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Himalayan Pink Salt Recipes Cooking - Simple, Flavorful Ways to Use This Mineral-Rich Salt

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Himalayan pink salt (fine for cooking, coarse or flakes for finishing)
  • Olive oil (extra-virgin for finishing, light for cooking)
  • Freshly ground black pepper
  • Garlic (fresh cloves and powder)
  • Lemon (zest and juice)
  • Fresh herbs (rosemary, thyme, parsley, or dill)
  • Chicken thighs (bone-in, skin-on)
  • Salmon fillets (skin-on)
  • Ribeye or strip steak (1–1.5 inches thick)
  • Seasonal vegetables (broccoli, carrots, zucchini, asparagus, or potatoes)
  • Unsalted butter
  • Plain Greek yogurt (for sauces or marinades)
  • Honey or maple syrup (optional, for glazes)
  • Crushed red pepper (optional, for heat)

Method
 

  1. Make a simple pink salt rub. In a small bowl, combine 1 tablespoon fine Himalayan pink salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, and 1 teaspoon lemon zest. This all-purpose mix is great on chicken, steak, salmon, and vegetables.
  2. Roasted vegetables with pink salt. Toss chopped vegetables with olive oil, 1–2 teaspoons of the rub, and fresh herbs. Roast at 425°F (220°C) for 20–30 minutes, shaking the pan halfway. Finish with a pinch of coarse pink salt for crunch and brightness.
  3. Crispy chicken thighs. Pat chicken dry. Season generously with the rub (about 1 teaspoon per thigh). Roast at 400°F (205°C) on a wire rack over a sheet pan for 35–45 minutes until the skin is crisp and juices run clear. Brush with a little melted butter and a squeeze of lemon, then add a light sprinkle of coarse pink salt.
  4. Pan-seared steak. Bring steak to room temperature. Pat dry and season on both sides with fine pink salt and pepper. Sear in a hot cast-iron pan with a thin film of oil, 2–3 minutes per side, then reduce heat and add a knob of butter, smashed garlic, and thyme. Baste for 1–2 minutes. Rest 5–10 minutes and finish with a few grains of coarse pink salt.
  5. Weeknight salmon. Pat salmon dry. Season with the rub and a touch of olive oil. Bake at 400°F (205°C) for 10–12 minutes, or pan-sear skin-side down until crisp, then finish in the oven for 3–5 minutes. Top with lemon juice, chopped parsley, and a pinch of flaky pink salt.
  6. Yogurt-herb sauce. Mix 1 cup Greek yogurt with 1/2 teaspoon fine pink salt, lemon juice, dill, and a drizzle of olive oil. Use as a dip for roasted vegetables, a sauce for salmon, or a topping for chicken.
  7. Himalayan salt finishers. Keep a small pinch bowl of coarse or flaky pink salt on the table. Use a tiny pinch right before serving to add a clean, crisp hit of flavor to eggs, tomatoes, avocado toast, or grilled corn.
  8. Optional: Salt slab cooking. If you have a Himalayan salt block, heat it slowly: 15 minutes on low, 15 on medium, then 15 on high on the stovetop or in the oven. Sear thin slices of steak, shrimp, or zucchini directly on it. Important: Let it cool completely before washing; never soak it. Wipe with a damp cloth and dry thoroughly.