Lawry’s Seasoned Salt (Copycat) Recipe: Homemade Spice Blend for All Your Dishes

I’ve been mixing my own seasoned salt for years, and this blend nails that classic Lawry’s flavor without the mystery ingredients. It’s the kind of thing you’ll reach for on eggs, popcorn, or grilled meats.

What makes this version special is the balance—salt, sugar, and spices in just the right ratios. A pinch adds depth to soups, while a heavier hand transforms plain chicken into something extraordinary.

Make a big batch and keep it in an airtight container. It’ll stay fresh for up to 6 months, ready to elevate any dish in seconds.

Between you and me, once you try this, the store-bought version won’t cut it anymore.

Ingredients for Lawry’s Seasoned Salt (copycat)

Eight simple spices for that classic seasoned salt flavor you know and love.

The salt is the base, so use fine grain table salt— kosher or sea salt won’t blend as evenly. Paprika adds that signature red hue, so don’t skip it. I grab my spices from Penzeys or the bulk section at Whole Foods—fresher than those dusty jars that’ve been in your cabinet for years. A tiny bit of turmeric gives it that warm, golden color without overpowering the flavor.

No celery salt? Skip it or make your own by mixing ground celery seed with salt (ratio of 1:2). The sugar balances the saltiness, but you can use brown sugar for a deeper flavor. If you’re out of onion powder, dried minced onion at half the amount works in a pinch. Just don’t swap in onion salt—it’ll throw off the seasoning balance.

Store in an airtight container away from light and heat. Keeps fresh for 6 months—if it lasts that long. I make a double batch and keep one in the pantry, one by the stove for easy access.

Step-by-Step Instructions for Lawry’s Seasoned Salt Copycat

This homemade blend comes together quickly with just a bowl and a whisk.

Step 1: Combine Your Base Salt and Sugar

Start with a clean, dry mixing bowl. I always use a medium-sized bowl to give myself plenty of room to work. Add the 2 tbsp Table Salt first—it’s your foundation.

Next, sprinkle in the 1.5 tsp Sugar. The sugar balances the saltiness and adds a subtle sweetness that makes this blend so special. I like to use white granulated sugar as it dissolves evenly into the mixture.

Step 2: Add the Color and Flavor Enhancers

Now add the 1 tsp Paprika for its mild, sweet flavor and vibrant color. Follow this with the 0.25 tsp Turmeric—this is what gives the blend its signature golden hue. Be careful with the turmeric; a little goes a long way.

I’ve found that using sweet paprika gives the best flavor profile here. Stir these ingredients together gently to start distributing the colors evenly through the salt and sugar base.

Step 3: Incorporate the Aromatic Powders

Add the 1 tsp Onion Powder and 1 tsp Garlic Powder. These are the heart of the flavor. I always use powder, not salt, to maintain precise control over the saltiness of the final blend.

At this point, you should start to notice the aroma developing. The combination of onion and garlic with the paprika creates that familiar, comforting scent we all associate with this classic seasoning.

Step 4: Finish with Pepper and Celery Salt

Sprinkle in the 0.5 tsp Ground Black Pepper. I prefer freshly ground for the best flavor, but pre-ground works fine too. The pepper adds just the right amount of sharpness to balance the other flavors.

Finally, add the 0.5 tsp Celery Salt. While optional, it’s what makes this copycat truly authentic. Celery salt adds a unique depth that you won’t get from regular salt.

Whisk everything together thoroughly for about 1-2 minutes until the mixture is uniform in color and texture. You should see no streaks of individual spices when it’s properly combined.

Step 5: Store and Enjoy Your Creation

Transfer your seasoned salt to an airtight container. I like to use a small jar with a tight-fitting lid. Let the blend sit for at least 24 hours before using to allow the flavors to meld together fully.

This makes enough for about 4 servings of seasoning. Sprinkle it on meats before grilling, mix it into burger patties, or use it to season vegetables. The possibilities are endless, and I promise you’ll reach for this blend as often as the store-bought version.

Dietary Considerations for These Flavors

Sodium Awareness

This blend contains 2 tbsp salt as its base, so it’s naturally high in sodium. A single teaspoon provides about 1,150mg of sodium, which is nearly half the daily recommended limit. I use it sparingly on already-salty foods like bacon or deli meats. 💪

Sugar Content

The recipe includes 1.5 tsp sugar to balance flavors, adding about 2g carbs per teaspoon of seasoning. For keto diets, you can replace it with 1 tsp erythritol without affecting the taste. I’ve tested both versions with success.

Gluten-Free Friendly

All ingredients in this blend are naturally gluten-free, but check your spice labels if you have celiac disease. Some brands add anti-caking agents that may contain gluten. I buy my spices from Penzeys for guaranteed purity.

Vegan and Allergen-Free

This seasoning contains no animal products, making it perfect for vegan diets. It’s also free from common allergens like dairy, nuts, and soy. I’ve used it to season everything from tofu to roasted vegetables with great results.

Low-FODMAP Option

For those avoiding FODMAPs, replace the onion powder and garlic powder with ½ tsp asafoetida powder each. It mimics the savory depth without the fermentable carbs. This swap works well in most dishes. 💡

Storage Considerations

Since this is a dry blend, it won’t spoil, but spices lose potency over time. Store in an airtight container away from heat and light. I label mine with the date and replace it every 3-4 months for peak flavor.

Frequently Asked Questions