Lemon-Rosemary Salt

"Wonderful to use as a rub or to sprinkle over fish or chicken as it comes off the grill (or to sprinkle on most anything). It will keep up to 3 months if stored in an airtight container."
photo by gailanng photo by gailanng
photo by gailanng
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
photo by kiwidutch photo by kiwidutch
Ready In:
1 cup




  • Place everything except the whole garlic clove into food processor and pulse until the salt is slightly ground and the ingredients combined.
  • Pour the salt mixture into a jar and push the whole garlic clove down into the salt; cover the jar.

Questions & Replies

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  1. gailanng
    I love this stuff on EVERYTHING. Sometimes when I'm sad, I'll open the lid and give it a sniff and instantly I perk up.
  2. Satyne
    Made some today, it smells amazing.
  3. kiwidutch
    I will come back and rate this properly once it has had a chance to "mature"a little and when I have used it in my next suitable recipes. First impressions are that the smell is wonderful and that this should be a winner. I used rock salt, and put a little into the processor with the garlic, rosemary and lemon so that it was made into a fine blend and added more of the bigger salt lumps later before putting it, with it's inserted garlic into small jars. Thanks !
    I tried this on whole chicken and it was moist and absolutely delicious. Your recipe has been added to my Sunday's Special: Roast Chicken! cookbook. Thanks, Kate!


<p>I have always loved to cook. When I was little, I cooked with my Grandmother who had endless patience and extraordinary skill as a baker. And I cooked with my Mother, who had a set repertoire, but taught me many basics. Then I spent a summer with a French cousin who opened up a whole new world of cooking. And I grew up in New York City, which meant that I was surrounded by all varieties of wonderful food, from great bagels and white fish to all the wonders of Chinatown and Little Italy, from German to Spanish to Mexican to Puerto Rican to Cuban, not to mention Cuban-Chinese. And my parents loved good food, so I grew up eating things like roasted peppers, anchovies, cheeses, charcuterie, as well as burgers and the like. In my own cooking I try to use organics as much as possible; I never use canned soup or cake mix and, other than a cheese steak if I'm in Philly or pizza by the slice in New York, I don't eat fast food. So, while I think I eat and cook just about everything, I do have friends who think I'm picky--just because the only thing I've ever had from McDonald's is a diet Coke (and maybe a frie or two). I have collected literally hundreds of recipes, clipped from the Times or magazines, copied down from friends, cajoled out of restaurant chefs. Little by little, I am pulling out the ones I've made and loved and posting them here. Maybe someday, every drawer in my apartment won't crammed with recipes. (Of course, I'll always have those shelves crammed with cookbooks.) I'm still amazed and delighted by the friendliness and the incredible knowledge of the people here. 'Zaar has been a wonderful discovery for me.</p>
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