Lemon Salt


As some of you may know already, I am not a big fan of salt. Whenever I read a recipe and it calls for say 1 tsp of salt, I usually cut the measure by half or do without it all together. Some may think this is a mistake on my part, but I feel that with so many ‘hidden’ forms of salt in our food, do we really need to add more? Sometimes small changes can made a positive difference.

I came across a recipe which I believe may solve 2 problems. Lemon salt can be used to season a wide range of seafood dishes. It adds another flavour dimension, whilst cutting down the amount of sodium intake – just use the same volume as called for in your recipes. Plus, if you make in bulk and raid your craft cupboard, you will always have a last minute foodie gift.

Lemon Salt



  1. Preheat your oven to the lowest possible setting.
  2. Mix the ingredients, make sure to avoid any lumps of zest.
  3. Spread the salt mixture evenly on a lined baking sheet.
  4. Bake for about 20 mins or so, until the salt is dry.
  5. Remove from the oven and set aside to cool.
  6. If you want a finer finishing salt, blitz in a food processor or in a pestle and mortar until the salt reaches the consistency you require.
  7. Store the salt in an air tight container. It should keep well for about 8-10 weeks.

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