Here is your go-to list for putting Jacobsen finishing salt to work in your kitchen. Whether you are looking to spruce up favorite snacks, enhance baking, wow guests, or recreate favorite restaurant dishes, we hope this list inspires. At the end of the day, it really is as simple as adding a dash of salt!
Proprietor Ben Jacobsen’s favorite way to use salt? Sprinkled on eggs and toast with his morning coffee. If you like them scrambled, add in a pinch while you’re whisking. Sunny-side up? Sprinkle some salt over the yolk while it sizzles in a butter bath. Another favorite: Hard-boiled eggs with just-set orange yolks, cut in half with a few big flakes. There’s nothing better.
Our salt is used by some of the country’s finest chefs, and lends seasoning to some pretty complicated dishes—but sometimes, simplicity is best. Slice a ripe avocado in half, remove the pit, and sprinkle with salt. Add a spoon. Eat. Repeat with the other half and give thanks for minimalist indulgences.
Dry brining birds is the way to go these days, and we’ve got a sure-fire blend that will be the highlight of Sunday supper. Combine two tablespoons smoked ghost chili salt , two tablespoons fresh orange zest, and a tablespoon of smoked paprika. Rub a 3-5 pound chicken with the mixture, then set, uncovered on a plate in the fridge for 8 hours or overnight. Roast the chicken according to your favorite recipe, and you’ll be rewarded for your patience: a moist, smoky, citrus-spiked bird you won’t soon forget.
Bread & Butter
Our go-to sample at farmers markets is this simple trio. Instead of using standard salted butter, opt for unsalted sweet cream butter slathered over sliced French baguette with flake salt sprinkled over each piece. This humble pairing will wow you with its delicious simplicity. For a dramatic flare, add pinot noir salt. To take it to the next level, drizzle a good dose of honey over the top before adding the salt, or add to peanut buttered banana bread, pictured below.
Photo by Stuart Mullenberg.
Making your own gourmet popcorn is easier than you’d think! Add 1/4 cup unpopped kernels to a lunch-sized brown paper bag. Fold the top over a few times, and microwave on high for two minutes, or until the popping noises slow. Add some melted butter and a few pinches of Italian white truffle salt, and give the bag a solid shake. A decadent snack for holiday parties, or to enjoy curled on the sofa while you watch your favorite film.
Take a cure from Portland, Oregon’s landmark scoop shop Salt & Straw—many of their creative flavors use our hand-harvested sea salt, and Jacobsen salt is available on the parlor’s list of toppings (alongside the hot fudge, sprinkles, and cookie crumbs!). Make your own Salt & Straw-style sundae with warm brownies, caramel ice cream, hot fudge, roasted Spanish peanuts and plenty of sea salt.
Salt and Meat go hand-in-hand. For a no-fail steak every time, we follow the wisdom of Lynne Curry’s Pure Beef cookbook. Place two tablespoons of sea salt into a dry cast iron pan, and heat the salt over medium-high heat for about three minutes. Lay steaks on the salt without moving for 4 minutes, then use tongs to flip the steak and cook for another 4 minutes for medium rare. Remove steaks from the pan and let rest ten minutes, then brush off excess salt flakes and cut into ½ inch slices against the grain. Finish any sliced roast—from tenderloin to Bavette—with a good sprinkling of flake salt.
Photo by Stuart Mullenberg.
Salt brings out the sweetness in winter squash like butternut, acorn, and delicata. Roast whole with butter, brown sugar, and sea salt. You can also cut the squash in half and remove the seeds—no need to remove the skin—and slice into thin half moons. Toss with a few tablespoons of olive oil and a few pinches of Stumptown coffee infused salt, cinnamon, and chili powder. Spread on a foil-lined baking sheet and roast at 425 degrees until slightly browned, 30-45 minutes. Your house will thank you for the aroma!
Raw or cooked, fish and sea salt are a natural pairing, echoing the fresh flavors of the ocean. We love cooking fish en papillote, in a pocket of parchment paper. Start with 4-ounce fillets of fish (salmon, halibut, or sole are great potions) and place each piece on its own large square of parchment paper. Top each fillet with a sprinkle of lemon zest infused salt, two lemon slices, a few sprigs of thyme, a bit of butter, and a tablespoon of dry white wine. Fold the paper around the fish and crimp edges well to create an airtight package. Roast the packets on a baking sheet at 375 degrees for about 12 minutes, and serve each paper-wrapped fish like a gift.
Cookies, brownies, and bars
Americans are starting to see the light—sweet things just taste better with a bit of salt. Your heirloom recipe for chocolate chip cookies can get an upgrade with Stumptown-infused sea salt sprinkled on top, fudgy brownies are fit for gifts with a dose of vanilla salt, and lemon bars? No contest—keep it simple with lemon zest salt and you’re ready for dessert. Bake with sea salt in your recipes, too! Our rule of thumb: whatever quantity of salt the ingredient list calls for, double it. Your taste buds will thank you.