August 30, 2016


Laguna Salt's Summer Smoke Sea Salt

The end of summer is near, but our Summer Smoke Sea Salt can bring summer to your plate all year long. This delectable flavor is a party for your palate—whether applying as a rub to steak, chicken or burgers before grilling or adding to veggies for a burst of flavor, you simply can’t go wrong.

One of my favorite ways to use Summer Smoke is on avocado toast. We all know that there are loads of ways to make this of-the-moment treat, so here’s another one to add to your avocado toast arsenal:
After toasting the bread of your choice, spread on a thin layer of Boursin Cheese, add a few marinated red and yellow peppers, some sliced avocado and finish off with a light sprinkling of Summer Smoke Sea Salt. Voila! You have a delicious, healthy, smoky anytime-of-day snack.

Here’s another idea for a unique, albeit a bit unorthodox, flavor experience:
Try adding Summer Smoke Sea Salt to grilled fruit or even on top of ice cream!

There’s a reason why this is one of our most popular sea salts—who doesn’t love a flavor that is reminiscent of summer bonfires? Not to mention the fact that Summer Smoke Sea Salt is 100% natural—there is nothing artificial about our blend.

Fall might be coming, but with Summer Smoke Sea Salt, the taste of summer is just a sprinkle away.

Until next time,

August 13, 2016

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Laguna Salt Co. Now At Bed Bath & Beyond!

Laguna Salt Co. has partnered with Bed Bath & Beyond to bring you some of our most popular gourmet handcrafted sea salts. Five of our tastiest infused varieties, including Summer Smoke, Tuscan Rosemary, Roasted Garlic, Lemon Flake and the all-purpose favorite… “The Kitchen”, can now be found in 38 states throughout the country, with plans for expansion.   

We’re delighted to be a part of the Bed Bath & Beyond family, which will make our products more accessible to our customers nationwide! 

Visit our site, for a list of retail locations that currently stock our handcrafted sea salt products.

Many thanks to all of our loyal customers who have been with us through every step of this delicious journey!

January 23, 2016


Malted Vinegar Popcorn


  • 1 teaspoon brown sugar
  • 1 teaspoon Malted Vinegar Sea Salt
  • 1/8 teaspoon cayenne pepper
  • 2 tablespoons canola oil
  • 1/2 cup popcorn kernels
  • 1-2 tablespoons melted butter

  1. Stir the sugar, Malted Vinegar sea salt and cayenne pepper in a small bowl. Set aside.
  2. Coat a large pot with canola oil, place 2-3 popcorn kernels in pot and cover. Place over medium high heat. When you hear the kernels pop, add all the remaining kernels to the pot, replace the lid.
  3. Shake over heat until all the corn is popped. 
  4. Remove from heat and transfer to a large bowl. Toss in the sugar-salt-spice mixture
  5. Add melted butter.
  6. Mix well & Enjoy!
January 16, 2016


Gluten-Free Rosemary Sea Salt Breadsticks

  • 2 cups brown rice flour 
  • 3/4 cup arrowroot powder
  • 1 1/2 teaspoons Tuscan Rosemary Sea Salt
  • 2 cups warm water, about 110F
  • 1 tablespoon highly active instant yeast
  • 1 tablespoon sugar
  • 2 tablespoons olive oil 
  • 1/2 cup ground flaxseed
  • 1/4 cup whole husk psyllium
  1. In the bowl of a stand mixer, combine the brown rice flour, arrowroot powder, and Tuscan Rosemary sea salt. Mix to evenly combine.
  2. In a large measuring cup, combine the water, yeast, and sugar. Whisk to combine. Add the olive oil, flaxseed, and psyllium. Whisk to combine and let sit for at least 90 seconds and no more than 3 minutes, until it gets slightly gelatinous.
  3. With the mixture running on low, slowly pour the wet ingredients into the dry. Once they are all added, increase the speed to medium-high and beat for 3 minutes.
  4. Lightly grease a baking sheet or line it with parchment/a silicone mat. Using oiled or wet hands, roll about 1/3 cup of dough into a bread stick.
  5. Let the bread sticks rise for 35-40 minutes. Preheat the oven to 400F. When the breadsticks are done rising, brush each one with some olive oil and sprinkle with Tuscan Rosemary sea salt. Bake for 35-40 minutes. Cool on the pan for 5 minutes then transfer to a rack and cool for another 10-15 minutes before serving.
  6. Enjoy!
January 09, 2016


Lemon Flake Green Beans


  • 1 lb. Green Beans or Haricot Verts
  • 2 tbsp. Extra Virgin Olive Oil
  • 1 tbsp Lemon Flake Sea Salt
  • Fresh Ground Black Pepper, as desired

  1. Preheat oven to 425 degrees F.
  2. Rinse the green beans under cold water; trim the ends.
  3. Add the beans, oil, Lemon Flake sea salt and pepper to a medium size bowl. Mix well.
  4. Place the beans on a baking sheet and bake for 15 minutes.
January 02, 2016


Ghost Pepper Is A Ghost No More

Ghost Pepper is now a staple in our house (at least for my fiance.) This love affair began on Mother’s Day. As I mentioned in my previous blog, I had planned to incorporate many different Laguna Salts into our brunch. Everything came out quite delicious. These salts are so full of flavor, that all it takes is a pinch to transform your dish. And as for dessert, did I add any salt to that? I sure did! We had vanilla ice cream, with hot fudge and a dash of Kona Bean Sea Salt. It was like a slice (or scoop) of coffee/vanilla/chocolate heaven!

Now, back to the Ghost Pepper Sea Salt. I knew this was a spicy salt. I just didn’t know HOW spicy it was. I brought the jar to the table and gave everyone the option of adding it to their food. We all cautiously tasted it and wow, was it hot! A bit too hot for some of us spice wimps. But it wasn’t too hot for Howie. My fiance’s middle name should be Spicy. He uses Sriracha Sauce like it’s Ketchup. So I knew that he would like the Ghost Pepper. I just didn’t realize how much he would like it. He started by adding some to his cream cheese and it definitely kicked his bagel up a notch. Before we knew it, he was adding it to pretty much everything on his plate. He loved it!

Since Mother’s Day, I’ve added Ghost Pepper Sea Salt to almost every meal I’ve made for Howie. This combination of sea salt and the incredibly hot Naga Jolokia pepper creates a fiery experience that is not for the weak! We’ve used it on pasta, eggs, even pizza! Of course, you can vary the heat by increasing or decreasing the amount of salt you use. But remember, a little bit goes a long way. So, if you are a fan of fiery flavors, you need Ghost Pepper Sea Salt in your life. Try it. I dare you!

Until next time,
“The cure for anything is salt water-sweat, tears or the sea.” 
- Isak Dinesen
December 16, 2015


Wild Ginger Sweet Potato Fries


  • 2 Sweet Potatoes
  • ¼ cup Coconut Oil
  • 1 tbsp Wild Ginger Sea Salt
  • 1 tbsp fresh rosemary


  1. Preheat an oven to 420 °F
  2. Cut the sweet potatoes into wedges.
  3. In a bowl add softened coconut oil, Wild Ginger Sea Salt, rosemary and sweet potato.
  4. Mix the ingredients together so that the sweet potato becomes well coated.
  5. Place the sweet potato fries onto an oven tray making sure they’re a single layer.
  6. Place the tray in the oven and cook for 30-45 minutes.
  7. Serve & Enjoy
December 01, 2015


Wasabi Root & Soy Edamame Hummus


  • 12 oz. Shelled edamame
  • 1-15 oz. Can garbanzo beans
  • 1 tablespoon Wasabi Root Sea Salt
  • 1 Clove garlic, minced
  • 1/4 Cup soy sauce
  • 1/2 Cup plain greek yogurt

  1. Combine beans, garlic, Wasabi Root sea salt, and soy sauce in food processor and pulse to combine.
  2. Add in greek yogurt and puree until smooth.
  3. If needed, drizzle 1 - 2 tablespoons olive oil in to lighten up consistency.
  4. Serve with pita chips. 
  5. Store in an airtight container in the refrigerator for up to two weeks.
November 24, 2015


Create A Collection Is Here!

I can’t believe Thanksgiving is almost upon us and, before we know it, we’ll be ringing in 2016. But one holiday at a time, right? Whether you’re cooking a feast on Thursday or you’ve been invited as a guest somewhere, Laguna Salt Company has what you need to add exquisite flavors to your meal. The Black Truffle salt is a favorite in our house, but you really can’t go wrong with any of these infused, smoked, raw gourmet salts.

Planning to do some online holiday shopping on Black Friday? Make sure to stop by and use code FRIDAY25 to get 25% off your entire order! Whether you’re shopping for the person who has everything or for the foodies and chefs in your life, Laguna Salt Co. makes unique and delicious gifts.

My top recommendation would be the long awaited, Create A Collection. Our customers asked and we listened! You’ve requested a collection that you could truly make your own, by customizing it exactly the way YOU want it. Well, the wait is over! For the first time ever, Laguna Salt is offering a four piece, choose-your-own collection. Pick from our variety of mouth-watering gourmet salts that will come beautifully packaged in a Branded Kraft Box. We offer gift notes with each order, so you can really make this THE perfect, customizable holiday gift set. Go and grab yours before they sell out!

I’ve devoted the majority of Black Friday to some online holiday shopping and I definitely plan to make one of my first stops…and you should too. Trust me, you will be happy you did. And the best part? You don’t even have to leave your couch. Score! These delectable gourmet salts make the perfect gift for everyone—parents, friends, co-workers, you name it. What about that important client you want to show appreciation to? Laguna Salt Co. makes fantastic corporate gifts! Don’t forget to use code FRIDAY25 to receive 25% off your entire order. Happy shopping!

Have a wonderful and delicious Thanksgiving.

Until next time,


November 17, 2015


Baked Wasabi Root & Wild Ginger Potato Chips


  • 2 large Russet Potatoes
  • 2 tablespoons olive oil
  • 1 tablespoon Wasabi Root Sea Salt
  • 1 teaspoon Wild Ginger Sea Salt

  1. Heat the oven to 400F. Line two baking sheets with parchment paper and set aside.
  2. Using a mandoline, slice the potatoes as thinly as possible. Transfer to a large bowl and toss in olive oil. Once thoroughly coated, toss potatoes in ½ of the Wasabi Root & Wild Ginger Sea Salt.
  3. Place on the baking sheets in a single layer.
  4. Bake for 18-24 minutes, flipping once after 10 minutes. 
  5. Remove the chips when ready.
  6. Sprinkle the hot chips with the remaining Wasabi & Ginger Sea Salt and transfer to baking rack to cool completely.
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