Cooking Salt Alternative Recipe

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Using a blend of spices can give you a flavor similar to or better than salt.
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“Cooking with the Wolfman: Indigenous Fusion” by David Wolfman and Marlene Finn combines culture, history, and storytelling to bring a highly usable cookbook alongside a personal story of Wolfman’s and Finn’s life together.
Makes 1/2 cup SERVINGS


  • 2 teaspoons (10 milliliters) lemon zest
  • 2 tablespoons (30 milliliters) onion powder
  • 1 tablespoon (15 milliliters) garlic powder
  • 1 tablespoon (15 milliliters) dried marjoram
  • 2 teaspoons (10 milliliters) paprika
  • 2 teaspoon (10 milliliters) dried oregano
  • 2 tsp (10 milliliters) ground sage
  • 1 1/2 teaspoons (7.5 milliliters) ground black pepper
  • 1 1/2 teaspoons (7.5 milliliters) dry mustard
  • 1 1/2 teaspoons (7.5 milliliters) dried thyme
  • 1 teaspoon (5 milliliters) celery seeds
  • 1 teaspoon (5 milliliters) chili powder
  • 1 teaspoon (5 milliliters) dried rosemary



Cooking with the Wolfman: Indigenous Fusion (Douglas and McIntyre, 2017) by David Wolfman and Marlene Finn is a fusion of many things – not only bringing together classic cooking with Indigenous recipes, but combining personal reflections from the authors alongside diverse stories and practices of indigenous nations throughout the Americas.

Wolfman and Finn’s book has also been recently nominated for two awards: Finalist at the Foreword INDIES Book of the Year Awards in the Cooking category, and Best Book of the Year category at the Gourmand World Cookbook Awards in Yantai, China.

The following excerpt is their Salt Alternative recipe.

I like using this mix on fresh steamed green vegetables or mashed potatoes, although it’s great on fish and seafood too. This recipe makes a small batch, so once you’ve used it for a while, you can figure out which spices you might want more of next time. You will probably have a few sneezing episodes during the course of this exercise, but in the long run making your own mixes is worthwhile.

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