Go Back
–+ servings
pink salt recipes
Lily Brooks

Pink Salt Recipe Collection: Salmon, Cookies & Caramel

Explore three standout recipes showcasing the complexity and mineral depth of pink Himalayan salt: salt-crusted salmon, chocolate cookies, and caramel sauce. This trio elevates flavor, texture, and nutritional value while saving time through overlapping prep.
Print Recipe Pin Recipe
Prep Time 1 hour 30 minutes
Cook Time 2 hours
Cooling 1 hour
Total Time 4 hours 30 minutes
Servings: 4 people
Course: Dessert, Main Course, Sauce
Cuisine: Modern American
Calories: 620
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 2 lbs fresh salmon fillet
  • 1 cup fine pink Himalayan salt
  • 3 egg whites
  • 2 tbsp fresh dill (or dried)
  • 1 lemon, zested
  • 2 tbsp olive oil
  • black pepper to taste
  • 2 cups all-purpose flour (or almond flour for gluten-free)
  • 0.5 cup cocoa powder
  • 1 cup butter, softened (or coconut oil)
  • 0.75 cup brown sugar
  • 1 egg (or flax egg)
  • 1 tsp vanilla extract
  • 0.5 tsp coarse pink Himalayan salt
  • 0.5 tsp baking soda
  • 1 cup granulated sugar
  • 6 tbsp butter (or plant-based alternative)
  • 0.5 cup heavy cream (or coconut cream)
  • 1 tsp fine pink Himalayan salt

Equipment

  • baking sheet
  • mixing bowls
  • parchment paper
  • hand or stand mixer
  • heavy-bottomed saucepan
  • ceramic grinder (for pink salt)

Method
 

  1. Preheat oven to 400°F (200°C). Mix pink salt with egg whites until wet sand texture is formed.
  2. On a parchment-lined baking sheet, spread half the salt mixture. Lay salmon on top, skin-side down. Cover with remaining salt mix and seal well.
  3. While salmon bakes, cream butter and sugar for cookies. Add cocoa, egg, vanilla, and dry ingredients. Fold in coarse pink salt last.
  4. In a saucepan, melt sugar over medium heat until amber. Remove from heat and stir in butter and cream carefully to avoid splatter.
  5. Finish caramel by whisking in pink salt while warm. Let it cool and thicken naturally.

Nutrition

Calories: 620kcalCarbohydrates: 32gProtein: 44gFat: 36gSaturated Fat: 13gPolyunsaturated Fat: 5gMonounsaturated Fat: 16gCholesterol: 105mgSodium: 890mgPotassium: 540mgFiber: 4gSugar: 19gVitamin A: 980IUVitamin C: 2mgCalcium: 90mgIron: 2.5mg

Notes

Use pink salt carefully—its mineral strength means you may need less than regular salt. Try ceramic grinders for best results, and avoid metal containers for long-term storage. For best freshness, grind only as needed.

Tried this recipe?

Let us know how it was!