Go Back Email Link
–+ servings
bright green dill salt recipe in a glass mason jar on a wooden cutting board with fresh dill.
5 from 2 votes

Dill Salt

Print Recipe
Learn how to make delicious and aromatic dill salt using fresh dill and high-quality sea salt. Our step-by-step guide will show you how to create this flavorful seasoning that will elevate your dishes to the next level. Perfect for adding a subtle dill flavor to fish, chicken, and more!
Prep Time:5 minutes
Cook Time:2 hours
Total Time:2 hours 5 minutes

Equipment

Ingredients

  • 1 cup fresh dill washed, dried, and packed
  • 1/2 cup kosher salt or sea salt

Instructions

  • Add the salt and dill to the bowl of your food processor or blender. Pulse or blend until the ingredients come together as a paste.
  • Pour the salt mixture onto a lined tray on your dehydrator or a baking sheet lined with parchment paper.
  • Place your oven at the lowest temperature or set your dehydrator to 105 degrees F. Let the salt dry gradually until it cakes together and has no more moisture.
  • Remove from heat and allow the salt mixture to cool to room temperature.
  • Fold the edges of the parchment paper or silicone mat together and press your hands along the side to break apart any clumps.
  • Pour the salt into a jar and seal.

Notes

  • If using a dehydrator, your dill salt will be done in 3-4 hours. In an oven on the lowest setting, it will take closer to two hours.
  • Despite its nonstick reputation, silicone tends to cause tiny particles of salt or herbs to stick. It's actually easier to use parchment paper, which will let the dill salt flow straight down into the jar.
  • If you're a pickle addict, you can tweak this garlic salt to make your own dill pickle salt by adding a little citric acid or white vinegar powder plus a little garlic powder and onion powder.
  • Feel free to adjust the ratio of dill to salt. I used half as much salt as I did fresh dill, so there's a pretty strong dill flavor in a tiny bit of salt. If you make a strong salt like this, you can always dilute it with more salt after it cools.
  • The amount of time it takes to dry this salt varies depending on whether you use an oven or a dehydrator and the temperature and moisture in your house. It's best to focus on how the salt feels (it should clump together and feel very dry), not how long it's been in the oven.
  • Since most ovens cannot get to 105 degrees like a dehydrator, it can be helpful to prop the oven door ajar with a wooden spoon. This lets some of the heat escape so your dill salt is drying at a lower temperature.
  • If you use a coarse salt, you may want to add it to a grinder to break it into finer grains for serving.

Nutrition

Serving: 1tsp | Calories: 0.4kcal | Carbohydrates: 0.1g | Protein: 0.03g | Fat: 0.01g | Saturated Fat: 0.001g | Polyunsaturated Fat: 0.001g | Monounsaturated Fat: 0.01g | Sodium: 1179mg | Potassium: 7mg | Fiber: 0.02g | Vitamin A: 76IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 0.1mg
Course: Appetizer, Baking, Breakfast, Food preservation
Cuisine: American, british, german
Keyword: dill flavored salt, dill salt, dried dill salt recipe, fresh dill, how to preserve dill
Servings: 48 servings
Calories: 0.4kcal
Cost: $1