Seasoned Salt

This homemade seasoned salt is a from-scratch alternative to Lawry’s and other store-bought brands, made with 10 pantry spices you probably already have. Paprika provides the color, thyme and marjoram bring herbal warmth, dry mustard and curry powder add depth, and celery salt, garlic salt, onion powder, and dill seed round out the savory complexity.

It’s the kind of blend that makes simple food taste seasoned without effort. Sprinkle it on fried eggs, baked potatoes, roasted chicken, grilled corn, or use it as a popcorn topping. Anywhere plain salt feels boring, this picks up the slack.

The balance here leans savory and herbal rather than spicy. There’s no cayenne or black pepper, so the heat comes entirely from the dry mustard and a subtle warmth from the curry powder. It’s family-friendly right out of the jar.

Shake it up in a small jar and keep it by the stove. That’s it.

Kitchen Tips

• Shake well before every use. The fine powders settle below the leafy herbs and the flavor changes depending on where you scoop.
• Use this in place of plain salt, not in addition to it. Six tablespoons of salt is the base, so this blend is already very salty.
• Make a double or triple batch if you cook daily. A half cup goes fast once you start using it on everything.
• Keeps for 3-4 months in an airtight container at room temperature.

Variations

• Smoky BBQ version: Add a teaspoon of smoked paprika and half a teaspoon of black pepper for grilling season.
• Lower sodium: Cut the salt to 3 tablespoons and increase paprika and herbs to keep the flavor density.