Add a little spice to your life with this homemade seasoned salt recipe. You’ll save money by buying spices in bulk and save time by having a multi-purpose seasoning at the ready.
This Homemade Seasoned Salt Recipe is a perfect seasoning for Pork Medallions with Sherried Shallot Sauce and Sausage Packets. It adds just the right punch of flavor to Easy Roast Potatoes and Instant Pot Split Pea Soup.
It’s so easy to spend a lot of money on groceries. You don’t have to be extravagant to watch those pennies slip through your fingers.
A few bags of coffee here. A couple pounds of turkey there. A load of spices.
Whoa! That spice aisle? Things can get insane down that aisle. While salt no longer costs a king’s ransom, spices can still cost a pretty penny.
One of my favorite ways to add great flavor without spending a small fortune is to make my own spice mixes to use at home or give as gifts. I’ve been doing this for at least a decade, and it totally works. Yay for making things yourself to save money!
It started out with making my own Taco Seasoning and has morphed into other homemade spice blends: Cajun, Greek, and even a homemade Herbes de Provence. I haven’t bought those chintzy foil packs in forever.
You can do the same and save some cash!
Why Make This
You can control the ingredients. Commercial spices are loaded with junky ingredients, don’t you know? “To preserve freshness” or “prevent caking”, they add other things besides spices and herbs.
It’s cheap to prep. I’ve purchased the expensive bottled blends when I need to hurry or on vacation, but prepping your own is so much more budget-friendly.
It’s quick to make. You can do this yo’self! In like 60 seconds.
It’s super versatile. Mix up a batch or two of this Seasoned Salt Recipe and keep it on hand. Sprinkle it into dressings, on meats ready for the grill, on potatoes or commercial French fries. I love it in sautés of chicken and vegetables as well as in roasts, in gravy, and in casseroles.
Ingredients
Here’s what you’ll need for this seasoned salt recipe:
In this recipe, I’ve included garlic powder, oregano, basil, thyme, paprika, and black pepper. You can omit those you don’t love and add in ones that you do. That’s the beauty of custom made spice blends.
This is an herb-strong seasoned salt. If you’d like, you can omit the herbs and focus on the salt, garlic powder, paprika, and black pepper.
Instructions
Making seasoned salt is a very simple process. Measure out your herbs, spices, and salt into a jar or bowl. Stir to combine. Store in an airtight container.
FAQs & Tips for Success
You can use custom spice blends on a daily basis to add flavor to a number of dishes: salad dressings and vinaigrettes, sour cream dips, seasoned meats, sautéed or grilled vegetables, soups, sauces, on salads, potatoes, French fries, or garlic breads. There’s really no end to the combinations of herbs and spices you can create or the many uses for them.
Use small, half-pint mason jars to store my spice blends. I like to use the small plastic caps that can be reused easily. If I use lemon zest in the blend, I store the mix in the freezer; otherwise, the blends just go on a shelf in my spice cupboard.
The names say it all. Salt is just that: salt. Seasoning, or seasoned salt is a blend of salt, spices, and herbs. The blend can vary depending on manufacturer, but the main ingredient is salt.
Spices, known for 1000s of years as preservatives, do not spoil. They can lose their potency and flavor, but they won’t rot.
Tips for Success
- It’s best to purchase just what you need or store the surplus in the freezer.
- When making homemade seasoned salt, I recommend making small batches at first until you know how much you will use within a few weeks.
- Since homemade seasoning blends don’t contain the anti-caking agents that commercial blends do, you may find that your seasoned salt clumps over time. Making small batches and using them up in a timely manner will help you avoid this.
- I highly recommend mixing up your own spice mixes in order to save money and time in the kitchen. Who’s got time to fumble with a bunch of jars and shakers? Make one spice blend and use it in a multi-purpose way.
- You can buy big canisters of spices at Costco or the small packets in the Mexican food aisle of your grocery store. Both methods will be cheaper than buying the small glass jars. You can freeze extras for longer storage.
Recipes that Call for Seasoned Salt
Be sure to check out these recipes that use seasoned salt.
Homemade Seasoned Salt
Ingredients
- 1 tablespoon salt
- 2 teaspoon garlic powder
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon paprika
- 1 teaspoon black pepper
Instructions
- Combine all of the ingredients in a small jar or bowl. Stir well to combine.
- Store in an airtight container.
Notes
- Storage: Spices, known for 1000s of years as preservatives, do not spoil. They can lose their potency and flavor, but they won’t rot. It’s best to purchase just what you need or store the surplus in the freezer. When making homemade seasoned salt, I recommend making small batches at first until you know how much you will use within a few weeks.
- Since homemade seasoning blends don’t contain the anti-caking agents that commercial blends do, you may find that your seasoned salt clumps over time. Making small batches and using them up in a timely manner will help you avoid this.
- This is an herb-strong seasoned salt. If you’d like, you can omit them and focus on the salt, garlic powder, paprika, and black pepper.
Nutrition
This post was originally published on June 17, 2014. It has been updated for content and clarity.
MaryAnn Coy
Fish Mama Seasoning looks good. But I can’t have salt. So sub 1 tsp celery powder and 1 tsp powdered dry lemon rind for salt, add 2 tsp garlic powder, 1 Tb Bell’s Seasoning,1 tsp Paprika, add black pepper to taste. My self I would add 2 tsp onion powder too. It sounds really good. Thanks for the recipe.
Jessica Fisher
Thanks for the tips!
Tess
Whoa great! I made 6 of your mixes today. Thanks for your recipes.
Carla
Many compliments on the roasted potatoes. Enjoyed the seasoning blend so I made up a larger batch. I had a plastic cap on it, but then I had washed up a Parmesan cheese shaker container to use for a craft project when I eyed the lid and my little mason jar. That green lid works great! (okay, so a novel-to-me idea but fun, free, and helpful) Now waiting to use up another container to use for a different jar. 😉 And yes, I prefer to grate my own but I keep this on hand too.
Jessica Fisher
If you run out of green cans to use up, I found shaker tops at Target that are made for mason jars. 🙂
Carla
Good to know!
Robin
Awesome post! I love making my own spice blends…..and my own bread, too!
Annie
Mixed some up today sans thyme. Bill add that later. Looking forward to trying it perhaps on tilapia tomorrow.
Jessica Fisher
It’s great on fish!
Betsy
This came at just the right time. Last week I dropped my favorite lemon pepper spice grinder from Aldi outside and it shattered and to add to that I got a black eye from hitting the screen door knob and to add further pain Aldi was out of lemon pepper grinders when I was there last. I’ll try one of these homemade spices.
Jessica Fisher
When Life hands you lemons…. 🙂
MaryAnn Coy
Make Lemon Pepper!
Meagan
I make most of my own spice mixes, but have been unable to create a good tasting version of the Sunbird Fried Rice Seasoning mix. I’ve tried several times and it has always fallen flat with my family. Any suggestions?
Jessica Fisher
I don’t know that I’ve ever had that so I don’t know. Did you google it?
Holly
I love the Fish Mama Spice! That’s the next on my list. And funny side note, I was just talking about that movie with a friend!
Jacki @ Two Forks One Love
I used to only make my own taco seasoning, but after reading your blog and realizing how many spice blends recipes call for that I may use only once or twice, I now make them all myself. Your blend sounds like it would be tasty on BBQ!
Jessica Fisher
Yes, and it’s great in tuna salad. Just tried that yesterday.
Stephanie M.
Hi Jessica: I have to tell you that I had to laugh out loud in front of my computer when I read that you and your hubby were out on a date night and stopped at the grocery store. Your statement: “yes sirree, we know how to live it up” gave me such a chuckle because many times when my husband and I go out on a date night, the same thing happens. No matter how good your intentions are about focusing on yourselves for an evening, life always creeps back in to remind you that date night is now over! Anyway, it was such a funny little thing that you said and I love people with such a great sense of humor; thanks for the laugh. 🙂
I don’t make my own spices but the thought sounds like a good one. The one thing that I do is buy fresh dill, especially in the winter because I like it in chicken soup, and I dry it out in the oven and put it in a container for when I need it. It’s amazing how much it costs for a tiny little plastic jar of this and other spices. It costs me practically nothing to buy a bunch of fresh dill and I get more from that than what’s in the jar. I really should start doing that with parsley too because I use that in almost everything. Something I’m doing later this afternoon is that I have fresh basil growing in a pot in my backyard and every year, I take a large bunch of it, put it in my blender with some olive oil and make basil paste. I then put it in ice cube trays and freeze it. Tomorrow, I’ll pop out each cube, put them in a freezer bag and next Winter when I’m making spaghetti sauce or soups, or stews, I just take one out and throw it into the pot. I also have chives growing and I usually cut some and put them in the freezer too. They are soft and dark green when I defrost them so they can’t be used for a garnish but they can be thrown into a recipe if needed. Does this count as spices? 🙂
Holly
Can you give a bit more detail on drying the dill? I have an Aero Garden that is going wild with dill, and I love the idea of saving it for chicken soup next winter! Thanks for any help.
Stephanie M.
Hi Holly:
Buy a nice size bunch of fresh dill. Give it a light washing but don’t put it right under the water because it will get very wimpy. I just very quickly run it right past the stream of tap water. Pull off the springs of dill from the branches; it doesn’t matter if there are some small stems in it. You can’t pull off each individual piece of dill. Line a cookie sheet with parchment paper. Spread the dill out as evenly as you can on the paper. Bake at 300 till it’s all dry; I’m not sure how long, maybe 20 minutes or so. You’ll see, when it looks like tumble weed it’s done but don’t burn it. Let it cool and put in a Tupperware and in the refrigerator. I never freeze mine and it’s always good.