A Guide to Salting Food

Pro tips

• Always measure salt by weight when possible; volume measurements vary significantly based on crystal size and brand.
• Taste frequently while cooking to adjust seasoning—salt perception differs by dish, ingredient, and personal preference.
• Use the provided ratios (per pound of food) as starting points, then adjust based on the specific dish and other salty ingredients like soy sauce or cheese.
• Keep all three salt types on hand: table salt for baking precision, Morton kosher for everyday cooking, and Diamond Crystal for fine-tuning and finishing.

Substitutions

• Table salt → sea salt (use same weight, adjust volume based on granule size)
• Morton kosher salt → Diamond Crystal (reduce volume by roughly 25% or use 3/4 the amount)
• Kosher salt → fleur de sel or Maldon salt (use sparingly for finishing, as these are pricier and have distinct mineral profiles)

What's the difference between table salt and kosher salt?

Table salt is finely granulated and denser, requiring less volume. Kosher salt has larger crystals and is less dense, so you need more by volume. Morton and Diamond Crystal kosher salts differ in crystal size, affecting how much you need.

Why do Diamond Crystal and Morton kosher salt need different amounts?

Diamond Crystal has smaller, denser crystals than Morton, so 1 tsp Diamond Crystal equals roughly 3/4 tsp Morton kosher salt by weight. Using the wrong conversion can over- or under-salt your food.

Can I use sea salt instead of kosher salt?

Yes, but measure by weight, not volume. Sea salt granule size varies widely by brand, making volume measurements unreliable. Use the table salt ratio (1/2 tsp per pound) as a starting point and adjust to taste.

How do I know if I've salted food enough?

Taste as you go. Salt should enhance flavor without tasting salty. Properly salted food feels more vibrant and flavorful than under-salted food.

Should I salt before or after cooking?

For best results, salt before cooking to allow salt to penetrate and season throughout. Some cooks also finish with a pinch of flaky salt for texture and final flavor adjustment.