Pond Peak Co. — Peruvian Coarse Salt

Recipes

Six ways to use Pond Peak Co. Peruvian Coarse Salt — from the grill to the glass to the dessert plate.

Beef & Steak

Reverse-Sear Ribeye with Salt Crust Finish

⏱ 45 min◆ Intermediate

Low-and-slow in the oven, then a hard sear to finish. The coarse salt applied at rest creates a mineral crust that cuts through the fat on every bite.

Ingredients

1 (16 oz)bone-in ribeye, 1.5″ thick
As neededkosher salt & black pepper
2 tbspunsalted butter
2 clovesgarlic, smashed
2 sprigsfresh thyme
1 tspPond Peak Co. Coarse Salt

Method

1Season ribeye generously with kosher salt and pepper. Rest at room temp 30 min.
2Place on a wire rack over a baking sheet. Roast at 250°F until internal temp reaches 125°F, about 25–30 min.
3Heat cast iron over high heat until smoking. Sear steak 60 seconds per side, basting with butter, garlic, and thyme.
4Rest 5 minutes on a cutting board. Slice against the grain.
5Finish immediately with a generous pinch of Pond Peak Co. Coarse Salt before serving.

Finish with Pond Peak Co. Peruvian Coarse Salt — the final touch that defines the dish.

Eggs & Breakfast

Brown Butter Soft Scrambled Eggs

⏱ 10 min◆ Easy

Low heat, constant movement, brown butter pulled just before set. The coarse salt on top adds crunch and a mineral hit that makes these taste like a restaurant dish.

Ingredients

3 largeeggs
1 tbspunsalted butter
1 tbspcrème fraîche or sour cream
To tastewhite pepper
½ tspPond Peak Co. Coarse Salt
Optionalfresh chives, sourdough toast

Method

1Crack eggs into a cold nonstick pan. Add butter. Do not whisk yet.
2Turn heat to low. Stir constantly with a rubber spatula, moving eggs in slow circles.
3When eggs begin to set but are still very wet, remove from heat. Stir in crème fraîche.
4Return to heat for 10 seconds, off for 10 — repeat until just set but still glossy.
5Plate immediately. Finish with a pinch of Pond Peak Co. Coarse Salt and chives.

Finish with Pond Peak Co. Peruvian Coarse Salt — the final touch that defines the dish.

Cocktails & Bar

Classic Margarita with Salted Rim

⏱ 5 min◆ Easy

Coarse salt on the rim isn’t just tradition — it activates the citrus and balances the agave. Crystal size matters: too fine and it dissolves, too coarse and it falls off. Ours sticks.

Ingredients

2 ozblanco tequila
¾ ozfresh lime juice
½ ozCointreau or triple sec
¼ ozagave nectar
1 wedgelime for rimming
2 tspPond Peak Co. Coarse Salt for rim

Method

1Pour Pond Peak Co. Coarse Salt onto a small flat plate.
2Run a lime wedge around the outer rim of a rocks glass. Roll the rim in salt at a 45° angle for even coverage.
3Fill glass with large ice. Combine tequila, lime juice, Cointreau, and agave in a shaker with ice.
4Shake hard for 12 seconds. Strain over ice into the prepared glass.
5Garnish with a lime wheel. Serve immediately — the salt bloom as the glass sweats is part of the drink.

Finish with Pond Peak Co. Peruvian Coarse Salt — the final touch that defines the dish.

Seafood

Salt-Finished Seared Salmon with Herb Oil

⏱ 20 min◆ Easy

Skin-on salmon seared until the skin is glass-crisp. The coarse salt applied at plating adds texture contrast against the silky flesh and bright herb oil.

Ingredients

2 (6 oz)salmon fillets, skin-on, pin bones removed
2 tbspneutral oil (avocado or grapeseed)
¼ cupfresh herbs (parsley, tarragon, chives)
3 tbspgood olive oil
1 clovegarlic
½ tspPond Peak Co. Coarse Salt

Method

1Blend herbs, olive oil, and garlic until smooth. Season with a pinch of coarse salt. Set aside.
2Pat salmon dry with paper towels. Season flesh side only with kosher salt.
3Heat oil in a stainless or cast iron pan over medium-high until shimmering.
4Place salmon skin-side down. Press gently with a spatula for 10 seconds. Cook 4–5 min without moving.
5Flip. Cook 60 seconds. Remove. Plate skin-side up, spoon herb oil around, finish with Pond Peak Co. Coarse Salt.

Finish with Pond Peak Co. Peruvian Coarse Salt — the final touch that defines the dish.

Vegetables

Charred Broccolini with Lemon & Salt

⏱ 15 min◆ Easy

High heat, minimal oil, maximum char. The coarse salt at the end amplifies the bitter char notes and the bright lemon in a way that fine salt simply can’t.

Ingredients

1 bunchbroccolini, trimmed
2 tbspolive oil
2 clovesgarlic, thinly sliced
½lemon, zested and juiced
Pinchred pepper flakes
½ tspPond Peak Co. Coarse Salt

Method

1Heat a large cast iron or carbon steel pan over high heat until very hot.
2Toss broccolini in olive oil. Add to dry pan in a single layer — do not crowd.
3Cook undisturbed 3–4 minutes until charred on one side. Toss and cook 2 min more.
4Add garlic and red pepper flakes. Toss 30 seconds until fragrant.
5Remove from heat. Add lemon zest, squeeze of juice, and finish immediately with Pond Peak Co. Coarse Salt.

Finish with Pond Peak Co. Peruvian Coarse Salt — the final touch that defines the dish.

Sweets & Baking

Dark Chocolate Sea Salt Bark

⏱ 20 min + chill◆ Easy

Two ingredients do all the work. The coarse salt on top of dark chocolate isn’t garnish — it’s a flavor mechanism that intensifies the cacao and cuts the bitterness.

Ingredients

200gdark chocolate (70%+), chopped
Optionaltoasted nuts, dried fruit, or espresso nibs
¾ tspPond Peak Co. Coarse Salt

Method

1Melt chocolate in a double boiler or microwave in 30-second bursts, stirring between each.
2Pour onto a parchment-lined baking sheet. Spread to ¼” thickness.
3Scatter any optional toppings across the surface.
4While chocolate is still warm and liquid, finish generously with Pond Peak Co. Coarse Salt.
5Refrigerate 30 minutes until set. Break into shards. Store in a cool, dry place.

Finish with Pond Peak Co. Peruvian Coarse Salt — the final touch that defines the dish.

POND PEAK CO.

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