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Bev's Seasoned Salt

Bev's Seasoned Salt

  • Prep

    5 m
  • Ready In

    5 m


A mix of spices and salt. I prefer to use fresh garlic, onions and parsley. But if you like, you can add 1 teaspoon onion powder, 1 teaspoon garlic powder, and 1 tablespoon dried minced parsley to the mix. I also use 1 teaspoon of lemon juice for every teaspoon of seasoned salt to really bring out the flavors.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 192 servings



Amount per serving ({{servings}} total)

  • Calories:
  • < 1 kcal
  • < 1%
  • Fat:
  • 0 g
  • < 1%
  • Carbs:
  • 0g
  • < 1%
  • Protein:
  • 0 g
  • < 1%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 291 mg
  • 12%

Based on a 2,000 calorie diet


  1. Pour the salt into a small mixing bowl. Whisk in the sugar, oregano, celery seed, paprika, thyme, turmeric, curry powder, chili powder, marjoram, and mustard until evenly blended. Store in a tightly sealed shaker jar.
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I realize this is seasoned "SALT" but the salt in this recipe completely overwhelmed the other spices. In my opinion the salt should be cut in half and continue with the rest of the ingredients as stated. With the change, I think this could easily be a 4 star recipe.




This is excellent, I used sea salt. You can reduce the amount of salt easily enough.

Mrs. J.

Mrs. J.


"Bev's Seasoned Salt" reminds me of soup bouillon, or even VEGETA, a European seasoned salt available in some major supermarkets. It tastes mostly like salt with strong herbal undertones. I made mine with Celtic sea salt and the optional garlic, onion powder, and parsley (mentioned in the recipe description). I left out the sugar because I don't eat sugar. I am thinking this blend would taste nice in a classical "Chicken Noodle Soup," or with any Western-style chicken dish. Thank you Bev for sharing your recipe. REVIEW UPDATE: I have used this seasoned salt many times now, and feel that it makes a good "rescue remedy" for a less than flavorful homemade chicken or turkey broth.

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