Easy Homemade Seasoned Salt works well with eggs, soups, and stews; in salad dressings; and on proteins like fish, chicken, and pork. In other words, you can use seasoned salt instead of plain salt in almost every savory recipe for extra pizzazz. Make a basic homemade seasoned salt from what you have in your pantry.

Why make your own seasoned salt?

There are several benefits of making your own homemade seasoned salt.

First, you know exactly what is in the blend. So, if there is a certain flavor you like, you can elevate it even more! Want more garlic? Add more! Or, if you don’t want it too red, reduce the amount of paprika.
Second, you can control the quality of the ingredients. I love that I can buy high quality organic spices and create an organic version of my favorite brands. The two most famous brands are Lawry’s and Old Bay.
Third, creating your own blend can be a time saver. If you find yourself going to the same few spice bottles over and over to season your cooking, consider putting them together so you only grab one jar instead of three or four. It will ultimately save you time and be less hassle.
Fourth, it may help you reduce your sodium intake. Most doctors recommend watching your sodium intake for cardio-vascular health. Since seasoned salt has other spices mixed in, using a teaspoon of seasoned salt rather than a teaspoon of plain table salt, can reduce sodium intake by half.

How do you make Easy Homemade Seasoned Salt?

I like to make seasoning in “parts.” One “part” might be a teaspoon, tablespoon, or a cup. So, you can choose how much you’d like to make. For instance, try making a batch in teaspoons at first, then tablespoons if you like it, or 1/8 cups if you love it and want to have a big jar. The main ingredients are salt, pepper, garlic powder, and onion powder. You can use your favorite salt (there are so many kinds available now—sea salt, Himalayan salt, French grey salt, and more). Paprika, turmeric, and celery seed make great additions too. It’s important to try to use the same size spice granules so the mix is evenly blended. In other words, don’t use fine ground spices and kosher salt. Use regular granules instead.

Add all ingredients to an air-tight jar. It looks like art! Note: when creating this blend, I use all finely ground spices. However, the celery seed is the one that is a slightly bigger granule than the rest. So I use a mortar and pestle to grind them up a bit.

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