3 herbed sel gris for seasoning meat, fish, lamb & poultry Print

Seasoning for Fish or Poultry

  • Author: Chris Dalziel
  • Prep Time: 15 minutes
  • Cook Time: n/a
  • Total Time: 15 minutes
  • Yield: 1 cup salt 1x
  • Category: Seasoning
  • Method: n/a
  • Cuisine: French


Fresh herbed salt.



  • 1 cup of French grey salt
  • ¼ cup fresh lemon zest (zest from 3 lemons)
  • 1 tbsp. black pepper, whole
  • 1 tbsp. red pepper, whole
  • ¼ cup fresh thyme leaves
  • ½ cup fresh basil leaves
  • ½ cup fresh oregano leaves
  • 2 tbsp. fresh rosemary leaves


  • Grind spices and herb leaves in a small food processor.
  • I use the food processor jar with my stick blender attachment.
  • If you don’t have one you can use a mortar and pestle.
  • Whirl the salt and herbs the food processor briefly.
  • Process until all the herbs are pulverized and well blended with the salt.
  • Stop processing before the mixture has changed to a paste consistency.
  • You are aiming for the coarse salt to be finer but still recognizable as salt.
  • Put it all in a 2 cup, wide mouth jar.
  • Cap tightly.
  • You can use this right away or allow it to sit for 4 weeks, stirring when you think of it.
  • Store it in a cool, dark place or in your refrigerator.

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