Type what you have

Ingredients

• ✓ sea salt
• pork butt roast
• liquid smoke

Instructions

1. 1 Gather all ingredients.
2. 2 Pierce pork all over with a carving fork; rub in salt then liquid smoke. Transfer pork into a slow cooker.
3. 3 Cover, and cook on Low for 16 to 20 hours, turning once during cooking time.
4. 4 Remove pork from slow cooker; shred with two forks, adding drippings as needed to moisten.

By KIKUKAT

Ingredients

• ✓ sea salt
• pork loin roast
• liquid smoke

Instructions

1. 1 Set roast in a multi-functional pressure cooker (such as Instant Pot®). Rub liberally with Hawaiian sea salt and pierce the meat all over with a large fork or narrow knife. Drizzle with liquid smoke. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 120 minutes. Allow 15 to 30 minutes for pressure to build.
2. 2 Release pressure using the natural-release method according to manufacturer's instructions, about 15 minutes. Unlock and remove the lid. Transfer roast to a plate.
3. 3 Separate the fat off the meat (if you like) and shred the meat lightly into a serving bowl with 2 forks.
4. 4 Remove the fat from the cooking liquid with a fat separator and drizzle the strained liquid over the meat.

By Joseph M De Vries

Ingredients

• ✓ sea salt
• salmon
• olive oil

Instructions

1. 1 Gather all ingredients. Rinse salmon fillets and pat dry thoroughly with paper towels; season with sea salt.
2. 2 Heat olive oil in a large skillet over medium-high heat.Cook salmon fillets, skin-side up, in hot oil until flesh is golden brown, 5 to 7 minutes; flip and continue cooking until skin is slightly browned, about 5 minutes more.
3. 3 Use a slotted spatula to remove salmon, leaving drippings in the skillet.
4. 4 Remove skin from salmon; fry skin in drippings in the skillet until crispy, 2 to 3 minutes. Serve crispy skin with salmon.

By Peter

Ingredients

• ✓ sea salt
• pork butt roast
• liquid smoke

Instructions

1. 1 Preheat oven to 325 degrees F (165 degrees C). Rub liquid smoke and 1 1/2 tablespoons of the salt into the skin of the pork. Wrap well in foil, and seal completely. Place in a roasting pan.
2. 2 Bake in the preheated oven until an internal temperature of 145 degrees F (63 degrees C) is reached, about 5 hours. Remove from oven and let cool before shredding. Sprinkle the shredded meat with the remaining 1 tablespoon of salt.

By Ruby

Ingredients

• ✓ sea salt
• russet potato
• peanut oil

Instructions

1. 1 Gather all ingredients and preheat an air fryer to 400 degrees F (200 degrees C).
2. 2 Brush potatoes with peanut oil, sprinkle with salt, and place them in the air fryer basket.
3. 3 Cook potatoes until very tender when pierced with a fork, about 1 hour. Serve and enjoy!

By Bren

Ingredients

• ✓ sea salt
• kabocha squash
• olive oil

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place kabocha squash wedges, cut-side up, in a baking pan. Brush lightly with olive oil. Sprinkle lightly with sea salt.
3. 3 Bake in the preheated oven until tender when pierced with a knife, 35 to 40 minutes.

By D Shiznit

Ingredients

• ✓ sea salt
• hickory wood chip
• porterhouse steak
• olive oil

Instructions

1. 1 Place wood chips in the smoker box of your gas grill according to manufacturer's instructions.
2. 2 Preheat one side of the grill to about 250 degrees F (121 degrees C).
3. 3 Season steak generously with sea salt and black pepper on both sides.
4. 4 Place steak on the cool side of the preheated grill. Cook until an instant-read thermometer inserted into the center reads about 100 degrees F (37 degrees C), 25 to 30 minutes. Transfer steak to a plate. Brush with olive oil and cover with aluminum foil.
5. 5 Increase heat on the grill to 600 degrees F (315 degrees C) by turning both burners up to maximum.
6. 6 Return steak to the hot grill and cook until crust forms and an instant-read thermometer inserted into the center reads 125 degrees F (52 degrees C), about 3 minutes per side. Transfer steak to a clean plate. Cover with aluminum foil and let rest before serving, about 5 minutes.

By Eric Davis

Ingredients

• ✓ sea salt
• sweet potato
• cajun seasoning
• olive oil cooking spray

Instructions

1. 1 Bring a pot of water to a boil and add sweet potatoes. Boil until potatoes can be pierced with a fork but are still firm, about 15 minutes. Do not over-boil, or they will be messy to grate. Drain and let cool.
2. 2 Grate sweet potatoes into a bowl using a box grater. Carefully mix in Cajun seasoning. Form mixture into tot-shaped cylinders.
3. 3 Spray the air fryer basket with olive oil spray. Place tots in the basket in a single row without touching each other or the sides of the basket. Spray tots with olive oil spray and sprinkle with sea salt.
4. 4 Heat air fryer to 400 degrees F (200 degrees C) and cook tots for 8 minutes. Turn, spray with more olive oil spray, and sprinkle with more sea salt. Cook for 8 minutes more.

By fabeveryday

Ingredients

• ✓ sea salt
• lamb rack
• ras el hanout
• shiraz wine
• honey

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Season lamb with sea salt; rub with ras el hanout. Sear lamb on all sides in a medium cast-iron skillet over medium-high heat until evenly browned.
3. 3 Cook in the preheated oven until an instant-read thermometer inserted into the center, near but not touching bone, reads at least 145 degrees F (63 degrees C), about 30 minutes.
4. 4 Transfer lamb to a cutting board, reserving drippings in the skillet; rest before slicing, 10 to 15 minutes. Heat skillet with drippings over medium heat; stir in wine and honey. Cook until reduced by about half; drizzle over lamb to serve.

By PolyTheWicked

Ingredients

• ✓ sea salt
• cauliflower
• olive oil
• black pepper

Instructions

1. 1 Preheat an outdoor grill for medium heat and lightly oil the grate.
2. 2 Place cauliflower in a large bowl. Drizzle with olive oil; season with salt and black pepper and toss to evenly coat.
3. 3 Cook florets on the preheated grill until golden brown, 10 to 15 minutes, flipping every 2 minutes.

By oceanica

Ingredients

• ✓ sea salt
• baby red potato
• baby gold potato
• corn oil
• chipotle in adobo sauce

Instructions

1. 1 Place potatoes in a medium saucepan. Cover with water and bring to a boil. Boil potatoes for 15 to 20 minutes or until cooked through. Drain potatoes and cool for 10 minutes or until cool enough to handle. Position oven rack in the lower third of the oven.
2. 2 Preheat oven to 450 degrees F. Cover a rimmed baking sheet with aluminum foil. Arrange potatoes on baking sheet about 3-inch apart. Using a spatula, smash each potato to about 1/2-inch thickness. Press together if they fall apart. Combine oil and chipotles in an electric blender; puree for 1 minute or until smooth. Drizzle the oil mixture over the potatoes. Gently slide or lift potatoes to ensure oil gets underneath and potatoes are coated. Roast potatoes for 30 to 40 minutes or until deep brown and crisp. Remove from oven and serve immediately.

By Mazola

Ingredients

• ✓ sea salt
• beet
• olive oil
• feta cheese
• chive

Instructions

1. 1 Preheat an outdoor grill for medium heat.
2. 2 Spread beets on a sheet of aluminum foil; drizzle with olive oil and season with salt. Fold foil over beets, sealing the edges together to create a packet.
3. 3 Cook on the preheated grill, flipping once, until beets are tender, about 30 minutes. Carefully open packet; top beets with feta cheese and chives. Reseal packet; grill until cheese melts, about 5 minutes more.

By LWILCOX45

Ingredients

• ✓ sea salt
• chicken breast
• olive oil
• creole seasoning
• chicken broth

Instructions

1. 1 Gather all ingredients. Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Rub chicken breasts with olive oil and sprinkle both sides with salt and Creole seasoning. Place chicken in a broiler pan.
3. 3 Bake in the preheated oven for 10 minutes. Flip chicken and cook until no longer pink in the center and the juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
4. 4 Remove chicken to a plate. Pour chicken broth into the pan and scrape any browned bits off the bottom with a flat-edged wooden spatula. Add more broth if needed to dislodge the browned bits, but not too much or it will be watery.
5. 5 To serve, drizzle the pan sauce over the chicken.

By Always Cooking Up Something

Ingredients

• ✓ sea salt
• chicken
• lemon
• black pepper
• rosemary

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C).
2. 2 Place chicken, breast-side down, in a roasting pan; squeeze juice from 1 ½ lemons over chicken.
3. 3 Combine sea salt and black pepper in a small bowl; rub all over chicken.
4. 4 Roll 2 lemons on a cutting board to soften a bit; pierce several times with a fork then place into chicken cavity.
5. 5 Place the roasting pan in the preheated oven and reduce the oven temperature to 350 degrees F (175 degrees C); bake for 20 minutes. Flip chicken using wooden spoons or tongs; continue baking until chicken is no longer pink at the bone and the juices run clear, about 1 hour and 15 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near but not touching the bone, should read at least 165 degrees F (74 degrees C).
6. 6 Rest chicken before serving for 10 minutes. Cut remaining 1 lemon into slices. Transfer chicken to a serving dish; garnish with lemon slices and rosemary sprigs. Pour juices from the roasting pan over chicken to make it super juicy.

By Sential

Ingredients

• ✓ sea salt
• shark steak
• milk
• lemon juice
• black pepper

Instructions

1. 1 Place shark steaks in a shallow dish; add milk to cover. Set aside for 2 hours, or refrigerate overnight.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Remove steaks from milk; pat dry. Discard milk. Season steaks with lemon juice, sea salt, and black pepper.
4. 4 Cook on the preheated grill until meat is firm, about 15 minutes, flipping once. Steaks should appear white all the way through.

By Barb's Bites

Ingredients

• ✓ sea salt
• broccoli floret
• olive oil
• black pepper
• parmesan cheese

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Combine broccoli florets and olive oil in a bowl and toss to lightly coat. Season with salt and pepper.
3. 3 Lay a large sheet of aluminum foil on a flat work surface. Transfer broccoli to the center of the sheet and fold edges in to create a sealed packet.
4. 4 Bake in the preheated oven for 10 minutes. Remove packet from oven and open aluminum foil to expose broccoli. Sprinkle with Parmesan cheese.
5. 5 Return packet to the oven and continue baking until floret tips start to blacken and stalks are greenish-brown, about 10 minutes more.

By TaniaDudina

Ingredients

• ✓ sea salt
• green bean
• olive oil
• black pepper
• lemon

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss beans with olive oil in a medium mixing bowl until well coated. Spread beans out on a rimmed baking sheet or in a roasting pan. Sprinkle lightly with salt and pepper.
3. 3 Roast in the oven until beans look shriveled and browned, about 20 minutes.
4. 4 Remove beans from the oven, gather into a pile, and squeeze lemon juice over the top. Toss and serve.

By Anne

Ingredients

• ✓ sea salt
• rib roast
• olive oil
• black pepper
• garlic

Instructions

1. 1 Preheat the oven to 475 degrees F (245 degrees C). Set a rack inside a shallow roasting pan.
2. 2 Brush rib roast lightly with olive oil, then rub sea salt, pepper, and garlic all over. Place onto the rack with the fatty side facing up.
3. 3 Roast in the preheated oven until browned, about 30 minutes. Reduce the oven temperature to 325 degrees F (165 degrees C) and tent the pan with aluminum foil. Continue cooking until an instant-read thermometer inserted into the center of the rib roast registers 140 degrees (60 degrees C) for medium, about 1 hour (or 15 minutes per pound if your roast is a different size).
4. 4 Remove roast from the oven and let rest for 10 to 20 minutes before carving. Remove the foil before slicing and serving.

By SharoninTN

Ingredients

• ✓ sea salt
• butter
• garlic
• rib-eye roast
• black pepper

Instructions

1. 1 Gather all ingredients. Preheat the oven to 500 degrees F (260 degrees C).
2. 2 Beat butter and garlic together in a small bowl until combined.
3. 3 Poke several holes in rib eye with a sharp knife. Rub butter mixture all over meat and season generously with salt and pepper. Place rib eye fat-side up in a roasting pan.
4. 4 Roast in the preheated oven for 20 minutes to develop a crust.
5. 5 Reduce heat to 325 degrees F (165 degrees C) and continue cooking until rib eye is reddish-pink and juicy in the center, 1 ½ to 2 hours. An instant-read thermometer inserted into the center will read 145 degrees F (63 degrees C) for medium. Let rest before slicing.
6. 6 Serve and enjoy!

By Kendall Christine Hanson

Ingredients

• ✓ sea salt
• butterfish
• pork butt
• chicken thigh
• ti leaf
• taro leaf

Instructions

1. 1 Season fish, pork and chicken with Hawaiian sea salt. Place 2 ti leaves in an X on a flat surface for each of the 4 servings.
2. 2 Place 1/4 of each of the fish, pork and chicken onto the center of 3 or 4 taro leaves. Wrap securely with the taro leaves, then place each wrap on a set of ti leaves. Tie the ends of the ti leaves together with a piece of string.
3. 3 Place the bundles in a large steamer, and steam for 3 to 4 hours.

By May

Ingredients

• ✓ sea salt
• sweet potato
• olive oil
• rosemary
• black pepper

Instructions

1. 1 Preheat oven to 425 degrees F (220 degrees C).
2. 2 Toss sweet potatoes, olive oil, rosemary, salt, and pepper together in a large bowl until evenly coated. Arrange sweet potatoes on a baking sheet.
3. 3 Bake in the preheated oven until tender, 20 to 30 minutes.

By Carolyn Vaught

Ingredients

• ✓ sea salt
• butter
• onion
• zucchini
• corn

Instructions

1. 1 Heat butter in a large skillet over medium heat, stirring occasionally, until lightly browned, 1 to 2 minutes. Cook and stir onion in hot butter until translucent, about 5 minutes.
2. 2 Cut kernels from ears of corn. Add kernels and zucchini to onion in the skillet; cook and stir until zucchini is tender, about 8 minutes. Season with sea salt and black pepper.

By Sara B

Ingredients

• ✓ sea salt
• vegetable oil
• rice
• mixed vegetable
• chicken stock
• cheddar cheese

Instructions

1. 1 Heat oil in medium sauce pan over medium-high heat.
2. 2 Add remaining ingredients, except for cheese.
3. 3 Bring to a boil for 1 minute.
4. 4 Reduce heat to low, cover and simmer for 10 minutes, or until liquid is absorbed.
5. 5 Add cheese and stir until melted and serve immediately.

By Morton

Ingredients

• ✓ sea salt
• coconut oil
• coconut
• coconut flour
• egg
• tilapia fillet

Instructions

1. 1 Heat coconut oil in a skillet over medium-high heat.
2. 2 Mix together unsweetened coconut, coconut flour, and salt on a plate.
3. 3 Brush beaten eggs over each tilapia fillet. Press each fillet into coconut mixture until evenly coated. Gently toss between your hands so any excess coconut can fall away. Place coated fillets onto a plate while breading the rest; do not stack.
4. 4 Fry fillets in hot coconut oil until golden brown and fish flakes easily with a fork, 5 to 7 minutes per side.

By RACH7H

Ingredients

• ✓ sea salt
• strip steak
• black pepper
• canola oil
• butter
• soy sauce

Instructions

1. 1 Preheat the oven to 450 degrees F (230 degrees C).
2. 2 Set steaks out at room temperature for 10 minutes. Season both sides with salt and black pepper.
3. 3 Heat oil in a cast-iron skillet over medium-high heat until shimmering. Add steaks; cook until a nice crust forms, 2 to 3 minutes per side.
4. 4 Transfer skillet to the preheated oven; cook for 5 minutes. Transfer steaks to a platter; cover with aluminum foil for 5 to 10 minutes.
5. 5 Combine butter and soy sauce in a bowl; serve on top steaks.

By minka

Ingredients

• ✓ sea salt
• filet mignon steak
• black pepper
• crabmeat
• butter
• olive oil

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C) with oven rack in middle position. Oil a baking sheet.
2. 2 Pat filets dry; season with salt and black pepper. Set aside. Toss crabmeat with cooled melted butter; set aside.
3. 3 Heat olive oil in a large heavy skillet over medium-high heat until hot, but not smoking. Add filets; brown on both sides, about 3 minutes per side. Transfer to the prepared baking sheet.
4. 4 Roast in the preheated oven until filets start to firm and are reddish-pink and juicy in centers, about 10 minutes. An instant-read thermometer inserted into centers should read 130 degrees F (54 degrees C). Top filets with crabmeat mixture.

By kk0301

Ingredients

• ✓ sea salt
• beet
• olive oil
• lemon
• green onion
• goat cheese

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C).
2. 2 Toss chopped beets with olive oil and sprinkle with salt. Spread out in a single layer in a baking dish and squeeze lemon half over top. Cover baking dish tightly with aluminum foil.
3. 3 Bake in the preheated oven until beets are tender, about 1 hour. Remove and allow to cool to room temperature, about 10 minutes.
4. 4 Combine cooled beets and green onion in a bowl; toss to combine. Scatter crumbled goat cheese on top. Drizzle with olive oil and season with more sea salt, if necessary.

By Alicia

Ingredients

• ✓ sea salt
• black pepper
• red pepper flake
• garlic
• chili powder
• turkey breast
• canola oil

Instructions

1. 1 Combine sea salt, black pepper, red pepper flakes, granulated garlic, and chili powder in a small jar. Seal the jar and shake until seasonings are well mixed.
2. 2 Rub entire spice blend mixture over turkey breast to coat it completely. Wrap the breast securely in aluminum foil and refrigerate for 24 hours.
3. 3 Remove breast from the refrigerator and let stand at room temperature for about 20 minutes.
4. 4 Meanwhile, pour oil into a lidded pot large enough to hold it and the turkey breast. Heat oil to 325 degrees F (165 degrees C).
5. 5 Gently lower breast in the oil, cover the pot with a lid, and fry until no longer pink in the center and the juices run clear, about 25 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Cliff G

Ingredients

• ✓ sea salt
• corn
• water
• lime zest
• butter
• chili powder

Instructions

1. 1 Peel back corn husks, leaving them attached at bottoms of ears; remove and discard silk strings around kernels. Return husks around ears; soak in a bowl of lukewarm water, about 1 hour.
2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
3. 3 Combine salt and lime zest in a small bowl; set aside.
4. 4 Remove corn from water; peel back husks, keeping them attached. Pat corn dry using paper towels, leaving husks wet. Brush corn with melted butter; sprinkle lime salt and chili powder over entire surface of each ear.
5. 5 Cook on the preheated grill, turning occasionally, until tender, about 25 minutes.

By Janine

Ingredients

• ✓ sea salt
• kosher salt
• water
• prime rib roast
• pink salt
• kosher salt

Instructions

1. 1 Dissolve 2 teaspoons kosher salt in 1/2 cup water. Wipe down prime rib with kosher salt water mixture.
2. 2 Pour enough sea salt over a rimmed baking sheet until completely covered; sprinkle Himalayan pink salt on top. Place a roasting rack over salt on baking sheet. Place prime rib on the rack and refrigerate at 34 to 38 degrees F (1 to 3 degrees C), uncovered, for 30 to 40 days.
3. 3 Remove prime rib from the refrigerator. Trim fat as needed. Transfer the rack into a roasting pan; place prime rib on top. Spray prime rib with water; season generously with kosher salt. Refrigerate 24 to 48 hours to let meat absorb salt.
4. 4 Remove prime rib from the refrigerator; cover loosely with aluminum foil until warmed up slightly, 1 1/2 to 2 hours.
5. 5 Preheat the oven to 500 degrees F (260 degrees C). Insert a probe thermometer into the prime rib.
6. 6 Roast in the preheated oven for 20 minutes. Reduce the oven temperature to 300 degrees F (150 degrees C). Bake until desired doneness is reached, about 90 minutes. [125 degrees F (52 degrees C) for rare, 130 degrees F (54 degrees C) for medium-rare, or 135 degrees F (57 degrees C) for medium] Rest prime rib before slicing, 30 minutes.

By John Mitzewich