Potlatch Seasoning is a great all-purpose spicy seasoning for fish, especially salmon, but it works equally well with chicken, vegetable, ribs or pork.
For years I bought commercially mixed potlatch. When I researched what ingredients went into the mixture I decided to recreate my own because the ingredients were so basic.
After many tries I decided this was the ideal combinations of flavors. You can add more or less of anything to customize your blend. This formula is lightly spicy so feel free to add more chili powder or crushed red pepper if you want more heat.
We always use it on our Grilled Salmon on a Cedar PlankJump to Recipe
Best ways to use this homemade seasoning
Be sure to massage the mix into your meat or fish. For vegetables just shake it on. It helps to coat your food with a little olive oil first to insure the seasonings stick to the food.
What ingredients are in Potlatch Seasoning?
Here are the key ingredients you will need to make your mix:
- Kosher Salt
- Chili Powder
- Dried Oregano
- Black Pepper
- Crushed Red Pepper
- Garlic Powder
- Celery Salt
You can lightly crush all the ingredients in a mortar and pestle, or just put in an airtight jar and shake to blend. The seasoning will keep for about 3 months if stored sealed in a cool, dry place. Be sure the herbs and spices you use are fresh to ensure the best flavor.
What does Potlatch mean?
Potlatch Seasoning was originally used in the Pacific Northwest on freshly caught fish. You can buy it commercially but it is so easy to make with ingredients that you most likely have in your pantry. The term “Potlatch” is a Northwest Native American word, and roughly translated means ‘abundant feast’ and ‘giving’. A potlatch was also a ceremony that included gifting.
Other great fish recipes to try:
- Perfect Pan Seared Scallops
- Oven Baked Salmon with Mustard Dill Sauce
- Seared Halibut with Lemon Caper Sauce
- Crab Cakes with Cocktail Sauce
Potlatch Seasoning Recipe
- 2 tbsp kosher salt
- 1 tsp paprika
- 1 tsp chili powder
- 1 tsp dried oregano
- 1 tsp black pepper
- 1 tsp crushed red pepper
- 1 tsp garlic powder
- 1/2 tsp celery salt
- 1/2 tsp cumin
- Combine all ingredients in a resealable jar, shake well to combine. Store in a cool dry place for up to 3 months.