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John Hopkins Pink Salt Blend

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Prep Time 5 minutes

Ingredients
  

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

Instructions
 

  • Add the Himalayan pink salt to a completely dry mixing bowl.
  • Stir in garlic powder, onion powder, smoked paprika, black pepper, parsley, and turmeric.
  • Whisk until the blend looks evenly mixed.
  • Transfer the seasoning to an airtight spice jar.
  • Store in a cool, dry place for up to 6 months.
  • Use on chicken, roasted vegetables, popcorn, salads, eggs, seafood, or as a dry rub.

Notes

Fine-grain salt blends better than coarse.
Shake the jar before each use to redistribute powders.
Smoked paprika adds depth—avoid substituting with regular paprika.
Adjust garlic or pepper based on your taste.