Himalayan Salt Blocks are a simple and fairly inexpensive way to cook your food.  The non-stick surface sears meat perfectly, the heat is distributed evenly throughout the entire cooking surface, the seasoning is built-in (because it’s a block of salt), and you can chill it to serve chilled food (think charcuterie board, etc.).

We like to use our Himalayan Salt Block for grilling.  The thought process here is low and slow, but it’s worth it!  The fun to watch a block of salt cook your food but it also tastes amazing.  The meat absorbs some of the salt while cooking but don’t worry, it’s not saturated with salt…just a subtle hint.

You want to add the Himalayan Salt Block to the grill over the lowest heat setting and gradually increase the temperature until the desired temperature is reached.  This will take time!  If you heat too fast, you risk damaging the salt block (it could crack, etc.) so be patient and let the grill do the work so the heat is evenly distributed throughout the entire salt block.  We have a “holder” for our salt block that has little handles on the sides, which is really nice for placing on the grill and removing from the grill.

The recipe I want to share with you today is for Himalayan Salt Block Salmon with Garlic & Lime.  This recipe is amazing!  The fresh salmon is cooked to tender perfection and the combination of garlic and lime is a burst of flavor!  It’s a light and refreshing meal that will leave you satisfied.  Try making this on a hot summer day when the best place to be is outside, enjoying some grilled food.

The recipe can be found here.

Start by heating the Himalayan Salt Block according to package instructions.  Like I mentioned earlier, you want to heat the salt block low and slow, until the desired temperature is reached.  We like to get our salt block to about 400 degrees F and that takes about 40-45 minutes of heating.

If not already done, remove the skin from the salmon.  It’s OK if you skip this step because the skin will easily fall off once done cooking but then the bottom of the salmon won’t get a nice char.  It’s crispy and oh so good!

Place the salmon on a place or baking sheet.  Brush a small amount of olive oil over the top.  You don’t need a lot of olive oil, just enough to taste.  Use your fingers to rub the minced garlic over the top of the salmon.

Once the Himalayan Salt Block has reached the desired temperature, use a spatula to transfer the salmon.  Be careful to not burn yourself!  Close the grill cover.

Cook for 10-12 minutes or until an internal temperature of 145 degrees F is reached.  You may need to adjust the cooking time depending on how thick your salmon is, or if you are cooking individual filets vs one large piece of salmon that you will portion out for serving.  You also don’t need to flip the salmon during the cooking process.

Transfer the cooked salmon to a serving platter.  We find the easiest way to do this is to turn off the grill and remove the entire Himalayan Salt Block to a baking sheet so we can easily bring it inside.  We then remove the salmon from the salt block to a serving platter or individual plates and let the salt block cool down completely on the counter, usually overnight.

Serve the salmon with a side of rice or cooked vegetables.  Squeeze a lime wedge over the top before eating and enjoy!

You will love the flavors and will want to make this recipe again!  And you’ll be a pro at cooking with a Himalayan Salt Block in no time, so you’ll be able to experiment with other meats and veggies 😊

The recipe can be found here.

Make sure to let the salt block cool completely before cleaning, then follow the manufacturer instructions for cleaning and storing.

Happy Cooking!

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