Honey-Porter Cod Cooked on a Himalayan Salt Block

October 17, 2017 0 Comments

In today’s recipe we are grilling fresh Cod fillets with a Honey-Porter glaze using a Himalayan Salt Block. This is another really easy recipe and the salt block imparts subtle flavor onto food resulting in a milder flavor than when using ground salt.

Honey Porter Glazed Cod on Himalayan Salt Block


  • 1 cup porter
  • 1/4 cup soy sauce
  • 1/2 cup honey
  • 2 teaspoon minced garlic
  • 1 tablespoon minced ginger
  • 1/2 tsp chili powder
  • 1/2 tsp pepper
  • 1/2 tsp hot sauce. I used Heartbreaking Dawns Reaperussion. Use a really hot sauce with minimal vinegar. This will allow you to add a small amount to get the spice, but not alter the flavor profile of the recipe.
  • 2 cod fillets, 2 total lbs.

Cod on Himalayan Sal Plate

Recipe Instructions

  1. To make the marinade, combine all the ingredients except the cod in a bowl or gallon Ziploc bag. Stir well.
  2. Place the cod fillets in the mixture and refrigerate for 2-6 hours.
  3. Heat the Himalayan Salt Plate to 450 degrees F over a 1 hour period.
  4. Remove fillets from the marinade and set aside.
  5. Bring the remaining marinade to a boil and then simmer for 10 minutes.
  6. Add 2 tablespoons of butter to the top of the salt plate, then cook the cod for approximately 3 minutes.
  7. After turning the code over, glaze the top side while the bottom side cooks.
  8. You can drizzle more of the glaze on top of the cod when serving.

For the step-by-step recipe instructions, watch our Honey-Porter Cod video.

Recipe adapted from Honey Porter Glazed Cod Fillets Via The Beeroness ™


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