Oct 052011
 

 

 

 

 

 

 

 

 

 

What do you buy your foodie friend who has everything? How about a Himalayan salt block.  For my attempt at using one, I tried a simple salmon dinner recipe. Well, maybe I should say my husband did. He’s the expert salmon chef around here. According to my nephew Cameron, he’s never had salmon as good as Ryan’s!

Salmon on Salt- (2 servings)

ingredients needed:

  • 1 1/2 pounds salmon filet (cut into 2)
  • 1 clove crushed garlic
  • 1 tbs olive oil
  • juice of 1/2 lemon
  • pepper

directions:

  • preheat the salt block in a 350f oven
  • mix together all the ingredients in a little dish
  • rub mixture on salmon filets
  • place the salmon directly on the salt block and cook for 4-5 minutes on each side depending on the thickness
  • remove very carefully and serve immediately
  • prepare a simple side of linguine pasta with fresh garlic, olive oil and basil from the garden

 

 

 

 

Facts:

Freshly cut from ancient mineral deposits, hand-cut blocks of translucent pink salts can be used for cooking meats, fish and more. They conduct heat beautifully, lending foods a wonderful depth of flavor. Use them on the grill, in the oven, or chill them for a beautiful way to serve sushi, appetizers and more. Himalayan salt blocks are naturally anti-microbial and easy to clean without detergent. Just scrub the surface with a brush, pat dry, then air dry to use again and again.

Findings:
  • We did not season the salmon with salt ahead of time and found the seasoning to be perfect. I’ve read a lot of reviews saying it comes out too salty. We didn’t have that outcome. It was perfect.
  • The salt block seemed to make the salmon more moist than usual.
  • It’s heavy and very hot to handle so this could be a problem for those like my sister. (wink, wink)
  • Cleaning it isn’t the easiest task. You have to scrub pretty hard with something like a wire brush. I couldn’t get the surface 100% clean. I think in this case, it’s smart to have one side you cook on and the other for cold food presentations.
  • It’s definitely a cool novelty and conversation starter for anyone who loves to cook and entertain. However, the difference between cooking the salmon on the rock and not, may not be worth it for everyone.

Our next adventure with our salt block will be with something chilled. I have a hunch using it in this capacity will be my favorite. Stay tuned…

WHERE TO BUY: I’ve gotten a lot e-mails asking where to buy one. Mine was a gift, but I know a lot of kitchen home stores carry them.

Here is a link to the best priced one I could find.

 

 

 

  • GolfinGal

    Thank you for your ingredients for cooking the salmon; I am always on the lookout for ideas and looking for seasonings. I have, just today, ordered a salt rock, so I can hardly wait to use it; have only just heard about this way of cooking seafood/fish.  Thank you for your tips!  I love to cook salmon for my husband and myself, so I need lots of help to make it as tasty as some of the restaurants!  Thank you so much!

  • Bob

    Just finished our first salt block cooking.   We had Rockfish filets taken from about a 4lb whole fish.  One was marinated for a short period in a Teriyaki mixture with some added crushed garlic.  The other was rubbed with crushed garlic and then coated lightly with olive oil.  My understanding of salt block cooking is that you super heat it under the broiler and take it out when you are ready to cook.  I placed it on top of the stove for convenience but to be showy you can put it on a trivet in front of your guests.  I put both pieces of fish skin side down and they immediately sizzled and started cooking.  After a few minutes I turned them over because unlike a closed grill or oven cooking method, the heat does not circulate so the top was very opaque.  It was cooked for a few more minutes and then served hot along with side dishes.  The outcome was very moist and tender fish.  The next time I will find something different than the Teriyaki marinade because it came out a bit too salty.  It was great though as I’m a salt addict. The garlic coated fish was great for a basic fish.  I’ll add a little more in the way of seasonings and find the balance between the two cooking experiments tried.
     
    Now back to the kitchen to try to clean the teriyaki stains off the still warm salt rock… 

    I bought my 8 x 16 rock from a boutique shop called Cleo’s Fine Oils and Vinegars in the Annapolis, MD Towne Center.  They have 5 or 6 sizes.  You will need the longer rock for most fish filets.  IT IS HEAVY!

    Next time…  Steak!  Maybe done with the rock on the grill.

    Quick update.  I just cleaned the block (NO SOAP!) and it looks great!  The teriyaki buildup washed right off with no effort.  I used one of those green scouring pads.  The only thing I had trouble with was that dark vein I thought gave it character when I bought it.  Seems it leaches some salt and becomes crusty and harder to clean.  So look for a salt rock with a minimum veins and preferably away from the center where you will probably cook most foods.

  • Jennykyncaplas

    one of the greatest thing that i had read just like this site  

    http://howtocooksalmon.korocook.com
     
    hope you enjoy it

  • Carey

    That is the coolest thing. I am a salt addict so I think I need to get one of these.