If you’ve gotten yourself a salt plate, you probably already know it’s not just a pretty pink stone, but it can work small miracles in the kitchen. SaltsUp salt plates are handcrafted from natural pink salt from Pakistan and can be used both hot and cold. They give food a gentle, even saltiness and add that gourmet touch a regular pan simply can’t offer.

How to use a salt plate?

How to Use a Salt Plate

You can use it in many ways — on the grill, in the oven, on the stove, or even chilled for serving.

1. Hot Plate – for meat and vegetables

Place the block on a cold grill or oven and heat it slowly — start around 100°C and gradually increase to 250–300°C. Heating too fast may cause cracking.

A fresh salad of sliced tomatoes, cucumbers, chickpeas, and yellow peppers served directly on a cold pink Himalayan salt block. — Beyond grilling: Use a chilled salt plate to cure and serve cold dishes like salads and carpaccio.

When it’s hot enough (you’ll feel strong heat when holding your hand above it), you can place steak, salmon, shrimp, or sliced zucchini directly on it.

Food cooks quickly and absorbs just the right amount of salt.

2. Cold Plate – for serving or cold dishes

Chill the salt block in the fridge or freezer for a few hours.

Serve sushi, sashimi, carpaccio, cheese, fruit, or ice cream on it — the lightly salty surface enhances flavors and keeps dishes cool and fresh on warm days.

3. As a Serving Plate

The salt block looks spectacular on the table — especially for appetizers or desserts served directly on it.

Three pink Himalayan salt plates with black text "SALT PLATE GRILL. ROAST. SERVE." stacked on green grass with a vine of red cherry tomatoes. — Your new cooking surface: The Himalayan Salt Plate can be heated or chilled to grill, roast, or serve.

It also helps food stay warm or cold longer.

Care – How to Make It Last for Years

Never wash under running water or with soap! Wipe with a damp cloth or paper towel, scrape gently with a metal spatula if needed. Water can seep into the porous stone and cause cracking.

Let it cool and dry completely before storing. Keep it out of direct sunlight — wrap in a kitchen towel and store in a dark cabinet.

An overhead view of a Salt Plate box on grass, topped with a zucchini, green onion, and a basket of white mushrooms and colorful mini bell peppers. — Ready for a fresh cook? The salt plate method works perfectly for vegetables, adding a clean, subtle saltiness.

Uneven color or surface over time is normal — it’s a sign of use, not damage.

Store in a dry place, since moisture can dissolve salt.

💡 Tip: If it becomes uneven or too dirty, gently sand the surface with fine sandpaper.

More Creative Ways to Use a Salt Plate

It’s not just for meat — the salt block is a versatile kitchen tool if you like to experiment.

Salty ice cream: Chill the block and serve vanilla ice cream with caramel sauce — the slight saltiness deepens the sweetness.

Chili-lime shrimp: Hot block + 2 minutes per side = perfection.

Quick-cured salmon: Place raw salmon slices on a cold block for 10–15 minutes — you’ll get a delicate, lightly salted “cold-smoked” effect.

A square, rough-textured pink and orange Himalayan salt block next to a stainless steel fork and knife on a grey speckled counter. — A blank canvas for flavor: Ready for grilling, baking, or serving your next meal.

Grilled vegetables: Especially good with zucchini, peppers, and mushrooms.

Where Do SaltsUp Salt Blocks Come From?

Our salt plates are made in a small factory in the Punjab region of Pakistan. Each one is handcrafted, cut, and polished individually. The larger and heavier the block, the longer it takes to make. Factory manager Mohamed says rectangular blocks are quicker to produce, while round ones — especially large ones — require far more time and skill.

Smoked Salmon Between Salt Blocks – Our Kitchen’s Favorite Trick

Some recipes come from experimentation and stay forever. In our kitchen, one favorite is a smoky salmon prepared without fire or smoke, just two salt blocks, a little patience, and a splash of cognac.

Close-up of a pink Himalayan salt plate with four small jars of 'Salt'sup' gourmet flavored salts resting on top, outdoors on a wooden surface. — Enhance the natural flavor of the salt plate with a touch of gourmet seasoning for a richer experience.

You’ll need:

A piece of salmon or trout

A pinch of smoked salt

2 salt blocks

A splash of cognac

A bit of brown sugar

Instructions:

Mix the cognac, brown sugar, and smoked salt in a small bowl — it already smells like smoked fish day.

Rub the fish with the mixture on both sides.

Place the fish between two salt blocks and wrap tightly in cling film.

Refrigerate overnight. The salt, alcohol, and sugar draw out excess moisture and add a delicate smoky-salty flavor.

Appetizers topped with chives and sauce served on parchment paper on a pink Himalayan salt block, with three jars of gourmet salts on a wooden table. — Serveeri elegantselt: soolaplaat hoiab toidu temperatuuri ning lisab hõrgu soolase maigu.

In the morning, you’ll have beautifully seasoned, gently smoked salmon — refined yet homemade.

Bonus: The salt plate will show a faint fish pattern afterward — a natural “signature” some even use decoratively for their next serving.

Serve:

In thin slices on rye bread with lemon and dill

On a salad with olive oil and black pepper

Or simply as is — good fish needs nothing more.

If you have now found yourself wanting a salt plate in your kitchen, then find it here: saltsup.com

Grill, Cook, and Serve with a Salt Plate