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.
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.
CITRUS SALT
Ingredients:
- 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)
Directions:
- 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.
- 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.
- 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.
- 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.
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.
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 Weckjars.com.
I'm Marilla. A 30-something artist, hobby baker, home canning enthusiast, gardener, DIY-er, wife, mommy of a baby boy and dog mom (to another baby boy) from New York. 
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