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Seasonings

Savory Herb Salt Rubs

Try four savory herb salt rubs for grilling, roasting and pan-frying. Mix a blend in minutes, store it airtight, and rub it onto meat or vegetables.

By

Sara Noel
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Savory Herb Salt Rubs

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Four savory herb salt and seasoned salt blends for meat and vegetables. Rub one onto oiled meat, rest about 10 minutes, then grill, roast or pan-fry.
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Prep Time15 minutes
Total Time15 minutes
CourseSeasoning
CuisineAmerican
Servings20 servings
Calories16
Ingredients Equipment Directions Notes

Ingredients
  

Savory Herb Salt #1
  • 2 tablespoons ground black pepper
  • 1 tablespoon chicken bouillon granules
  • 1 teaspoon onion salt
  • 1 teaspoon onion powder
  • 1 tablespoon garlic salt
  • 1 teaspoon cumin powder
  • 1 teaspoon dry marjoram leaves
  • 1 tablespoon minced parsley
  • 1 teaspoon paprika
  • 1/2 teaspoon curry powder
  • 1 tablespoon chili powder
  • 1/3 cup salt
Seasoned Salt #1
  • 2 teaspoons paprika
  • 1 teaspoon salt
  • 1 teaspoon dried celery
  • 1 teaspoon dill
  • 1 teaspoon oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon rosemary
  • 1/2 teaspoon cumin
  • 1/2 teaspoon marjoram
  • 1/2 teaspoon parsley
  • 1/2 teaspoon thyme
  • 1/4 teaspoon turmeric
  • 1/4 teaspoon caraway
  • 1/4 teaspoon coriander
Seasoned Salt #2
  • 4 tablespoons salt
  • 2 tablespoons black or white pepper
  • 1 tablespoon cayenne pepper
  • 1 tablespoon paprika
  • 1 tablespoon onion powder
  • 1 teaspoon garlic powder
Seasoning Salt #3
  • 2 tablespoons black pepper
  • 1 tablespoon chicken bouillon powder
  • 1 teaspoon onion salt
  • 1 teaspoon onion powder
  • 1 tablespoon garlic salt
  • 1 teaspoon cumin
  • 1 teaspoon marjoram leaves

Equipment

  • mixing bowl
  • zip-top bags
  • airtight jar

Directions
 

  1. Put the ingredients for one blend in a small bowl.
  2. Stir until well combined.
  3. Pour into a zip-top bag, vacuum-seal bag, or airtight jar.
  4. Label with the blend name and date, and keep in a cool, dry place.
  5. To use, brush meat with olive oil, rub on the seasoning, let it rest for about 10 minutes, then grill, roast, or pan-fry.

Notes

Use about 1 to 2 teaspoons per pound of meat and about 1 teaspoon per pound of vegetables. Store airtight in a cool, dry cupboard away from heat and steam for up to about 6 months. Use dried parsley.

Nutrition

Serving: 17g | Calories: 16kcal | Carbohydrates: 3.2g | Protein: 0.7g | Fat: 0.4g | Saturated Fat: 0.1g | Trans Fat: 0g | Cholesterol: 0.1mg | Sodium: 4571mg | Potassium: 73mg | Fiber: 1.3g | Sugar: 0.3g | Vitamin A: 630IU | Vitamin C: 1mg | Calcium: 25mg | Iron: 0.9mg

Nutrition is an estimate per serving from USDA FoodData Central, for 20 servings; chicken bouillon granules counted as beef bouillon powder, minced parsley counted as fresh parsley, dill counted as dried dill weed, oregano counted as dried oregano, rosemary counted as dried rosemary, parsley counted as fresh parsley, thyme counted as dried thyme, coriander counted as ground coriander, black or white pepper (the first choice counted), chicken bouillon powder counted as beef bouillon powder. Brands and portions vary, so use it only as an approximation.

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