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"Hawaii Kai's gourmet sea salts are the soul of the aina —the land—and the heart of its cuisine."

—Chef Roy Yamaguchi, Chef/Owner Roy's Restaurants

The New York Times called him "the Wolfgang Puck of the Pacific." Conde Nast Traveler magazine called him "the father of modern East-West cooking." And Chef Roy Yamaguchi is also Hawaii's first "James Beard Award" Winner. Owner of 7 "Roy's" restaurants in Hawaii, 25 in the continental USA, 2 in Japan, and 1 in Guam, Chef Roy demands and accepts only the finest in his extraordinary "Hawaiian Fusion® Cuisine." Naturally.


Grilled Salmon with Fresh Oregano

Serves 2


1 lb. 1 inch thick, skin-on salmon fillet
1/4 cup extra virgin olive oil
1/4 cup fresh lemon juice
4 tablespoons chopped fresh oregano
1/2 teaspoonsBlack Lava Hawaiian sea salt
1/2 teaspoon garlic powder
1/2 teaspoon coarse ground black pepper


1. Heat grill to medium. (Or, broil is fine)

2. Mix olive oil, garlic, lemon juice. Coat salmon liberally on both sides with oil mixture.

3. Mix black sea salt, oregano, garlic powder, black pepper.

4. Make an aluminum boat large enough to hold salmon.

5. Sprinkle non-skin side of salmon with sea salt mixture and oregano, place salmon in boat, skin side up.

6. Allow skin side to crisp, about 3-4 minutes.

7. Turn salmon then close grill and cook for another 5 to 8 minutes.

8. (Salmon will flake easily with done)

9. Remove from grill, serve over salad or over rice.

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Hawaii Kai Recipes

Click on the links below to view just a few superb sample recipes that you can make with Hawaii Kai gourmet sea salts. (with downloadable pdfs).

Palm Island Premium
Sea Salt Recipes

Palm Island Premium
Flavored Sea Salt Recipes

Palm Island Premium
Seasoning Recipes

Palm Island Products Suggested Usage Chart

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