Montreal seasoning is a vibrant, aromatic spice blend that transforms everything from steaks to roasted vegetables into something truly spectacular. This iconic seasoning hails from Montreal-style bagels and delis, where it’s been perfecting grilled meats for generations. The beauty of making your own Montreal seasoning at home is that you control the heat level, the coarseness of the spices, and the overall flavor profile—something you simply can’t do with store-bought versions.
I absolutely love having a jar of homemade Montreal seasoning in my pantry because it’s incredibly versatile. Use it as a dry rub for steaks, sprinkle it over roasted vegetables, season your popcorn, or rim a Caeser cocktail. The combination of coriander seeds, black peppercorns, dill seeds, and garlic creates this wonderfully complex flavor that’s somehow both bold and refined. What makes this seasoning truly special is the toasting step—toasting your whole spices before grinding them unlocks deeper, more nuanced flavors that you simply won’t get from pre-ground spices.
This recipe comes together in just about 15 minutes, and you’ll have enough seasoning to last you weeks. I’m sharing my favorite technique for getting the perfect coarseness and the best way to store it so it stays fresh and flavorful. Whether you’re a seasoned home cook or just starting your culinary journey, making your own Montreal seasoning is one of those small kitchen projects that yields big flavor rewards. Trust me, once you make this, you’ll never go back to the store-bought stuff.
For more spice blend inspiration, check out my complete guide to creating custom seasoning blends. You might also enjoy my collection of grilled steak recipes that showcase this seasoning beautifully. If you’re interested in making Montreal bagels at home, this seasoning is absolutely essential. For more detailed information on toasting spices for maximum flavor, I have a complete tutorial. You can also explore proper seasoning storage techniques to keep your blends fresh.
If you want to dive deeper into spice blending, Serious Eats has an excellent article on spice blends. For more on Montreal cuisine, Bon Appétit’s piece on Montreal-style smoked meat is fantastic. The New York Times has their own Montreal seasoning recipe worth exploring. You’ll also find Serious Eats’ guide to toasting spices incredibly helpful. Finally, Bon Appétit’s dry rub techniques will elevate your seasoning game even further.
Ingredients
- 3 tablespoons coriander seeds
- 2 tablespoons black peppercorns
- 1 tablespoon dill seeds
- 1 tablespoon sesame seeds
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon red pepper flakes (or 1/2 teaspoon for less heat)
- 1 teaspoon paprika
- 1/2 teaspoon cayenne pepper (optional, for extra heat)
- 1/2 teaspoon sea salt or kosher salt
- 1/4 teaspoon dried thyme
Instructions
- Gather all your whole spices (coriander seeds, black peppercorns, dill seeds, and sesame seeds) in a small dry skillet or sauté pan.
- Place the skillet over medium heat and toast the spices for 3-4 minutes, stirring frequently with a wooden spoon, until they become fragrant and slightly darker in color. Be careful not to burn them, as this will create a bitter taste.
- Remove the toasted spices from the heat and allow them to cool completely, about 5 minutes. This cooling step is important because it stops the cooking process and allows the spices to reach their maximum flavor development.
- Transfer the cooled spices to a spice grinder, mortar and pestle, or food processor. Work in batches if needed to avoid overcrowding.
- Pulse or grind the toasted spices until you reach your desired consistency. I prefer a coarse texture with some visible spice pieces rather than a fine powder, as this mimics authentic Montreal seasoning.
- Add the garlic powder, onion powder, red pepper flakes, paprika, cayenne pepper (if using), salt, and dried thyme to the ground spices.
- Stir everything together thoroughly, making sure all the components are evenly distributed throughout the blend.
- Taste a tiny pinch and adjust the seasonings as needed. If you’d like it spicier, add more red pepper flakes or cayenne. If you prefer it less spicy, reduce the red pepper flakes.
- Transfer your finished Montreal seasoning to a clean, airtight glass jar or container, preferably one with a shaker top for easy dispensing.
- Store in a cool, dark place away from direct sunlight and heat. Properly stored Montreal seasoning will maintain its flavor for up to 3 months, though it’s best used within 4-6 weeks of making it.
Pro Tips
- **Toasting is Key**: The toasting step is what separates homemade seasoning from store-bought. It releases the essential oils in the spices and creates a much more complex, developed flavor. Don’t skip this step!
- **Grind Size Matters**: Montreal seasoning should have a coarse, chunky texture rather than being ground into a fine powder. This gives it that signature appearance and creates better texture when used as a dry rub. If you grind it too fine, it becomes dusty and doesn’t adhere as well to meat.
- **Adjust Heat Levels**: This recipe has moderate heat from the red pepper flakes. If you prefer a milder seasoning, reduce the red pepper flakes to just 1/2 teaspoon. If you love heat, increase them to 2 tablespoons or add more cayenne pepper.
- **Sesame Seeds Optional**: Some Montreal seasoning recipes include sesame seeds, while others don’t. I love them for the nutty flavor and extra texture they add, but feel free to omit them if you prefer or if you have allergies.
- **Storage Tips**: Keep your Montreal seasoning in an airtight glass container away from heat, light, and moisture. A mason jar with a rubber-sealed lid works perfectly. Some people prefer to store theirs in the refrigerator or freezer to extend its shelf life, which is totally fine.
- **Double the Batch**: This recipe is easy to double or triple if you plan to use it regularly. I make a double batch monthly so I always have fresh seasoning on hand.
- **Uses for Montreal Seasoning**: Use it as a dry rub for grilled steaks, roasted chicken, salmon, or vegetables. Sprinkle it on popcorn for a savory snack, rim a Caesar cocktail, season deviled eggs, or mix it into cream cheese for a bagel spread.
- **Quality Spices Matter**: Purchase your spices from a source with good turnover. Fresher spices will give you a much more vibrant final product. Avoid pre-ground spices for this recipe, as they’ve already lost much of their essential oils.
- **No Spice Grinder?**: If you don’t have a spice grinder, a mortar and pestle works beautifully, though it takes a bit more elbow grease. You can also place the cooled spices in a ziplock bag and crush them with a rolling pin for a coarser texture.
- **Make It Your Own**: This is a base recipe, so feel free to experiment. Some people add fennel seeds, cumin, or even a touch of smoked paprika. The beauty of making your own seasoning is that you can customize it exactly to your taste preferences.