Pink Salt Trick Recipe
Unlock the secret to restaurant-quality flavor at home with this Pink Salt Trick Recipe. Using Himalayan pink salt and a simple oil-based mixture, you’ll create a delicious crust and infuse every bite with depth and complexity. Perfect for proteins and vegetables, this game-changing technique is a must-know for any home cook.
Equipment
- Mixing bowl
- Measuring Spoons
- Paper towels
- Cooking tray or grill pan
- Airtight container for storage
Ingredients
- 2 tablespoons pink Himalayan salt medium grain
- 1 tablespoon olive oil or neutral oil like avocado or grapeseed
- 1/2 teaspoon garlic powder
- 1/2 teaspoon black pepper freshly cracked
- 1 tablespoon fresh herbs optional: rosemary, thyme, oregano
Instructions
Prepare Your Ingredients
- Pat protein or vegetables completely dry with paper towels. Let protein sit at room temperature for 15-20 minutes before seasoning.
Make the Salt Paste
- In a bowl, mix pink salt with oil, garlic powder, black pepper, and herbs (if using). Mix to a paste-like texture (similar to wet sand).
Apply the Paste
- Rub the salt paste over your protein or vegetables thoroughly, ensuring even coating. Let rest for 30 minutes at room temperature.
Cook Normally
- Roast, grill, or sear as desired. Do not add extra salt while cooking. The pink salt crust enhances flavor and seals in moisture.
Serve & Enjoy
- Let cooked food rest for a few minutes before serving to lock in juices and flavor.
Notes
Avoid fine pink salt – it can make dishes overly salty.
You can prep ingredients up to 24 hours ahead with the mixture.
Use this trick on chicken, steak, veggies, even pasta water!
Store unused pink salt paste in an airtight container in the fridge for up to 1 week.
Nutrition
Calories: 55kcalCarbohydrates: 1gFat: 5.5g
Tried this recipe?Mention @Thecrispycheff or tag #Thecrispychef!