homemade seasoning salt recipe

The Best homemade seasoning salt recipe

I have been making my own seasoning salt for years now, and I honestly cannot imagine going back to the store bought stuff. It is so simple to put together, and the flavor is just so much brighter and more balanced. My kids love it on everything from scrambled eggs to roasted potatoes, and my husband says it makes his grilled chicken taste like it came from a fancy restaurant. I love that I know exactly what is in it, no weird additives or fillers, just real spices and herbs.

This homemade seasoning salt recipe is perfect for everyday cooking. It is a great way to add a punch of flavor to any dish without a lot of extra work. I use it as a dry rub for meats, a finishing salt for vegetables, and even stirred into soups and stews. The best part is that you can adjust the ingredients to suit your family’s taste.

If you like things a little spicier, add more paprika or a pinch of cayenne. If you prefer a milder flavor, cut back on the garlic powder. The health benefits of making your own seasoning salt are a big deal to me. Store bought blends are often loaded with sodium and anti caking agents.

When you make it at home, you control the salt level and can use high quality spices. I use sea salt because it has a cleaner taste and contains trace minerals. The combination of herbs like oregano and thyme also adds antioxidants, and the garlic and onion powders are known for their immune boosting properties. It is a small change that makes a big difference in our family’s meals.

The key to this recipe is toasting the spices just slightly before mixing them. This brings out their natural oils and makes the flavor much more intense. I do this in a dry skillet over low heat for just a minute or two, stirring constantly so nothing burns. Then I let them cool completely before grinding them with the salt in a spice grinder or mortar and pestle.

This simple step takes the seasoning from good to absolutely amazing. You can really taste the difference.

🥘Ingredients

👨‍🍳Directions

🔧Equipment

📊Nutrition Facts (per serving)

📝Notes

Watch Video Of How Homemade Seasoning Salt Works

This homemade seasoning salt is a staple in my kitchen because it adds so much flavor with minimal effort. I love that I can make a big batch and have it ready for any meal, from a quick weeknight dinner to a weekend barbecue. It is always a good idea to have a jar on hand for family gatherings, because everyone loves the taste and it makes simple dishes feel special.

To store the seasoning salt, keep it in a glass jar with a tight lid in your pantry away from heat and light. It does not need refrigeration. When reheating dishes that have been seasoned with it, like roasted vegetables or grilled meat, just warm them in the oven or on the stovetop.

You can also sprinkle a little extra on top after reheating to refresh the flavor. For serving, I like to put it in a small bowl on the table so everyone can add their own. It is perfect for seasoning eggs, sandwiches, or even a simple salad dressing.

❓ Frequently Asked Questions About Seasoning Salt

1. Can I use table salt instead of coarse sea salt?

Yes, you can use table salt, but the texture will be much finer and the saltiness may be more intense. Start with 3 tablespoons of table salt instead of 1/4 cup, and adjust to taste. Coarse sea salt gives a better texture and a cleaner flavor.

2. How long does homemade seasoning salt last?

Stored in an airtight container in a cool, dark place, it will stay fresh for up to 6 months. The flavor may start to fade after that, so it is best to make smaller batches. You can tell it is still good if the spices smell fragrant.

3. Can I leave out the cayenne pepper?

Absolutely, the cayenne is optional. If you prefer a mild seasoning, just omit it. The blend will still be flavorful from the paprika, garlic, and herbs. You can also add a pinch of smoked paprika for extra depth without heat.

4. What dishes can I use this seasoning salt on?

It is incredibly versatile. Use it as a dry rub for chicken, pork, or beef before grilling or roasting. Sprinkle it on roasted vegetables like potatoes, carrots, or broccoli. It is also great in soups, stews, and even on popcorn for a savory snack.

5. Can I double this recipe?

Yes, you can easily double or triple the recipe. Just make sure to toast the spices in batches if your skillet is small, so they toast evenly. Store the extra in a larger airtight container. It makes a great gift for friends and family.