This Copycat Montreal Seasoning recipe is made with pantry spices, dill seed, and orange zest. Without the loaded salt, this is perfect on grilled meats. Without the loaded salt that comes with pre-packaged spice blends, this homemade version is perfect on grilled meats. I’ve got a new video to show you how easy it is to make, too.
Copycat Montreal Seasoning recipe
This spice blend is where I recreate the incredible Montreal Seasoning you can find in most markets and in volume at my favorite Costco. Plus the added bonus here is you made it and know what went in it, no added ingredients you can’t pronounce.
I think I’ve come close and if anything, it’s one I enjoy on my grilled meats, especially a good Flank Steak or a Perfectly Grilled Rib Eye topped with a Herb Compound Butter.
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 my copycat Montreal Seasoning
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In a bowl mix the kosher salt, coarse ground black pepper, dehydrated garlic, onion powder, paprika, dill seeds and orange peel.
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This recipe makes 2 1/2 cups (See Note 4). Store in a sealed jar.
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Copycat Montreal Seasoning
Ingredients
- 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)
Instructions
- In a bowl mix the kosher salt, coarse ground black pepper, dehydrated garlic, onion powder, paprika, dill seeds and orange peel.
- This recipe makes 2 1/2 cups (See Note 4). Store in a sealed jar.
Notes
- 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 Penzy'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.
- This makes 2 1/2 cups = 40 tbsp = 120 tsp = 480 1/4 tsp servings. Use as you prefer.
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.
Kevin I want to thank you for your spice blends; my husband is on a low sodium diet due to high blood pressure and thanks to your blends I am able to make tasty meals for us despite having to omit the salt. I bake everything from scratch, and cook all meals. Thanks for your inspiration!
Making your own allows you to better adjust to suit your needs, right? So glad you enjoy these and thanks for taking the time to come back and let me know Jen. Cheers!
American cuisine? Last I checked, Montreal was in Canada. :p
Option for Canada was not there when I made this a year and a half ago, but recipe plugin has it now so updated. Thanks for the reminder Lordie! Cheers! 🙂
canada is in north america . maybe you should go to college (milo) 😉
awesum recipes for seasoningThankyou Kevin
Thanks for stopping by and letting me know!
Great on pork tenderloin! Thank you for this!
Excellent, thanks Stephanie. This is basically my all purpose seasoning personally. Good stuff!
So happy you shared this recipe! Montreal seasoning is my favorite for grilling. How cool that you make your own blend, I am going ahead and pinning them all – I know they will come in handy!
Excellent! Love to read comments like this Milena, thanks. 🙂
You always post the best homemade spice blends, Kevin. Montreal is my favorite for steaks on the grill and I’m happy to have YOUR formula (because I trust it!) for making my own.
Thanks Marissa, I love to make them myself and consciously cut the salt whenever I can without sacrificing the flavor. This is a good one!
Oh I’m busted! I am SOO guilty of using the store bought montreal seasoning. 🙂 Oops? To be fair, I don’t use it on MY food, but I’ve used it on the hubsters steaks. Wait.. that’s probably worse, huh? lol. All that stops now, because your seasoning looks PERFECT, Kevin! Even your photos are gorgeous. Only you could make seasoning look so puuuurrrty! Pinned! Can’t wait to try this! Cheers, buddy!
Thanks Chey, you could easily cut this recipe into 4ths for a small batch. Have a great St. Patrick’s Day tomorrow, too. Cheers!
I hate those pre-packaged blends because of all that sodium. This is awesome! Pinning now, and sending to my dad, who is addicted to spice blends 🙂
Your dad and I think alike then! Thanks Kelsie. 😉
Oh my gosh, we are obsessed with this stuff at my house. My kids ask for it by name on their steaks. What a great idea to make your own!
Thanks Karen! 🙂
I tend to avoid the prepackaged seasoning mixes when possibly because they do have a lot of salt. Great idea making your own and I do enjoy Montreal seasoning. Love the touch of orange zest in there. Pinned! Perfect next time we break out steak for the grill…..spring can’t come soon enough 🙂 Have a great weekend and St. Patrick’s Day!
I make most of mine in batches and prefer it. Thought I’d do a new video series on all of them. Have a great St. Patrick’s Day tomorrow as well Dawn! 🙂