Photo: Yunhee Kim; Styling: Kelli Ronci
Total Time
15 Mins
Dry Time
8 Hours
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.

How to Make It

Step 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.

Step 2

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

Step 3

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

Step 4

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

Step 5

Note: Nutritional analysis is per 1/4 tsp.

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