We freshly Infuse our Heirloom Garlic into Sea Salt that is slow-smoked over Red Alderwood. The result is a rich, complex flavored salt that compliments a range of foods. Use it in beans for a deep, smoky flavor, and in vegetable dishes for an unexpected pop. This salt is the perfect addition to Salmon, particularly when used as a Dry-Brine. Simply rub 1/2 tsp of salt per lb of Salmon and let sit up to one hour before cooking. Careful, a little goes a long way!