Smoked Sea Salt

Smoked Sea SaltSmoked sea salt adds a gentle, smoky flavor to anything you sprinkle it on. Meat, seafood, cooked vegetables or even salad…it’s all more delicious when finished with smoked salt. You’ve probably seen smoked sea salt in gourmet food stores but the truth is, it’s nothing fancy. You can make a batch of smoked sea salt right now simply using your charcoal grill.

Light the lump charcoal, cover it with soaked wood chips and set a foil pan filled with sea salt on the grill grates. Cover the grill and let the smoke work its magic on the salt for an hour. That’s pretty much it. Smoked salt keeps forever in a glass jar, in the unlikely event that you don’t go through it much faster. Do keep in mind that just a pinch of sea salt punches up the flavor of food a lot, so there’s no need to be heavy handed. But there’s also no need to be fearful of salt.

Unrefined sea salt contains important minerals – sodium, potassium, magnesium, and calcium. Plus, salt makes food more satisfying, which is a good thing. Especially when you’re sprinkling smoked sea salt on grilled broccoli, or kale salad or a grass fed steak.

Sea Salt

Servings: 1 cup smoked sea salt

Time in the Kitchen: 1 hour for smoking

Ingredients and Equipment:


  • 1 cup sea salt (300 g)
  • 2 cups/large handfuls wood chips (hickory, apple, cedar)
  • Charcoal grill
  • Lump/natural hardwood charcoal
  • 11×9 foil pan or smaller if you’re making less smoked salt (28 cm x 23 cm)
  • 8×4 foil loaf pan (20 cm x 10 cm)


Soak wood chips in water for 30 minutes then drain.

Prepare charcoal grill for indirect grilling. Meaning, heat your coals then put all the hot coals on one side of the grill and leave the other side empty so it can be the cool side.

Scatter the wood chips over the coals.

If the charcoal is too hot when you put the pan of salt on the grill, your salt will get burned not just smoked. With the lid on, the ideal temp for the grill is between 250 °F and 350 °F (121 °C to 177 °C). If your grill doesn’t have a thermometer, you can stick one through the vent on the lid for a fairly accurate reading. Other indicators that the grill is too hot: smoke will be pouring, not just wafting, out of the vent on the lid and the salt will immediately turn brown.

If the grill seems too hot, fill the 8×4 loaf pan with cold water and set it over the hot side of the grill.

Spread salt in the 11×9 inch pan. Place the pan on the cool side of the grill.

Smoking salt

Cover the grill, making sure the vents are open and the lid vent is over the salt, not the charcoal side.

Smoke the salt for 1 hour. Shake the pan once or twice during the hour to make sure the salt is evenly flavored and colored.

Cool the salt. Stored in a sealed glass jar, the salt will keep indefinitely.

Smoked Sea Salt 2

About the Author

If you'd like to add an avatar to all of your comments click here!

8 thoughts on “Smoked Sea Salt”

Leave a Reply

Your email address will not be published. Required fields are marked *

  1. Yes! I’m a huge fan of smoked sea salt! I make a batch every year or two and enjoy using it as part of the dry rub I use on oven & slow cooker roasts, sprinkle it on salads, mix in with melted ghee for dipping… so many uses.

  2. Nice helpful article as always Mark. Yup, smoked se salt is pretty good for the health as well as the taste buds. Since ou recommend doing this, I will definitely start intaking this.

  3. Looks easy enough. I am currently using a smoked bourbon sea salt – how could I make that myself? Think that would be wood soaked first in bourbon before smoking?

  4. Trader Joes used to smoked salt in a grinder. I just found one in the back of my pantry today.

  5. Great article! Sea salt is vital to good health, and it is required by the human body in order to function properly. Salt is a necessary element, and life itself would be impossible without it.

  6. I use smoked sea salt to season meat BEFORE I cook it. As with any salt, it pulls moisture from the meat and then the meat re-absorbs the salty smoky water, putting a smoke flavor throughout.

    I also season meat with smoked salt and let it stand for ~10 minutes before freezing. Salted meat will freeze to a slightly lower temperature than unsalted meat, improving its freezer life. And its seasoned and ready to cook as soon as it defrosts!

    You can also make instant smoked salt by adding a few drops of liquid smoke to a bowl of sea salt. If liquid smoke wigs you out, you probably don’t want to use a smoked salt either. The process for capturing the liquid smoke is very similar to capturing smoke in salt, the process for which is shown above.

    Amazon is a good source of smoked salts, are are many etailers.