The best foods to cook on a salt block are thin, dry, and quick to cook: thin steak, scallops, shrimp, fish fillets, vegetables, halloumi, and eggs. Chilled, a salt block serves sashimi, fruit, cheese, and desserts. Avoid wet, marinated, or long cooking foods.
Key takeaways
- The best salt block foods are thin, dry, and quick to cook.
- Scallops and shrimp make the easiest first cook.
- Steak sears in about 4 minutes a side at 500 F.
- Avoid wet, marinated, or long cooking foods.
Hot: seared on a salt block at 450 F to 500 F
| Food | Plate heat | Time | Recipe |
|---|---|---|---|
| Ribeye or strip steak, 1 inch | 500 F | About 4 min per side | Salt block steak |
| Sea scallops | 500 F | 2 min per side | Seared scallops |
| Large shrimp | 500 F | 90 sec to 2 min per side | Shrimp with lemon |
| Salmon fillet, skin on | 450 F | 4 min skin side, 2 to 3 min after | Salt block salmon |
| Thin white fish | 450 F | 2 to 3 min per side | |
| Thin sliced beef for the table | 500 F | 30 sec per side | |
| Chicken thighs, pressed | 450 F base, brick 375 F | 12 to 15 min total | Salt brick chicken |
| Halloumi | 450 F | 2 min per side | Halloumi and peaches |
| Spring onions | 450 F | 3 min per side | Charred spring onions |
| Asparagus | 450 F | 8 to 10 min, turning | Salt block asparagus |
| Zucchini planks | 450 F | 2 to 3 min per side | |
| Mushrooms | 450 F | 3 to 4 min per side | |
| Shishito peppers | 450 F | 4 to 6 min, turning | |
| Peaches or pineapple | 450 F | 2 to 3 min per side | |
| Eggs | 400 F | 2 to 3 min | |
| Grilled cheese, pressed | 400 F | 2 to 3 min | Pressing guide |
| Smash burgers, pressed | 450 F | 2 to 3 min per side | |
| Flatbread or tortillas | 450 F | 1 min per side |
Always heat the plate from cold in stages. See the tempering guide. Cook meat, poultry, and fish to USDA safe temperatures.
Cold: served on a chilled salt block
- Sashimi and crudo (recipe)
- Melon and watermelon
- Figs and stone fruit
- Aged cheese
- Butter
- Chocolate
- Sorbet or ice cream
Chill the plate 2 hours in the fridge or 1 hour in the freezer. See the chilled serving guide.
What should you not cook on a salt block?
- Marinated or brined food straight from the liquid
- Sauces, soups, and anything with pooling liquid
- Thick roasts and bone-in cuts that need a long cook
- Already salty foods for long periods, such as bacon or cured meats
- Very juicy fruit or tomatoes
Why? Liquid dissolves salt, makes food saltier, and can crack a hot plate. Read does a salt block make food salty.
What should you cook first?
Start with scallops or shrimp. They cook in minutes and show clearly how the plate seasons food. Then move to steak, vegetables, and pressed chicken. The first cook guide walks through every step.
What you need
A 12 x 8 salt block handles everything on this list except pressing, which needs a food grade salt brick. For hot and cold dishes at the same meal, the 2 plate set with tray gives you one plate for each.
FAQ
Questions, answered
Yes, at about 400 F. Brush the area with a little oil or cook them next to bacon. Eggs set fast and can stick, so try them once you know your plate.
Yes. Thin cutlets and boneless thighs work best. Pressing them under a hot salt brick cooks both sides at once. Always cook chicken to 165 F.