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Smoked Salt

Hey guys,

I've got a pack of Maldon Smoked Sea Salt. I was wondering how I can use it?

Do i use it as a finishing salt or as a salt rub before searing meat/fish?

For example, If i were to pan-sear salmon, do I-
1) Use normal sea salt for the rub, sear it, plate it, then sprinkle smoked sea salt on the salmon; or
2) Use the smoked sea salt as a rub then sear it. Serve once cooked (without any finishing salt).

Thanks in advance! :)

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  1. Best used as a finishing salt. The flavor can get lost in a rub

    1. I smoke my own salt and I use it in all steps in a dish.

      1. I have used it during all steps of different processes, in rubs to add smokiness if I'm not really going to "smoke" something. Added to chili. And as a finishing salt.

        My smoked salt crystals are actually pretty large so if I'm using it to finish something I typically give it a quick grind in a mortar to break is into finer crystals.

        A nice thing i do with it also - when having any meal I put out a square of soft butter and put a line of the fine smoke salt crystals down the center to use on bread. People can add a little, or a lot of the salt, and it is a nice change to standard bread and butter.

        1 Reply
        1. re: thimes

          I actually mix the smoked salt into fine imported, cultured butter. Did that last weekend with some amazing, high butterfat, cultered butter from Parma, Italy. Served with some beautiful Italian loaves and assorted salumni, cheeses, and roasted and pickled veggies. The smoky crunch of the salt, creamy tang of butter, roasted pepper, and 18 month parmesan cheese on bread was to die for.

        2. I have a smoked salt grinder from TJs... I grind a bit over steak (along with a few turns of black pepper) before pan-frying in a cast iron skillet.
          It is also good as a finishing salt.

          1. I haven't tried the Maldon smoked salt but I have used smoked salt before. The brand I had (the name escapes me) was extremely salty. Meaning one had to use a light hand with it. What I found I liked it best for was corn on the cob on the grill. I'd husk the corn, then wrap in foil with the smoked salt and butter. Throw it on the grill until cooked through and caramelized a bit. It turned out quite good.

            5 Replies
            1. re: mike0989

              It is salt after all. I find most smoked salts to have a noticeable smoke smell but it can get lost in a dish when cooking in. I have smoked salt at home and really pumped the smoke up and can use this salt in the cooking of a dish and still taste it a bit but find most smoked salts really best as finishing salts.

              1. re: scubadoo97

                I concur. My smoked salts are used strictly for finishing - the texture can get lost in cooking and that is one of the important attributes of "better" salts.

                1. re: chefathome

                  hmm! so if you wear to pan-sear a salmon, you already have normal sea salt rub before searing, then finishing it with smoked salt. Wouldn't it be crazy salty?

                  1. re: winzee

                    Go lighter on the pre-seaoning or go lighter on the finishing. Try it both ways and see what you think. Also use the smoke salt as a pre-seasoning so you can determine if the flavor is carried through or lost

                    1. re: scubadoo97

                      Agree with this otherwise yes, it would be very salty!