Fishe Recipe · Kenai River, Alaska
How to Make Alderwood Smoked Salt
This smoked salt recipe began beside Alaska’s Kenai River. While the group fished, Mike kept an eye on the smoker and tried his hand at turning Himalayan pink salt into a golden-brown seasoning.
The final product was, in Linda Leary’s words, “well, amazing.” With one ingredient, alderwood chips, and a little patience, you can try the same method at home.
In This Recipe
Himalayan pink salt after a long session in the alderwood smoker.
Recipe Card
Homemade Smoked Salt
Salt quantity: 2 cups
Wood: Alderwood chips
Smoke time: At least 12 hours
Equipment: Smoker, clean screen, and grinder
Ingredients and Materials
The ingredient list could not be simpler. Start with coarse, unground Himalayan pink salt so it can be moved during the smoking process and ground when it is time to serve.
Ingredient
- 2 cups coarse, unground Himalayan pink salt
Materials
- Smoker
- Alderwood chips
- Clean screen
How to Make Smoked Salt
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Prepare the salt
Place 2 cups of coarse, unground Himalayan pink salt on a clean screen inside the smoker.
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Add the alderwood
Set up the smoker with alderwood chips.
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Smoke for at least 12 hours
Check the salt periodically and move it around so different areas spend time in the smoke.
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Look for the color change
Begin checking the result after 12 hours. The salt will turn a golden-brown color when it has taken on the smoke.
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Store or serve
Transfer the smoked salt to a jar or wooden container for storage. Use a salt or pepper grinder when you are ready to serve it.
Simple Tips from the Original Method
Use a clean screen
The screen holds the salt inside the smoker while leaving it exposed to the alderwood smoke.
Move the salt
Periodic movement is part of the original recipe. Check the smoker during the long session and redistribute the salt.
Follow the color
The finished salt changes from pink to golden brown. Use that visible shift alongside the 12-hour minimum.
How to Use Smoked Salt
Keep a grinder near the stove or bring it to the table. A small finish of smoked salt can add alderwood character without changing the rest of a familiar recipe.
Salmon dishes
Grind the salt over a favorite salmon recipe.
Roasted vegetables
Add a finishing pinch before serving vegetables.
Bloody Mary rims
Use smoked salt around the glass rim for a savory, smoky finish.
Store It or Give It Away
Once the salt has cooled and reached its golden-brown color, place it in a jar or wooden container. Keep the crystals unground until you are ready to use them.
Homemade smoked salt also makes a thoughtful gift. Fill a small jar, add a grinder, and share the flavor of a long Alaska day by the smoker.
Frequently Asked Questions
What kind of salt should I smoke?
The original Fishe recipe uses 2 cups of coarse, unground Himalayan pink salt.
What kind of wood should I use?
Use alderwood chips. That is the wood Mike used for the original Kenai River batch.
How long does smoked salt take?
Smoke the salt for at least 12 hours. Check it periodically and move the crystals around during the session.
How do I know when smoked salt is ready?
The salt will change to a golden-brown color. Begin checking for that finish after the 12-hour mark.
How should I store and serve smoked salt?
Store it in a jar or wooden container. Use a salt or pepper grinder when you are ready to season food or a drink rim.
Related Reading
Bring a Little Smoke to the Table
Two cups of salt, alderwood chips, and a patient day by the smoker become a seasoning worth keeping—and sharing.
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