Salmon Grilled on a Salt Block

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• milesbrown4 Posts: 175

  December 2012

  Great fish!  Did you brine prior to?  

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• cspearce2 Posts: 88

  December 2012

  Very nice looking cook!

  Kind Regards...Papa C

  XLBGE...Webber 22" kettle, Retired Gas Grill

  Roll Tide!!!

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• Skiddymarker Posts: 2,821

  December 2012

  Excellent, great looking fish. Did you get your block from salt works? We have been thinking of ordering a couple. 

  Had an extraordinary meal at Apex Ski Resort a few years ago. They bring a piece of meat, (chicken breast, fillet mignon, pork tenderloin) out on a prep board, pre sliced to thin slices and then give you a hot rock (salt stone?) to cook it on. You lay the meat on the rock and take it off when you like the look of it. Kinda like fondu without the oil. The sizzle and smell was unreal. 

  Legally, it's questionable; Morally, it's disgusting; Personally, I like it. 

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• Ross in Ventura Posts: 6,220

  December 2012

  You won't be sorry
  
  Ross
  

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• Ross in Ventura Posts: 6,220

  December 2012

  Thanks
  
  Ross
  

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• Ross in Ventura Posts: 6,220

  December 2012

  No brine just butter, lemon juice and Raging River Rub
  
  Ross
  

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• U_tarded Posts: 740

  December 2012

  Skiddymarker said:

  Excellent, great looking fish. Did you get your block from salt works? We have been thinking of ordering a couple. 

  Had an extraordinary meal at Apex Ski Resort a few years ago. They bring a piece of meat, (chicken breast, fillet mignon, pork tenderloin) out on a prep board, pre sliced to thin slices and then give you a hot rock (salt stone?) to cook it on. You lay the meat on the rock and take it off when you like the look of it. Kinda like fondu without the oil. The sizzle and smell was unreal. 

  
  One of my favorite places to eat here does that on granite blocks its awesome. I'm expecting Santa to bring a salt block and this is gonna be my first cook.

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• Dyal_SC Posts: 862

  December 2012

  Looks terrific.  I've never eaten anything off of a salt block.  Sounds interesting.

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• Ross in Ventura Posts: 6,220

  December 2012

  You should try it
  
  Ross
  

  

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• Zick Posts: 116

  December 2012

  How is the cooking procedure when using the salt block? Does it need to heat up? It doesn't over salt? We received ome as a gift but have yet to use it.

  When was the last time you did something for the first time? - Zick

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• CeramicChef Posts: 181

  December 2012

  Zick, all you do is warm up your salt block in you Egg. Direct heat. Once the salt block is up to temp, put your steak, chop, etc. directly on the salt block and sear away until done! Couldn't be easier. You can also put it the freezer and use it as a serving platter for sushi. Just don't go from your freezer to your 500*F Egg. You'll have some kind of expensive rock salt!

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• burr_baby33 Posts: 453

  December 2012

  Ross, looks like you started your salmon with skin down and finished skin up, right?  My daughter gave me a salt block last fathers day.  My salmon came out pretty salty tasting and have not used the block since.  Think I'll give it another try.  Hate to admit it but thinking back, I may have salted my fish in the prep...duh!

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• Jscott Posts: 148

  December 2012

  I bought one for me for Christmas and wanted to use it ASAP, but my wife wrapped it and now I have to wait! Got it at Sur la Table for $34.cant wait to try it!

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