Himalayan Salt Block Salmon

thebtls

Himalayan Salt Block Salmon

Pictured here with a few scallions this salmon fillet cook was completed on a Himalayan Pink Salt block.

Note: Leaving skin on reduces the amount of salt absorbed during the cook.



Ingredients
 2 Lb. Salmon Fillets (skin on)
 Paul Prudhommes Salmon Magic Seasoning
 Unsalted Butter
 EVOO
 1 Large Lemon, sliced thin

Directions
1. Fire up BGE and bring salt block up to approximately 350 to 400 degrees slowly.
2. Cut salmon into 1 ½ - 2” slices and coat with butter
3. Sprinkle on Salmon Seasoning to taste then add a slice lemon to each serving
4. Once you've thoroughly heated your Himalayan salt slab, you're ready to bake your salmon. Drizzle the slab with EVOO (note that less oil will cause more salting and vice versa). Place directly onto the heated salt slab, then cook to desired doneness
5. Close lid and let cook (approximately 10 minutes); remove and serve.


Avoid making direct contact with the salt block for some time after cooking the meal, as it will take several hours to cool completely.

To clean your Himalayan salt block, wipe with a clean, damp cloth or paper towel and remove any remaining food bits. Avoid running your natural salt block under water. There is no need to use soap or detergent on your Himalayan salt slab, as it is naturally anti-fungal and anti-microbial. You may wish to freshen your salt block with a bit of lemon juice from time to time.

RU Eggsperienced

As usual, it looks Great Tony!!!

thebtls

Thanks RUE, I'm not a great fan of seafood but I have to admit, this was pretty tasty, as was the new potatoe recipe that followed. I had to try this salt block thing after seeing it here on the forum...I just couldn't do without the toy being added to my aresnal.
Keep ON Eggin'

Richard Fl

Now that you have tried the Himalayan Toy, do you see it in the future?
I like to do scallops, steak, pork chops, Lamb chops, Chix breasts still have a few I have not tried yet. I usually get my small up to 450-500F and let the block come to temp with the BGE.

http://www.eggheadforum.com/index.php?option=com_simpleboard&func=view&id=1005914&catid=1

thebtls

You know Richard, I was discussing this with my wife and I see it as our Salmon cooking vessel...I tried some scallops tonight just for fun, but I don;t like them it was just a trial.

I don't think I would use it for anything but salmon personally. I did a TON of research on this thing before I bought it and they some REALLY interesting uses, I really like the idea of serving sorbet on one chilled, or sushi.

Time will tell. Right now it looks like a disaster with the salmons skin burned into it until I clean it up after it cools down.

Richard Fl

I like beef,pork and lamb as it retains the moisture and flavor, where normally they would fall to the fire. PS do not wash in a dish washer. Just Kidding.

Hoss

BEU T FUL!

thebtls

Thanks Hoss

2Fategghead

Looking good Tony. :P

Misippi Egger

Now I have to put salmon on my Salt Block list of proteins to cook!

Looks great, Tony !! :woohoo:

dldawes1

@ thebtls   I only learned about the salt block a few weeks ago. I've been researching before I buy one and came across this thread. 

What could you tell me about it now, that you have used it for a long time???  Recommend....no.....very good.....not so good ??????

Thanks in advance,

Donnie

JRWhitee

Looks great, I love cooking on mine.

dldawes1

Thanks JRWHITEE. 

henapple

Purty