Best 11 Citrus Salt Recipes

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Brighten up your meals with a burst of citrusy goodness using our collection of Citrus Salt recipes. From zesty rubs to tangy marinades, these recipes showcase the versatility of citrus fruits like lemons, oranges, and limes.

Experience a world of flavors with our Lemon Salt recipe, a classic blend of lemon zest and salt that adds a refreshing kick to grilled fish, roasted vegetables, or even popcorn. If you prefer a more complex citrus blend, try our Citrus Salt with Herbs, which combines lemon, orange, and lime zest with aromatic herbs like thyme and rosemary.

For a unique and flavorful marinade, our Orange-Citrus Salt is a must-try. The combination of sweet orange zest, tangy lime juice, and savory salt creates a marinade that infuses chicken, pork, or tofu with a delightful citrus flavor.

Our Grapefruit Salt offers a slightly tart and tangy twist to your favorite dishes. Sprinkle it on seafood, salads, or fruit for a refreshing and vibrant flavor.

And if you're looking for a versatile all-purpose seasoning, our Citrus-Herb Salt is the perfect choice. This blend of lemon, orange, and grapefruit zest, along with a variety of herbs, adds a zesty touch to any dish.

With these Citrus Salt recipes, you can elevate the flavors of your everyday meals and create dishes that burst with citrusy goodness. So grab your citrus fruits and get ready to explore the world of citrus-infused cooking!

Let's cook with our recipes!

CITRUS-HERB SEASONING SALT



Citrus-Herb Seasoning Salt image

This blend of bold flavors adds speedy savor. Make a double batch and give half to a lucky recipient.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 8

3/4 cup coarse salt
2 tablespoons finely grated lemon zest
4 teaspoons dried rosemary
3 teaspoons dried thyme
3 teaspoons dried oregano
1/2 teaspoon granulated sugar
1/2 teaspoon paprika
1/2 teaspoon red-pepper flakes

Steps:

  • Combine salt, lemon zest, rosemary, thyme, oregano, sugar, paprika, and red-pepper flakes.

WHOLE ROASTED TURKEY WITH CITRUS ROSEMARY SALT



Whole Roasted Turkey with Citrus Rosemary Salt image

Provided by Michael Chiarello : Food Network

Categories     main-dish

Time 3h40m

Yield 10 to 12 servings

Number Of Ingredients 19

1 tablespoon fresh rosemary leaves, chopped
2 tablespoons lemon zest
1/2 cup coarse salt
2 (8 to 10-pound) whole turkeys
2 small whole onions, peeled
2 carrots, cut in half
2 celery stalks, cut in half
1 quart chicken stock or broth
1 cup extra-virgin olive oil, divided
8 sprigs fresh rosemary
2 lemons, halved
4 large carrots, halved lengthwise
8 celery stalks
3/4 cup butter
3/4 cup all-purpose flour
1/2 cup (1 stick) butter
1/2 cup all-purpose flour
4 cups chicken broth
Salt and freshly ground black pepper

Steps:

  • For the Citrus Rosemary Salt: In food processor, process all the ingredients. Pulse until well blended. Set aside.
  • Preheat the oven to 425 degrees F.
  • For the Roasted Turkeys: Remove necks and giblets and put into a large saucepan. Add 2 onions, 2 carrots, 2 celery stalks and chicken stock. Bring to a boil over high heat and then reduce the heat and let simmer until reduced to about 2 cups. Strain and reserve; this is the turkey stock that you will use for the gravy.
  • Wash the turkeys, inside and out, and dry well. Coat each turkey, inside and out, with 1/4 cup of the olive oil. Season each turkey on the outside with a tablespoon or two of the Citrus Rosemary Salt, pressing it in to adhere. Place 4 rosemary sprigs and 2 lemon halves inside the cavity of each turkey.
  • Arrange 4 of the halved carrots and 4 celery stalks on each of 2 half-sheet pans (use baking sheets with a lip). Position each turkey on top of the carrots and celery so that the turkey does not rest directly on the bottom of the pan. Drizzle turkeys with remaining olive oil.
  • Roast until an instant-read thermometer (inserted deep into the thigh but away from the bone) reads 165 degrees F and juices in the thigh run clear when pierced with a fork, about 2 to 2 1/2 hours; begin checking at 2 hours. Remove from the pans and let rest for 15 minutes before carving. Reserve pan juices for gravy.
  • While turkeys are resting, make the gravy. In a medium saucepan, melt the butter and add the flour. Whisk over medium heat for 3 to 4 minutes, or until a smooth, blond-colored mixture is formed. Add the reserved turkey stock and pan juices and bring to a boil over high heat. Reduce the heat and let simmer until thickened and ready to serve. Season, to taste.
  • Carve turkey and serve with gravy.

CITRUS-HERB SEASONING SALT



Citrus-Herb Seasoning Salt image

Make and share this Citrus-Herb Seasoning Salt recipe from Food.com.

Provided by Abe ray

Categories     Lemon

Time 5m

Yield 1 cup, 25 serving(s)

Number Of Ingredients 8

3/4 cup coarse salt
2 tablespoons lemon zest
4 teaspoons dried rosemary
3 teaspoons dried thyme
3 teaspoons dried oregano
1/2 teaspoon sugar
1/2 teaspoon paprika
1/2 teaspoon red pepper flakes

Steps:

  • comine & serve on food of your choice.
  • store in an airtight container,up to 3 months.

Nutrition Facts : Calories 2.2, Fat 0.1, Sodium 3395.5, Carbohydrate 0.5, Fiber 0.3, Sugar 0.1, Protein 0.1

CITRUS SALT



Citrus Salt image

Infused with the essential oils of lemons, limes, oranges, and grapefruits, these finishing salts boast a bright flavor that elevates everything from dark chocolate to pastas, salads, and roasted vegetables.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Yield Makes 1 cup

Number Of Ingredients 2

1 cup flaky sea salt, such as Maldon
2 tablespoons freshly grated organic citrus zest, from well scrubbed grapefruits, oranges, lemons, or limes

Steps:

  • Heat oven to 200 degrees. In a bowl, mix salt and zest. Spread mixture on a parchment-lined baking sheet and bake until citrus is dry, about 1 hour. Let cool completely.

Nutrition Facts : Sodium 590 g

SALT-BAKED SALMON WITH CITRUS AND HERBS



Salt-Baked Salmon with Citrus and Herbs image

Provided by Alison Roman

Categories     Christmas     Dinner     Salmon     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield 8 Servings

Number Of Ingredients 24

Salmon:
1 5-6 pound head-and tail-on salmon or arctic char, cleaned
10 cups kosher salt (from about one 48-ounce box), plus more
1 grapefruit, thinly sliced
2 lemons, thinly sliced
1/2 bunch dill
1/2 bunch tarragon
Beurre Blanc and assembly:
1 small shallot, finely chopped
1/2 cup dry white wine
3/4 cup (1 1/2 sticks) chilled unsalted butter, cut into pieces
2 tablespoons crème fraîche
1 teaspoon finely grated grapefruit zest
1 teaspoon fresh grapefruit juice
1 teaspoon finely grated lemon zest
3 teaspoons fresh lemon juice, divided
Kosher salt
1 cup fresh parsley leaves with tender stems
1/3 cup fresh dill leaves
1/3 cup fresh tarragon leaves
2 tablespoons chopped capers
2 teaspoons caraway seeds
Sourcing info:
Salmon will be closer to 5 pounds; arctic char closer to 6 pounds. Not all shops will have whole fish this large on hand; call ahead so they can order it.

Steps:

  • Salmon:
  • Place a rack in the center of oven and preheat to 400°. Season inside of salmon with salt. Stuff with one-third of grapefruit slices, lemon slices, dill sprigs, and tarragon sprigs.
  • Mix 10 cups salt and 1 1/2 cups water in a large bowl, adding more water as needed, until mixture is the texture of wet sand. Spread a thin layer of salt mixture on a rimmed baking sheet roughly the same shape and size as fish.
  • Top salt mixture with another third of grapefruit and lemon slices and dill and tarragon sprigs; set salmon on salt bed and top with remaining citrus and herbs. Pack remaining salt mixture over fish, leaving head and tail peeking out.
  • Roast salmon until just cooked through (poke a paring knife or metal skewer though the salt and into the flesh; it should feel warm to the touch when removed), 40-50 minutes.
  • Beurre Blanc and assembly:
  • While salmon is cooking, simmer shallot and wine in a small saucepan until only 2 tablespoons liquid remains, 8-10 minutes. Whisking constantly, add butter a piece at a time, incorporating completely before adding the next piece, to make a glossy, emulsified sauce.
  • Whisk crème fraîche, grapefruit zest, grapefruit juice, lemon zest, and 1 teaspoon lemon juice into sauce; season with salt. Reduce heat to low and keep sauce warm while you finish the dish.
  • Remove salmon from oven and using a knife or the edge of a fish spatula, crack salt crust and remove (it should come off in large pieces); let salmon sit 5 minutes before serving.
  • Meanwhile, toss parsley, dill, tarragon, capers, caraway seeds, and remaining 2 teaspoons lemon juice in a medium bowl; season herb salad with salt. Serve salmon with beurre blanc and herb salad.

CITRUS MARGARITA WITH SMOKY CHILE SALT



Citrus Margarita with Smoky Chile Salt image

Triple citrus (orange, lemon, lime) margarita with a smoky chile salt rim. Chile salt is hand mixed with fine sea salt, ancho and chipotle chile powders.

Provided by Betty Crocker Kitchens

Categories     Beverage

Time 40m

Yield 1

Number Of Ingredients 12

1 cup sugar
1 cup water
2 tablespoons fine sea salt
1/4 teaspoon ancho chile powder
1/8 teaspoon chipotle chile powder
Lime wedge
3/4 oz Simple Syrup
1 1/2 oz blanco tequila
1/2 oz clear orange-flavored liqueur
1/2 oz fresh lime juice
1/2 oz fresh orange juice
1/4 oz fresh lemon juice

Steps:

  • To make Simple Syrup, mix sugar and water in 1-quart saucepan. Heat to boiling over medium-high heat, stirring until sugar is dissolved. Remove from heat; let stand 30 minutes. Transfer to storage container. Cover and refrigerate up to 3 days. Makes 1 1/4 cups.
  • To make Smoky Chile Salt, mix sea salt, ancho powder and chipotle powder in small bowl until well mixed. Spread mixture on a small plate.
  • To make margarita, rub outside rim of cocktail glass with lime wedge to moisten; roll in chile salt to coat rim of glass. To cocktail shaker, add 3/4 oz of the simple syrup, the tequila, orange-flavored liqueur, lime juice, orange juice and lemon juice. Fill shaker with ice; cover and shake vigorously. Strain into cocktail glass filled with fresh ice. Garnish as desired.

Nutrition Facts : Calories 200, Carbohydrate 18 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 590 mg, Sugar 16 g, TransFat 0 g

CITRUS FENNEL SALT



Citrus Fennel Salt image

Make and share this Citrus Fennel Salt recipe from Food.com.

Provided by Alia55

Categories     Very Low Carbs

Time 25m

Yield 2 1/2 cups

Number Of Ingredients 7

6 tablespoons lemon zest, finely grated
2 teaspoons lemon zest, finely grated
3 tablespoons fennel seeds
1 teaspoon fennel seed
1 3/4 cups kosher salt
1/2 cup coarse sea salt, plus
2 tablespoons coarse sea salt

Steps:

  • Preheat the oven to 250°. Spread lemon zest on a medium rimmed baking sheet.
  • Bake the lemon zest for 15 minutes, or until completely dry, stirring halfway through baking.
  • Let cool slightly.
  • Combine the kosher salt and sea salt with zest and fennel seeds in food processor.
  • Pulse until very coarsely crushed.
  • Transfer to an airtight container.
  • Let the flavored salt stand overnight before using.

Nutrition Facts : Calories 34.3, Fat 1.2, Sodium 107445, Carbohydrate 6.6, Fiber 4.8, Sugar 0.7, Protein 1.5

SPARKLING HONEY LEMONADE IN CITRUS-SALT RIMMED GLASSES



Sparkling Honey Lemonade in Citrus-Salt Rimmed Glasses image

Tangy citrus salt elevates lemonade to new heights in this refreshing drink. A mild honey such as orange blossom would be a good choice to complement the lemon juice. Recipe courtesy of Whole Foods Market.

Provided by SusieQusie

Categories     Beverages

Time 25m

Yield 8 serving(s)

Number Of Ingredients 6

1 cup fresh lemon juice
1/2 cup honey
6 cups sparkling water or 6 cups still cold water
1 lemon, zest of
coarse salt, of your choice
lemon wedges or lime wedge

Steps:

  • Combine lemon juice and honey in a saucepan.
  • Heat until honey is completely blended with the juice.
  • Chill until cold, then stir and pour into a large pitcher. Add cold water and stir to combine completely.
  • Mix lemon zest with finishing salt in a small dish.
  • Rub the rim of serving glasses with a wedge of lemon or lime.
  • Invert glass into dish of salt and turn to coat rim.
  • Add ice and lemonade. Serve immediately.

Nutrition Facts : Calories 72, Sodium 1.4, Carbohydrate 20.1, Fiber 0.2, Sugar 18.1, Protein 0.2

CITRUS SALT BODY SCRUB



Citrus Salt Body Scrub image

Corrie's Kitchen Spa - Courtesy of Paula Deen A wonderful exfoliant and full body moisturizer for use in the shower. Leave a jar near your outdoor shower at the beach to add a healthy glow to dull dry skin.

Provided by Lindas Busy Kitchen

Categories     Lemon

Time 5m

Yield 2 serving(s)

Number Of Ingredients 4

1/2 cup sea salt
1/2 cup sweet almond oil (can substitute light olive oil or vegetable oil)
1/2 teaspoon lemon zest
1/2 teaspoon orange zest

Steps:

  • In a medium dry bowl, combine all ingredients making sure to not let any water touch them as it will dissolve the salt.
  • Pour mixture into an airtight container and store in a cool dry place.
  • To use:
  • Just before showering, swirl ingredients together with your fingertips to mix.
  • Clean body completely and just before exiting shower, apply Citrus Salt Body Scrub to body in a firm circular scrubbing motion with hands or a soft washcloth.
  • Rinse off the mixture and pat body dry with a clean towel.

Nutrition Facts : Calories 0.7, Sodium 27905.8, Carbohydrate 0.2, Fiber 0.1

CITRUS SALT



Citrus Salt image

This recipe came from Michael Chiarello's Napa's Style it's a perfect seasoning for poultry and vegetables (so far that's what I've tried it on) Let me know if you use it on something different! :)

Provided by katie in the UP

Categories     < 4 Hours

Time 2h15m

Yield 1/2 cup

Number Of Ingredients 4

1 tablespoon fresh lemon zest
1 tablespoon fresh lime zest
1 tablespoon fresh orange zest
1/2 cup gray salt

Steps:

  • Heat oven to 200 degrees F.
  • Mix all of the ingredients.
  • Spread evenly on a cookie sheet and bake for 2 hours, or until completely dried.
  • Grind in a food processor, and store in a covered container.

EDAMAME WITH CITRUS SALT



Edamame with Citrus Salt image

Cold edamame topped with coarse salt spiked with orange, lemon, and lime zest. It's a healthy, hearty snack that's just perfect on the go.

Provided by Kare for Kitchen Treaty

Time 15m

Number Of Ingredients 6

Frozen shelled edamame
Citrus salt
2 teaspoons lemon zest (about 2 medium lemons)
2 teaspoons orange zest (about 1 medium orange)
1 teaspoon lime zest (about 1 medium lemon)
3/4 cup kosher salt

Steps:

  • Make the citrus salt. Pour the salt in a medium bowl and add the lemon, orange, and lime zest. Using your fingers, mix and rub together the salt and zest, helping to distribute the oils of the peel throughout the salt.
  • Cook the edamame according to package directions. Cool.
  • To serve, sprinkle the edamame with citrus salt and stir if desired. A little salt goes a long way!
  • Store the citrus salt in a sealed container at room temperature. It should keep for several months.

Tips:

  • Use a variety of citrus fruits to create a more complex flavor profile. Lemons, limes, oranges, and grapefruits are all good choices.
  • Be sure to zest the citrus fruits before juicing them. The zest contains a lot of flavor and will help to brighten the taste of the salt.
  • Use a microplane grater to finely zest the citrus fruits. This will help to release the oils and flavors.
  • If you don't have a microplane grater, you can use a regular grater. Just be sure to grate the citrus fruits very finely.
  • Toast the salt before mixing it with the citrus zest. This will help to bring out the flavor of the salt and make it more aromatic.
  • Store the citrus salt in an airtight container in a cool, dark place. It will keep for up to 6 months.

Conclusion:

Citrus salt is a versatile seasoning that can be used on a variety of dishes. It is especially good on grilled or roasted meats, fish, and vegetables. You can also use it to rim cocktails or to add flavor to your favorite dips and dressings. Experiment with different types of citrus fruits and herbs to create your own unique blend of citrus salt.

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