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Himalayan Salt Block Salmon with Garlic & Lime
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Ingredients:
1 lb Fresh Salmon Filet, skin removed
1 Tbsp Olive Oil
3-4 Garlic Cloves, minced
1 Lime, sliced into wedges
Directions:
Heat the Himalayan Salt Block according to package instructions. You want to heat low and slow until the desired temperature of 400 degrees F is reached, about 40-45 minutes of slow heating.
If not already done so, remove the skin from the salmon. This will help the bottom get nice and crispy while cooking!
Place the salmon on a plate or baking sheet. Brush the olive oil over the top of the salmon. Use your fingers to rub the minced garlic over the top of the salmon.
Once the Himalayan Salt Block has reached the appropriate temperature, use a spatula to transfer the salmon. Be careful to not burn yourself. Close the grill cover.
Cook for 10-12 minutes, until an internal temperature of 145 degrees F is reached. You may need to adjust the cooking time depending on the thickness of the salmon. You don’t need to flip the salmon halfway through cooking unless you choose to do so.
Transfer the cooked salmon to a serving plate and slice into serving size pieces, if not already cut into filets. Serve with a side of rice or vegetables. Squeeze a lime wedge over the top before eating. Enjoy!
Let the Himalayan Salt Block cool completely before cleaning or storing. Follow manufacturer instructions.
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Heat the Himalayan Salt Block according to package instructions. You want to heat low and slow until the desired temperature of 400 degrees F is reached, about 40-45 minutes of slow heating.
If not already done so, remove the skin from the salmon. This will help the bottom get nice and crispy while cooking!
Place the salmon on a plate or baking sheet. Brush the olive oil over the top of the salmon. Use your fingers to rub the minced garlic over the top of the salmon.
Once the Himalayan Salt Block has reached the appropriate temperature, use a spatula to transfer the salmon. Be careful to not burn yourself. Close the grill cover.
Cook for 10-12 minutes, until an internal temperature of 145 degrees F is reached. You may need to adjust the cooking time depending on the thickness of the salmon. You don’t need to flip the salmon halfway through cooking unless you choose to do so.
Transfer the cooked salmon to a serving plate and slice into serving size pieces, if not already cut into filets. Serve with a side of rice or vegetables. Squeeze a lime wedge over the top before eating. Enjoy!
Let the Himalayan Salt Block cool completely before cleaning or storing. Follow manufacturer instructions.
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