Mastering the Art of the Salt

Cooking with a Himalayan Salt Block

August 21, 2015

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Have you ever tried cooking on a Himalayan Salt Block? It might seem intimidating, but once you master the technique, you’ll love the depth of flavor you can create — everything from thin cuts of meat to fish, vegetables and even desserts can be infused with a subtle saltiness using the block. If you’re new to salt block cooking, here’s a rundown of what you need to know.

 How do I cook with a salt block?

You can use your salt block either heated or chilled to prepare and serve food. If you want to cook food (such as meat or fish) with a heated salt block, start by gently and slowly heating your block over a burner, grill or in the oven until a few drops of water sizzle on the surface. Start at the lowest heat setting for approximately 15 minutes, then gradually increase the heat every 10 minutes, from low to medium to high (approximately 35 minutes total for an 8”x8”x2” block).

Make sure your block reaches at least 500ºF before you use it to grill food. If you use it before it’s hot enough, you risk over-salting your food, and your block will degrade faster. To test the block’s temperature without a thermometer, sprinkle water on the block. If the water sizzles vigorously and immediately disappears, your block should be hot enough.

 What should I use my salt block to cook?

Salt blocks are extremely versatile — in addition to using them like a grill to cook meat or fish, you can bake pizza or breads on them in the oven, or try refrigerating the block and using it to serve sushi or cold appetizers. Here are some of our other favorite salt-block recipes:

Tomato Mozzarella Salad

Freeze your block for two hours, then drizzle the block with a little olive oil. Layer thinly sliced Roma tomatoes over thin slices of fresh mozzarella cheese. Garnish with sprigs of basil.

Seared Ahi Tuna

Heat your salt block in the oven (see heating instructions, above). Sprinkle block with sesame seeds, and place an Ahi tuna steak (we recommend about a 2”x4” portion) on the block, searing for about 60 seconds on each side.

Grilled Vegetables

Heat your salt block on the grill (see heating instructions, above). Place sliced vegetables on the block, grilling until desired tenderness.

 How do I clean my salt block?

Approach cleaning your salt block in much the same way as you would clean a cast iron pan — you want to remove stuck-on food, without damaging the block or impairing its natural seasoning. Keep these tips in mind:

• Bring the block to room temperature before attempting cleaning
• Do not use soap when cleaning your salt block
• Moisten a clean sponge or light scouring pad, and gently scrub the block to remove any stuck-on food
• After scrubbing, wipe the block surface clean with a sponge
• Dry your block thoroughly with a paper towel or clean cloth
• Make sure your block is dry before storing, and try to keep block as dry as possible when not in use (the less humidity, the better)
• Your block will turn opaque after being heated, and it may take on the color of foods cooked on it. Your block may eventually develop grooves or cracks, and if used over a long period, may eventually break. One way to improve the longevity of your salt block is to always be sure to heat it gradually, according to our heating instructions (see above).