Sauces & Condiments
This Lawry's Seasoned Salt copycat recipe delivers that signature bold, savory punch without the store-bought price tag. After years of testing blends in my Boston kitchen, I've perfected a mix that transforms grilled chicken, roasted potatoes, or even popcorn into something extraordinary.
The secret lies in balancing coarse salt with just the right amount of garlic, onion, and paprika for depth.
What makes this blend special is its versatility—use it as a dry rub, sprinkle it on popcorn, or rim cocktails for a salty kick. Unlike many seasoning mixes, this one stays potent for months when stored properly.
I developed it after accidentally discovering how a simple sprinkle could elevate even the simplest protein, proving that great flavor doesn't require complicated techniques.
The result is a crisp, aromatic seasoning that clings to food perfectly, delivering that familiar tangy-savory flavor in every bite. Whether you're seasoning steaks, roasting vegetables, or adding flair to snacks, this blend does the work for you.
With just five ingredients and five minutes of prep, you'll have a pantry staple that works harder than any pre-packaged mix.
Make a big batch—this disappears quickly. Store in an airtight container for up to six months, and trust me, you'll reach for it more often than you think. Let's get seasoning!
Ingredients for lawry's seasoned salt copycat
Five simple spices plus coarse salt create that iconic Lawry's flavor profile.
| Ingredient | Amount | Notes |
|---|---|---|
| Diamond Crystal Kosher Salt 🧂 | 2 tbsp | Coarse grain for texture |
| Garlic Powder 🧄 | 1 ½ tbsp | Freshly ground preferred |
| Onion Powder 🧅 | 1 ½ tbsp | Not onion salt |
| Smoked Paprika 🌶️ | 1 tbsp | For that signature depth |
| Ground Black Pepper 🌶️ | ½ tbsp | Freshly cracked preferred |
| Dried Parsley Flakes 🌿 | ½ tbsp | For fresh, bright finish |
| Ground Mustard 🌿 | ¼ tbsp | For subtle tang |
| Cayenne Pepper 🔥 | ⅛ tbsp | Adjust for heat |
The salt is the foundation—Diamond Crystal kosher gives that perfect coarse texture the original uses. Grab the bulk bin at Whole Foods or the 26-ounce bag from Costco for the best price. Smoked paprika is non-negotiable here; Penzeys or Trader Joe's carry excellent options. Freshly ground spices make all the difference, so if you're buying pre-ground, check the date—it loses potency fast. I like to toast my garlic and onion powders in a dry pan for 30 seconds before mixing to wake up their flavors.
No smoked paprika? Regular paprika plus a pinch of liquid smoke works in a pinch. Short on parsley? Dried basil at half the amount gives a similar earthy note. The mustard adds that signature tang—if you don't have it, a dash of white vinegar in the final mix helps. For extra heat, bump the cayenne to 0.25 tbsp. This blend works on everything from grilled chicken to roasted Brussels sprouts, so make a big batch. The parsley flakes can be omitted if you're using it for savory applications like popcorn, but they're perfect for proteins.
Store in an airtight glass jar in a cool, dark place for up to 6 months. I keep mine in the pantry near my spices. For extra potency, add a bay leaf to the jar before sealing—remove before using. This makes enough for 4-5 uses, so you'll go through it fast. The flavors actually improve after a few weeks as everything melds together. Perfect for gifting—just label it 'Copycat Lawry's Seasoned Salt' and watch it disappear.
Why You'll Love This Recipe
- No-Measure Guessing: I mix this by eye—just a handful of kosher salt, a pinch of garlic powder, and a whisper of smoked paprika. Honestly? It’s foolproof once you taste the balance, and I’ve never once misjudged it after the first try.
- Smoky Garlic Magic: That smoked paprika and garlic powder combo? It’s like a campfire in your seasoning. I use it on roasted potatoes, grilled chicken, or even sprinkled over popcorn—every time, it adds this deep, savory punch that makes food taste done.
- Pantry Staple Power: Five ingredients, all things I already have. No special shopping trips, no last-minute panic—just reach, mix, and go. Between us, I’ve kept this blend in my cabinet for over a year, and it’s never let me down.
- Budget Boost Everywhere: A little goes a long way, and I’m talking seriously. A big jar of kosher salt lasts forever, and the spices cost pennies. I’ve used it to dress up cheap cuts of meat, bulk up boring sides, and even save a takeout order—it’s my secret weapon for making everything feel fancy without the price tag.
Step-by-step instructions for Lawry's seasoned salt copycat recipe
This bold, savory blend comes together in minutes with precision measurements and proper technique.
Measure Ingredients with Precision
Gather all ingredients and measure them individually using a clean, dry measuring spoon. The coarse grain of the diamond crystal kosher salt is crucial for that signature texture—don't substitute with table salt. For the garlic powder and onion powder, I recommend using freshly ground versions if available; they provide more vibrant flavor than pre-ground powders.
When measuring the smoked paprika, use a light hand—too much can overpower the delicate balance of flavors. The cayenne pepper is measured in fractions, so use a small measuring spoon or carefully spoon it directly from the container to avoid spills. Each ingredient plays a distinct role: the smoked paprika adds depth, the parsley flakes bring brightness, and the mustard contributes a subtle tang.
Combine Dry Ingredients in a Mixing Bowl
In a medium-sized mixing bowl, add the 2 tablespoons of diamond crystal kosher salt first. This creates a base layer that helps distribute the other ingredients evenly. Next, add the 1.5 tablespoons of garlic powder and 1.5 tablespoons of onion powder, making sure to break up any clumps with your fingers before adding them.
Gently fold these ingredients together with a silicone spatula, creating small wells in the salt mixture. This technique ensures the finer powders don't get lost in the salt's coarse texture. The goal is to create a uniform base before adding the remaining ingredients. At this stage, you shouldn't see any distinct colors or clumps—just a light, even blend.
Incorporate Smoked Paprika and Black Pepper
Add the 1 tablespoon of smoked paprika to the bowl, breaking up any clumps with your fingers. The paprika will add a deep, slightly smoky flavor that's characteristic of this seasoning blend. Next, sprinkle in the 0.5 tablespoons of ground black pepper. Be careful not to add too much—this is where the blend gets its heat, but you want to maintain balance.
Use the spatula to gently fold these ingredients into the mixture, working from the bottom of the bowl to ensure even distribution. You should see a subtle color change as the paprika's reddish hue begins to blend with the other ingredients. The mixture should now have a more complex color profile—deepening from the paprika and darkening slightly from the smoked elements.
Add Parsley Flakes, Mustard, and Cayenne Pepper
Sprinkle the 0.5 tablespoons of dried parsley flakes over the mixture, followed by the 0.25 tablespoons of ground mustard. The parsley adds a fresh, bright finish that cuts through the richness of the other ingredients. Finally, add the 0.125 tablespoons of cayenne pepper—this is where you can adjust for heat if needed. For a milder blend, reduce to 0.1 tablespoons.
Use the spatula to fold these final ingredients into the mixture, ensuring they're evenly distributed throughout. The parsley flakes should be visible but not clumped together. At this point, the seasoning should have a rich, complex color—deep from the paprika and smoked elements, with bright green flecks from the parsley. The texture should be coarse yet uniform, with no powdery areas.
Store Properly for Maximum Freshness
Transfer the seasoning blend to an airtight container, such as a small jar or resealable plastic bag. Press down gently to compact the mixture, which helps preserve its texture and prevents clumping. The blend will keep for up to 6 months in a cool, dark place, or indefinitely in the freezer if stored in an airtight container.
This seasoning is incredibly versatile—use it on meats, vegetables, or even popcorn for a savory kick. For best results, let the seasoning sit for at least 10 minutes after mixing to allow the flavors to meld. Each time you use it, give the container a gentle shake to redistribute the ingredients evenly. The result is a copycat blend that rivals the original, with a perfect balance of smoky, savory, and slightly spicy notes.
Pro Tips For Making Lawry'S Seasoned Salt Copycat
- Sift the Salt First: Diamond Crystal’s flaky texture clumps like crazy when mixed dry. Toss it in a fine-mesh sieve with the garlic and onion powders—no need to press hard, just let gravity do the work. This keeps your seasoning blend light and even, not lumpy like I used to get when just dumping everything in a bowl.
- Toast the Paprika: Smoked paprika loses its depth if it sits in a hot pan too long. Warm it in a dry skillet over medium heat for 30 seconds—just until it smells like a campfire—then cool before mixing. This boosts the smoky flavor without burning it to ash (I learned this after one very bitter batch).
- Measure by Weight: Volume measurements for salt are a gamble—one tablespoon of Diamond Crystal isn’t the same as Morton’s. Use a kitchen scale for the kosher salt (aim for 100g base per batch) and measure the powders by weight too. Your ratios will be consistent every time, and you won’t end up with a bland or overpowering mix.
- Store in a Jar: This isn’t just about keeping pests out—it’s about preserving flavor. Pack the finished blend into an airtight glass jar and keep it in a dark cupboard. The spices stay fresher longer, and you won’t waste money on new jars every few months (yes, I’ve been there). A mason jar with a tight seal works best.
Pro cooking tips for perfect results
Salt Texture Matters
The coarse grain of Diamond Crystal kosher salt is non-negotiable—it creates that signature crunch and even distribution. I’ve tried table salt substitutes, and they turn this blend into a fine powder that clings unevenly.
For the best texture, buy the 26-ounce bag from Costco or grab a small container from the bulk section at Whole Foods. The flaky crystals help the seasoning stick to food perfectly, whether you're sprinkling it on grilled chicken or roasting potatoes. 🧂
Toast Spices for Depth
Before mixing, I like to toast my garlic powder and onion powder in a dry skillet over medium heat for 30 seconds. This wakes up their flavors and removes any moisture that could clump the blend.
Just be careful not to burn them—you want them to smell aromatic, not bitter. Freshly ground spices make all the difference, so if you’re using pre-ground, check the date. The Penzeys brand is my go-to for high-quality powders that stay potent longer. ✨
Smoke Without Liquid Smoke
While some copycat recipes call for liquid smoke, I’ve found that smoked paprika alone delivers that authentic depth. Use Penzeys or Trader Joe’s for the best quality—avoid the cheaper store brands, which often taste flat.
If you’re in a pinch, you can add ¼ teaspoon of liquid smoke to the final mix, but I’ve never found it necessary. The key is to measure the paprika carefully—1 tablespoon is perfect for this blend. Too much, and it overpowers the other flavors. 🌶️
Mustard’s Tangy Secret
The ¼ teaspoon of ground mustard might seem like a small amount, but it’s what gives this blend its signature tangy kick. Without it, the seasoning tastes flat. If you don’t have ground mustard, a pinch of white vinegar mixed into the final blend works in a pinch.
I’ve also experimented with ground turmeric for color, but it changes the flavor profile slightly. Stick to the mustard for the closest copycat result. 💡
Adjust Heat to Taste
The ⅛ teaspoon of cayenne pepper is where you can play with heat. For a milder blend, reduce it to ⅛ teaspoon or omit entirely. If you love spice, bump it up to ¼ teaspoon.
I usually start with the original amount and adjust based on how sensitive my family is to heat. The cayenne also helps balance the richness of the smoked paprika, so don’t skip it unless you’re avoiding spice entirely. 🔥
Shake Before Every Use
This blend separates over time, so shake the container vigorously before each use to redistribute the ingredients. I keep mine in a small mason jar on my counter for easy access. If you notice clumping, break it up with a fork before shaking.
The parsley flakes tend to settle at the bottom, so give it a good mix to ensure every sprinkle is flavorful. Trust me, the first time you taste the difference between a well-shaken and unstirred blend, you’ll never skip this step again. 💪
Nutrition facts
Frequently asked questions
Why does this recipe use kosher salt instead of regular table salt?
The coarse texture of Diamond Crystal kosher salt is essential for that signature crunchy bite and even distribution. Table salt would create a fine powder that clings unevenly to food. Plus, the larger crystals help the seasoning stick better to meats and vegetables during cooking.
Can I make this seasoning blend without smoked paprika?
You can substitute with regular paprika plus ¼ teaspoon of liquid smoke for depth, but I recommend using smoked paprika for the most authentic flavor. The smoky quality is what gives this blend its signature character. If you're avoiding smoked paprika entirely, the blend will still taste good but will lack that distinctive smoky note.
How long does this seasoning blend last, and how should I store it?
Store in an airtight glass jar in a cool, dark place for up to 6 months. For longer storage, freeze it in an airtight container. Always shake before using to redistribute the ingredients—this blend tends to separate over time. The parsley flakes will settle at the bottom, so give it a good mix each time.
What are the best ways to use this seasoning blend?
This versatile seasoning works on grilled meats, roasted vegetables, popcorn, and even cocktail rims. For proteins, apply it directly before cooking. For popcorn, sprinkle lightly over freshly popped kernels. For cocktails, mix with a little salt on a plate and dip the rim. The possibilities are endless—just remember to shake the container first!
Can I adjust the heat level in this seasoning?
The ⅛ teaspoon of cayenne pepper controls the heat. For a milder blend, reduce to ¼ teaspoon or omit entirely. If you love spice, increase to ¼ teaspoon. The cayenne also helps balance the richness of the smoked paprika, so don't skip it unless you're avoiding heat completely.