How to make infused salt with Lemon & Thyme Sea Salt recipe

Learn how to make infused salt with just a little bit of sea salt and any herbs or flavors you desire!

Since I love cooking so much, I often find myself experimenting with flavors when it comes to herbs and spices. If you frequently visit my recipes then you know that I’m a big proponent of using fresh herbs and sea salt. I view these things as the secret weapons in any recipe. The herbs and salt you use will truly make the dish.

Since I’m over here making a bunch of handmade gifts for the holidays – food gifts included – I’ve wanted show you how to make infused salt for yourself and any other food lovers in your life. I’m going to do it showcasing my Lemon & Thyme Sea Salt recipe. It’s easily one of my favorite flavor combinations and something you can use on chicken, fish, beef and even something that I use in pasta dishes sometimes.

What you need for making infused salt

Before we begin, there’s a few important things you need when learning how to make infused salt.

The first thing you need is the correct salt. You want a flakey sea salt when making infused salts because they allow you to easily grind any herbs or flavors into the salt. I can never find flakey sea salt near us so I order this one {HERE}.

The next thing you will want is a zester. If you’re going to add anything like lemon, lime, garlic or even chilis to infused salts then a zester will be important. I have one just like this one {HERE}.

Then, you need a motor and pestle. This will be used when you learn how to infuse salt with other flavors that need to be ground up. Think about dried herbs – especially things like rosemary, sage and some of the bulkier dried herbs. This helps with combining the salt itself and all those other delicious flavors. I can’t find the one I’m using here to link it for you. It is several years old, but if you don’t have one I would purchase this one {HERE} based on reviews.

The final thing you need is a container for the salt. I use these ones {HERE} from World Market. I like that they are small enough to fit into a normal spice rack but still provide a nice helping of the salt for having as a part of your collection or for storing.

Measurements when making infused salt

I’ve found that when learning how to make infused salt, the measurements recommended don’t really work for me. Generally, it’s recommended that you add 1-2 tsp of your other herbs and spices per ¼ cup of salt.

However, I generally add 1 Tablespoon or more per ¼ cup of salt depending on what I’m using.

Here’s a few flavor combinations to try:

• Cilantro Lime Salt – 1/2 cup of flaky sea salt, 2 Tablespoon of lime zest and 1 Tablespoon of cilantro
• Chipotle Lime Salt – 1/2 cup of flaky sea salt, 2 Tablespoons of lime zest, 2 tsp. of red chili flakes
• Rosemary Garlic Salt – 1/2 cup sea salt, 2 cloves of minced garlic, 1 Tablespoon of fresh rosemary

How to make infused salt flavors

Once you know which flavors you want to use when making infused salt you need to combine them. Here’s how to make infused salt flavors.

Combine the salt and herbs in a motor and then grind them together. This is the step you need to take whether you’re making salt with fresh ingredients or bulky dried ingredients.

Once this is complete, you want to bake the herbs and salt. You don’t want to brown them, but you need to make sure that everything is properly dried out to prevent mold. This step isn’t specifically necessary if you’re using all bulk dried herbs, but you need to do this if using any citrus zest or fresh herbs. Generally, you can dry the salt in the oven at 220 for 1 hour.

If you prefer a finer salt, grind the salt mix again with the motor and pestle once it comes out of the oven and everything is dry. Then add it to a container and enjoy!

My Lemon & Thyme Salt

Below I’ll share my full recipe for my Lemon & Thyme Salt. It’s a simple salt and it perfect for adding to your personal spice collection or giving as a gift.

When working with the lemon, you want only the lemon zest. Make sure to avoid the white pith. When working with the thyme, use only the leaves. It will make it a bit of a pain to strip the stalks but the stalks don’t grind as well and they can be a bit stab-y when dried.

The Lemon & Thyme Salt is perfect for chicken, fish and even a light pork meal. I also love using it to top off pasta like my Lemon Carbonara Pasta or this Creamy Lemon & Butter Pasta.

Labels and packaging for the salt

I’ve made a FREE label for the Lemon & Thyme Salt if you’re interested in making that one. You can get it here: Lemon and Thyme sea salt

I use the Avery Sticker paper to make these labels. I like it because I can cut them to any size and it’s removable so if I put the sticker on incorrectly, I can fix it. You can find the labels {HERE}.

When it comes to the packaging, I had ordered this brown kraft paper {HERE} and this twine {HERE}. I use these on a variety of handmade home items.

Thank you so much for visiting today, friends! You can find the full recipe for the Lemon & Thyme Infused Salt below! I hope you enjoy it! For more recipes, click {HERE}. For more handcrafted home items, click {HERE}.

Lemon & Thyme Infused Salt

This Lemon & Thyme Infused Salt is a delicious spice to make at home and a beautiful gift to give too. Learn how to make infused salt with this Lemon & Thyme recipe.

5 from 8 votes

Print Pin Rate

Course: Seasonings

Cuisine: American

Keyword: how to make infused salt, Lemon and thyme salt

Prep Time: 5 minutes

Cook Time: 1 hour

Servings: 2 jars of salt

Author: Rachel

Ingredients

• 1/2 cup flaky sea salt
• Zest from two lemons
• 2 Tbsp. thyme leaves

Instructions

• Preheat oven to 220 degrees.
• Combine salt, lemon zest and thyme in the mortar and then grind with the pestle. Really get in there so you can make sure that everything is well ground.
• Add the salt to a baking sheet lined with parchment paper and bake for one hour.
• When done, grind the salt again with the mortar and pestle if you prefer to have a finer salt.
• Store and enjoy! Use on chicken, fish or pork.