A few holiday seasons ago, my colleague, Caryn, gifted people in the office finishing salts. Packaged in a reusable glass jar with a simple label, it looked like something from a gourmet grocery store. When I asked where she bought the salt, she told me she and her sister made it themselves.
That gift stuck with me because it felt both thoughtful and useful. Unlike many holiday gifts that get forgotten or unused, finishing salts are meant to be enjoyed. You can sprinkle it on meats, seafood, vegetables, popcorn, salads, and more.
They’re also surprisingly easy to make. A single batch can fill several jars, making them ideal when you're short on ideas for the perfect gift for teachers, neighbors, co-workers, or holiday hosts.
Note: You can find different varieties of Hawaiian sea salt at specialty stores and farmers markets. If you’re unable to find the red and black varieties, pa‘akai (coarse white Hawaiian sea salt) or coarse kosher salt is fine, too.
Also, these recipes are simply a starting point. We recommend making a small batch first and adjusting according to preference.
RED ‘ALAEA AND ROSEMARY BLEND
‘Alaea salt, or Hawaiian red salt, is an unrefined sea salt mixed with iron-oxide-rich volcanic clay called ʻalaea. It’s a brick-red color and has a subtle earthy flavor. Pair with grilled meats, roasted root vegetables, or poke.
Ingredients
- ½ cup coarse red ‘alaea Hawaiian salt
- ½ cup coarse ground black pepper
- 3 Tbsp. dry minced garlic
- 3 Tbsp. dry minced onion
- 5 tsp. dried rosemary leaves
- 3 tsp. dried orange peel
Instructions
Add all ingredients to a mixing bowl. Whisk ingredients together vigorously for 30–60 seconds, until the spices and herbs are evenly distributed and the red color is uniform throughout.
Pour the blend into airtight glass jars. Tap the jars gently on the counter to settle the mix, then seal tightly.
SMOKY BLACK LAVA BLEND
Black lava Hawaiian salt is sea salt combined with activated charcoal. It has a smoky flavor profile and is especially delicious on fish, eggs, or tofu.
Ingredients
- 2 Tbsp dried lemon peel
- ½ cup black lava Hawaiian salt
- 2 Tbsp. black sesame seeds
- 1 Tbsp. granulated garlic
- 1 Tbsp. coarse black peppers
- 1 tsp. red pepper flakes (or to taste)
Instructions
If your lemon peel is in large strips, chop or crush so they’re roughly the same size as the salt.
Combine all the ingredients and gently mix until incorporated.
Add mixture to airtight jars. Tap the jars on the counter to pack the seasoning tightly, then seal them immediately to keep out any moisture.
PA ‘AKAI BBQ BLEND
Built on a foundation of coarse, mineral-rich white Hawaiian salt, this pa‘akai blend balances deep, molasses-rich dark brown sugar with smoky paprika, crisp aromatics, and a subtle hint of ginger. It’s the perfect finisher for pork, chicken, ribs, or vegetables.
Ingredients
- 3 Tbsp. dark brown sugar
- ½ cup coarse white Hawaiian salt
- 2 Tbsp. smoked paprika
- 1 Tbsp. garlic powder
- 1 Tbsp. coarse ground black pepper
- 1 Tbsp. onion powder
- 1 tsp. ground ginger
Instructions
Since brown sugar contains moisture, it can clump over time. To prevent this, spread the brown sugar on a baking sheet at a low temperature (about 200°F) for 15-20 minutes to dry it out before mixing. Or, you can tell your gift recipients to shake well before using.
Once the brown sugar cools, mix in a large bowl with the rest of the ingredients. Divide into containers of choice and seal tightly. Shake well before using.
You can use our labels and gift tags or make your own. Have fun!
Add that flavor
Once you've mixed your salts, put them to work. These islandscene.com recipes can help you get the most out of your homemade blends.
