Smoked Salt is a great way to infuse a smoky flavor into food. This recipe is easy to make, and it lasts for months.
It costs approximately $2.49 to make this Smoked Salt. The recipe makes 96 servings and costs around $0.02 per serving.
One of my favorite ways to use smoked salt is with salmon. Grilling salmon with smoked salt adds depth of flavor and pairs with it so well. You can add it to smoked salmon, too!
This is a versatile recipe you can customize to make your own. You can choose the wood you smoke with and the smoking salt you want to use.
What You’ll Love About Smoked Salt
- Unique Flavor: Smoking the salt gives it a rich and smoky flavor, which adds depth and elevates the taste of any dish you add the salt to.
- Versatile: Add smoked salt to various dishes such as veggies, soups, salads, meats, and some desserts. Salts can complement savory and sweet dishes, so the options are endless.
- Long shelf life: You can store this salt in an airtight container for up to six months, making it an excellent condiment to keep on hand for quite a while.
Smoked Salt Ingredients and Estimated Cost
Per Serving Cost: $
Recipe Cost: $2.49
- Salt, Kosher, sea, or Himalayan – $2.49
NOTE: The recipe prices are calculated by using grocery store websites. The recipe cost is calculated by the amounts needed for the recipe. The actual cost of the recipe will vary depending on what ingredients you already have. I updated the pricing for this recipe in August 2023.
How To Smoke Salt
***For complete recipe instructions, see the recipe card below.
- Preheat your smoker to 225 degrees F with the smoking wood of your choice.
- Then, spread your salt evenly on a splatter screen.
- When the smoker has come to temperature, place the splatter screen on the grates and close the lid.
- Smoke the salt until it reaches your desired smoke level. We smoked the salt for about 9 hours. Make sure to stir the salt every hour.
- Remove the splatter screens from the smoker and allow the smoked salt to cool completely.
- Transfer it to an airtight container once cooled.
Recipe Variations
- You can use kosher salt, sea salt, or pink Himalayan salt in this recipe.
- Experiment with different wood pellets like Hickory, Mesquite, or Signature Blend.
Storage Tips
SERVE: Use the smoked salt to add a smoky flavor to your favorite recipe, such as Grilled Salmon.
STORE: Salt can absorb moisture from the air, leading to clumping or caking. To prevent this, storing salt in a well-sealed container or in a place with low humidity is a good idea. Store in an airtight container for 4-6 months.
FREEZE: I do not recommend freezing the smoked salt. This is because salt is a mineral compound that doesn’t freeze at typical freezer temperatures. It has a very low freezing point, around -21.1°C (-6°F), which is much colder than most household freezers can reach. As a result, salt doesn’t freeze under typical freezing conditions.
Smoked Salt Recipe FAQs
You need a coarse salt. Kosher, sea, or pink Himalayan will all work. It just needs to be coarse enough to take on the smoke flavor and not fall through the holes of the splatter screen.
This stainless steel screen is used in grilling, smoking, and cooking. It allows the smoke to circulate better.
The wood you use will depend on the flavor profile you are trying to achieve. Apple and cherry wood infuse a milder smoke flavor, while hickory is much bolder. Experiment with different kinds of wood to find your favorite. Keep in mind the length that you smoke the salt will also have an impact on flavor.
We smoked our salt for about 9 hours. You must smoke it for at least 4 hours to notice any color difference. After about 12 hours, you will start to see a color change. You can smoke the salt for up to 24 hours if you want a deep flavor.
Moving around the salt ensures that every bit gets the smoke flavor. Even with coarse salt, the granules are small and will sit on top of each other. Stirring the salt often (every hour or so is fine) will help get that smoke flavor throughout.
More Smoker Recipes
Smoked Salt
Equipment
- smoker
- Splatter Screen
- Smoking Wood
- Grilling Utensil (to stir the salt)
Ingredients
- 2 cups coarse salt Kosher, Sea Salt, or Pink Himalayan
Instructions
PREP SMOKER:
- Preheat your smoker to 225°F using your favorite smoking wood.
PREP SALT:
- Spread the salt evenly on a splatter screen. This allows the smoke to circulate the salt and penetrate better.
SMOKE SALT:
- Once the smoker is at temperature, place the splatter screen onto the grates and close the lid. Stir the salt every hour until it reaches the smokiness you desire. We smoked for 9 hours.
COOL:
- Remove the splatter screens from the smoker and allow the salt to cool completely.
STORE:
- Once cooled, transfer the smoked salt to an airtight container. It will store well for 4-6 months.
Nutrition
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This was so easy to make and has so many uses too.
This smoked salt is delicious! Turned out perfectly!
I had no idea it was so easy to make smoked salt at home! I just got a smoker so this is the perfect first recipe for me to try!
I bet this is delicious! Such a great way to bring additional flavors to salt!
I’m kind of obsessed with salt and homemade seasonings- this smoked salt adds unbelievable flavor to everything I’ve tried it on!