Smoked Sea Salt

This naturally smoked salt is made traditionally in the Pacific Northwest. Smoked over red alder wood for 48 hours, resulting in an intense, but well-balanced campfire nose with hints of fruit and not a trace of bitterness. This is our go-to blend for subtle smoky flavor.

Deliciouser with: bbq rubs and marinades, roasted squash and eggplant, grilled beef, chicken, trout and salmon, corn on the cob, beans, chili, tofu, top baked goods

Featured Recipes:

• Pan Fried Sablefish

• Pan Roasted Halibut

• Salted Caramel Sauce

• Mushroom Tacos

• Spiced Rum Budino

Suggested Uses:

• Sprinkle on roasted vegetables just out of the oven

• Season pan fried walleye, scallops, salmon and bass 

• Season roasted chicken with olive oil and Pacific Smoke, baste with butter and pan drippings

• Use as a glass rimmer for Bloody Marys, Virgin Marys, tequila, and mezcal cocktails

• Toss with unsalted cashews and a splash of canola oil, roast in a low oven for 12-15 minutes

• Use as a finishing salt on roasted meats and fish

• Add to melted butter and toss with stovetop popcorn

• Add to smoked salmon & cream cheese dip with fresh dill & lemon

• Sprinkle on chocolate truffles, brownies, cookies and ice cream

• Toast or grill bread, top with smashed avocado, a liberal drizzle of extra virgin olive oil and a sprinkle of Pacific Smoke

• Use as a finishing salt on roasted and carved meats and poultry

• Use as a dry rub along with cracked pepper and a pinch of sugar for steaks, ribs and pork chops

• Use to lightly season bean soups in lieu of a ham hock

• Dust lightly on fresh melon

• Add to shortbread or biscuits in place of regular salt