Seaweed Salt

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At Harbor House Inn in Elk, California, 2019 F&W Best New Chef Matthew Kammerer makes the restaurant's salts from the water right in front of the inn, and combines that sea salt with dried sea lettuce for a vegetal, ocean-forward flavor booster that adds briny saltiness to buttered popcorn, noodles, eggs, and cooked seafood. In this streamlined version, we substituted high-quality Maldon sea salt. Look for sea lettuce online.

By Matthew Kammerer

Updated on August 2, 2023

Tested by

Food & Wine Test Kitchen

Total Time:

10 mins

Yield:

6

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Ingredients

¼ cup dried sea lettuce (about 1/8 ounce)
2 tablespoons flaky sea salt (such as Maldon)

Directions

Toast sea lettuce in a medium skillet over medium, stirring occasionally, until fragrant and crisp, 1 to 2 minutes. Transfer to a mortar and pestle, and grind into a powder. Add salt, and grind to coat evenly. Store in an airtight container at room temperature up to 24 hours.

Originally appeared: May 2019

Seaweed Salt

Ingredients

Directions

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