Bonus! This Week’s Episode Yields Citrus Salt

One thing most people who’ve been watching probably haven’t noticed (unless they’re noticing-samurai’s) is that I don’t like to waste a scrap of anything. If I’m making granola and a stray oat or two falls out of the bowl, I will add it back to the mix. Veggie ends go into the stock. I always clean the plate.

So for last week’s episode (Wild Alaskan Halibut Tostadas), I saw the stack of (organic) lemon and lime rinds and thought, “I can’t throw all of that good skin away.”

 Using the juice, pulp, and rind gets you more bang for your buck with organic food. In this week’s recipe the rinds can be preserved whole (and used as flavor additions to stuffed squashes), to flavor olive oil, to make candied citrus (if you’re the type that eats candy), or in the case of this blog post, to concoct citrus salt.

Citrus salt is: a great fancy food gift, easy and cheap to make, and a gourmet-game changer. Use it to add color, texture, flavor, and class to the rim of margarita glass; as a finishing touch on a roasted fennel fish dish or  as garnish on sweet baked goods that play with fruit flavors (sweet blackberry scones come to mind). Use it in an herb sauce where you’d usually add lemon rind and salt. The possibilities are limitless.



  • any quantity of  washed organic winter citrus (make sure the rinds aren’t waxy)
  • sea salt or Maldon flakes (about half cup for every 1-2 Tbsp of citrus)


  1. Preheat your oven to the lowest setting. Use any kind of citrus you have on hand! The creative potential is limitless. Using a microplane zester, remove the rind from the citrus. Add 1-2 Tbsp of rind to 1/4-1/2 cup sea salt. Combine the rind and salt until it’s well incorporated. Place in the oven and bake until the rind is completely dry.
  2. The time will range depending on your oven, so check in every 15 minutes to avoid burning. The max this should take is an hour. Once the salt/ rind mixture is bone dry (you should be able to pinch some between your fingers without feeling any moisture) you can either grind it into a finer consistency using a food processor or nut grinder, or you can leave it as is. 
  3. Keep stored in an airtight container for up to 2 months.

(This dish opens up what I like to call an “oven opportunity.” As someone who needs to mindfully manage my energy, if I’m doing one thing with the oven, I like to use the opportunity to get something else done. In this case, I’d make kale chips alongside the salt since the temperature is good for a slow crisping of kale. When you’re done you can season your kale with the salt! Swoon).

Have you ever used citrus salt before and in what scenarios? What’s your favorite application of the stuff?


  1. I’ve been meaning to make citrus salt for a while – thanks for the reminder!
    Will probably dry it out in my dehydrator…

    • totally. if i had a dehydrator, that’s what i’d do too.

    • Thanks for the kudos and yes, I still love lemons! These look yummy. Before biakng them, you could freeze half the rolled dough and save for later. Then just unthaw, slice and bake!

  2. Citrus salt is great for sweet margaritas and as beer salt for Redbridge or Bard’s. It’s also great for brightening a roast chicken.

  3. tell me more about the beer application suz. do you salt the rim of the glass with the beer in it? swoon!

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