Montreal Seasoning Recipe
This bold, garlicky Montreal Seasoning brings classic steakhouse flavor to your kitchen—perfect for juicy steaks, grilled veggies, burgers, potatoes, and just about anything you can toss on the grill.
Ingredients
- 2 tablespoons coarse kosher salt use a coarse grain like Diamond Crystal or Morton; if using fine salt, reduce to 1 tablespoon and adjust to taste
- 2 tablespoons coarsely ground black pepper freshly cracked preferred; if using pre-ground, use 1 1/2 tablespoons and adjust to taste
- 1 tablespoon garlic granules garlic powder can be used; reduce slightly to avoid clumping
- 1 tablespoon onion granules onion powder can be used; use a scant tablespoon
- 1 tablespoon crushed red pepper flakes for milder heat, use 1–2 teaspoons and adjust to taste
- 2 teaspoons paprika regular or smoked; smoked adds a BBQ-style flavor
- 2 teaspoons dried dill weed a signature flavor; reduce to 1 teaspoon if you prefer less dill or swap for dried thyme
- 2 teaspoons dried coriander seeds lightly crushed; if using ground coriander, reduce to 1 1/2 teaspoons
- 1 teaspoon mustard powder adds subtle tang and depth
- 1/2 teaspoon ground fennel seed optional but recommended; adds a light sweetness and deli-style complexity
Instructions
- Measure out all of the spices. If your coriander seeds or fennel seeds are whole, lightly crush them with the bottom of a heavy pan or in a mortar and pestle until cracked but not powdered.2 teaspoons dried coriander seeds, 1/2 teaspoon ground fennel seed
- In a medium bowl, combine the kosher salt, black pepper, garlic granules, onion granules, crushed red pepper flakes, paprika, dried dill, crushed coriander, mustard powder, and ground fennel (if using). Stir with a spoon or small whisk until evenly mixed.2 tablespoons coarse kosher salt, 2 tablespoons coarsely ground black pepper, 1 tablespoon garlic granules, 1 tablespoon onion granules, 1 tablespoon crushed red pepper flakes, 2 teaspoons paprika, 2 teaspoons dried dill weed, 2 teaspoons dried coriander seeds, 1 teaspoon mustard powder, 1/2 teaspoon ground fennel seed
- Pinch a small amount of the seasoning between your fingers and taste it. Adjust by adding more crushed red pepper for heat or more dill or other dried herbs for extra herbiness, to suit your preference.
- Pour the seasoning into a clean, dry glass jar or spice container with a tight-fitting lid. Label the jar with the name and date.
- For best flavor, let the seasoning rest for at least 24 hours before using so the spices can mellow and meld together. You can still use it immediately if needed.
- Use about 1 to 1 1/2 teaspoons of seasoning per 8-ounce steak, or about 1 to 1 1/2 teaspoons per pound of meat. Pat meat dry, season generously, and let sit 15–60 minutes before cooking. Also use on chicken, pork, salmon, tofu, potatoes, roasted vegetables, or even popcorn.
Notes
Yield: about 1/2 cup seasoning, enough for roughly 10–12 steaks depending on how heavily you season.
Salt note: If you’re watching sodium, reduce the kosher salt to 1 tablespoon and add more salt directly to the meat as needed. You can also make a no-salt version by omitting the salt entirely and salting foods separately.
Storage: Store in an airtight container in a cool, dark place (not over the stove) for up to 6 months for best flavor. Spices remain safe longer but will lose potency.
Make-ahead & gifting: This recipe doubles or triples easily. Portion into small jars, label, and use as gifts for holidays, Father’s Day, or housewarmings.
Usage tips: Pat meat dry before seasoning for a better crust. Season steaks 30–60 minutes in advance and refrigerate uncovered for a quick dry brine. Toss vegetables with oil and this seasoning before roasting. Press tofu to remove excess moisture, then season and sear.
Key flavor note: Dill and coriander are important for that true Canadian steak spice character—skipping them will make the blend taste more like a generic grill seasoning.
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