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Photo: Yunhee Kim; Styling: Kelli Ronci Photo by: Photo: Yunhee Kim; Styling: Kelli Ronci

Citrus Salt

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.

Sunset DECEMBER 2012

  • Yield: Makes 1 1/4 cups
  • Total:15 Minutes
  • Dry:8 Hours


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


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; specialtybottle.com; BambooImportsMN 3.5-in. oval bamboo spice/salt spoons, $9.8 8/10; amazon.com

Note: Nutritional analysis is per 1/4 tsp.


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Citrus Salt recipe