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I love making food in my kitchen that I feel good about feeding my family. We stick to a pretty simple diet, lots of protein, veggies, and fruit, and a good sprinkle of homemade seasoning salt is how I make it all taste amazing.
The trouble is, store-bought seasoning blends are so often loaded with artificial flavors and colors. Why they have to do that to a jar of spices, I will never understand!
So I started making my own, and oh my goodness, it is so easy. Best of all, you know exactly what is in every single jar. I’m sharing five of my go-to blends below.
Why You’ll Love These
Real ingredients only. Just salt, herbs, and spices. Nothing artificial, nothing you can’t pronounce.
Five flavors, endless meals. From Italian to chili lime, there’s a blend for whatever you’re cooking.
They make the best little gifts. Pour them into cute jars and you’ve got a homemade gift everyone actually uses.
A Quick Word on Salt
The salt you reach for really does matter, so here’s the quick version:
- Table salt is the highly processed, super-fine one. Fine in a pinch, but it’s the plainest of the bunch.
- Sea salt is coarser and less processed, with a little natural mineral flavor. It’s my everyday pick.
- Pink Himalayan salt is that pretty pink one, mineral-rich with a lovely mild flavor.
Recipe Ingredients
- A good coarse salt (I use sea salt or pink Himalayan; skip fine table salt, it goes powdery)
- Dried herbs and spices depending on the blend (rosemary, basil, thyme, oregano, cilantro, cayenne, cinnamon)
- Fresh citrus zest for the bright blends (we dry it right into the salt, more on that below)
How to Make Seasoning Salt
For the plain herb blends, it could not be simpler. Add everything to a small bowl, stir it together, and store it in an airtight jar.
The citrus blends get one extra step, and it’s the important one. Mix the fresh zest right into the salt, then spread it on a parchment-lined baking sheet and dry it in a low 200°F oven for 15 to 20 minutes (or just leave it out to air-dry overnight), stirring once or twice, until the zest is completely dry. Let it cool, break up any clumps, and it’s ready for the jar.
That little drying step is what keeps your citrus salt shelf-stable, and honestly it makes the flavor even better. The salt pulls the moisture right out of the zest as it dries.
The 5 Blends
- Italian Seasoning Salt: Use it in pasta, sauces, noodles, or stews. 2 tablespoons sea salt, and 1 teaspoon each of dried rosemary, basil, thyme, and oregano.
- Mexican Seasoning Salt: A burst of flavor on tacos, fajitas, burritos, chicken, or steak. 2 tablespoons salt, 1 teaspoon dried cilantro, the zest of 1 lime, and 1/2 teaspoon cumin.
- Rosemary Lemon Seasoning Salt: The perfect finishing salt for any meat, vegetable, or side. 2 tablespoons salt, 1 teaspoon dried rosemary, and the zest of 1 lemon.
- Sweet and Salty Seasoning: Sprinkle it on cinnamon toast or baked sweet potatoes. 1 tablespoon salt, 1/2 teaspoon coconut sugar, 1/2 teaspoon ground cinnamon, and the zest of 1 orange.
- Chili Lime Seasoning Salt: This one is my personal favorite! A little spicy from the cayenne with a sweet citrus twist. Sprinkle it on meats or veggies. 2 tablespoons salt, 1/2 teaspoon cayenne pepper, and the zest of 1 lime.
Expert Tips
- Always dry the citrus blends fully before storing. If any moisture is left in the zest, the salt will clump and won’t keep.
- Taste as you go and adjust; you can always add more.
- For a finer, more even blend, give it a quick pulse in a food processor or a grind with a mortar and pestle.
How to Store
Once everything is fully dried, keep your seasoning salts in airtight jars in a cool, dry cupboard. They’ll stay good for up to a year. The whole trick is keeping moisture out, so make sure that zest is completely dry before it goes in the jar.
Recipe FAQs
As long as everything is fully dried (especially the citrus blends), they keep in an airtight jar for up to a year. Just keep moisture out so the salt doesn’t clump.
I like sea salt or pink Himalayan for the flavor and texture. Skip fine table salt, since it goes powdery.
Dried herbs work best for a shelf-stable blend. Fresh herbs add moisture and won’t keep as long.
More Recipes to Try
If you tried this Homemade Seasoning Salt or any other tutorial on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting!
Homemade Seasoning Salt (5 Blends)
Ingredients
Italian Seasoning Salt
- 2 tablespoons sea salt
- 1 teaspoon dried rosemary
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
Mexican Seasoning Salt
- 2 tablespoons salt
- 1 teaspoon dried cilantro
- 1 lime, zested
- ½ teaspoon cumin
Rosemary Lemon Seasoning Salt
- 2 tablespoons salt
- 1 teaspoon dried rosemary
- 1 lemon, zested
Sweet and Salty Seasoning
- 1 tablespoon salt
- ½ teaspoon coconut sugar
- ½ teaspoon ground cinnamon
- 1 orange, zested
Chili Lime Seasoning Salt
- 2 tablespoons salt
- ½ teaspoon cayenne pepper
- 1 lime, zested
Instructions
For the herb blends
- Add all the ingredients to a small bowl, stir together, and store in an airtight jar.
For the citrus blends
- Mix the fresh zest into the salt, then spread it on a parchment-lined baking sheet.
- Dry in a 200°F oven for 15 to 20 minutes (or air-dry overnight), stirring once or twice, until the zest is completely dry.
- Let it cool, break up any clumps, and store in an airtight jar.
These sound yummy. Can’t wait to try. Thank you 🙂
I love this idea! I love 🧂 salt, and I love oils… together they just sound marvelous!
Haha yes! I love having a few made up to make dinner easier.