Felt like breaking in my new charcoal/gas grill tonight and saw this Himalayan sea salt slab (say that five times fast) at Home Depot, so I grilled a prime ribeye for me and cedar plank salmon for my lady. All I can say is that sea salt locks in the dang moisture and makes for one heck of a juicy steak.



Marinated this fresh Atlantic salmon in a homemade hot sauce/brown sugar mixture, which I also glazed it with on the grill.



Because, steak.

Looks like the salt slab would take away the grill flavor.

Did it take much longer to cook the steak?

It still had the grilled flavor because I seared it for a couple of minutes once it was close to mid-rare.

It didn't take long to cook at all because the salt slab takes about 45 mins to reach 350 degrees.

They both look delicious...and I would eat every morsel of that salmon

Looks great man.