Savory LifeRECIPES

Lawry’s Black Pepper Seasoned Salt Recipe & Uses

Updated November 5, 2026

Total time
5 min
prep 5 min · cook 0 min
Serves
24
portions as written

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Lawry's Black Pepper Seasoned Salt Recipe & Uses

Lawry’s Black Pepper Seasoned Salt is a bold, peppery twist on the classic seasoned salt, combining coarse black pepper, garlic, onion, and a touch of sugar with salt to create a versatile all-purpose seasoning. It works beautifully because the pepper adds a warm, pungent kick that complements, rather than overpowers, meats, vegetables, eggs, and even popcorn. This recipe lets you recreate that familiar flavor at home with common pantry spices, and it’s ready in just a few minutes.

Ingredients

  • 1/2 cup (120 g) fine sea salt or table salt
  • 2 tablespoons (14 g) coarsely ground black pepper (see Tips)
  • 1 tablespoon (8 g) garlic powder
  • 1 tablespoon (8 g) onion powder
  • 1 teaspoon (2 g) paprika
  • 1/2 teaspoon (1 g) sugar (optional, for a hint of sweetness)

Instructions

  1. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, paprika, and sugar (if using).
  2. Whisk or stir with a fork until all the spices are evenly distributed.
  3. Transfer the mixture to an airtight container, such as a glass jar or a spice shaker with a tight-fitting lid.
  4. Use immediately or store for later. The seasoning is ready to sprinkle on your favorite dishes.

Tips

  • Pepper grind: For the closest match to Lawry’s, use coarsely ground black pepper. If you only have fine ground pepper, use 1 1/2 tablespoons (10 g) instead of 2, as fine pepper is more intense.
  • Salt type: Fine salt dissolves and distributes more evenly than coarse salt. If you use coarse kosher salt, reduce the amount to about 1/3 cup (80 g) because it is less dense.
  • Storage: Keep the seasoned salt in a cool, dry place away from heat and sunlight. It will stay fresh for up to 6 months, but the pepper will slowly lose its punch after 3 months.
  • Double the batch: This recipe is easy to scale up. Make a larger quantity and give it as a gift in a decorative jar with a label.

Serving Suggestions

This black pepper seasoned salt is incredibly versatile. Use it as a dry rub for steaks, pork chops, or chicken before grilling or pan-searing. Sprinkle it over roasted potatoes, steamed vegetables, or scrambled eggs. It also makes a fantastic seasoning for french fries, popcorn, or even a simple avocado toast.

Variations

  • Smoky version: Replace the paprika with smoked paprika for a deeper, smoky flavor.
  • Spicy version: Add 1/4 to 1/2 teaspoon of cayenne pepper or a pinch of chipotle powder for extra heat.
  • Herb version: Add 1 teaspoon of dried thyme or oregano for an herby note. This works well on chicken or roasted vegetables.
  • Low-sodium version: Use a salt substitute (like potassium chloride) in place of the salt. Note that the flavor will be slightly different.

Storage and Reheating

Store the seasoned salt in an airtight container at room temperature for up to 6 months. There is no need to refrigerate. Because it is a dry spice blend, it does not require reheating. If it clumps due to humidity, break up the clumps with a fork before use.

Frequently Asked Questions

Can I use this on meat before cooking? Yes, absolutely. Apply it generously as a dry rub. For best results, let the seasoned meat sit in the refrigerator for at least 30 minutes or up to overnight to allow the flavors to penetrate.

Is this exactly like Lawry’s Black Pepper Seasoned Salt? This is a close homemade approximation. The exact commercial blend may contain anti-caking agents and a slightly different ratio of spices, but this version captures the same savory, peppery profile.

Can I use this in place of regular seasoned salt? Yes, but be aware that the black pepper flavor will be more pronounced. If you want a milder result, use half the amount and adjust to taste.

What if I don’t have onion powder? You can omit it, but the flavor will be less rounded. You can also use 1 tablespoon of dried minced onion, but it won’t dissolve as well and will add a slight texture.

How long does this last? Stored properly, it will keep for up to 6 months. After that, the spices will lose their potency, so it’s best to make a fresh batch.

Can I make this without sugar? Yes, the sugar is optional and only adds a subtle sweetness. The seasoning will still be delicious without it.

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