Recipe: Lemon Salt

A DIY pantry staple that's great atop salads, flaky fish, or even rimming rocks glasses, from Chef Bridget Charters of Hot Stone Society in Seattle.


  • 1 lemon, washed and dried
  • 1 cup kosher or sea salt


  1. Using a sharp knife, shave large pieces of lemon peel off the lemon making sure to avoid any white pith.
  2. If you do have white pith, trim if off, then mince the peel.
  3. In a food processor, process the peel and salt until it's powdery.

  4. Spread the lemon salt on a tray and allow to dry until all moisture is gone, about 2 days; store in an airtight container.