Homemade Seasoned Salt (Copycat Lawry’s)

Seasoned salt was my absolute favorite seasoning for years, until I actually read the ingredient label. Between the anticaking agents and a few things I couldn’t identify, I decided to figure out how to make my own version instead. This is my copycat take on the classic Lawry’s flavor, made with 5 pantry staples and nothing you can’t pronounce.

Homemade seasoned salt in a nutshell: Combine fine sea salt, black pepper, paprika, onion powder, and garlic powder, shake to combine, and you’ve got an all-purpose seasoning that works on just about anything. Add a pinch of sugar if you want it closer to the classic Lawry’s flavor. Ready in under 5 minutes.

Why Make This Instead of Buying It

This recipe is easy, has no preservatives or anticaking agents, and genuinely saves money over time. The ingredients are all things a from-scratch kitchen should have on hand anyway, so you’re not paying for a specialty shaker on top of ingredients you’re already storing.

If you want the real numbers on how much homemade seasoning blends actually save compared to store-bought, I broke that down in a full cost comparison.

The Recipe

This makes a small test batch, 2 tablespoons, on purpose. Try it before committing to a bigger batch, that way if it’s not quite to your taste, you haven’t wasted a pile of ingredients finding that out. If you love it, just double or triple it next time.

That’s genuinely the whole process.

Want It Closer to Classic Lawry’s Flavor?

The real Lawry’s blend includes a touch of sugar for a subtle sweetness, plus sometimes turmeric for its signature reddish-orange color and celery salt for extra depth. None of those are required to make a great all-purpose seasoning, but if you’re chasing that exact nostalgic flavor:

• Add 1/2 teaspoon sugar for the classic hint of sweetness
• Add 1/4 teaspoon turmeric for closer-to-authentic color
• Swap in 1/2 teaspoon celery salt in place of an equal amount of the sea salt for extra depth

Start without them, taste it, and add from there. It’s easier to build up to your preference than to fix an overly complicated first batch.

Where to Use It

This is genuinely an all-purpose seasoning. Some of our favorite ways to use it:

• French fries or roasted potatoes
• Popcorn
• Scrambled or fried eggs
• Roasted vegetables
• Grilled or roasted chicken
• Burgers and steaks

How Much to Make

This really depends on how often you use it. I’d suggest making enough to last a couple of months, then mixing a fresh batch when you run out, it’s easy enough that there’s no real need to stockpile a huge amount unless you go through it constantly. If you do want to make a big batch and store it long-term, that works too, just follow the storage tips below.

Storage

Store in an airtight container, once seasoning is exposed to air for too long, it goes stale and loses its punch. This is the airtight container I use for everyday cooking.

If you’re making a bigger batch to store long-term, add it to a mason jar with an oxygen absorber, then vacuum seal it shut. Removing the air is what actually extends shelf life. Stored this way, it keeps at full flavor for up to 2 years. Here are all my favorite tools for this process.

If building a from-scratch pantry feels overwhelming, I put together a free guide to help you get started without the overwhelm. It’s called the From-Scratch Pantry Starter Guide, grab it below.

Frequently Asked Questions

How long does homemade seasoned salt last? Stored airtight, up to 2 years at full flavor. It won’t spoil, it just gradually loses potency over time.

Is this the same as garlic salt? No, garlic salt is just salt and garlic powder. Seasoned salt is a broader blend with pepper, paprika, onion powder, and garlic powder together, a more complex, all-purpose flavor.

Can I reduce the sodium? Yes, use a coarser salt and slightly less of it by volume, or swap in a portion for a salt substitute if you’re managing sodium intake. The other spices will still carry plenty of flavor.

Can I use this in a recipe that calls for regular salt? You can, but remember it’s more than just salt, it’ll add pepper, paprika, and onion/garlic flavor too. Start with less than the recipe calls for and adjust to taste.

Conclusion

Once you make this yourself, it’s hard to go back to the shaker. Five ingredients, five minutes, and a seasoning that goes on almost anything in this kitchen.

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