by Philip |
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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
- 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.)
- While waiting, prepare your seasoning. In a bowl, add your olive oil and chives. Brush this mixture generously on top of the salmon.
- Next, cut up the fish fillet into serving sizes.
- Lay flat on salt tile. If you like pepper to taste, go ahead and add a dash of it. Close grill.
- 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.
- Transfer to serving plate when done. Add a twist of lemon if you like.
Directions for cooking in an oven
- 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.
- When ready, add the salmon on your heated salt tile. Be careful not to burn yourself.
- 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.
Author: Philip Andrew
A writer and teacher who enjoys lazing around and building winter nests out of duvets. “Most are too itchy. You’ve got to be picky.” His goal is to create a complete home spa for 24/7 access to rest and relaxation. Next on the agenda: a barrel sauna for the garden. Connect with Philip on Twitter @completehomespa.