Parsley garlic salt is a vibrant, all-purpose seasoning blend that combines dried parsley, garlic, and salt with a hint of lemon zest. It’s a simple way to add a fresh, savory pop to roasted vegetables, grilled meats, eggs, and even popcorn. This homemade version takes just minutes to make and lets you control the salt level and the intensity of the garlic, so you get a brighter, more aromatic result than most store-bought blends.
Ingredients
- 1/2 cup (120 ml) coarse sea salt or kosher salt
- 1/4 cup (60 ml) dried parsley flakes
- 2 tablespoons (30 ml) garlic powder (not garlic salt)
- 1 tablespoon (15 ml) onion powder
- 1 teaspoon (5 ml) finely grated lemon zest (from about 1 lemon), dried
- 1/2 teaspoon (2.5 ml) freshly ground black pepper (optional)
Instructions
- If your salt is very coarse (like large flaky sea salt), pulse it in a spice grinder or blender for a few seconds until it’s a bit finer, but still granular. Do not turn it into powder.
- If using fresh lemon zest, spread it on a small plate and let it air-dry for 1–2 hours, or pat it very dry with a paper towel. (If you skip this, the zest can make the salt clump.)
- In a small bowl, combine the salt, dried parsley, garlic powder, onion powder, and dried lemon zest. Add the black pepper if using.
- Whisk or stir with a fork until everything is evenly distributed. The parsley flakes will naturally separate a bit, so don’t worry if they’re not perfectly uniform.
- Transfer the blend to an airtight jar or shaker. Use immediately or store as directed below.
Tips
- Substitutions: No garlic powder? Use 2 tablespoons of granulated garlic, but reduce the salt by 1 teaspoon because granulated garlic is less concentrated. For a lower-sodium version, use 1/4 cup (60 ml) salt and add 1/4 cup (60 ml) of toasted sesame seeds or dried dill for bulk.
- Drying the zest: If you skip drying the lemon zest, the salt will clump and may develop off-flavors. You can also use 1/2 teaspoon of dried lemon peel (find it in the spice aisle) instead of fresh zest.
- Common mistake: Using garlic salt instead of garlic powder will make the blend far too salty. Always check the label; garlic powder is just ground garlic, while garlic salt is already mixed with salt.
- Storage: Keep the salt in a cool, dark place. A glass jar with a tight-fitting lid works best. Avoid storing it above the stove or near a window, as heat and light will fade the parsley’s color and dull the flavor.
Serving Suggestions
Use this parsley garlic salt as a finishing salt for roasted potatoes, grilled chicken, or seared steak. Sprinkle it over scrambled eggs, avocado toast, or a simple green salad. It also makes a great rim for Bloody Marys (for adults of legal drinking age, please drink responsibly) or a seasoning for homemade popcorn.
Variations
- Spicy version: Add 1/2 teaspoon of cayenne pepper or red pepper flakes for a kick.
- Citrus twist: Swap the lemon zest for dried orange zest for a sweeter, more aromatic note.
- Herb blend: Replace half the parsley with dried chives or dried dill for a different herbal character.
- Smoky flavor: Add 1 teaspoon of smoked paprika to give the salt a barbecue-like depth.
Storage and Reheating
Store the parsley garlic salt in an airtight container at room temperature for up to 6 months. It does not need refrigeration. Because it’s a dry seasoning, there’s no reheating involved. If the salt absorbs moisture and clumps, you can break it up with a fork or pulse it in a spice grinder; it’s still safe to use as long as it hasn’t developed an off smell. For best flavor, make a fresh batch every 2–3 months, as the parsley will gradually lose its brightness.
Frequently Asked Questions
Can I use fresh parsley instead of dried? No, fresh parsley will introduce moisture and cause the salt to clump and spoil quickly. Stick with dried parsley flakes for a shelf-stable blend.
Why is my salt clumping? Clumping usually happens if the lemon zest wasn’t fully dried or if the jar is exposed to humidity. To fix it, spread the salt on a baking sheet and let it air-dry for a few hours, then break up clumps with a fork.
How much should I use in a recipe? Start with 1/2 teaspoon per serving and adjust to taste. Because this blend contains salt, you may want to reduce or omit other salt in your dish.
Can I make this without lemon zest? Absolutely. The lemon zest adds a bright note, but you can simply omit it. The blend will still be delicious.
Is this the same as garlic salt? No. Garlic salt is just garlic powder and salt. This blend adds parsley, onion powder, and lemon zest, making it more complex and herbal.
Can I double the recipe? Yes, this scales easily. Just use a larger bowl and make sure to mix thoroughly. Store in a bigger jar.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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