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Peppercorn, Rosemary and Lemon Salt

A delicious blend of sea salt, pink peppercorns, rosemary and lemon that makes any dish sing!
Prep Time10 mins
Cook Time0 mins
Course: Seasoning
Keyword: flavored salt, lemon zest, pink peppercorns, rosemary, sea salt, seasoning
Servings: 12
Author: Nicole Coudal


  • 2 Lemons, zested (organic, if available)
  • 1/4 c. Sea salt
  • 1 1/2 tsp. Pink peppercorns
  • 1 1/2 tsp. Dried lemon zest
  • 1 1/2 tsp. Dried rosemary


  • Clean the lemons thoroughly. Using a microplane, remove the zest and place it on parchment paper or a plate. Place in a microwave and set for 30 seconds on high. Remove from microwave and stir, then return for another 30 seconds. Remove and check to see how dry the zest is. If it's still moist, return to microwave for another 20-30 seconds. When done, set aside to allow it to continue to dry and get to room temperature.
  • In a small bowl (or mortar), combine salt, peppercorns, lemon zest and rosemary. Crush/mix the components into smaller pieces, to your desired consistency.
  • Store in an airtight container for up to 3 months.


Two lemons will likely yield about 2 full teaspoons of dried zest.  You can use the extra zest in other recipes like cake or muffin batter, or toss some into a few tablespoons of sugar and let it site for a few days (it makes a yummy addition to your iced tea).
Alternates to microwaving your zest:
  1. place the zest on parchment paper and bake in an oven at 150 degrees for about 30 minutes;
  2. place the zest on parchment paper or a plate and leave at room temperature for about 24 hours.