Sometimes you need a simple all purpose seasoning to keep in the cabinet for easy dinner nights. Enter…Lemon Salt! Infuse your own salt with lemon, a little rosemary, and some garlic powder for a delicious homemade seasoning blend that is perfect to keep in your cabinet, or give to someone else for a nice little hostess gift!
Lemon Salt Ingredients
- Coarse Sea Salt: I recommend using coarse because as you blend it, it becomes a smaller grain. You can pulse your blender/food processor lightly to retain the coarse texture, or pulse it more for a grainier sand like texture.
- Lemon: Blend the salt with lemon peel (we use a potato peeler!). We recommend adding bit of zest for after blending for more texture and lemon flavor, too.
- Fresh or Dried Rosemary: I added some fresh, finely chopped rosemary to the salt before and after blending for some added flavor.
- Garlic Powder: Because it just goes so well with Lemon and Rosemary. Optional, but recommended.
How to Make Lemon Salt
- Add salt to blender or food processor.
- Peel first lemon zest using a potato peeler, adding peel to blender, along with 1 sprig of rosemary.
- Add garlic powder to blender.
Give the lemon salt a few pulses in the food processor. Once it’s fully blended, add it to a sheet pan lined with foil. Do not add any oil, our goal is to dry out and dehydrate the salt blend so that it lasts.
After adding the salt to the foil lined baking tray, I like to add some extra lemon zest and fresh chopped rosemary for added texture and flavor. Give it a good mix to fully incorporate it, and into the oven it goes!
After baking the salt, it will be a little clumpy, this just is from the moisture leaving the lemon and rosemary. I break it up by hand but you can pulse again in the food processor if you prefer. Add the salt to an airtight mason jar, and it will keep for about 3 months! When I gift this lemon salt, I like to tie it with twine and a sprig of rosemary. A very Williams Sonoma like homemade gift.
You can make loads of variations of infused salt using this same method, here’s a few more ideas!
- Cilantro Lime Salt
- Grapefruit Cayenne Salt (this would be delicious on margaritas!)
- Lemon Basil Salt
- Lemon Dill
Love all things lemon? Here’s some more recipes we think you’ll like!
- Lemon Ricotta Cake
- Lemon Loaf Cake
- Baked Salmon with Lemon Dill Sauce
- 20 Minute Lemon Ricotta Pasta
- Roasted Lemon Chicken with Rosemary
- 1 cup coarse sea salt
- 1 zested lemon (only the zest needed)
- 1 peel of whole lemon (only the peel is needed)
- 1 sprig of rosemary
- 1 sprig of rosemary, finely chopped
- 1 tbsp garlic powder
- Preheat oven to 200 degrees fahrenheit. Prepare a sheet pan with foil and set aside.
- Add salt, peel of lemon, whole sprig of rosemary, and garlic powder to a blender or food processor. Pulse until fully combined.
- Spread salt mixture on a sheet pan. Add remaining lemon zest and fresh chopped rosemary and stir to combine. Bake for 20 minutes.
- Remove from oven, and allow to cool. Break apart salt clumps with a fork and transfer to airtight container. Lemon salt lasts for up to 3 months when stored in a dark environment.
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