Citrus Salt

Citrus Salt Recipe
Photo: Yunhee Kim; Styling: Kelli Ronci
Whether you use lemon, lime, or even blood orange, this finishing salt is delicious on cooked fish or salads with a drizzle of olive oil.
Makes 1 1/4 cups


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1 cup flake salt, such as Maldon, or coarse salt
3 tablespoons citrus zest (any kind)


Total: 15 Minutes
Dry: 8 Hours

Mix salt and zest in a bowl; work zest into salt with your fingers to release oils and flavor. Spread on a baking tray. Air-dry until dried completely, 8 hours to overnight.

Note: Zest's color will fade over time, but this won't affect taste.

Make ahead: 2 months, kept airtight at room temperature.

Bottle it: 4-oz. jam glass jar, $0.57;; BambooImportsMN 3.5-in. oval bamboo spice/salt spoons, $9.8 8/10;

Note: Nutritional analysis is per 1/4 tsp.

Created date

November 2012