Last updated: August 7, 2021

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Welcome to our big smoked salt test 2021. Here we present all the smoking salts we have tested in detail. We have compiled detailed background information and added a summary of customer reviews on the internet.

With this, we would like to make your purchase decision easier and help you find the best smoking salt for you.

You will also find answers to frequently asked questions in our guide. If available, we also offer interesting test videos. Furthermore, you will also find some important information on this page that you should be aware of if you want to buy smoked salt.




Summary

  • Smoked salt is an edible salt. It is one of the first spices used by mankind. Smoked salt gives dishes a smoky aroma and has a savoury taste.
  • Smoked salt is produced by smoking it over woods. The smoke thickens the salt crystals and gives them their brownish colour and smoky aroma.
  • People who have a gluten intolerance can also integrate smoked salt into their diet. It has no allergens and is gluten and sugar free.

The Best Smoked Salt: Our Picks

Guide: Questions you should ask yourself before buying smoked salt

What is smoked salt and where does it come from?

Smoked salt is an edible salt. It is one of the first spices used by mankind.

Smoked salt gives dishes a smoky aroma and has a savoury flavour.

You can get smoked salt in two varieties:

  • finely ground for the shaker
  • coarse for the mill

Many sources associate the invention and spread of smoked salt with the Vikings.

The Vikings used smoked salt as a preservative for fish and meat products. (Source: Harris Vo / Unsplash)

For its production, the Vikings used sea salt. In this type of salt, the products could stay fresh longer.

Later, this tradition was adopted by other countries, such as Denmark, Norway, Canada and the USA. Nowadays, smoked salt is considered a popular ingredient in North American cuisine.

It differs according to the flavour and type of smoked wood used. Commonly used types of wood include: Beech wood, red alder wood and hickory wood. A fine smoked salt comes from the wood of Chardonnay barrels.

How is smoked salt produced?

Smoked salt is created by smoking over woods. The smoke thickens the salt crystals and gives them their brownish colour and smoky aroma.

There are different types of smoked salt, depending on the type of wood used. They are flat and have a large surface area.

The whole ritual proceeds in the following way:

  • Salt is smoked for several days over different types of wood at a temperature of 20 degrees Celsius
  • during this time, the aromatic substances are deposited on the salt crystals
  • The whole procedure takes 160 hours: the salt has to be turned every hour

The smaller the salt, the better the smoke aromas penetrate the salt crystal. Every country has its own recipe for making smoked salt.

Coarse salt or sea salt flakes are best suited for the traditional production of smoking salt. (Image source: Congerdesign / Pixabay)

What is smoked salt good for?

If you often grill at home, we recommend seasoning your steak with smoked salt. Since it has a strong aroma, it enhances the fine flavour of the meat when grilled.

Smoked salt is considered a delicacy. You can season your dishes with it and refine everything hearty. Thanks to its smoky flavour, it goes perfectly with meat and fish. You can also use it for marinades.

Smoked salt gives food a natural smoked flavour without the need for time-consuming smoking in smokers.

Since vegetarian or vegan dishes have less smoke flavour, it is perfect for this. Smoked salt produces a ham flavour and adds a savoury note to tofu and soy products.

How much does smoked salt cost?

Prices vary depending on the type of smoked salt. It can cost you between 1 and 342 euros. Compared to Danish smoked salt, Viking smoked salt costs more. You have to pay more for 100 grams than for the same amount of Danish smoked salt.

The quality also plays a decisive role. If you want to buy a good smoking salt, be prepared to pay more. The high-quality smoked salts do not contain any additional colouring or glutamate.

What alternatives are there to smoking salt?

An alternative to smoking salt is liquid smoke flavouring. It is also known as liquid smoke. Like smoked salt, Liquid Smoke imparts a smoky flavour to food.

A good Liquid Smoke consists of water or oil and smoke. It has no other ingredients and should be stored in a cool place. You can dilute it with water and add it to soups, fish and meat dishes.

This smoke oil is very popular in America. It is often used in barbeque sauces. Barbecue sauces or ketchup get a typical American BBQ flavour.

Decision: What types of smoked salt are there and which is right for you?

There are different types of smoking salt. The difference between these types lies in the type of wood and salt used and in the duration of the smoking process. Here we distinguish between the following types of smoking salt:

  • Danish smoked salt
  • Viking smoked salt
  • Hickory smoked salt
  • Salish salt

All these types of smoked salt have their good qualities and are popular among customers. Each of these types differs in taste and price.

What distinguishes Danish smoked salt and what are its advantages and disadvantages?

Danish smoked salt is the famous Scandinavian smoked salt. It has a mild and elegant flavour and gives dishes a savoury and smoky taste.

To make Danish smoked salt, manufacturers use salt from the Dead Sea. The salt is cold smoked over beech wood at 30 degrees. The whole smoking process takes 160 hours. The end result is a beautifully brown coloured smoked salt.

Danish smoked salt should not be used in cooking. It is only used for seasoning.

For this reason, it is advisable to salt the food less during cooking and frying. Thanks to its spicy taste, it is suitable for refining fine dishes.

Danish smoked salt has the following advantages and disadvantages:

Advantages
  • enhances the intrinsic flavour of food
  • floral fragrance
Disadvantages
  • complex production process
  • despite labour intensity, small amount of salt

What distinguishes Viking smoked salt and what are its advantages and disadvantages?

The Vikings spread the culture of smoked salt. According to ancient tradition, they used seawater instead of salt. They evaporated sea water over burning wood.

Viking smoked salt has a flake-like consistency and is perfect for barbecuing.

Nowadays, manufacturers produce Viking smoked salt from sea salt. Juniper wood is used as the smoking material. This type of wood makes the Viking smoked salt more valuable and gives the dishes a noble taste.

Its advantages and disadvantages include:

Advantages
  • best quality
  • noblest type of smoked salt
Disadvantages
  • much more expensive

What distinguishes hickory smoked salt and what are its advantages and disadvantages?

Hickory smoked salt comes from the USA and is considered one of the typical ingredients of American cuisine. Hickory wood is used for its production. Hickory belongs to the walnut family. The smoking time lasts 48 minutes.

It has a tart and wild smell and goes well with pulled pork, barbecue and marinades. Hickory salt is mostly used in cooking. Its advantages and disadvantages include:

Advantages
  • cheaper
  • short preparation
Disadvantages
  • very intense

What distinguishes Salish salt and what are its advantages and disadvantages?

Salish smoked salt comes from North-West America from the Salish tribe. The Salish Indians used sea salt from the Pacific Ocean. It was cold smoked over red alder wood for 48 hours.

They used Salish salt to preserve salmon and meat. It has an authentic taste and belongs to Indian ancient traditions.

It tastes similar to hickory smoked salt, but it is milder in flavour.

Its advantages and disadvantages include:

Advantages
  • tastes like bacon
  • smoky flavour
Disadvantages
  • intense flavour

Buying criteria: You can use these factors to compare and evaluate smoked salts

In the following, we will show you which aspects you can use to decide between the many different smoking salts.

It is advisable to pay attention to these criteria before buying:

  • Nutritional values
  • Flavour
  • Quality
  • Application

In the following sections, we will explain what is important in the individual criteria.

Nutritional values

Besides the noble flavour, smoked salt contains many valuable minerals. It has almost no calories and contains no carbohydrates, fat or protein.

People who have a gluten intolerance can also integrate smoked salt into their diet. It has no allergens and is gluten and sugar free.

Too much salt can have a negative effect on your health. For this reason, you should only use salt in moderation.

Taste

Each type of smoked salt has small differences in taste. Despite this difference, they have one thing in common: they have an aromatic effect and enhance your food.

When buying, you should see which smoked salt tastes best to you personally. All four types have a ham-like smell, but leave different flavours on the same dish. Some are more subtle in their smoky aroma, others more tangy.

Quality

When buying, look at the ingredients list on the pack. Good quality smoked salt must meet the following criteria:

  • must really be smoked
  • without colouring
  • without glutamate

Some manufacturers treat salt with smoke flavouring and colour it with caramel. They mix the smoked salt with normal coarse salt.

To recognise poor quality, look at the colour. The few dark crystals between light ones tell you that the smoked salt is of poor quality.

Real smoked salt consists only of salt and smoke. The darker the smoked salt, the better it tastes.

Hickory salt must look darker and less brilliant. The colour of Danish smoked salt must resemble amber.

To keep the quality and flavour of your smoked salt longer, store it in a cool, airtight and dark place. There are special aroma tins where you can store the smoked salt.

Use

The main function of this seasoning is to add flavour to food. Smoked salt goes well with meat, fish, vegetables or stews. In short - with any dish.

Smoked salt is also a popular ingredient among vegans and vegetarians.

Since vegan and vegetarian dishes naturally have little smoke flavour, smoked salt refines these dishes. It adds meat flavours to the dishes and comes as a substitute to animal products.

You can season the following foods with smoked salt:

  • Grilled vegetables
  • Barbecue sauces
  • Butter
  • Potatoes
  • Meat
  • Fish, such as trout or salmon

It is a good addition to any dish. Since smoked salt is salty, start carefully by adding a pinch to your food.

You can also marinate food for a few hours or days. Overnight, they then acquire a smoky flavour.

Facts worth knowing about smoked salt

How can you make smoked salt yourself?

If you don't want to buy smoked salt, you can make it yourself. The preparation is simple. You will need a smoker at home.

What dishes can you prepare with smoked salt?

Smoked salt is not only suitable for savoury dishes, but also for chocolate. You can use it while cooking or sprinkle it over the food at the end and combine it with other spices and herbs.

A popular and simple recipe is almonds with smoked salt. For this you need almonds, smoked salt and sea salt. Before you bake it in the preheated oven, you should wash the almonds thoroughly and drain them. The whole preparation takes 15-20 minutes.

Picture source: 123rf.com / handmadepictures

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