John Hopkins Pink Salt Recipe

This simple pink salt blend is one of those things you don’t realize you need until you actually make it. The first time I tried it, I was surprised how a few basic ingredients could turn into a flavorful, mineral-rich seasoning that works on everything from roasted vegetables to grilled meats. It’s clean, bright, and incredibly easy to put together.

Ingredients

• 1 cup fine Himalayan pink salt
• 1 tablespoon dried garlic powder
• 1 tablespoon dried onion powder
• 2 teaspoons smoked paprika
• 1 teaspoon cracked black pepper
• 1 teaspoon dried parsley (optional)
• ½ teaspoon turmeric (adds color + antioxidants)

Instructions

Step 1: Mix the Base

Add the Himalayan pink salt to a clean mixing bowl. Make sure it’s completely dry so the seasoning doesn’t clump.

Step 2: Add the Flavor Boosters

Stir in the garlic powder, onion powder, smoked paprika, pepper, parsley, and turmeric.
Mix well using a whisk or fork until everything looks evenly distributed.

Step 3: Store Properly

Transfer the blend into an airtight spice jar.
Store in a cool, dry place—this mix stays fresh for about 6 months.

Step 4: Use It Everywhere

Sprinkle on grilled chicken, roasted potatoes, popcorn, salads, eggs, seafood, or use it as a rub before cooking.

Serving Suggestions

• Mix it with olive oil to create a quick marinade.
• Add a pinch to homemade soups for a deeper flavor.
• Stir into melted butter for an easy seasoning drizzle.
• Use as a finishing salt over avocado toast or roasted veggies.

Tips

• Use fine-grain salt for better blending. Coarse salt doesn’t mix evenly with powders.
• Shake the jar before each use. Natural powders settle.
• Use smoked paprika, not plain. It adds warmth and depth that make this blend stand out.
• Taste and adjust. Add more garlic or pepper depending on what you like.

Substitutions

• Himalayan pink salt: Sea salt works, but the mineral flavor won’t be the same.
• Smoked paprika: Swap with chili powder if you want more heat.
• Turmeric: Leave it out if you prefer no yellow tint.
• Garlic & onion powder: Use granulated versions if you want a slightly coarser texture.

FAQs

1. What makes this recipe “Johns Hopkins”?

It’s inspired by clean, simple seasoning blends often recommended for low-inflammatory diets, wellness-focused cooking, and heart-friendly meals.

2. Can I use coarse Himalayan salt?

Yes, but you’ll need to pulse it in a spice grinder with the seasonings so they mix evenly.

3. How long does this seasoning last?

Up to 6 months in an airtight jar stored at room temperature.

4. Is pink salt healthier than table salt?

Himalayan pink salt is naturally rich in trace minerals, but it should still be used in moderation like any salt.

5. Can I add heat to this blend?

Absolutely. Add a pinch of cayenne pepper or crushed red chili flakes for a spicy version.

6. Can I use this seasoning as a dry rub?

Yes. It works beautifully on chicken, steak, fish, shrimp, and even tofu.

7. Can I make this blend sodium-reduced?

Use ½ pink salt and ½ potassium salt (salt substitute), but taste adjustments may be needed.

8. Why did my seasoning clump?

Moisture is the main cause. Make sure the jar, spoon, and bowl are completely dry.