How to Smoke Salt
Enhancing your seasoning stash by cold-smoking salt is fun, adds that wood-smoked flavor and aroma without using chemical-containing liquid smoke, and gives your weeknight dinner that freshly grilled vibe even when you only have time for a stir fry.
I can still remember the first time I used smoked salt on my salmon. Everyone thought I had grilled it, and it really did taste great. Needless to say, it now has a permanent place in my pantry.
When I got my new toy (aka, pellet grill), I started smoking all sorts of things. Then I got one of those pellet tubes so I could cold smoke foods. One time, we put mixed nuts, a slab of cream cheese, and whole peppercorns along with the salt. There is no reason to waste pellets or smoker space.
An Essential Flavor Enhancer
This stuff is a wonderful finishing touch on roasted vegetables, pan-fried or broiled steak, and fish. We even love it on popcorn with our Parmesan popcorn seasoning on movie night. It goes fantastically in meat and chicken dry rubs when you don’t have time for cooking low and slow in the smoker.
How to Smoke Salt
- Arrange the salt on a fine mesh screen (for better smoke penetration, though you can use a baking sheet), load and light a pellet tube, set it in the grill or smoker (no need to light either), put the salt in, close the lid, and let it smoke.
Recipe Tips and Twists
- I used two types of salt in this recipe: flaky salt and kosher salt. One kind or multiple kinds of salt will also work as long as you can spread it out in an even layer.
- If you don’t have a pellet tube, you can use a smoker box or an aluminum foil packet filled with wood chips.
- As long as you have a small enclosed area to hold in the smoke, you can cold smoke. A cardboard box will work as long as everything stays lower than 90℉ (32℃).
- You could technically use the oven for cold smoking, but it’s not recommended. If you decide to do it inside, please make sure there is plenty of ventilation and don’t turn the oven on.
- Apple and hickory are excellent wood chip choices, but what works best in this recipe is the flavor you like.
Storage Instructions
While I like to keep some salt by the stove in a wooden or ceramic bowl, long-term storage for bulk salt is best in glass with a non-metal lid (salt causes rust).
Unfortunately, salt stored in plastic can absorb microplastics and lose the smoky aroma. However, food-grade, sealable Mylar bags should work fine.
How to Season With Smoked Salt
This is considered a finishing salt. That means you don’t usually cook with it, but add it after the meal is ready to serve, and you sprinkle a little on top for a delightfully salty, smoky crunch.
It’s also a nice touch on margaritas, poached eggs, avocado toast, and even sprinkled lightly over a caramel cake. We just added it to our guacamole, and I was blown away by how good it was.
More Simple Recipes for the Smoker
By Imma
How to Smoke Salt
Ingredients
- 1 cup (250g) coarse sea salt or kosher salt
- 1 cup (250g) flaky salt
- wood pellets or chips (applewood, alder, hickory, oak, and mesquite are common choices)
Instructions
- Place your choice of salt on the splatter screen or foil tray. I used two types of salt: flaky and kosher.
- Carefully spread the salt in a thin layer to ensure even smoke distribution and penetration.
- Load the pellet tube with wood chips, then light it. Put in a clean grill or smoker (without lighting them), carefully transfer the salt inside, and close the lid. Stir occasionally for better smoke penetration.
- For a milder smokiness, 2-4 hours will be enough. If you want a stronger flavor, smoke salt for 8-12 hours, and for that intense BBQ vibe, up to 24 hours will do you well.
- Let the smoked salt cool if needed, then transfer it to an airtight container and store it in a cool, dry place.
Tips & Notes:
- Play around with the smoking times to figure out how long it takes to deliver the flavor you like best.
- Taste the salt periodically as it smokes, and take it out when it reaches the desired intensity.
- Please remember that the nutritional data is a rough estimate and can vary enormously based on the ingredients used in the recipe.
OMG, I love smoked salt. Thank you for such clear instructions.