Smoked salt will always remind me of campfire cooking because it imparts a flame-grilled, earthy essence to everything it touches. There’s something wonderful about using salt as a vehicle for flavor, and transforming an everyday seasoning into a sprinkle of exotic, woodsy smoke opens up a world of opportunities for home cooks.
When using a finishing salt—any salt that’s meant to be added at the end of the cooking process—it’s important to keep an eye on your “regular” salt use. I’m pretty liberal with seasonings when I’m cooking, so I have to move the little bowl of Kosher salt far from the stove when I know I’ll be adding smoked salt to a dish. It’s easy to go overboard, but when you use the perfect amount, the results are simply magic.
I’ve used smoked salt in vegetarian versions of recipes that would normally call for bacon or sausage, but there are tons of other uses for this spin on a pantry staple:
Add a dusting to oven-broiled steaks, chicken breasts, or sliced veggies to bring fresh-off-the-flames flavor when it’s too cold to light up the grill.
Use as a dry rub on salmon for instant smoked fish flavor in a fraction of the time.
Stir a bit into homemade BBQ sauce or baked beans that would rival those of any smokehouse.
Embrace the salty/sweet craze by making Homemade Salted Caramels with a smoky twist.