Grilling is a beloved cooking method, prized for the smoky, charred flavors it imparts to meats, vegetables, and even fruit. While seasoning is key to bringing out the best in grilled foods, the type of salt you use can make a significant difference. The right salt not only enhances the natural flavors of your food but can also provide a satisfying crunch and texture. But with so many different salts on the market, it’s important to know which ones work best for grilling. Let’s break down the best options.
1. Kosher Salt: The Griller’s Favorite
Kosher salt is arguably the most popular salt for grilling. Its large, coarse grains make it ideal for seasoning meats and vegetables. The main advantage of kosher salt is its ability to easily adhere to the surface of food, allowing for a more even and consistent seasoning. This is especially important when grilling, as food is often exposed to high heat and open flame, which can cause seasonings to burn off quickly.
One of the most famous uses for kosher salt is dry brining. For grilling, dry brining is an effective method for improving the texture and flavor of meats, especially steak and chicken. By sprinkling kosher salt on the meat, the salt draws out moisture, which then dissolves the salt. As the moisture is reabsorbed, it helps to tenderize the meat while enhancing its natural flavor. This process also helps create a flavorful, crispy crust when grilling.
Why Use Kosher Salt for Grilling?
- Coarse texture allows for even seasoning.
- Helps with dry brining to improve meat texture.
- Enhances the flavor without overpowering it.
How to Use It:
- Sprinkle kosher salt generously over meat, vegetables, or fish before grilling.
- For dry brining, apply salt to meat 30 minutes to an hour before cooking, allowing it to rest and reabsorb moisture.
2. Flaked Sea Salt: The Finishing Touch
If you want to add a bit of crunch and a burst of flavor to your grilled dishes, flaked sea salt is an excellent choice. This salt has a delicate, flaky texture, which is perfect for finishing grilled food. It’s often used as a topping for steaks, grilled vegetables, or even roasted potatoes. The light, crisp texture contrasts beautifully with the charred exterior of grilled foods, providing both a flavor boost and a satisfying crunch.
Flaked sea salt also retains some of the mineral content from the seawater, giving it a unique taste compared to other salts. It’s less salty than kosher salt, making it an ideal option for those who prefer a subtler saltiness but still want to enhance the flavor of their grilled food.
Why Use Flaked Sea Salt for Grilling?
- Adds a delicate crunch and texture.
- Ideal as a finishing salt for a burst of flavor.
- Less salty than other salts, perfect for nuanced seasoning.
How to Use It:
- Sprinkle over grilled meats, vegetables, or fish just before serving to add a flavorful crunch.
- Use sparingly as a finishing touch rather than a base seasoning.
3. Himalayan Pink Salt: For Bold Flavor
If you're looking for something with a little more flair, Himalayan pink salt is an excellent choice. This salt is known for its vibrant pink color and rich mineral content, which gives it a more complex, earthy flavor. While it’s often used in block form (where it can be heated and used directly on the grill), you can also use it in its traditional granulated form.
Himalayan pink salt’s bold flavor and distinct color make it a popular option for seasoning steaks, chicken, and seafood. It pairs especially well with fattier cuts of meat like ribeye or pork belly, where its mineral complexity can complement the rich, smoky flavors from the grill.
Why Use Himalayan Pink Salt for Grilling?
- Rich mineral content enhances flavor with a deeper, earthier taste.
- Its bold color and flavor make it a striking seasoning choice.
- Great for fatty meats or dishes that need a more robust salt flavor.
How to Use It:
- Sprinkle over grilled meat or fish as a finishing salt for a rich, flavorful kick.
- If using Himalayan salt blocks for grilling, heat the block and cook food directly on it for a subtle salt infusion.
4. Smoked Salt: For Extra Smokiness
Smoked salt is a fantastic choice if you want to enhance the smoky flavors of grilled food without adding an artificial smoky flavoring. Smoked salt is traditionally sea salt that has been smoked over wood fires, giving it a rich, aromatic flavor that pairs wonderfully with grilled meats, fish, and even vegetables. Its smoky aroma is particularly effective for adding a deeper level of flavor to grilled items, especially those that may lack a natural smokiness, like vegetables or delicate fish.
Using smoked salt on grilled food amplifies the essence of the grill, complementing the natural flavors of the charred exterior while boosting the depth of flavor in the dish.
Why Use Smoked Salt for Grilling?
- Enhances the smoky flavor of grilled dishes.
- Pairs well with meats and seafood, especially when you're not using a smoker.
- Adds complexity to simple grilled vegetables and other foods.
How to Use It:
- Sprinkle smoked salt over grilled items just before serving.
- Use it in rubs or marinades for meats to infuse a smoky flavor during grilling.
5. Sel Gris (Gray Sea Salt): The Rich, French Choice
Sel Gris, or gray sea salt, is a hand-harvested salt from the coastal regions of France, particularly from the Brittany region. This salt has a unique grayish hue, which is due to the clay and minerals that it picks up during the harvesting process. It has a rich, complex flavor and a moist texture, making it ideal for grilling.
Sel Gris works especially well when you’re grilling meat that benefits from a more robust flavor profile, like steaks or lamb chops. It can also be sprinkled over grilled vegetables to add a touch of gourmet sophistication and a satisfying bite.
Why Use Sel Gris for Grilling?
- Moist, mineral-rich texture adds depth to grilled meats.
- Has a strong, complex flavor that complements hearty grilled dishes.
- Adds a sophisticated touch to grilled vegetables and meats.
How to Use It:
- Use as a finishing salt on steaks or roasted meats to enhance the natural flavors.
- Sprinkle over vegetables before or after grilling for an earthy flavor.
Conclusion
The best salt for grilling depends on the flavor profile and texture you want to achieve. For even seasoning and moisture retention, kosher salt is the go-to choice for grilling meats, while flaked sea salt is ideal for finishing dishes with a crisp, crunchy bite. Himalayan pink salt offers an earthy, mineral-rich taste that complements fattier meats, and smoked salt adds an extra layer of smoky flavor. Finally, sel gris brings sophistication and a moist texture to grilled dishes.
Experimenting with different types of salt can elevate your grilling game and add new dimensions to your meals. Whether you're grilling vegetables, meats, or seafood, the right salt can help you achieve the perfect balance of flavor and texture, taking your grilling experience to a whole new level.
