This salt from Ari Taymor of L.A.'s Alma gets its smoky-bright flavor from charred citrus zest. It's great on meat and fish—and potato chips, too.
Yield: makes 1 1/4 Cups
Zest from 1 lemon, 1 lime, and 1 orange, removed with a vegetable peeler
1 cup Maldon sea salt
Place the zest, pith side down, on an aluminum foil-lined baking sheet fitted with a rack. Using a blowtorch, torch zest until lightly charred. Let cool, mince, and stir in sea salt. Store at room temperature up to 1 month.