I may have a bit of an obsession with seasoned salt. I know you know the stuff- it’s an orange colored salt that you can get from many companies, of which the most popular is probably Lawry’s brand seasoning salt. It’s just a full shaker bottle of goodness that perks up any meat or fish that is going to be thrown on the grill. I also really like a bit sprinkled into homemade chicken salad, egg salad, and deviled eggs. It never really occurred to me to make my own until I saw someone else make their own. It’s not expensive to purchase, and in fact, I have been known to buy the institutional sized bottle at Sam’s Club for just a few dollars. If you want to spring for a more expensive version, Penzey’s 4/S salts are also delicious.
But after making my own, I may never go back to buying it again. Is there a flavor difference? I don’t think so, in fact, I think my blend is pretty spot on to commercial varieties. But what is missing is any doubts as to whether or not there might be something unsavory lurking in that bottle of seasoning salt. I know absolutely every ingredient that went into my seasoning salt. This is fabulous for anyone dealing with any kind of food allergies or intolerances, because you can simply leave out the offending ingredients. You can also feel free to play around with the blend. That paprika in the ingredient list would easily be swapped out for smoked paprika, giving you a smoky version of your seasoning salt. Like things on the spicy side? Add a half teaspoon or so of cayenne pepper for a hot version. Trying to reduce your salt intake? Use the recommended amount of salt, but double all the other ingredients for a reduced salt variety. Oh, it’ll taste different, no doubt, but it will still be delicious. Trying to increase your turmeric intake for the health benefits? Increase that a bit- tasting as you go to make sure you don’t use too much.
The cornstarch added keeps the salt from firming up and becoming a solid mass- I find this is pretty important with homemade spice blends. If you cannot have cornstarch, you could certainly use arrowroot in it’s place, and I suspect potato starch would work as well. I don’t think I would go without the starch at all, unless you plan on using your seasoning salt up quickly.
My list of spice blends that I make here at home for myself is growing. It’s great fun to look in the pantry and see a row of mason jars filled with blends that are just the way I like them, and then come up with clever new uses for them. I will definitely be sharing more soon, along with some ideas that you maybe never thought of.
One note about the salt. Do not use an iodized salt for this- it will alter the taste dramatically. I use an iodized sea salt for baking and putting in a shaker, but for everyday cooking, my preferred salt is Alessi brand fine sea salt. It has a pure salt flavor and dissolves nicely. That’s what you want to use for this seasoning salt.
Homemade Seasoning Salt
1/4 cup fine sea salt 1 teaspoon light brown sugar 1 Tablespoon paprika (smoked paprika would be a fabulous alternative) 1/2 teaspoon garlic powder 1/2 teaspoon onion powder 1/2 teaspoon turmeric 1/2 teaspoon cornstarch (or arrowroot)Combine all the ingredients in a small mason jar and shake well to evenly distribute. This will make about 1/3 cup of seasoning salt. To store, put in a half-pint mason jar with a tight sealing lid and store in a dark cupboard or pantry.