COOK: Meyer Lemon Salt- How to Make Homemade Citrus-Infused Salts

You’ve probably seen or tasted fancy flavored finishing salts for sale… did you know that it’s really, really simple to make your own homemade citrus-infused salt? Once you figure this out, you can experiment with different flavor combinations- other kinds of citrus, adding herbs or spices or hot peppers… there really are infinite possibilities.

This homemade citrus-infused finishing salt can be used immediately on many dishes, but will have the best texture and flavor once the salt has dried and fully infused with the essential oils from the zest and flavor from the juice.

Meyer Lemon Salt

This homemade citrus-infused finishing salt can be used immediately, but will have the best texture and flavor once the salt has dried and fully infused.

5 from 1 vote

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Prep Time 30 minutes mins

Course Condiments

Cuisine American, Mediterranean

YIELD 1 pint

Equipment

• 1 microplane can use a fine box or flat grater

Ingredients

  

1x2x3x

• 2 cups kosher salt
• 4 large meyer lemons can sub other citrus as desired
• 2 tbsp meyer lemon juice use the juice from the fruit you zest

Instructions

 

• Measure the salt into a medium mixing bowl (glass, ceramic, or stainless).
• Zest the lemons (or limes, grapefruit, or whatever citrus you are using) into the bowl of salt. If you are using thin-skinned meyer lemons, you can also finely mince the whole peel and incorporate into the salt rather than just the zest... other citrus is too bitter and pithy for this method though!
• Mix well to distribute zest. Add the citrus juice a little at a time- you may not need all of it, or you may need to add it over time. You don't want to dissolve the salt, but you do want to add flavor and tang. Freeze any remaining juice or refrigerate and use within a few days.
• Spread the salt out on a nonreactive surface- I use a large ceramic or glass plate or platter, or pyrex dish. You want a thin layer, no more than a 1/4" thick.
• Stir the salt daily until it is fully dry. You can incorporate more lemon as it dries if you want a more flavorful salt- the trick is not to add so much that it dissolves the salt.
• If the salt has clumped, break it up in a mortar and pestle, food processor, or blender (just pulse lightly- you don't want to pulverize it into powder) once it has fully dried. When you are certain it is dry (this will vary based on the humidity and temperature in the room) you can bottle it for storage or gifting!

Keyword condiment, finishing salt, flavored salt, food preservation, garnish, gift, meyer lemon, seasoning

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