Summer Salts Recipe Series: Part 2



The second part of our summer salts recipe series highlights the Danish Smoked Salt. This is a pure sea salt from the Dead Sea which is cold-smoked over hickory wood, a traditional style prepared by the Vikings, which allows an intensive smoky taste. This salt is particularly good for grilled meats and fish, due to it’s nutty, sweet, smoky flavor.

What to Make: Grilled Salmon Steaks






Grilled Salmon Steaks


  • 4 salmon filets
  • 6 garlic cloves, peeled
  • 1 pinch danish smoked salt
  • 2 tablespoons olive oil


  • Cut a few deep cuts into each piece of meat with a small knife, divide the garlic cloves and put them into crags. Then, slightly grease the stake with olive oil and sprinkle thoroughly with danish smoked salt. Put the meat into a bowl and keep it in the fridge for a few hours. Later, barbecue the steaks as usual.



About Author

Born and raised in south Georgia, Casey moved to Colorado after graduating college and has now settled in Jackson, where she loves to snowboard, hike and water-ski. She's a true southern food junkie, but loves every type of food (there's nothing she won't eat) and will try anything once. A lifelong love of food combined with a Journalism degree made her realize she could combine her two passions which led her to the position of Editorial Assistant. She loves hot sauce and anything pickled, and you'll always find her on the hunt for the perfect Bloody Mary.

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