Homemade Flavored Sea Salt with Herbs and Lemon: Perfect for Meat, Fish & Veggies

This homemade flavored sea salt is an easy, aromatic blend of herbs and spices that elevates everything from grilled meats to roasted vegetables. With rosemary, sage, marjoram, garlic, and a punch of dried lemon zest, it’s a powerful pantry staple that adds depth and complexity to your dishes. It’s quick to prepare, highly customizable, and a perfect DIY kitchen gift.

What Is Flavored Sea Salt?

Flavored or aromatic sea salt is a simple blend of coarse salt and dried herbs or spices, designed to be used as a finishing touch or dry rub. Its roots go back to traditional Mediterranean cooking, where preserving and intensifying flavors through salt was a common technique. This homemade version takes inspiration from rustic Italian herb blends, giving your cooking that farmhouse-to-table authenticity with every sprinkle.

Why Everyone Will Love This Recipe

• 100% natural and preservative-free
• Infused with fresh herbs like rosemary, sage, thyme, and marjoram
• Bright citrus note from dried lemon zest
• Ideal for seasoning meat, fish, vegetables, and marinades
• Keeps well for weeks—great for meal prep and gifting

Pro Tips for the Best Flavored Salt

• Use fresh herbs, then dry them completely to avoid clumping or spoilage.
• A food processor works best—pulse just enough to keep some texture.
• Store in airtight glass jars away from sunlight to preserve aroma.
• Dried lemon zest adds a citrus lift—don’t skip it!
• For more heat, add a pinch of chili flakes or black pepper.

Frequently Asked Questions

Can I Use Fresh Herbs Instead of Dried?

No—fresh herbs can spoil quickly. Dry them thoroughly first for shelf stability.

How Long Does Flavored Sea Salt Last?

If stored properly, it can last up to 3 months with full aroma.

Can I Use Table Salt Instead of Coarse Salt?

Technically yes, but coarse sea salt has better texture and visual appeal.

What Dishes Go Best with This Salt?

Use it for steaks, grilled chicken, oven-baked salmon, roasted potatoes, or even infused oils.

Can I Add Other Spices?

Absolutely! Try dried chili, fennel seeds, or smoked paprika for different profiles.

How to Store Flavored Sea Salt

Once prepared, transfer the salt to a clean, dry glass jar with a tight-fitting lid. Store in a cool, dark place like a pantry or spice drawer. Avoid moisture and direct light. For best flavor, use within 6 to 12 weeks.

How to Freeze

Freezing is not recommended for herb salts, as it can introduce moisture. Instead, just store in small airtight jars and make fresh batches as needed.

How to Make Flavored Sea Salt with Herbs and Lemon

Step 1

Step 1

Start by giving all your fresh herbs a good rinse—rosemary, sage, thyme, marjoram, and basil—and then pat them completely dry. You’ll want to remove the leaves from the stems, keeping only the most aromatic parts for your salt blend. Once you've separated the leaves, it’s time to dry them out. There are a few ways to do this depending on how much time you have: a microwave works in a pinch (just 2–3 minutes), a low oven (around 70°C or 160°F) will take about 3–4 hours, or if you have a dehydrator, you can leave them overnight for the most even results.

Start by giving all your fresh herbs a good rinse—rosemary, sage, thyme, marjoram, and basil—and then pat them completely dry. You’ll want to remove the leaves from the stems, keeping only the most aromatic parts for your salt blend. Once you've separated the leaves, it’s time to dry them out. There are a few ways to do this depending on how much time you have: a microwave works in a pinch (just 2–3 minutes), a low oven (around 70°C or 160°F) will take about 3–4 hours, or if you have a dehydrator, you can leave them overnight for the most even results.

Step 2

Step 2

Once your herbs are completely dry and crispy, it’s blending time. In a food processor, combine the dried herbs with the garlic cloves (they should be fully dried too) and the zest of one dried lemon. Pulse everything together just enough to break it down—you want a coarse mix, not a powder.

Once your herbs are completely dry and crispy, it’s blending time. In a food processor, combine the dried herbs with the garlic cloves (they should be fully dried too) and the zest of one dried lemon. Pulse everything together just enough to break it down—you want a coarse mix, not a powder.

Now it’s time to bring in the coarse sea salt. Add it to the blender and give everything another few quick pulses. The goal here is to distribute the herbs evenly through the salt while still keeping a bit of texture. Spoon your aromatic salt into a clean, dry glass jar with a tight lid.

Step 3

Step 3

Now it’s time to bring in the coarse sea salt. Add it to the blender and give everything another few quick pulses. The goal here is to distribute the herbs evenly through the salt while still keeping a bit of texture. Spoon your aromatic salt into a clean, dry glass jar with a tight lid.

Store it in a cool, dark place—like your pantry or spice drawer—where it’ll stay fragrant and ready to use for several weeks. This versatile seasoning will quickly become your go-to sprinkle for meats, grilled fish, vegetables, and marinades. It’s the kind of kitchen upgrade that adds flavor without any fuss.