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    You are here: Home » Meal Type » Condiments and Sauces » Infused Salt Trio

    Infused Salt Trio

    December 10, 2020 (updated May 26, 2021) by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Pinterest image for a trio of homemade infused salts - citrus, lemon basil, and rosemary.
    Pinterest collage for homemade flavored salts - citrus, lemon basil, and rosemary.

    Flavorful, giftable, and absolutely adorable (with the right packaging), this Infused Salt Trio is a worthy holiday offering to “spice up” any kitchen. Simply muddle coarse cooking salt with citrus zest and/or fresh herbs for a gift versatile enough for any recipient and many, many dishes.

    Three jars of infused salts on a concrete background.
    Jump to:
    • Tips for Making Homemade Infused Salts
    • What Kind of Salt Should I Use?
    • Infused Salt Varieties
    • How to Use Infused Salts
    • More Flavor Combinations to Try
    • More Easy Giftable Recipes:
    • Recipe


    There are two types of people in this world:  those who season food properly and those who don’t – could be over-seasoning, could be under. But we’ve all seen the memes and the videos and the rampant (and extremely angry) internet squabbling, so whether you’re someone who feels personally attacked by this argument or you know someone who should really, probably (i.e. definitely) feel personally attacked by these accusations, I am thrilled to tell you, there’s a simple solution: homemade flavored salts.

    Don’t confuse these with the flavor overload of a seasoned salt (which surprisingly has really only been around for less than a hundred years as its own “thing”). The ubiquitous Lawry’s Seasoned Salt was actually created by the good folks at Lawry’s The Prime Rib in the 1930’s. And technically, my beloved Old Bay is just a seasoned salt…but let’s be real, these pack a big punch to your taste buds. And well… that can be overwhelming for some folks.

    Not everyone is comfortable experimenting with BIG flavor. Everyone knows cinnamon and nutmeg are staples in holiday pies. No one’s gonna complain about the flavor of basil or oregano in marinara. And garlic is at home in just about any cuisine around the world. But woe is you, if you sub Hot Hungarian Paprika for Smoked. So instead of big flavor, let’s focus on good taste.

    This Infused Salt Trio is a perfect “starter kit” gift for both the uninitiated and the palate-forward with tried and true flavor combinations. Plus, I’ve added helpful hints for recommended uses below and they’ll look absolutely darling on the handmade gift labels I know you’re gonna print up and put on the packaging, you crafty bastard.

    Tips for Making Homemade Infused Salts

    • Air dry citrus peels before infusing – simply zest using a microplane, then spread over a baking sheet. Set aside in a cool dry location (like next to a wind0w) and air dry for 1 day.
    • Use fresh herbs – but chop them first; the best flavor in fresh herbs comes from their natural oils; they’ll continue to infuse the salt for weeks as the herbs dry out.
    • Use the right salt (see below).
    • Use a mortar and pestle to grind fresh herbs into the salt until pulverized.
    • Combine one quarter of the salt with herbs and seasonings in the mortar and pestle for easier grinding. The combine with the remaining salt in a larger bowl and mix with a spoon until evenly distributed.
    • Store flavored salts in an airtight container (we like small mason jars) for up to 6 months.
    Kosher salt in a mortar and pestle with crushed citrus zest.

    What Kind of Salt Should I Use?

    Coarse kosher salt or sea salt work best. You’ll be working the fresh herbs and peels into the salt with a mortar and pestle and the larger crystals in kosher salt stand up well. I always cook with Morton’s Kosher Salt, but use your favorite variety. For a splurge, try grey salt or pink Himalayan.

    Infused Salt Varieties

    It’s just as easy to make three variations of infused salts as it is to make one, and especially during the holiday season my mantra is and remains:  go big or go home. These are my favorite flavor combinations for flavored salts because they have so many uses:

    CITRUS:  dried lemon, lime, and orange peel

    LEMON BASIL:  dried lemon peel and fresh basil leaves

    ROSEMARY:  fresh rosemary sprigs

    A collage of images showing three different varieties of infused salts - citrus, lemon basil, and rosemary.

    How to Use Infused Salts

    CITRUS SALT:  as a flavored salt rim for margaritas; add it to ceviche; to season fish or chicken; enhance a simple dressing of oil and vinegar on salads; sprinkle over avocado toast.

    LEMON BASIL SALT: to season fish, scallops, or chicken; sprinkle over burrata or fresh mozzarella and serve with tomatoes and bread.

    ROSEMARY SALT:  to season steaks, roasts, and oven roasted potatoes; combine with extra virgin olive oil and other Italian herbs for bread dipping oil; to season Sunday sauce or your favorite marinara.

    More Flavor Combinations to Try

    Feel free to make up your own varieties of flavored salts! My go-to formula is one cup of salt plus three tablespoons of fresh herbs and/or dried peels:

    • Espresso Beans (chop or grind first)
    • Lemon Peel and Ground Black Pepper
    • Vanilla Bean and Ground Cinnamon
    • Lime Zest and Ginger Root
    • Red Pepper Flakes and Lime Zest
    • Vanilla Bean and Dried Lavender Flowers

    More Easy Giftable Recipes:

    • White Chocolate Bark with Macadamia and Cranberries
    • Soft + Chewy Salted Caramels
    • Cinnamon Sugar Candied Nuts
    • Blueberry Vanilla Applesauce
    • Gingerbread Spiced Nuts
    A stack of infused salts packaged in mini mason jars with ribbons.

    Did you make this Infused Salt Trio? I’d love to know how it turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    A stack of infused salts packaged in mini mason jars with ribbons.

    Infused Salt Trio

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Whether gifting or keeping, Infused Salts will be a welcome sight in any kitchen where flavor is right at home. Made from simple, natural ingredients like coarse salt, citrus peel, and fresh herbs, these are sure to delight more than one of your senses. Simply muddle salt with add-ins and store in dry, airtight containers (mason jars recommended).
    Prep Time: 10 mins
    Citrus Drying Time: 1 d
    Total Time: 1 d 10 mins
    Servings : 12 2-oz jars
    Calories:

    Ingredients

    Rosemary Salt

    • 4 tbsp fresh rosemary
    • 1 c kosher salt

    Citrus Salt

    • 2 tbsp lemon zest (from 2 lemons), dried
    • 1 tbsp lime zest (from 1 lime), dried
    • 1 tbsp orange zest (from ½ orange), dried
    • 1 c kosher salt

    Lemon Basil Salt

    • 3 tbsp fresh basil, chopped
    • 1 tbsp lemon zest (from 1 lemon), dried
    • 1 c kosher salt

    Instructions

    Rosemary Salt

    • Combine the fresh rosemary with ¼ c kosher salt in a mortar and pestle. Crush the rosemary with the salt until pulverized.
      Chopped rosemary and kosher salt in a mortar before and after being ground with a pestle.
    • Transfer the rosemary and salt to a medium sized bowl. Add the remaining ¾ c kosher salt and mix thoroughly. Portion in small mason jars for storage.
      Rosemary salt in a white mixing bowl and packaged into small glass jars.

    Citrus Salt

    • Zest the citrus fruits, then arrange onto a parchment lined baking sheet. Leave in a cool dry place to dry for 24 hours.
      Lemon zest, lime zest, and orange zest air drying on baking sheets.
    • Combine the lemon, lime, and orange zest in a mortar and pestle. Crush the citrus zests with the salt until pulverized.
    • Transfer the citrus zests and salt to a medium sized bowl. Add the remaining ¾ c kosher salt and mix thoroughly. Portion in small mason jars for storage.
      Citrus salt in a white mixing bowl and packaged into small glass jars.

    Lemon Basil Salt

    • Zest the lemons, then arrange onto a parchment lined baking sheet. Leave in a cool dry place to dry for 24 hours.
    • Combine the fresh basil and dried lemon zest with ¼ c kosher salt in a mortar and pestle. Crush the basil and zest with the salt until pulverized.
      Fresh basil, lemon zest, and kosher salt in a mortar before and after being ground with a pestle.
    • Transfer the basil, lemon zests and salt to a medium sized bowl. Add the remaining ¾ c kosher salt and mix thoroughly. Portion in small mason jars for storage.
      Lemon basil salt salt in a white mixing bowl and packaged into small glass jars.
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
    « White Chocolate Bark with Macadamia and Cranberries
    20+ Homemade Edible Gifts for the Holidays »

    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    1 Comment
    Filed Under: Condiments and Sauces, Holiday Recipes

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    1. 20+ Homemade Edible Christmas Gifts | Our Salty Kitchen says:
      December 11, 2020 at 11:19 am

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