How do you know how much salt to use when cooking?
Salt in small amounts at several stages and taste every time, rather than guessing one big amount at the end. You have it right when the food tastes more like itself, not salty; when it tastes flat or dull, it usually needs a little more.
Nobody can tell you how much salt to use in grams, because your tomatoes, your stock and your salt are different from everyone else's. What you can learn is the feeling of a dish that is properly seasoned. That takes a spoon and some attention, not a scale.
Season in layers
Salt added early has time to get into the food. Salt added late sits on the surface. Both are useful, and a dish salted only at the end tends to taste salty on top and bland underneath.
How we do it:
- A pinch when the onions go in. It draws out moisture and helps them soften.
- A little more when the main ingredients join, whether that is vegetables, beans or tomatoes.
- Taste when it has cooked for a while, and adjust.
- A final check at the end, once everything has reduced, because a sauce that tasted right at the start can be over-salted by the time it thickens.
The beginning is where you should be cautious. You can always add salt; taking it out is a far bigger job.
Taste like you mean it
Taste with a clean spoon, and taste properly: a decent mouthful, not a nervous lick. Ask whether it tastes of itself. Under-salted food tastes flat and a bit watery. Correctly salted food tastes bright and complete. Over-salted food tastes of salt first and everything else second.
If you are unsure, take a small spoonful into a bowl, add a few grains of salt to that portion only, and taste again. If the spoonful got better, the pot needs it. This little trial saves a lot of dinners.
Salting pasta water
Pasta absorbs water as it cooks, so the water is your only chance to season the pasta itself. We salt it generously, until the water tastes pleasantly seasoned, like a well-salted broth rather than the sea. Add the salt once the water is boiling and taste it.
Remember the cooking water often goes into the sauce later, so if your sauce is already quite salty (capers, olives, cured cheese), go a little easier in the pot.
Fine salt, coarse salt, flaky salt
They are all salt, but they behave differently in the hand.
- Fine salt dissolves fast and spreads evenly. Good for baking, dressings, and anything you stir.
- Coarse salt is easy to pinch and see, so it is useful for pasta water and for seasoning by hand.
- Flaky salt is for the end. It sits on top and gives small, crunchy bursts, which is wonderful on tomatoes, fried eggs, roast vegetables or a slice of bread with good oil.
Because crystal sizes differ, a spoonful of one is not the same as a spoonful of another. This is another reason to season by taste rather than by measure.
When it is not the salt
Sometimes a dish tastes flat and more salt does not fix it. That is when it wants acid: a squeeze of lemon, a splash of vinegar. Or richness: a spoon of good oil, a bit of grated cheese. If you have added salt twice and it still tastes dull, try something sharp before you reach for the salt again.
FAQ
What do I do if I have over-salted something?
Add more of everything else: more tomatoes, more beans, more liquid, unsalted rice or pasta alongside. A squeeze of acid or something creamy can soften the impression of salt but does not remove it. Diluting is the only real fix.
Should I salt the water for vegetables too?
For boiled green vegetables and potatoes, yes, it seasons them from the outside in. For steaming it makes little difference, so we season after.
Do cheese and capers count as salt?
Very much. Parmesan, pecorino, olives, capers, anchovies and soy sauce all bring salt with them. Add those first, taste, then decide if the dish needs any extra.
Written by the Zestasy editors. General information for curious adults, not medical, nutrition or training advice.