How to Use Savu Birra Smoked Sea Salt
Smoked sea salt is one of the easiest ways to make food taste like it came off a grill or smoker, even when it came out of an oven or a skillet. A small pinch adds real wood-smoke flavor to eggs, vegetables, steak, salmon, popcorn and even chocolate. Here is how smoked salt is made, how the different woods taste, and how to use it well.
Shop smoked sea salt
Choose a single wood, or get the Smoked Sea Salt Variety Pack to compare them side by side. It also makes an easy gift for anyone who grills.
What is smoked sea salt?
Smoked sea salt is sea salt that has been slowly smoked over wood such as applewood, cherrywood or hickory. The salt crystals absorb the smoke's aroma and take on a tan to golden color. Unlike liquid smoke, the flavor comes from real smoke, and it sits right on the surface of the food, so you taste it immediately.
Types of smoked sea salt
| Salt | Flavor | Great on |
|---|---|---|
| Applewood | Mild, fruity, gently smoky | Fish, pork, chicken, lamb, bacon, ham |
| Cherrywood | Fruity, slightly sweet | Poultry, pork, vegetables, desserts |
| Hickory | Bold, full-flavored, sweet and robust | Ribs, burgers, steak, brisket, beans |
| Smoked Sea Salt | Classic smoky | Everyday finishing |
Applewood is milder than common smoked salts like hickory, so it is a good place to start if you are new to smoked salt.
How to use smoked sea salt
- Eggs: a pinch on fried or scrambled eggs, deviled eggs or avocado toast.
- Steak and burgers: season just before grilling or finish the sliced meat.
- Salmon and fish: a light sprinkle gives a cold-smoked taste.
- Vegetables: roasted potatoes, grilled corn, sweet potatoes and Brussels sprouts.
- Beans and soups: a smoky shortcut for split pea soup or vegetarian baked beans.
- Popcorn and nuts: toss with a little butter or oil.
- Desserts: salted caramel, chocolate chip cookies, brownies and dark chocolate bark.
- Drinks: rim a margarita, Bloody Mary or michelada glass.
A finishing amount is often enough
Start with a small pinch on an individual serving of potatoes, eggs or vegetables. For a pound of roasted vegetables, try 1/4 teaspoon smoked salt after cooking, toss and taste before adding more. Use it in place of some regular salt rather than automatically adding it to a fully salted dish. Smoke flavor fades with long cooking, so it shines most as a finishing salt.
Recipe: smoky corn without a smoker
Cook two ears of corn using your preferred method. Brush the warm corn with 1 teaspoon unsalted butter per ear, then sprinkle each lightly with smoked salt. Add black pepper if desired. Taste before adding cheese or another salty topping.
Recipe: hickory-smoked salt steak
Pat a 1-inch-thick steak dry and season with coarse black pepper and a light sprinkle of regular salt. Sear in a very hot cast-iron skillet, 3 to 5 minutes per side, until it reaches your preferred doneness. Rest 5 minutes, slice, and finish with a pinch of Hickory Smoked Sea Salt.
Recipe: applewood salted chocolate bark
Melt 8 ounces dark chocolate, spread it thinly on parchment, and scatter with toasted nuts or dried cherries. While still soft, sprinkle with 1/4 teaspoon Applewood Smoked Sea Salt. Chill until firm and break into pieces.
Choose the supporting smoke level
Try a lighter sprinkle when the meal already includes smoked meat, smoked paprika or barbecue sauce. Compare equal small portions rather than assuming you need more salt to get more smoke.
Salt versus smoky spices
If the dish is salty enough but needs more smoky aroma, sweet smoked paprika may be a better next addition. It changes color and pepper flavor too, so add gradually. Keep smoked salt tightly closed and measure away from steam to limit clumping.
Frequently asked questions
Is smoked salt saltier than regular salt?
Gram for gram it is still salt, so treat it like regular salt. Larger crystals may taste less salty by the pinch than fine table salt.
Does smoked salt go bad?
Salt does not spoil, but the smoke aroma slowly fades. Keep it sealed and away from moisture for the best flavor.
Can I cook with smoked salt or only finish with it?
Both work, but finishing keeps the most smoke flavor. In brines or long braises, regular salt is more economical.
Explore more from Savu Birra
Browse our smoked and flavored sea salts, including the Chile Sea Salt Variety Pack. Related reading: How to Use Our Flavored Salts and How to Use Seasoned Sea Salt.
