Meyer Lemon + Thyme Himalayan Salt

Following Thanksgiving cranberry sauce and stuffing preparations I was left with some extra ingredients in the fridge. Meyer Lemons and fresh thyme. So I got to thinking about different ways to use them up and embrace their flavors. I’ve made celery salt in the past so I figured a similar transformation would work. Using Himalayan Salt with flecks of Meyer Lemon zest and thyme leaves created a beautiful color combination of pink, gold, and green. It took very little time and makes for a versatile gourmet salt I’ve used on eggs, salads, and pasta already. If you are looking for an easy but worthwhile kitchen project or homemade gift idea Meyer Lemon + Thyme Himalayan Salt is it!


Meyer Lemon + Thyme Himalayan Salt

Course Seasoning
Author Olivia Hayo


  • 4 Meyer lemons zested
  • 1 1/2 tbsp fresh thyme leaves lightly chopped
  • 1 cup Himalayan salt


  1. Preheat the oven to lowest temperature, with a rack in the center.

  2. In a small bowl combine the lemon zest, thyme and Himalayan salt. Mix together by rubbing ingredients between your fingers. This will help release the oils and allow for more infusion into the salt.

  3. Spread the mixture evenly on a parchment lined baking sheet. Bake for one hour, stirring once after 30 minutes. Continue baking in case there is still moisture present.

  4. Remove the baking sheet from the oven and break up any clumps that may have formed.

  5. Transfer the salt to airtight jars and store in a cool, dark place. The infused salt will keep for up to one year.