Salt Block Cooking Class – Sur La Table

Sizzling scallops on Salt Block
Sizzling scallops on Salt Block

A few years ago, I was vacationing at the beach and walked into a store that was selling tea, rubs, flavored salt & sugar…and Himalayan salt blocks.  “So, tell me how these work and how do you take care of them?”  A very convincing salesperson told me how it enhances the flavor and changes the structure of the food. They also told me that you have to regulate the heat and cold when you are putting it in oven, in order to keep them for a long time.  They turn color, as you use them more, and when they start to break apart, due to constant temperature changes, you can always grate them and use the salt later.

In Sur La Table, we made a watermelon & feta salad on the salt block.  You should only leave the watermelon on it for 30 minutes or less, but who wouldn’t want to dive right in and finish that baby up!  The salt block draws water out of the melon and creates a more rigid, but flavorful structure to that side.  The creaminess of the cheese compliments the flavor and it was a refreshing bite as we started cooking together.

Next, we made a simple, yet colorful salad of cucumbers, garlic, red onion and dill!  The grassiness of the dill really complimented the cucumber.  The cucumber was placed on the salt block, turned over after a minute, and placed right in the salad bowl.

Cucumber & Dill Salad on Salt Block
Cucumber & Dill Salad on Salt Block

Now, it was time to do a little baking.  We made the recipe of Salt-Baked Walnut Brioche Scones.  After we mixed the ingredients together, we used the salt block due to it’s thermal nature of holding the heat in such an even and consistent way.  The scones were phenomenal.  They were crunchy on the outside and sweet and slightly fluffy on the inside.

Salt Baked Walnut Brioche Scones
Salt Baked Walnut Brioche Scones

After all of this, we started to sizzle some scallops on the heated salt block, right on the gas stove!  It was fun to watch how it worked and it really flavored the scallops so well.  We added a little pepper, and didn’t need the salt, since we were already cooking on it.  It was the perfect amount of saltiness…not too much, even though we were cooking right on it!

The last part…not the least part…was dessert.  We made our own fondue.  We put some chocolate disks on the heated salt block, and spread it around with a cake spreader.  We took chunks of pound cake, bacon and strawberries and rolled it around in the chocolate and had a sweet ending to our fabulous cooking class.

To see all of the recipes that I made, you go to to the Sur La Table site, take their Salt Block cooking class,  or google the recipe, and you will find it.  If Sur La Table didn’t publish it, you can find a comparable recipe on google.  I would highly recommend taking the drive to take the cooking class.  I drive over 2 hours to get here and it is well worth the drive.

The recipes I made are:

Watermelon and Feta on a Salt Block

Salt Block Cucumber Salad

Salt Baked Walnut Brioche Scones

Salt Crusted Fingerling Potatoes w/Herb Butter

Salt-Crust Scallops w/Thai Lime Dipping Sauce



2 thoughts on “Salt Block Cooking Class – Sur La Table

  1. You know, I just recently saw some cooking salt blocks for sale in the kitchen store and I was so intrigued! I wondered, how would these be used in cookery? How would they add to the cooking experience? I was delighted to see that you had a post up about using salt blocks!

    1. Thank you, Lise! Yes, it is really important to me that I continue to learn and develop my skills. I wanted to learn as much as I could about salt blocks, because I have two of them and never used them. You can put sushi on them, serve anything on them…and you can also put it right on your gas stove or in the oven. It’s pretty amazing. They are easy to clean, and you bacteria cannot live on them, because it’s salt! Happy Cooking! Give it a go!

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