I love to make my own seasonings when I can. They are easy to make, fresh, and I know exactly what is going into them. Flavored salts, in particular, are one of my go to kitchen staples. I almost always have at least one homemade salt on hand. This week, since I bought a bulk bag of garlic and need to use up some lemons, I’m making Lemon Garlic Salt.
This flavorful salt comes together in about 15 minutes and bakes in the oven, to dry out, for about an hour. I usually use 1 part garlic: 2 parts salt but really, there’s no way to mess this one up. I swear!!
- Cutting board
- Large chopping knife
- Measuring cups
- Mixing bowl
- Stirring spoon
- Microplane zester
- Silicone baking mat or parchment paper
- Baking sheet
- Mason jar or airtight container
- 1 c. Kosher salt
- 2 bulbs of garlic
- 1-2 lemons – zest only
With a sharp knife, peel and chop the garlic. Try to get a fine mince on the garlic. You could easily use a small food processor for this if you have it on hand, but I prefer the old fashion way. 🙂 In a medium size bowl, add the salt and the minced garlic. Use your microplane to add the lemon zest. Stir until well combined and then lay out in a thin layer on a silpat or parchment covered baking sheet. Pop in a 200 degree oven for an hour until dried. Break up the pieces of salt, let cool, and place in an air tight container for use.
Use in place of a store bought garlic salt in all your recipes. Great topped on spaghetti with olive oil, a squeeze of lemon, and freshly grated parmesan cheese. Also, top a sliced baguette with softened butter and a sprinkle of this salt and bake for a great garlic bread. Need I go on?!
Not only is Lemon Garlic Salt quite tasty, but it fills your kitchen with the aroma of fresh garlic! Make before Halloween to keep the vampires away. 🙂
- 1 c. Kosher salt
- 2 bulbs of garlic, to yield about 1/2 c. of minced garlic
- Zest of 1-2 lemons
- With a knife of food processor, finely mince the garlic.
- In a large bowl, mix the minced garlic, salt, and lemon zest. Stir until combined.
- Lay our on a baking sheet covered with a silicone mat or parchment paper. Bake at 200 degrees for 1 hour.
- Break up the salt with a spoon and let cool completely before storing in an airtight container.