Cook by contact
Fast recipes built around a known plate temperature, dry surfaces, and clear timing.
Salt block salmon
To cook salmon on a salt block, heat the plate to 450 F, pat skin-on fillets dry, oil them, and cook skin side down about 4 minutes, then 2 to 3 minutes on the flesh side, to 145 F.
Salt block asparagus
To cook asparagus on a salt block, heat the plate to 450 F, toss trimmed spears in a little oil, and cook 8 to 10 minutes, turning every 2 minutes, until tender and marked.
5 minute recipeSalt brick chicken
Salt brick chicken is chicken pressed under a hot Himalayan salt brick on the grill. The brick cooks the top, flattens the skin for a crisp finish, and seasons both sides. Cook to 165 F.
Salt block halloumi and peaches
To cook halloumi on a salt block, heat the plate to 450 F, brush halloumi slabs and firm peach halves with oil, and cook about 2 minutes a side until golden. Keep contact short, because halloumi is already salty.
Chilled salt block sashimi
For salt block sashimi, chill a dry salt plate for 2 hours in the fridge or 1 hour in the freezer, slice sashimi grade fish thinly, and lay it on the cold stone just before serving. It seasons and firms in about 10 minutes.
Salt block vegetables: charred spring onions
To char spring onions on a salt block, heat the plate to 450 F, brush the onions with oil, and cook about 3 minutes a side until the whites are marked and the greens soften. Finish with lemon off the plate.
Salt block shrimp with lemon
To cook shrimp on a salt block, heat the plate to 500 F, pat large peeled shrimp dry, brush with oil, and cook 90 seconds to 2 minutes a side until pink and opaque. Add lemon off the plate.
Salt block seared scallops
To sear scallops on a salt block, heat the plate to 500 F, pat dry-packed sea scallops completely dry, brush with oil, and cook 2 minutes a side until just opaque. Finish with lemon off the plate.
Salt block steak: ribeye on a salt plate
To cook steak on a salt block, heat the plate to 500 F, pat a 1 inch ribeye dry, brush it with oil, and sear about 4 minutes a side. Pull it at 125 F for medium rare and rest it off the plate.