Make your own citrus salt at home with a mixture of sea salt and both lemon and lime zest, using either dried zest or fresh zest that can be dried in a dehydrator or oven. Here is the recipe.
Citrus Lemon-Lime Salt Recipe
If you've ever purchased a good citrus salt, whether it be lemon salt, lime salt, or a blend of any salt with dried citrus, you realize it can be somewhat expensive.
Don't get me wrong, it is certainly WORTH IT to have a good citrus salt around the house. We use it all the time, in either recipes or as an flavor-boosting finisher for so many things, but to be honest, making it at home is SO EASY, I'll never buy citrus salt from the store again.
And! Because I can make it at home whenever I want, however I want, I am free to create different versions of it for varying purposes.
Want a bit of lime salt on that salad tonight? Sure! How about a pinch of lemon salt on that avocado toast? Yes, please! Or Perhaps a smidge of grapefruit-lemon-lime-chili salt around the margarita glass rim? Go for it!!!
TRIPLE YES!
It saves you money for sure, and it allows your creativity to soar.
So let's talk about how we make homemade citrus lemon and lime salt, shall we?
Citrus Lemon-Lime Salt
- Lemon Zest. Fresh or dried.
- Lime Zest. Fresh or dried.
- Coarse Sea Salt.
How to Make Homemade Citrus Lemon and Lime Salt - The Recipe Method
There are a couple ways you can make your own lemon and lime salt - Either with FRESH lemons and limes, or with dried zest.
If you are working with dried lemon and lime zest, simply add the zest and 1 cup of coarse sea salt to a grinder and pulse it until the salt and zest combine. I used a molcajete for mine, which works great. You mainly want to break down the larger zest so it can properly mix with the salt.
If you're using fresh lemon and lime zest, go ahead and zest them with your citrus zester, like so.
Use your hands to blend the salt and lemon and lime zest in a mixing bowl before dehydrating. The oils in your hand help mix them together.
Next, spread the lemon-lime salt mixture over a dehydrator sheet and dehydrate at 125 degrees F for about 6-8 hours, or until the zest is completely dried through.
It will look like this.
Alternatively, spread the lemon-lime salt over a baking sheet and dry in the oven at 125 degrees F for about 6-8 hours, or until the zest is completely dried through. If your oven doesn't go to that low of a temperature, crack the oven a bit to let in some air flow.
Next, grind down the larger zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process.
Looks AWESOME, doesn't it?
BOOM! DONE!
Use your new lemon and lime zest as needed.
Serving Ideas for Citrus Lemon and Lime Salt
You can use your citrus lemon and lime salt to season your food as you cook as you normally do. This will layer in a bit of the citrus flavoring.
Or, my favorite way is to use it as a finisher. It's such a beautiful way to add both a salty and citrusy pop to whatever you're eating. Just shake bit over your fresh seafood or into a zesty salad. Add a pinch to a margarita, even rim the whole glass. It is great in a bloody mary, and over anything grilled.
Our favorite is sprinkled over freshly made avocado toast. I don't even think about making that without having citrus salt on hand.
Patty's Perspective
I am a salt fanatic and also a citrus fanatic, so this is something I need in the house at all times. It elevates a fresh fish dish so quickly and so wonderfully, but most important is for my cocktails. I love tequila and make a lot of citrus tequila drinks so this adds that fresh pop of the citrus zest and the salt I crave in a margarita.
Recipe Tips & Notes
- There are a couple ways you can make your own lemon and lime salt - either with FRESH lemons and limes, or with dried zest.
- When grinding down the larger zest, use a molcajete. If you don't have one, a spice grinder will work as well, but try not to over process.
- Our favorite way to use this salt is sprinkled over freshly made avocado toast. So good!
Storage & Leftovers
Storing your Citrus Lemon-Lime Salt in an airtight container can save it for a long time (several months to a year) due to its salt content and the acidity from the citrus.
To maximize its shelf life, aim to prevent moisture from entering the container, clumping the salt.
Check Out Some of My Other Homemade Seasoning Blends
Got any questions? Ask away! I'm happy to help. If you enjoy this recipe, I hope you'll leave a comment with some STARS. Also, please share it on social media. Don't forget to tag us at #ChiliPepperMadness. I'll be sure to share! Thanks! -- Mike H.
Citrus Lemon and Lime Salt Recipe
Ingredients
- Zest from 1 lemon dried or fresh
- Zest from 1 lime dried or fresh
- 1 cup coarse Sea Salt
Instructions
If using FRESH Lemon and Lime Zest
- Use a zester to zest the lemon and lime. Save the fruit for a later use.
- Use your hands to blend the salt and lemon and lime zest in a mixing bowl before dehydrating. The oils in your hand help mix things up.
- Spread the lemon-lime salt over a dehydrator sheet and dehydrate at 125 degrees F for about 6-8 hours, or until the zest is completely dried through. Alternatively, spread the lemon-lime salt over a baking sheet and dry in the oven at 125 degrees F for about 6-8 hours, or until the zest is completely dried through. If your oven doesn't go to that low of a temperature, crack the oven a bit to let in some air flow.
- Next, grind down the larger zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process.
- Use at needed.
- If using DRIED lemon and lime zest, simply grind down the zest into the salt with a mortar and pestle. I used my molcajete. A spice grinder works as well, but try not to over process. Use as needed.
Notes
Nutrition Information
Mimi says
Hello Mike,
I have already dried a mix of citrus rind, I have quite a quantity after using the citrus for other purposes. How much zest to I add to the 1 cup of salt please. I appreciate your reply and love your recipies
Mike Hultquist says
Mimi, use 1 tablespoon each, then taste and adjust from there. Enjoy!
Barb says
Hi Mike - another beauty of a recipe, it's drying in my oven as we speak.
However, my oven doesn't go any lower than 170° & I'm having to go with the "cracked oven door" method.
But it's 30-some degrees here & I really don't fancy heating things up even more, so suddenly got to wondering if maybe the microwave would work on a lowish setting? Would love to hear what you think.
Thanks for all the yummies!
Barb, Ontario, CA
Michael Hultquist - Chili Pepper Madness says
Barb, you could try the microwave, but it might end up cooking things or heating them too much, so you might want to do small stretch of time and see if that works. I'm not 100% on that. If you try it, let me know how it turns out for you.
Terese says
This is both easy to make, really useful and tasty!
Adding one or two super finely chopped Habanero Lemon or Lemon Drop/Hot Lemon makes this salt even better! Using it as a rub for fish and frying the fish in butter is all you need to make really great salmon. The salt kan even be sprinkled over some small potatoes and asparagus! Now I know what I'm having for dinner tomorrow!
Michael Hultquist - Chili Pepper Madness says
Great, Terese! Thanks!
Tracy says
I've never had a citrus salt on any drink or in any dish before, so this sounds so intriguing! Can't wait to try it out, thanks for the recipe!
Michael Hultquist - Chili Pepper Madness says
Great! I hope you enjoy it!!
Ann-Mari Öström says
Hello, I am following your site with joy, as a foodie all right. The salt and citrus mix is absolutely very good, I have my own blend and use it very often. But I am also using it with a pinch of smoked paprika and a pinch of sugar! for dry marinating fresh salmon in small cubes. Just half an hour or so, then a few minutes in a frying pan, Small, fresh potatoes and that's all. (And a good white wine).
Michael Hultquist - Chili Pepper Madness says
Sounds PERFECT, Ann-Mari. I appreciate the comment!