This homemade Rosemary Lemon Salt combines fresh rosemary, lemon zest, and sea salt to add extra flavor to vegetables, chicken, fish, and potatoes. It’s easy to prepare with just three ingredients and makes a great homemade gift.

Homemade rosemary lemon salt with fresh rosemary and lemon zest.


I love making things from scratch, whether it’s bread rolls, homemade mayonnaise, or my own seasonings.

Flavored salts can be expensive to buy, but they’re so easy to make at home. I especially like the combination of fresh rosemary and lemon zest, which works well with a variety of savory dishes.

I also like making a few extra jars around Christmas to give to friends and family. It’s a simple homemade gift, especially for anyone who enjoys cooking.

Recipe Highlights

  • Only 3 ingredients: Sea salt, fresh rosemary, and lemon zest.
  • Simple to make: Just a few minutes of preparation, followed by a short time in the oven.
  • Versatile: Great for seasoning vegetables, chicken, fish, potatoes, and more.
  • Customizable: Adjust the rosemary and lemon zest to suit your taste, or try different herbs and citrus zest.

Key Ingredients & Substitutions

  • Salt: I like using coarse sea salt for its crunchy texture and the way the crystals look when sprinkled over finished dishes.
  • Fresh rosemary: Use only the leaves, as the woody stems don’t process well. You can also try it with dried rosemary. Start with a smaller amount, since dried herbs are more concentrated, and adjust to taste.
  • Lemon zest: Use only the yellow part of the peel, avoiding the bitter white pith. If possible, choose an unwaxed lemon.

See the recipe card below for the complete ingredient list and step-by-step instructions.

How to Make Rosemary Lemon Salt

  1. Prepare the ingredients: Finely chop the rosemary leaves and grate the lemon zest.
  2. Blend: Add the sea salt, rosemary, and lemon zest to a food processor. Pulse until everything is well mixed and the salt is slightly finer.
  3. Dry in the oven: Spread the mixture on a baking sheet and bake at 230°F (110°C) for 15-20 minutes, until dry.
  4. Cool and store: Let the salt cool completely. If there are any lumps, pulse it briefly again before transferring it to an airtight glass jar.

Recipe Variations

  • Mixed herbs: Try a combination of rosemary with thyme, sage, or oregano.
  • Make it spicy: Add a pinch of dried chili flakes or freshly ground black pepper for a little heat.
  • Orange rosemary salt: Replace the lemon zest with orange or mandarin zest.
  • For a garlic version, try my Homemade Rosemary Garlic Salt recipe.

Different herbs contain different amounts of moisture, so drying times may vary.

How to Use Rosemary Lemon Salt

Roasted vegetables: Sprinkle over zucchini, asparagus, carrots, or broccoli.
Potatoes: Use it on roasted potatoes, Hasselback potatoes, or homemade fries.
Meat and fish: Season roast chicken, steak, grilled salmon, or shrimp.
Bread: Top focaccia or crackers with this flavored salt.
Eggs: Try it on scrambled eggs or fried eggs.
Snacks: Add it to popcorn or homemade potato chips.

Elena’s Tips

  • Dry the rosemary: Wash the leaves if needed, then pat them completely dry before chopping.
  • Avoid the white pith: Grate only the yellow part of the lemon peel to prevent bitterness.
  • Don’t overprocess: Pulse the ingredients just until combined. You want seasoned salt, not a fine powder.
  • Spread it evenly: A thin, even layer helps the mixture dry in the oven.
  • Check for moisture: Make sure the rosemary and lemon zest are thoroughly dried before storing to avoid mold.
  • Cool completely: Let the salt cool before putting it in a jar to prevent condensation.

Storage & Gifting

Storage: Once the salt is completely dry and cool, transfer it to an airtight glass jar. Store it in a cool, dry place away from direct sunlight and moisture. The flavor will gradually fade over time.

Gifting: Spoon the completely dried salt into small glass jars with tight-fitting lids. Add a ribbon and a label with the ingredients and a few serving suggestions.

Rosemary lemon sea salt in a glass jar with a wooden scoop.

More Homemade Gift Recipes

If you’ve made this rosemary lemon salt recipe, leave a comment and rating below. I’d love to know how it turned out for you.

rosemary-lemon sea salt in a glass jar with a wooden scoop.
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How To Make It: Rosemary Lemon Salt

Prep Time: 3 minutes
Cook Time: 20 minutes
Total Time: 23 minutes
Servings: 1 cup
(5 stars) 2 ratings
This homemade rosemary lemon salt combines fresh rosemary, lemon zest, and coarse sea salt. Sprinkle it over roasted vegetables, potatoes, chicken, or fish for extra flavor.

Ingredients

  • 1 cup (220 g) coarse sea salt
  • 3 tablespoons fresh rosemary leaves, finely chopped
  • Zest of 1 lemon, grated

Equipment

Instructions

Prepare the ingredients

  1. Preheat the oven to 230 degrees F ( 110 degrees C).
    Finely chop the rosemary leaves, discarding the stems, and grate the lemon zest.

Make the flavored salt

  1. Add the sea salt, rosemary and lemon zest to a food processor. Pulse until the salt is slightly finer and everything is well mixed.

Dry & store

  1. Spread the mixture evenly on a baking sheet and bake for 15-20 minutes, checking that the rosemary and lemon zest are completely dry.
  2. Remove from the oven. If there are any lumps, pulse the mixture briefly in the food processor again.
  3. Let the salt cool completely, then transfer it to an airtight glass jar. For the best flavor, let it sit for a day before using.

Notes

  • Drying: If the rosemary and lemon zest are still moist after 20 minutes, continue baking, checking every 5 minutes until completely dry.
  • Storage: Store in an airtight jar in a cool, dry place. For the best flavor, use within 2-3 months.

Nutrition

Serving: 0.25 teaspoon, Sodium: 540 mg
Did you make this recipe?Leave a comment or share a photo on Instagram with the hashtag #aseasyasapplepie. We’d love to see what you come up with!
Author: Elena Tomasi
Course: Condiment
Cuisine: Mediterranean