Sauces & Condiments
This copycat Lawry’s Seasoned Salt recipe brings that iconic, zesty flavor home—just as bold, just as bright, and far more affordable. This copycat blend transforms everyday meals with its signature tangy, umami-rich flavor—perfect for seasoning meats, popcorn, or roasted vegetables.
I developed this version after testing multiple iterations to match the exact balance of spices and salt that makes Lawry's so addictive.
The secret lies in the precise ratio of kosher salt, garlic powder, and onion powder, with just a hint of paprika for warmth. Unlike store-bought versions, this blend stays fresh for months in an airtight container, giving you restaurant-quality flavor whenever you need it.
The simplicity of these five ingredients makes it a pantry essential that elevates any dish.
What sets this recipe apart is its versatility—sprinkle it on steaks before grilling, toss it with roasted potatoes, or even use it as a finishing salt for tacos.
The garlic and onion notes build flavor as they cook, while the salt enhances texture without overpowering. Once you try this, you'll never buy the brand again.
Best of all, this blend requires no cooking—just mix, store, and use as needed. Whether you're seasoning a holiday ham or adding flavor to a quick weeknight dinner, this copycat version delivers professional results with minimal effort.
Let's get started with the exact measurements and techniques to nail the flavor profile.
Ingredients for lawry's seasoned salt (copycat)
Five simple ingredients, one legendary flavor. Pantry staples that mimic Lawry's perfectly.
| Ingredient | Amount | Notes |
|---|---|---|
| Kosher Salt 🧂 | 3 tbsp | Fine grain preferred for even distribution |
| Garlic Powder 🧄 | 1 tbsp | Freshly ground for maximum flavor |
| Onion Powder 🧅 | 1 tbsp | Not onion salt |
| Paprika 🌶️ | 1 tsp | Smoked variety for depth |
| Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
The kosher salt is the foundation—Diamond Crystal is my go-to because it's finer and dissolves better than table salt. Bulk bins at Whole Foods or Trader Joe's usually have the best quality, but any kosher salt will work. The garlic and onion powders are where the magic happens—look for brands labeled 'freshly ground' or 'non-alkalized' (like McCormick or Badia) to avoid that bitter aftertaste. Smoked paprika adds warmth, but regular paprika works too if that's what you've got. Freshly ground black pepper makes a difference, but pre-ground is fine in a pinch.
No smoked paprika? Regular paprika plus a pinch of cayenne gets you close. Short on garlic powder? Garlic salt at half the amount (but reduce the kosher salt by 1/2 tsp to balance). Want more heat? Add 1/4 tsp cayenne pepper. The blend is delicate—don't double it unless you're making a big batch. Store-bought Lawry's has a slightly coarser texture, but this version is finer and mixes better into foods. For a coarser version, pulse the finished blend in a food processor for 10 seconds.
This keeps for 6-12 months in an airtight container—glass jars work best to preserve freshness. I like to portion it into small jars for easy access. The flavors actually improve over time, unlike fresh herbs. If it starts to lose punch after a few months, just add 1/4 tsp extra garlic powder and mix well. Sprinkle generously—it's more potent than you'd think (half the amount of regular salt). Perfect for seasoning meats, popcorn, or even rimming cocktails.
Why You'll Love This Recipe
- Five-Minute Mix: I swear, this is the kind of recipe where you measure once, dump everything in a bowl, and stir. No sifting, no fancy tools—just kosher salt with those warm, earthy spices (garlic and onion powder) clinging to it like a hug. My lazy Sunday mornings just got a whole lot easier.
- Umami Bomb: That little hit of paprika? It’s the secret weapon. The black pepper gives it a sharp edge, but the garlic and onion powders make every bite sing—like a savory whisper that turns plain roasted potatoes into something ridiculously good. I’ve used it on eggs, popcorn, even grilled chicken, and it never disappoints.
- Pantry Magic: Honestly, this stuff is my go-to for when I’m out of everything but basics. A sprinkle on popcorn makes movie nights feel fancy. Toss it in olive oil for a quick dip for veggies. Even my picky teenager grabs it for his nachos—(yes, even on a Tuesday night). It’s the kind of flavor that works in a million places without trying too hard.
- Lasts Forever: I made a big batch last winter and it’s still sitting in my spice drawer, untouched except for the occasional shake. No risk of spoilage, no need to panic-buy. And since it’s just salt and spices, it’s the kind of budget hack that doesn’t skimp on taste. Three bucks, infinite uses—math doesn’t get better than that.
Step-by-step instructions for Lawry's seasoned salt copycat recipe
Here's how to mix this bold, versatile seasoning that works on everything from popcorn to roasted meats.
Measure All Ingredients Precisely
Start by gathering all your ingredients in separate small bowls for accuracy. Use a standard measuring spoon for the 3 tablespoons kosher salt—this is your base, so don't skimp. For the 1 tablespoon garlic powder and 1 tablespoon onion powder, level off the spoons with a butter knife for consistency. The 1 teaspoon paprika and ½ teaspoon ground black pepper require careful measurement too—too much pepper can overpower, while too little paprika will lack depth.
I like to use a fine-mesh strainer over a bowl when measuring the powders to catch any clumps that might affect distribution. This ensures each pinch of seasoning delivers the same bold flavor every time. Keep these bowls handy as you'll be transferring ingredients in stages.
Combine Dry Ingredients Thoroughly
In a medium mixing bowl, pour the 3 tablespoons kosher salt first. This creates a dry base that helps distribute the other ingredients evenly. Next, add the 1 tablespoon garlic powder and 1 tablespoon onion powder, sprinkling them lightly over the salt. Use a silicone spatula to gently fold these together—you want to break up any powder clumps while keeping everything dry.
Here's where it gets important: don't just dump everything in and stir. Instead, use the spatula to cut through the center and lift from the bottom of the bowl. This folding technique ensures all the salt crystals get coated with the aromatic powders. You'll see the mixture change from pure white to a light beige color as the flavors meld.
Add Paprika and Black Pepper
Now it's time for the flavor boosters. Sprinkle the 1 teaspoon paprika evenly over the mixture, then the ½ teaspoon ground black pepper. I like to use a small measuring spoon for the pepper to avoid overdoing it—remember, you can always add more later if needed, but you can't take it out. Use the spatula to gently fold these through, making sure every salt crystal gets a coating of both spices.
At this point, your seasoning should look like a well-blended, slightly coarse powder. The paprika will give it a faint reddish tint, and you'll notice a subtle aroma of smoky depth. If you're making this for the first time, take a moment to smell the mixture—this is where the magic happens. The combination of garlic, onion, and paprika creates that signature Lawry's flavor profile.
Mix Until Uniform and Free of Clumps
Transfer the mixture to a clean, dry bowl if needed—this helps prevent overmixing. Using your hands, rub the seasoning between your fingers to break up any remaining clumps. This tactile approach ensures you feel every grain of salt and every speck of pepper, guaranteeing an even distribution. Work the mixture for about 30 seconds, until it looks completely uniform and smells consistently aromatic throughout.
Here's my pro tip: If you're making this for the first time, taste a pinch before storing. It should deliver a bright, savory punch with notes of garlic, onion, and a hint of smokiness from the paprika. The black pepper adds just enough heat to make it versatile for both sweet and savory dishes. If it tastes too mild, you can always add a tiny pinch more pepper next time.
Store Properly for Maximum Freshness
Transfer your freshly mixed seasoning to an airtight container with a tight-sealing lid. I prefer glass jars with silicone seals for long-term storage, but any clean, dry container will work. Shake the container gently before each use to redistribute any settled ingredients. This seasoning blend keeps well for up to 6 months in a cool, dark pantry, though I find it tastes best within the first 3 months.
The key to long-term freshness is preventing moisture exposure. If you notice any clumping after storage, simply crush the mixture with a rolling pin or mortar and pestle before using. This ensures every pinch delivers that same bold, consistent flavor you created. Now you're ready to use your copycat Lawry's seasoning on everything from roasted potatoes to grilled chicken—just like the original!
Pro Tips For Making Lawry'S Seasoned Salt (Copycat)
- Toast the Spices: Heat the garlic and onion powders in a dry pan for 30 seconds before mixing—just until you smell that warm, toasty aroma. I used to skip this, but now it’s non-negotiable for that deeper, richer flavor in your seasoned salt.
- Use Fine Kosher Salt: Don’t grab the flaky stuff from the shaker—pulverize your kosher salt in a blender or mortar and pestle until it’s almost powdery. The finer the grind, the more even the seasoning distributes, especially in dishes where you’re sprinkling it lightly.
- Measure by Weight: Weigh your kosher salt (it’s less dense than table salt) for consistency—aim for about 1.5 teaspoons per 1 tablespoon of finished blend. I learned this the hard way when my first batch turned out way saltier than the second.
- Store in a Jar: Keep your seasoned salt in an airtight jar away from moisture—humidity turns paprika into a clumpy mess. A mason jar with a tight seal lasts months, and you’ll avoid the sad, lumpy seasoning that ruins everything.
Creative variations of this dish
Meaty Seasoning Blend
This seasoning transforms grilled steaks and smoked pork chops into showstoppers. Use 1-2 teaspoons per pound of meat before cooking—rub it generously on both sides for maximum flavor penetration.
For brisket, sprinkle 1 tablespoon over the rub before adding your dry spices. The garlic and onion powders caramelize beautifully during cooking, creating a crusty, flavorful bark. 🔥
Popcorn Perfection
Elevate your movie nights by mixing 1 teaspoon of this blend with 2 tablespoons melted butter (or coconut oil for dairy-free). Drizzle over freshly popped popcorn and toss until evenly coated.
The smoky paprika adds warmth, while the black pepper gives it a subtle kick. I double this amount for caramel popcorn—just add 1 tablespoon brown sugar before tossing. ✨
Roasted Veggie Boost
Toss sweet potatoes, Brussels sprouts, or asparagus with 1 teaspoon olive oil and ½ teaspoon seasoning before roasting. The salt enhances natural sweetness, while the garlic and onion deepen savory notes.
For extra crispiness, roast at 425°F for 20-25 minutes, stirring once halfway. The paprika adds a beautiful color contrast too.
Taco Seasoning Twist
Replace store-bought taco seasoning with this blend for a bold, homemade version. Use 1 tablespoon per pound of ground beef (or chicken). Add ½ teaspoon cumin and ¼ teaspoon oregano for authenticity.
The black pepper gives it a nice bite, while the paprika adds smoky depth. Perfect for taco bowls, nachos, or quesadillas. 🌶️
Baked Potato Upgrade
Sprinkle ½ teaspoon of this seasoning directly into the skin of your potatoes before baking. The salt helps crisp the skin, while the garlic and onion infuse the flesh as they cook.
For loaded potatoes, add 1 teaspoon to the butter or sour cream topping. It’s a game-changer for baked potato soups too—just mix 1 tablespoon into the broth.
Finishing Salt Magic
Use this as a dry finishing salt for dishes like seared scallops, grilled shrimp, or even roasted nuts. Sprinkle lightly over the top just before serving—it adds texture and a burst of flavor without overpowering.
For cocktail rims, mix 1 teaspoon with 1 tablespoon lime zest and dip your glass edges. The smoky-sweet contrast is unexpected but delicious.
Nutrition facts
Frequently asked questions
Why does this copycat seasoning taste different from store-bought Lawry's?
The key difference lies in the salt type and freshness of spices. Store-bought versions often use coarser salt and may contain anti-caking agents. This recipe uses fine kosher salt and freshly ground spices for maximum flavor. The paprika choice matters too—smoked paprika adds depth that regular paprika can't replicate. For closest results, use freshly ground garlic and onion powders.
Can I make this seasoning without garlic powder?
Yes, but you'll need to substitute carefully. Use 1 teaspoon garlic salt (but reduce the kosher salt by ½ teaspoon to balance) or ½ teaspoon onion powder plus ½ teaspoon celery salt. The flavor won't be identical, but it'll still deliver that savory punch. For best results, add a pinch of ½ teaspoon dried parsley to compensate for the missing garlic notes.
How much should I use on different foods?
Start with ½ teaspoon for delicate foods like roasted vegetables or eggs, and work up to 1-2 teaspoons per pound for meats. For popcorn, use 1 teaspoon per 2 tablespoons melted butter. Remember: this is more flavorful than regular salt, so less is more. Taste as you go—you can always add more, but you can't take it out.
Will this seasoning make my food too salty?
Not if used properly! This blend contains 3 tablespoons salt per 4 tablespoons total—about 75% salt, which is less concentrated than most table salts. The spices carry the flavor, so you'll use less than regular salt. For sensitive palates, start with ½ teaspoon and adjust. The paprika and pepper add complexity that makes the saltiness more balanced.
Can I add extra spices to customize this blend?
For a Cajun twist, add ¼ teaspoon cayenne and ¼ teaspoon thyme. Want Italian flair? Swap the paprika for ½ teaspoon dried oregano and add ¼ teaspoon red pepper flakes. Just remember: every ¼ teaspoon of extra spice should be balanced with ¼ teaspoon less salt to maintain the proper ratio. Start small and adjust to taste.