condiments | grapefruit | lemon | lime | orange | quick & easy | recipe | salts

Easy to make citrus “finishing” salt.

May 7, 2014

Well, if you’re anything like me, you’ve probably been seeing this all over the place: citrus salt!

I think every blog out there has made it. Or some version of it. Or at least raved about it. Which is partially why I’ve avoided it for so long. I hate jumping on bandwagons, even if they’re damn good bandwagons. Like the cupcake craze. I love me some cupcakes, so what can I say.

But we’re coming into the season of cook outs, and fishing, and bright summery food. It was a rainy day, and I was sitting on the couch daydreaming. And I thought lemon salt would be amazing with grilled fish. Or wait, what about grapefruit salt rimming a glass? Or lime salt with chips & guac? And so then I deigned to make some citrus salt despite it’s popularity.

I had an orange I had to use first, so that’s what you’re seeing today.

Citrus salt how-to, plus ideas on using it.

I decided to make it at about 6:00 p.m. and by 6:25 I was sitting, watching TV waiting for it to finish up in the oven, everything cleaned up.

Everything you see there? That’s all you need. A cookie sheet with parchment, a citrus fruit, zester or grater, salt and a jar to store it in.

You can use ANY kind of citrus fruit: blood orange, lemon, Meyer lemon, mandarin orange, regular lemon, lime, key lime… the list goes on. And pretty much any salt that’s larger than table salt. I combined a flaky sea salt with some Kosher salt for mine. Maldon is also great to use, as is Jacobsen.

Quick & easy citrus salt.



  • 1/2 cup – 1 cup salt; sea salt, Kosher salt, flaked salt- whatever you choose or a mix of two or more for texture
  • 2 tablespoons citrus zest (from any ORGANIC citrus fruit)


  1. Add the salt to a bowl or mortar & pestle. Add the zest and mix thoroughly, tossing with a fork & spoon or grinding to combine completely.
  2. Allow to sit for 15 minutes undisturbed. I do this just to let the citrus oils absorb in the salt. Preheat your oven to 250° F.
  3. Spoon the salt out onto a cookie sheet lined with parchment & spread out. Bake for 40-50 minutes or until the zest is firm and crumbles when you pinch it.
  4. Let it cool until it’s room temperature and either zap it in the food processor to make it finer, or pour it in a jar as is.

Easy recipe or how-to on making your own citrus salt.

It’s got great flavor! And texture. Like I said, you can pulse it in a food processor before storing it to make it finer if you like. I left mine chunkier. Neither is better or worse, it’s just a matter of preference. It’s also important to note: use only organic fruit for this. Normally, with citrus, if you’re using the pulp it doesn’t matter, but if you’re going to use the zest then PLEASE buy organic & pesticide free!

You can also either use 1/2 cup salt to 1-2 tablespoons zest or 1 cup of salt to the same amount of zest. The less salt, the brighter & more citrus-y the flavor will be. The more salt, the more “even” or balanced it’ll be. You can split it among a few jars, and give them to people as gifts or slip a basil or cilantro leaf in for extra flavor.

It’s just a sumptuous, classy, luxurious thing. A sprinkle of this will elevate just about any dish you choose to use it on.

Make your own citrus salt!

SUGGESTIONS FOR USE: Rimming a margarita glass, on grilled fish, on poultry, on roasted vegetables, in risotto or rice, in stir-fried shrimp & vegetables, served with ricotta or feta on toasted bread, on fruit salads, on avocado, in sauces or soups, however you use regular salt!
Soundtrack: Scott Bradlee & Postmodern Jukebox – “Young & Beautiful (Lana Del Rey cover)”
Sources & credits: 5.4 oz. Weck jar; available at Williams-Sonoma or
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