Calamondin, Lemon & Rosemary Salt
Prep time
Cook time
Total time
Dried calamondin (citrus) peels make then perfect addition to this flavored salt.
Recipe type: Spices
Cuisine: Spices
Serves: 1.5 cups
  • ½ c. sea salt
  • ½ c. Maldon salt (reserve ¼ c.)
  • 2 Tb. fresh rosemary leaves
  • Zest or peel of 1 small lemon
  • 1 Tb. calamondin (or orange) peels
  1. Heat oven to 150 degrees.
  2. Line a baking sheet with parchment paper.
  3. Place sea salt and ¼ c. of the Maldon salt into a food processor.
  4. Add the rosemary leaves, lemon zest and calamondin (or orange) peels.
  5. Pulse several times to combine the ingredients. When it looks like everything is incorporated and minced, transfer to a small bowl.
  6. Add the remaining ¼ c. Maldon and stir throughout the mixture.
  7. Pour the mixture into the prepared baking sheet.
  8. Place in oven to dry out the salt mixture for about 20 minutes.
  9. Remove from oven and cool thoroughly before transferring to an airtight container.
1) If using orange peels (not calamondins), be sure to just get the outer orange peel/zest and not the white part, which can be bitter.
2) If you don't have access to Maldon, sea salt or fleur de sel, kosher salt makes a fine substitute.
Recipe by My Delicious Blog at