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Smoked Salt: What do you use it for?

A complete novice about smoked salt. I have seen them, and I smelled them, and I have almost bought them, which means I have never used them. I have smoked food, and I have use salt all the time, but never used smoked salt.

For you experts and semi-experts in smoked salt, what and how do you use them? Thanks for sharing your experience. Thanks.

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  1. I use it in any dish where I would be adding salt, and want some smoke. Hmmm... that sounds a bit obvious, sorry. I use it quite a bit and make my own. I also use it for rimming margarita's.

    5 Replies
    1. re: JMF

      True, true. But here is what I was thinking when I was pondering to buy the smoke salt or not. Under normal conditions for regular dishes, I probably don't need the smoke favor, so I will use normal salt. For dishes which I want smoke flavor like smoked salmon or barbecue pork, then I feel I should acquire the smoke favor from real smoking and not by merely adding smoked salt or smoke liquid.

      I assume there must be some middle cases. I am trying to imagine some cases. Thanks.

      1. re: Chemicalkinetics

        I don't have any smoked salt handy, but I'd use it on stovetop burgers, steaks and the like. I like the crust you get from cooking on a flat surface, but I also like the smokiness you get from grilling; seasoning with smoked salt might give you the best of both worlds. I have some liquid smoke that I use in chili, salmon cakes, and a few other dishes; I imagine smoked salt would work for those as well.

        1. re: Scrofula

          Thanks. These suggest make good sense.

      2. re: JMF

        How do you make your own? I am tempted to just put a tray of kosher salt in my smoker. Is that what you did?

        1. re: PandaCat

          In the smoker, on a top rack, on top of a large coffee filter or one layer of paper towel. Make sure salt (or sugar) is only around 1/4" layer.

      3. We went for tapas and ordered a roasted cauliflower dish that was AMAZING. Honestly, we were eating crazy inventive stuff, and the cauliflower was our favorite. It was roasted, with smoked salt. That's it. So that's what we use smoked salt for now. =) Roasted cruciferous vegetables. Not to be too hyperbolic, but it's transformative.

        1. Off the top of my head:

          On homemade pizza.
          Sprinkled over cucumber slices--this is one of my go-to snacks.
          Over fish
          In spaghetti carbonara, where the smokiness complements the bacon well.
          over roasted vegetables, especially sweet potatoes.

          1 Reply
          1. re: jmarya

            +1 for the cucumbers, my snack too.

            I also put it on hard boiled eggs.

          2. I like to sprinkle it on nuts. Plus, a few dashes in cottage cheese makes it magical. A friend of mine likes a shake or two in a mug of beer -- go figure.

            1. Bought a bag of coarse sea salt at little Asian market (very inexpensive) & decided to try to smoke it myself... no serious $ to lose, so wth!?! I have one of those stove-top smokers... like Emeril used when he had his show. Salt came out kinda "dirty" looking and I didn't know if it actually smoked. I put it in an air tight container and first time I opened the smokiness was very noticable.

              1 Reply
              1. re: kseiverd

                < I have one of those stove-top smokers... >

                Me too. I have a stovetop smoker, and I thought of that, but I worry that I won't able to do it right.