Every island cook has a spice blend. This is mine—a mix that captures what I think of as "Nantucket flavor": bright, briny, a little smoky, with the warmth of celery seed and a whisper of citrus.

I use it on everything from grilled fish to roasted potatoes to the rim of a Bloody Mary. Make a jar before you leave the island and you'll have a taste of summer all winter long.

What Makes It "Nantucket"

This blend takes its cues from traditional seafood seasonings—there's Old Bay in its DNA—but leans into the specific flavors that define island cooking: lots of celery seed (essential for chowders), smoked paprika for depth, and dried thyme because it grows wild all over the island.

The lemon zest is the secret ingredient. It brightens everything and makes the blend feel fresh rather than dusty.

Makes ~1/2 cup
Prep Time 10 min
Storage 3 months
Difficulty Very Easy

Ingredients

  • Smoked paprika 2 tbsp
  • Celery seed 1 tbsp
  • Dried thyme 1 tbsp
  • Onion powder 1 tbsp
  • Garlic powder 2 tsp
  • Fine sea salt 2 tsp
  • Black pepper 1 tsp
  • Cayenne pepper 1/2 tsp
  • Dried mustard powder 1 tsp
  • Dried lemon zest (or fresh, dried in oven) 1 tsp

Instructions

  1. If using fresh lemon zest: Zest one lemon, spread on a parchment-lined baking sheet, and dry in a 200°F oven for 30 minutes until completely dry and crumbly. Or just buy dried lemon peel.
  2. Combine all ingredients. Add everything to a small bowl and whisk together until evenly mixed.
  3. Store properly. Transfer to an airtight jar or container. Store in a cool, dark place. The blend will keep for about 3 months before the flavors start to fade.
  4. Use liberally. This blend is meant to be used generously. Don't be shy.

Sally's Tips

The quality of your smoked paprika matters more than anything else in this blend. Cheap paprika tastes like dust. Good Spanish smoked paprika (pimentón) has depth and sweetness. It's worth the extra few dollars—one tin will last forever.

How to Use It

  • On fish: Sprinkle generously on any white fish before grilling or pan-searing
  • In chowder: Add 1-2 teaspoons to your base for extra depth
  • Compound butter: Mix 2 tbsp blend into 1/2 cup softened butter. Roll in plastic wrap, chill, and slice onto grilled fish or corn
  • Roasted potatoes: Toss cubed potatoes with olive oil and 1 tbsp blend before roasting
  • Bloody Mary rim: Mix with coarse salt and rim your glass
  • Popcorn: Yes, really. Toss with melted butter and this blend
  • Scrambled eggs: A pinch transforms your morning

Make It a Gift

This blend makes a perfect Nantucket souvenir—better than another candle or throw pillow. Get some small glass jars at the hardware store, make a big batch, and bring summer home to everyone you love. Add a handwritten label and maybe a recipe card for compound butter.

My friends have started requesting this blend instead of Christmas presents. I consider this a compliment.