This Montreal seasoning recipe is made with simple pantry spices and orange zest. Lower in salt than the original, this homemade spice blend is perfect on grilled meats.
Copycat Montreal Seasoning Recipe
This homemade spice blend is a copycat version of the incredible Montreal seasoning you can find in most markets and in volume at Costco. The added bonus here is you made it and know exactly what’s in it, no ingredients you can’t pronounce.
I make it large batches to have around if pinched for time. This recipe makes 2 1/2 cups and doesn’t last long. Store in a sealed jar and keep with your other spices and seasonings.
How to make the homemade spice blend:
- In a bowl mix the kosher salt, coarse ground black pepper, dehydrated garlic, onion powder, paprika, dill seeds and orange peel.
- This Montreal seasoning recipe makes 2 1/2 cups of the spice mix. Store in a sealed jar.
Check out the video in the recipe card below to see how easy it is to make, too!
Other homemade spice blends to make
Making spice blends at home saves money and allows you to control the ingredients, too. The next time you’re making chili, use homemade chili powder.
Be sure to check out my recipe for the best all purpose Mexican seasoning, too!
This post was first published January 26, 2016. Updates made on March 16, 2017 to add video and additional content.
Montreal Seasoning Recipe + Video
- 1 cup black pepper coarse ground
- 1/2 cup salt
- 1/3 cup dried garlic chips (See Note 1)
- 1/3 cup onion powder
- 3 tbsp paprika
- 3 tbsp dill seeds (See Note 2)
- 1 tbsp dried orange peel (See Note 3)
- In a bowl mix the kosher salt, coarse ground black pepper, dehydrated garlic, onion powder, paprika, dill seeds and orange peel. Store in a dry location in an airtight container.
- This recipe makes 2 1/2 cups (See Note 4). Store in a sealed jar.
- Feel free to use fresh garlic if using the rub immediately if dried garlic chips are unavailable.
- Caraway seeds may be a substitute if dill seeds are not available.
- I typically use Penzey’s Orange Peel that is in small chip form. If using a fresh orange: Using a citrus zester, remove half of an orange’s peel, being careful not to get any of the white pith part. We want just the rind’s zest and it’s essential oil. I will often times spread the orange zest on a piece of parchment paper to dry out, allowing the spice blend not to clump up. Although if using right away, I do not. Optional usage tip.
The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice.