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

Check out our Mushroom Taco recipe.

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