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Citrus Salt

Photo: Yunhee Kim; Styling: Kelli Ronci
Total time 15 mins
Dry time 8 hrs
Yield Makes 1 1/4 cups
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.


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

How to Make It

  1. 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.

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

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

  4. Bottle it: 4-oz. jam glass jar, $57;; BambooImportsMN 5-in. oval bamboo spice/salt spoons, $8 8/10;

  5. Note: Nutritional analysis is per 1/4 tsp.