DIY Oregano-Lemon Salt

Making your own flavored salt is quick and easy. Store in an airtight container in a cool, dry place for up to 4 months. Use to season meat, poultry, fish, vegetables or pasta. It’s also great for holiday gift giving!

Making your own seasoned salt like this DIY Oregano-Lemon Salt is quick, easy and adds wonderful flavors to your recipes. I was flipping through a magazine recently and came across a recipe for DIY Basil Salt.

It was pretty self explanatory; though I never thought of making it myself. I had just clipped the last of my fresh oregano from my little herb garden and knew that adding some fresh lemon zest to the mix would taste great on a roasted chicken. AND…I was right!

This recipe only takes about 5 minutes to make; however, you need to let it air dry for about 24 hours before storing it in an airtight container. Once stored, you can save it up to 4 months in a cool, dry place.

Use this Oregano-Lemon Salt on meat, poultry, fish, pasta or vegetables. Anywhere you want those fresh Mediterranean flavors to shine through.

What are some other salt variations?

• Basil Salt (meat, poultry, fish, pasta or vegetables)
• Mint Salt (fish or pasta)
• Cilantro-Lime Salt (poultry, fish, pasta or vegetables)
• Rosemary Salt (meat, poultry, fish, pasta or vegetables)
• Orange/Lemon/Lime/Grapefruit Salt (poultry, fish, pasta or vegetables)
• Herbs de Provence Salt (poultry, fish, pasta, vegetables)

You get the idea, the combinations are endless! Like I said, I sprinkled a little of this DIY Oregano-Lemon Salt on top of my roaster chicken one Sunday afternoon; then sprayed a little olive oil on top until it was roasted to perfection. ~Enjoy

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DIY Oregano-Lemon Salt

Making your own flavored salt is quick and easy. Store in an airtight container in a cool, dry place for up to 4 months. Use to season meat, poultry, fish, vegetables or pasta.

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Prep Time: 5 minutes

Total Time: 5 minutes

Course: Condiments

Cuisine: American

Keyword: salt

Servings: 1 cup

Author: Carrie's Experimental Kitchen

Ingredients

• 1 cup Kosher Salt
• 1/4 c. Fresh Oregano, stems removed
• 1 Lemon, zest only

Instructions

• Add the salt, oregano and lemon zest to a mini food processor or blender and pulse until the oregano is finely chopped.
• Remove the mixture and place on top of parchment paper. Flatten the salt and allow to air dry for 24 hours before putting it in an airtight container.

Did you make this recipe?Share a comment on the blog or mention @CarriesExpKtchn on Instagram!

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