacos. Sprinkled lightly on filets before grilling in a cast iron pan. Yum!
Came out great as-is! Even my super-picky kids crushed the fish with no complaints!
I haven’t tried it on anything yet, but I’m sure it will help the chicken or fish taste great.
Super versatile, and has become my go to for salmon. Reduced the sugar a bit, but it’s more there for browning than flavor.
Always have this on hand premixed!
Wonderful! I have used this on boneless skinless chicken breasts 3 times in the past 2 weeks! Just coat the chicken and toss in a preheated, lightly oiled cast iron skillet and serve with a fresh salad! A super quick, easy weeknight dinner. The only change I make is to cut the cayenne pepper as my family doesn’t like too much heat. Thanks for the great recipe!
Made this recipe for a 12-person Taco Night crowd. I added it to ground turkey, and to cubed tempeh. Made no changes and followed recipe exactly – it was delicious!
We loved it! Thanks for this mixture! I made this with chicken breast and cooked them in a pan with olive oil, I put it over a spanish rice. We all agreed will be good with shrimp or fish as well. Only one not happy was my three year old.
I bought all my supplies at a bulk store and made a big jar of the spice. I used it on Mahi Mahi and Tuna, it was fantastic.