Smoky Salt

True smoked salt is cooked low and slow over wood for hours, but you can get the same rich flavor with a quick dash of all-natural liquid smoke. Sprinkle over roasted vegetables for a fresh-off-the-grill taste, or use as a rimming salt for Bloody Marys.

Recipe courtesy of Casey Barber

Smoky Salt

Did you change this recipe up a little? We want to know! Share it with us by adding your special Twist.

Did you change this recipe?

Add your Twist

    A twist is a way to share your own spin on our recipies!

    Submit your own twist!


    1/2 cup coarse kosher (like Morton's) or coarse sea salt 2 1/2 teaspoons liquid hickory, applewood, or mesquite smoke


    Prep: 5 min Total:
    Try Kitchen View! Take your computer to the kitchen and view this recipe full-screen, with step-by-step directions.
    Enter Kitchen View
    • 1

      Preheat the oven to 300F.

    • 2

      Mix the salt and liquid smoke together in a small bowl, then pour onto a small rimmed baking sheet. Shake the sheet (as if you were panning for gold) to spread the salt out in a thin layer, spreading it further with your fingers as necessary.

    • 3

      Turn the oven off, then place the baking sheet inside the oven and let the salt dry for about a half hour. Remove and cool to room temperature before transferring to an airtight container. Store at room temperature for up to 6 months.

    Connect with Us
    Follow Our Pins

    Yummy recipes, DIY projects, home decor, fashion and more curated by iVillage staffers.

    Follow Our Tweets

    The very dirty truth about fashion internships... DUN DUN @srslytheshow

    On Instagram

    Behind-the-scenes pics from iVillage.

    Do you have a recipe that will knock our socks off?

    Share Yours Now
    Today's Best Saving