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Salt Sisters Salts



Hickory Smoked Sea Salt

Cold-smoked over hickory wood and full of rich depth, this sea salt is incredibly satisfying.  The smoky flavor immediately excites the taste buds and lends itself beautifully to salmon, venison, poultry and more.  Free from additives, this pure unrefined sea salt is the healthy way to add smoky flavor to your food.

Uses:  Pairs perfectly with hearty soups, stews, sauces and BBQ.  Sprinkle on veggies before roasting or on fresh tomato slices to add dimension.  If you’re feeling really creative, try incorporating into a dessert recipe for a beautiful blend of salty, sweet and smoky.

Ingredients:  Hickory smoked unrefined sea salt

Zucchini with Golden Raisins & Pecans

3 medium zucchini

1Tbs Extra Virgin Olive Oil

½ cup golden raisins

 cup pecans, chopped

1tsp s.a.l.t. sisters Hickory Smoked Sea Salt 

Slice the zucchini into 1/8 inch rounds (by hand or with mandolin).  In a large skillet, heat EVOO over medium heat and add zucchini.  Cook until zucchini are slightly translucent and starting to brown, about 5-6 minutes.  Add the raisins, pecans, and Hickory Smoked Sea Salt; stir and let cook for 2-3 minutes.  Serve hot, at room temperature, or cold

Lemon Grove Ka’nani Hawaiian Sea Salt

Bursting with the fresh taste of organically-grown lemon, this infused sea salt has eye-catching color, vibrant personality and a delicious flavor.  This authentic Hawaiian sea salt is harvested from the pristine ocean waters surrounding the island of Molokai and blended with only the finest ingredients, resulting in exquisite taste and an unmatched mineral content.

Uses:  Natural companion to seafood; use to salt lobster, crab legs and shrimp.  Try in pastry baking, on rims of mixed cocktails, and sprinkled on chocolates or carmels

Ingredients:  Unrefined sea salt, organically-grown lemon and lemon extracts, natural flavor and color

Lemon Roasted Fingerling Potatoes

Zest from 1 lemon

2 tsp s.a.l.t. sisters Lemon Grove Ka’nani Hawaiian Sea Salt

1 TBS fresh dill, chopped

2 TBS Extra Virgin Olive Oil

1 lb golden fingerling potatoes, halved lengthwise

½ tsp freshly ground black pepper

 Preheat the oven to 425°.  Combine lemon zest, Lemon Grove Sea Salt and dill in a small bowl.  Arrange potatoes on a large baking sheet, drizzle on the EVOO and a sprinkle of the black pepper.  Roast for 20 minutes, then remove from oven and toss with the lemon & dill salt you mixed up earlier.  Return to oven and continue to roast until potatoes are golden brown.

Spanish Rosemary Sea Salt

Bright, herbaceous and beautifully fragrant, this is the result of true Spanish rosemary blended with unrefined sea salt.  A wonderful way to add fresh garden notes to your dish of choice.  Perfect as both an ingredient salt and finishing salt.

Uses:  A natural companion to meat, mushrooms and other hearty flavors.  Rub onto lamb, chicken or beef and use to accentuate rich sauces, stews and creamy soups.  On the sweeter side, add to citrus desserts like lemon bars or buttery treats like shortbread cookies.  

Ingredients:  Unrefined sea salt and rosemary

Chicken with Rosemary Sea Salt

1 (4-5 lb) roasting chicken

2 large yellow onions, sliced into rings

½ cup water

Extra Virgin Olive Oil

1½-2 Tbs s.a.l.t. sisters Spanish Rosemary Sea Salt

1 or 2 fresh rosemary springs

2 lemons, quartered (1 if lemons are large)

4 Tbs cold butter, unsalted

 Preheat the oven to 425°.  Rinse the chicken inside and out and pat dry.  Toss the onion with a little olive oil in a small roasting pan.  Pour the water into the pan.  Place chicken on top and sprinkle the inside of the cavity with about ½ teaspoon of Spanish Rosemary Sea Salt.  Place the lemons and rosemary sprigs inside the chicken.  Place 2 tablespoons of butter under the skin of the breast.  Rub the chicken all over with olive oil and then rub with 1-1½ tablespoons to Spanish Rosemary Sea Salt.  Tuck remaining butter around the legs of the chicken.  Roast for 75-90 minutes or until the juices run clear when you cut between the leg and the thigh.  Add ½ cup more after if the onions are starting to burn halfway through the cooking time.  When the bird is done, cover with foil and allow to sit at room temperature for 15-20 minutes.

Roasted Garlic Sea Salt

Intensely aromatic and rich, the buttery flavor of roasted garlic blended with unrefined sea salt makes for a mouthwatering savory treat.  Perfect as both an ingredient salt and finishing salt.

Uses:  Sprinkle on Italian bread with a generous coat of butter and toast in the oven or broiler until golden brown.  Add to soup, gravies, dry rubs and wet marinades or even mixed into hamburger patties.

Ingredients : Unrefined sea salt and garlic

Herb Crusted Cod

2 lb fresh cod

2 Tbs Extra Virgin Olive Oil

1 egg

1 tsp water

2 tsp fresh thyme, chopped

2 tsp fresh basil, chopped

1½-2 tsp s.a.l.t. sisters Roasted Garlic Sea Salt

1-2 cuts fine bread crumbs

Cherry tomatoes, halved

Grated Parmesan cheese

 Preheat oven to 350°.  Cut fish into 3-4 oz pieces.  Line a baking sheet with parchment paper and set aside.  In a large frying pan, add EVOO and heat over medium heat.  In a small bowl, beat egg with a teaspoon of water.  Mix the bread crumbs, Roasted Garlic Sea Salt and chopped herbs on a plate.  Dip the fish in the egg, then coat both sides with the seasoned bread crumbs.  Drop the fish gently into the oil.  Allow to crisp on both sides, then transfer to the baking sheet.  Sprinkle with Parmesan cheese while still hot and top with tomatoes.  Place the sheet in the oven and cook for 10-12 minutes until flaky.  Serve immediately.

Vintage Merlot Sea Salt

Combining the deep rich taste of merlot wine with unrefined sea salt results in a creation of unparalleled flavor.  Both briny and tart, this will beautifully accentuate anything you decide to pair it with.  Perfect as both an ingredient salt and finishing salt.  

Uses:  Ideal for sauces, gravy and stews, the flavor only intensifies when cooked.  Sprinkle on dark chocolate truffles and desserts for a delicious treat.  

Ingredients:  Unrefined sea salt and red wine

Roasted Brussels Sprouts

1½ lb Brussels sprouts

2 Tbs Extra Virgin Olive Oil

1 tsp Vintage Merlot Sea Salt

¼ tsp freshly ground black pepper

 Preheat oven to 375°.  Trim the ends off of the Brussels sprouts, then cut in half.  In a large bowl, mix together EVOO, Vintage Merlot Sea Salt and black pepper.  Add the sprouts and stir until they are evenly coated with oil.  Spread the sprouts in a even layer on a baking sheet.  Roast for 20 minutes, stirring once.

Additional information


Hickory Smoked Sea Salt, Lemon Grove Ka'nani Hawaiian Sea Salt, Roasted Garlic Sea Salt, Spanish Rosemary Sea Salt, Vintage Merlot Sea Salt


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