Garnish Finishing Salt

How to Cook with a Pink Himalayan Salt Block

Kate Jennemann
salmon-salt-block

Cooking with your Pink Himalayan Salt Block is an easy and fun way to prepare a healthy meal. Use my tips and tricks for a successful Salt Block cooking experience and you’ll use it again and again.

  1. Preheat, start low, then medium, then high…ready to cook!

    • I place the block of salt onto a cold grill top, This is much easier to control with a gas grill, otherwise oven use or direct stove top heat will do. Start with the lowest possible heat, you do not want to shock the salt block and cause it to crack, low and slow, gradual heat. An easy rule of thumb: 25 minutes on low, then 25 minutes on medium, and finally 25 minutes on high. When your salt block reaches around 500 degrees
      (checked by an infrared thermometer) or sizzles when you sprinkle a few drops of water on it, it is ready to cook.

  2. Let it cool completely and scrub off the residue with little to no water.

    • Scrub off the residual cooked on crispies with a metal spatula. Next barely wet steel wool, no soap, and scrub until clean. Wipe dry with a clean, dry towel.

  3. Keep it dry!

That’s it! Enjoy cooking anything your heart desires with this all natural, beautiful, flavorful, cooking tool. Note: Once you begin using it, it will never look the same as when you first brought it home. Discoloration and small cracks may develop the more you use it and that’s normal.