236 seasoned salt recipes

Savoy cabbage wedges steamed in the microwave and topped with a Swiss cheese sauce seasoned with paprika, garlic salt, and dill. A low-calorie vegetable side dish.

Brine for roasted chicken steeps a whole bird overnight in salt, brown sugar, lemon, garlic, bay, peppercorns, jalapeno, and Mediterranean herbs. The result: juicier, deeper-seasoned roast chicken from skin to bone.

Simple boiled Jerusalem artichokes (sunchokes) finished with salt, pepper, and fresh lemon juice. A basic technique for this nutty, earthy seasonal vegetable.

Homemade spicy seasoning mix with chili powder, cumin, garlic powder, oregano, and red pepper flakes. A DIY taco-style blend with no salt or fillers added.

Homemade kimchi with napa cabbage, daikon, cucumber, and turnip seasoned with garlic, ginger, and chili flakes. Salt-brined overnight and fermented in the fridge.

Homemade salt substitute blend of basil, savory, celery seed, cumin, sage, thyme, and marjoram. A pungent, sodium-free seasoning for low-sodium diets that adds real flavor.

Quick microwave trout stuffed with tender peppers and onions in lemon-butter sauce, ready in 15 minutes for weeknight fish dinners that taste like campfire cooking.

Juicy turkey burgers seasoned with Worcestershire and garlic salt, wrapped in crisscrossed bacon and broiled until crisp. Leaner than beef but packed with smoky flavor.

Spanish-style toasted almonds sauteed in olive oil and seasoned with cumin and salt. A simple three-ingredient snack or tapas appetizer ready in minutes.

Seasoned mayo spread with onion powder and celery salt. A three-ingredient sandwich condiment that adds savory depth to burgers, wraps, and deli sandwiches in seconds.

Easy fried oysters, double-breaded in crumbs and pan-fried in butter until golden and crisp. A simple, fast way to crispy oysters with a tender center, seasoned with salt, pepper, and paprika.

Fresh salsa with chopped tomatoes, onion, and green chili peppers seasoned with garlic salt. No cooking required, just chop, mix, and chill for bold, clean Mexican flavor.

Leg roast of venison larded with salt pork, onion, and apple slices, seasoned with allspice and rosemary, then slow-roasted on a rack. A classic hunter's approach to game meat.

Grilled turkey breast slathered in canola oil, seasoned with salt, pepper, and cayenne, then slow-grilled over charcoal for an hour. Optional butter and hickory wood add smoky bacon-like flavor.

Pan-fried trout with a crunchy cornmeal crust, seasoned with just salt and pepper. Three ingredients, one skillet, and the kind of simplicity that lets fresh-caught fish shine.

Beau Monde dip, the classic dill and onion party dip in a creamy sour cream and mayo base, seasoned with Beau Monde for a savory, celery-salt edge. Make-ahead and made for chips, crudites, or a bread bowl.