Learn how easy it is to cook salmon on a salt block in this post!
I’m seriously SO excited about this post because this is our new favorite weeknight meal, hands DOWN. I’m not sure my brother and sister-in-law knew they were going to start an obsession when they got me this Himalayan Salt Block for my birthday… but they certainly did! We definitely need to experiment with it more, but this salmon makes it a home run gift in itself. We. Are. OBSESSED.
Himalayan Salt is rich in minerals and, of course, flavor. By cooking with a Himalayan Salt Block, both of those things literally cook into the food. The first time we used it, I was a little worried that the salmon would be overly salty – but it brings the perfect amount of salt flavor to the fish. It’s also naturally antimicrobial which makes it a super safe cooking vessel to use. Plus, I’m always afraid some will fall through if you just grill salmon directly on the grates. Maybe that’s irrational, but this block takes that totally out of the equation! It’s definitely one of the most fun cooking surfaces I’ve ever used!
The key to cooking the perfect salmon on a salt block is heating the block gradually until it’s very hot. You don’t want to just turn the heat up high and hope for the best! Instead, slowly increase the heat over the course of about 30 minutes until the grill, and the salt block, have reached 400 degrees. We usually sprinkle a little bit of water on it once it’s been heated to see if it sizzles on the block. That’s how you know it’s ready! A few minutes on each side leave you with lightly seasoned, perfectly tender salmon filets! Here’s how it’s done:
Salt Block Salmon Recipe
2 salmon fillets
olive oil or olive oil spray
Himalayan Salt Block
How To Cook Salmon on a Salt Block
Gradually heat grill to 400 degrees with the salt block on the grill. Slowly increase the heat from 200 to 250, and so on up to 400 degrees. Once the oven thermometer reads 400 degrees, continue to heat the salt block for another 10 minutes.
Rub each salmon fillet with olive oil so it doesn’t stick to the salt block and set aside until you’re ready to cook.
Test the salt block’s temperature – if a drop of water sizzles on it, it’s ready!
Place your greased salmon directly on the salt block (skin side down if it has skin on it!). Close the grill and cook salmon for 8 minutes.
After 8 minutes, flip the salmon. Close the grill again and cook for another 4 minutes.
Make sure your salmon is cooked to your liking (if you have a very thick piece, it might need a few more minutes). Enjoy!
*I usually add a squeeze of lemon or a drizzle of balsamic reduction to mine after it comes off the grill. That’s honestly all it needs – the salt block seasons it so nicely!
What about this side salad?!
Omg guys, I got so many questions about this little salad when I posted a sneak peek on Sunday! For those of you who asked, thank you for waiting patiently. I got the idea for this salad from Half Baked Harvest (head there for her recipe!), but I did change hers up a little bit. Serve in small bowls or on the plate next to your salmon!
2 tbsp fresh basil, roughly chopped
2 tbsp fresh chives, chopped
1 can chickpeas, drained
2 ears of corn, grilled and kernels removed
1.5 cup grape tomatoes, halved
1/4 cup crumbled feta (I think this would be so good with cotija cheese though!)
1 avocado, diced
2-3 tbsp apple cider vinegar (I thought it needed a little acid!)
1/3 cup olive oil
1 pinch crushed red pepper flakes (optional)
salt and pepper
Chop the basil, chives, and tomatoes. Add to a bowl.
Remove the kernels from your grilled corn and add to the bowl.. (You can also use pre-cut or frozen corn, just be sure to defrost it before adding it in! We like grilled corn best though, because the flavor is just so much better!)
Drain your chickpeas and add them to the bowl with everything else. Toss together.
Whisk olive oil, apple cider vinegar, crushed red pepper flakes, salt and pepper in a separate bowl.
Pour over the other ingredients and stir to combine. Add the feta and avocado in last and serve immediately!
Have you ever tried to cook on a salt block?
What did you think? And what did you make? I want to try different things now, but I’m not sure where to start! Maybe chicken or shrimp? I also think grilled veggies would be good on there, too!
Also, if you own one, have you ever used your salt block on the stove top? We haven’t tried it yet, but according to my google research, it seems pretty easy! Similarly to the grill, you want to heat it gradually – allowing it to warm up over a low heat for about 15 minutes, then increase the heat to medium, and then raise it one last time until the salt block has reached around 400-500 degrees. This method is said to work best for a gas stove. If you have an electric stove, you’ll need to put a metal ring over the burner and then put the salt block on top of that. Definitely do your own research before trying this though – like I said, we haven’t tested this method yet on our gas stove!
- 2 salmon fillets
- olive oil or olive oil spray
- Himalayan Salt Block
- Gradually heat grill to 400 degrees with the salt block on the grill, slowly increasing the heat from 200 to 250, and so on up to 400 degrees. Once the oven thermometer reads 400 degrees, continue to heat the salt block for another 10 minutes.
- Rub salmon with olive oil so it doesn’t stick to the salt block and set aside until you’re ready to cook.
- Test the salt block’s temperature - if a drop of water sizzles on it, it’s ready!
- Place your greased salmon directly on the salt block (skin side down if it has skin on it!). Close the grill and let it cook for 8 minutes.
- After 8 minutes, flip the salmon. Close the grill again and cook for another 4 minutes.
- Make sure your salmon is cooked to your liking (if you have a very thick piece, it might need a few more minutes).
If you're looking for a little bit more flavor on the fish, I like to add a squeeze of lemon or a drizzle of balsamic reduction on top!
Want to remember how to cook salmon on a salt block? Pin the image below!