5 Unexpected Ways You Should Start Using Salt

It's time to get creative with how we utilize salt in the kitchen.

This January, we’re going to show you how you can achieve great taste using the one seasoning cooks couldn’t do without: Salt. This content was created in partnership with Food52.

Salt is one of our closest friends in the kitchen — it makes our food taste more complex, more like itself. And because it does, we don't think twice about adding it to our pasta water or our vegetables or our polenta. But there are so many more places we can be putting it to work. Here are 5 of our favorites — if you haven't been doing these all along, we suggest you start now.

1. Salt your shakes and smoothies.
Take a cue from this avocado shake and balance the sweetness of your blended drinks with a generous pinch of salt. Want something a little more adult? Go for this genius Grasshopper.

2. Shower your sweets.
Reach for your finishing salt — you're looking for big, delicate flakes — and sprinkle some on your next batch of brownies, cookies, caramels, or anything that could benefit from a little pep. If you're unsure, try one first — just call it a cook's treat.

3. Step up your hot chocolate.
Hot chocolate benefits from salt the same way your brownies do — the rich, velvety drink is just asking to be woken up. Next time you make a cup, sprinkle a small pinch of flaky salt over the top and taste it come awake.

4. Make a dry-brine.
Salt can play a huge role in your food before you even begin to cook. Dry-brine your poultry and pork by generously seasoning it with salt for up to 24 hours before cooking, or salt duck legs as the first step of a confit. Your next meal will thank you.

 5. Blanket your fish.
Baking whole fish in salt is a great way to season as you cook. Hint: You can use a similar method for seasoning your potatoes.

Live.Love.Lux Tip: With its evenly-distributed heat, Electrolux wall ovens and ranges with convection ensure your fish, potatoes and other oven-bound items will come out perfectly.

salt crusted snapper

Salt-Baked Fish with Citrus Gremolata

Servings: 4



For the fish:

whole fish, approx. 3 lbs., such as snapper or sea bass
lemon, thinly sliced
small bunch parsley sprigs
pounds coarse sea salt or rock salt
 egg white
Extra-virgin olive oil
Lemon wedges

For the citrus gremolata:

1/2 cup chopped cilantro
Zest of 2 lemons
1 small garlic clove, grated
1 tablespoon of capers, chopped


Heat the oven to 450° F. Place lemon slices and parsley in the cavity of the fish, being careful not to overstuff.

Combine the egg white and the salt in a bowl, and mix well to moisten salt.

Spread 1/3 of the salt on the bottom of large, lined baking dish or sheet pan. Lay the stuffed fish on top, and pour the remaining salt over the fish to cover completely. (It’s okay for the tail to be exposed.)

Bake for 40 to 45 minutes, and then remove and let rest 10 minutes. While it rests, make the gremolata: Combine all of the ingredients in a small bowl, and mix to combine.

Crack open crust with small hammer or knife, remove the salt crust, and serve, family style, with gremolata, olive oil and lemon wedges on the table.

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