Seasoned Salt Recipe

By:

Meathead

Seasoned salt in a bowl

Salt is great but seasoned salt is so, so, so much better!

Our dining table is always set with a pepper mill, a table salt shaker, and a small bowl with Seasoned Sea Salt. It is easy to make and the large grains really add a spark to potatoes, pastas, pizza, veggies, and just about everything else that needs salt. This blend also makes a nice rub for beef roasts.

But you don’t have to stick with my recipe. Feel free to create your own flavored house blend with your favorite seasonings, spices, and dried citrus. Start with 1 part custom seasoning mix and add 6 to 10 parts large grain salt.

Another fun technique to make pickle salt. Just take pickle juices, dehydrate them in a dehydrator or by leaving them in a non-reactive pan to evaporate. Then scrape them up. You can use them like this, or grind them in a mortar and pestle, coffee grinder, or blender. Try making them from dill pickles, sauerkraut, pickled mushrooms, pickled peppers, onions, whatever you can find!

Home Made Seasoned Salt Recipe


Seasoned salt in a bowl
Tried this recipe?Tell others what you thought of it and give it a star rating below.
4.09 from 35 votes
This sea salt blend is easy to make and can brighten up any dish.

Course: Sauces and Condiments
Cuisine: American

Makes:


Takes:

Prep Time: 20 minutes

Ingredients

  • 1/2 cup large grain salt
  • 2 teaspoons dried herbs such as oregano, thyme, rosemary, or a blend of your choice
  • 1/4 teaspoon powdered garlic
  • 1/4 teaspoon powdered onion
  • 1/4 teaspoon well-dried orange or lemon zest
About the sea salt. Technically all salt is sea salt since it all comes from the sea. But most salts labeled "sea salt" are large grain, and they dissolve more slowly. You can go to smaller grains such as kosher salt or table salt. If you do, because they are so concentrated, cut back on the herbs. But this is one of those recipes where you can adjust it to your taste. Click here to learn more about the different types of salt.

Method

  • Prep. Mix all the ingredients together in a bowl. We put it in a little pewter bowl on the dining table with a little tiny spoon.
  • Storing the seasoned salt. You can use it right away, but it gets better after a week of aging as the aromatic herbs fully penetrate the crystals. Simply place the seasoned salt in a jar, seal, and set aside until ready to use.

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Published On: 8/1/2017 Last Modified: 4/15/2021

  • Meathead - Founder and publisher of AmazingRibs.com, Meathead is known as the site's Hedonism Evangelist and BBQ Whisperer. He is also the author of the New York Times Best Seller "Meathead, The Science of Great Barbecue and Grilling", named one of the "100 Best Cookbooks of All Time" by Southern Living.


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