Smoked Sea Salt

After smoking peppercorns, the next logical thing to smoke was salt. I love smoked salt, it really adds a nice slightly smokey flavor to dishes. If you have your smoker already fired up for other things, such as pork butt or brisket or ribs, you often have a little space leftover. No point in wasting all that great smoke, just add some sea salt to a pan and place it on the smoker until it starts to darken in color.
I actually used a mix of Himalayan pink salt and coarse sea salt. The textures between the two are slightly different, and they brought different colors to the final mix of smoked salts. I keep the smoked salt in an air-right container right by my prep area. I still keep a salt pig nearby for those dishes where I don’t want that addition of smoke in my salt.

Smoked Sea Salt
Cook time: 
Total time: 
Serves: 1/3 cup
Note: I used hickory wood for smoking sea salt. If you plan on using your smoked salt on fish, use alder or cedar instead.
  • 1/3 cup coarse sea salt
  1. Fire up your smoker for 250 F. Use a good amount of wood. You want a good amount of smoke to flavor salt. If your smoker has a water pan, such as a Weber Smokey Mountain, do not add water to the pan.
  2. Spread salt out in a 9" x 5" pan and place onto the smoker.
  3. Smoke for 4-6 hours or until the salt is darker in color.

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