Rosemary salt is an easy way to elevate herbaceous and zesty flavor in your favorite meat, fish or vegetable dishes!
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I have to be honest, I feel a little fancy when I make this rosemary salt. There is something about using infused salt with fresh herbs and citrus that makes any dish sing with flavor and I am HERE for it!
Why this recipe works
- Infused salt is an easy way to elevate the flavor of your favorite dinner recipe or snack.
- Sprinkle this flavored salt on steak, fish, eggs or vegetables. I love this salt as a finish on my Easy Baked Salmon, Avocado Toast and Shrimp Cucumber Bites.
- Rosemary salt is delicious in olive oil with bread for dipping or a pinch on your crusty slice of bread and butter.
- It is super duper easy! If you ever wondered how to make rosemary salt but thought it was too complicated, I am happy to report – it’s not!
Ingredients for this recipe
- Salt: I recommend kosher salt. You can also use sea salt, Himalayan pink sea salt or Maldon salt. I don’t recommend table salt for this recipe as it is too fine.
- Rosemary: You can find fresh rosemary in most grocery stores.
- Lemon zest (optional): Adds an extra brightness to this herbaceous flavored salt.
How to make rosemary salt
- Remove rosemary leaves from the stem. Roughly chop.
- Zest lemon.
- In food processor or small food chopper, combine salt, chopped rosemary and lemon zest (optional). Combine to desired texture.
- Cover baking sheet with aluminum foil. Spread rosemary salt mixture evenly and allow to dry for 1-2 hours.
- Store flavored salt in airtight container or jar.
Other flavored salt recipe ideas
If you love this rosemary and lemon infused salt, be sure to check out these other fun salt recipe ideas:
- Citrus infused salt (lemon, orange and lime)
- Garlic salt
- Lavender salt (or other florals)
- Wine infused salt
- Tea salt (earl gray and jasmine)
- Espresso infused salt
FAQ and expert tips
In a sealed airtight container such as a jar or Tupperware.
Infused salt if generally a coarse salt infused with a flavor such as herbs, citrus, floral or even wine!
Some recipes call for baking in the oven at a very low temperature or dehydrating ingredients prior to mixing. It really depends on the flavor you are trying to infused and the moisture level.
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Rosemary Salt
Equipment
- Food processor, baking sheet
Ingredients
- ½ cup kosher salt
- 2 tablespoon fresh rosemary (chopped)
- ½ teaspoon lemon zest (optional)
Instructions
- Remove rosemary leaves from the stem. Roughly chop.
- Zest lemon.
- In food processor or small food chopper, combine salt, chopped rosemary and lemon zest (optional). Combine to desired texture.
- Cover baking sheet with aluminum foil. Spread rosemary salt mixture evenly and allow to dry for 1-2 hours.
- Store flavored salt in airtight container or jar.
Mary
This sounds so good. How long does it keep for when stored in a jar? I would like to make some and give it as gifts. Thanks
Aubrey
Hello Mary, thanks for your kind words! When I make mine, I store in the refrigerator (probably not necessary but I am conservative). I have had batches last up to 3 months. It’s usually gone by then! Hope that helps and let me know how it turns out. 🙂