How To Cook Salmon On A Himalayan Salt Block

by maru | Last Updated: August 20, 2017

Today we’re sharing how to cook salmon on a Himalayan salt block. After scallops and steak, salmon is our next favorite thing to grill on these beautiful crystal tiles. It’s a quick and healthy meal, and grilling is easy so long as you know how to cook with a salt tile.

For those who’ve never done it, do check out the detailed guide I wrote a few months back. I went to a lot of trouble to write down the exact steps (and temperatures) so I’m sure you’ll find that helpful.

Okay! Let’s get a-cooking!

Grilled Salmon with Lemon

Ingredients

• salt block
• fresh salmon fillet
• 2 lemons, whole
• 1 tbsp olive oil
• 2 tbsp chives, fresh and finely chopped
• ground pepper (optional)

Directions for cooking on a grill rack

1. Set your Himalayan salt block on the grill rack. Heat the grill going from medium heat to high. (Remember what we said about ramping up heat on a salt block. Be sure to follow my previous instructions on how to properly use your salt block for cooking.)
2. While waiting, prepare your seasoning. In a bowl, add your olive oil and chives. Brush this mixture generously on top of the salmon.
3. Next, cut up the fish fillet into serving sizes.
4. Lay flat on salt tile. If you like pepper to taste, go ahead and add a dash of it. Close grill.
5. Cook for 8 minutes then turn and cook another 7 minutes on the other side. Adjust the cooking time depending on the thickness of your fish.
6. Transfer to serving plate when done. Add a twist of lemon if you like.

Directions for cooking in an oven

1. Place your salt block in the oven. Again ramp up the heat. Get it up to 120°C/250°F, then increase to 190°C/375°F.
2. When ready, add the salmon on your heated salt tile. Be careful not to burn yourself.
3. Cook for 5 minutes more or less, depending on the thickness of your slices. Flip to other side.

Pro-tips

• You can lay down slivers of lemon on your fish while it’s cooking to give it a lemony kick.
• Another mix you can try is a squeeze of lemon, olive oil, and pepper.
• When you flip, move the fish to another location on the block to get more of the Himalayan salt block taste.
• Be sure not to dry out your salmon! I like it moist and juicy.
• Notice we didn’t mention adding salt. Your salt block will add its own flavor to your cooking.
• For a healthy meal, grill some asparagus or fingerling potatoes with rosemary. (Watery veggies not recommended as they’ll soak up too much salt.)
• Clean your salt block properly after it cools down. See our easy guide.

Video

See how it’s done. I chose a video without too much talking because grilling salmon is pretty easy.