Creating your own custom flavored salts is really easy! You can infuse salt with nearly anything, though things that are wet (like wine or hot sauce) get a little trickier. There are many helpful resources on infusing with wet ingredients, so I encourage you to get curious and take a google journey! All of the recipes you’ll find below are dry.

When working with dry ingredients, the general ratio to follow is 1-2 teaspoons spices or dried herbs to ¼ cup of salt. When using fresh herbs, you can be more generous, closer to a tablespoon’s worth.

From left to right: saffron salt, rosemary-garlic salt, chipotle-lime salt, and lemon-thyme salt.

Any kind of salt can be infused, but kosher salt is very affordable (woo hoo!), so you can experiment to your heart’s content without worrying about how much salt you’re using.

Below you’ll notice that all of the recipes sit out for 12 hours. This is to allow some minute moisture to evaporate from the salt before storing.

Be sure to store your fancy salts in airtight containers, and I recommend letting the flavors mingle for about a week before using. Store for up to 3 months. Use on roast chicken, popcorn, or as a finishing salt on any meal. Or, rim your bloody mary or margarita!

Keep scrolling for recipes👇🏼

DIY Infused Salt Recipes

Rosemary-Garlic Salt

¼ cup salt + 1 tbsp finely chopped fresh rosemary + 2 large garlic cloves, halved lengthwise

Mix together all ingredients and cover the garlic completely with the salt. Let sit 12 hours, then remove the garlic.

Lemon-Thyme Salt

¼ cup salt + 1 tsp finely grated lemon zest + 2 tsp fresh chopped thyme leaves

Mix together all ingredients, spread on a plate and let sit 12 hours.

Chipotle-Lime Salt

¼ cup salt + ½ tsp chipotle chili powder + 1 tsp finely grated lime zest

Mix together all ingredients, spread on a plate and let sit 12 hours.

Saffron Salt

¼ cup salt + 1 tsp finely chopped Saffron + 1/4 tsp water

Mix together all ingredients very well until all of the salt has taken on a lovely yellow color, spread on a plate and let sit 12 hours.

Tell me what you think in the comments below!

I can’t get enough of that amazing saffron color!

What flavors would you use to infuse salt? Porcini mushroom and lavender are on my list to try!