Spices

Sea Salt

Salt harvested from evaporated seawater, used to season at every stage of cooking.

Sea salt is produced by evaporating seawater, leaving mineral-rich crystals that range from fine to coarse. It is used universally to season food during and after cooking, drawing out flavor and balancing dishes. Fine sea salt dissolves quickly for doughs and brines, while coarser grades add texture as a finishing touch.

Sea salt is produced by evaporating seawater—either through solar evaporation in coastal salt ponds or through mechanical evaporation—and undergoes minimal processing beyond washing and drying. Unlike highly refined table salt, which is chemically pure sodium chloride with anti-caking agents and often iodine, sea salt retains trace minerals from the original seawater, including magnesium, calcium, potassium, and iron. These minerals vary by source and impart subtle flavor nuances—briny, mineral, faintly bitter—that refined salt lacks. The crystal structure also differs: sea salt forms irregular, hollow cubes during evaporation, producing varied densities and textures that table salt's mechanical production cannot replicate. At roughly 1.22 g/mL, sea salt is less dense by volume than table salt, which affects measurement and behavior in recipes. When dissolved completely, as in brines or sauces, the practical difference between sea salt and refined salt is minimal beyond iodine content and mineral complexity. But when used as a finishing element, the crystal structure, mineral character, and textural qualities become defining features that elevate a dish.

Measured in: g
Storage: Pantry

Types & varieties

Fleur de sel

Delicate, pyramid-shaped crystals skimmed from the surface of evaporation ponds in Guérande, France; used as a finishing salt

Sel gris

Gray, damp salt scraped from the bottom of French evaporation ponds; coarser texture, stronger mineral flavor

Maldon sea salt

Pyramidal, flaky crystals from Essex, England; prized for satisfying crunch and clean flavor; ideal finishing salt

Celtic sea salt

Moist, gray salt from Brittany; solar-dried; pronounced mineral taste; available in coarse and fine grinds

Hawaiian red salt (alaea)

Unrefined sea salt blended with volcanic clay; earthy, slightly gamey flavor; traditional Hawaiian use

Hawaiian black salt (pa'akai)

Sea salt blended with activated charcoal; smoky flavor, dramatic appearance; finishing use

Murray River salt flakes

Pyramidal flakes from Australia; light, delicate crunch; popular finishing salt

Fleur de sel de l'Île de Ré

Fleur de sel from the island of Ré, France; slightly sweeter and more delicate than Guérande

San Juan Island sea salt

American-produced from Washington State; clean, bright flavor; available in fine and flake forms

Jewel salt

Small, round crystals; Japanese-style; good for seasoning at the table

Finishing Salts vs. Cooking Salts

The distinction matters more than most cooks realize. Finishing salts—fleur de sel, Maldon, Murray River flakes—have evolved crystal structures that provide texture and visual appeal alongside flavor. Applied to a finished dish, they deliver a satisfying crunch and burst of seasoning. Dissolved into liquid, they perform no better than any other salt, and you pay premium prices for qualities you cannot perceive. Reserve these salts for the plate, not the pot. Coarser sea salts like sel gris or Celtic sea salt bridge both uses: their moisture content makes them excellent for brines and curing, while their mineral complexity adds depth when used in cooking water or rubs. For seasoning cast iron or stainless steel pans, use inexpensive coarse sea salt—the purity is irrelevant for this purpose.

Finishing salts: fleur de sel, Maldon, Murray River, jewel salt
Cooking salts: sel gris, Celtic coarse, standard sea salt
All sea salt works for seasoning, but save expensive finishing salts for plating

Measuring Sea Salt Accurately

This is where home cooks consistently go wrong. Sea salt's density and crystal shape vary significantly between brands and varieties—flaky salts pack loosely, while coarse grains settle densely. A tablespoon of Maldon is not equivalent to a tablespoon of kosher salt, which is not equivalent to a tablespoon of table salt. For baking, where precision matters, weigh your salt. A useful reference: table salt weighs roughly 10 grams per teaspoon, while flaky sea salt may weigh 5–6 grams per teaspoon. When a recipe specifies volume rather than weight for sea salt, the author's specific salt is implied. If you must measure by volume, be aware that you may need to adjust up or down to match the intended seasoning level.

Weigh salt for baking and precision cooking
One teaspoon table salt ≈ 6–8 grams; one teaspoon flaky sea salt ≈ 4–6 grams
When in doubt, season gradually and taste

Common uses

Seasoning cooking water for pasta, rice, or vegetablesDissolving into brines for poultry, meat, and fishFinishing proteins: steak, roasted chicken, grilled fishTopping baked goods: focaccia, pretzels, crackersSeasoning salads and finishing soupsFlavoring chocolates and dessertsCuring and preserving meats and fishSeasoning compound butters and saucesTopping caramel, toffee, or ice cream for contrastGeneral table seasoning

Tips & pitfalls

Weigh sea salt for baking accuracy—volume measurements vary widely between brands and crystal types
Use roughly 1.5× more sea salt by volume than table salt, but weigh when precision matters in baking
Add sea salt early in cooking when you want it to dissolve and integrate; add at the end for textural contrast and bright seasoning impact
Store sea salt in an airtight container; humidity causes clumping, especially with moist varieties like sel gris
Flaky finishing salts lose their crunch when added too early—always plate the dish, then season
Sea salt does not provide iodine; use iodized salt or eat iodine-rich foods if you rely on salt as an iodine source
Finishing salts like fleur de sel and Maldon are wasted when dissolved into liquid; save them for surfaces where they retain their texture
For seasoning cast iron or stainless steel pans, use a coarser, less expensive sea salt—the purity is irrelevant for this use
Never substitute sea salt cup-for-cup with table salt in baking without adjusting; the difference in density and crystal shape affects leavening and texture
Hawaiian red and black salts lose their distinctive colors and visual appeal when cooked; add to finished dishes only

Nutrition

0kcal

Energy

0 kJ · per 100 g

Protein

0% DV

Carbs

0% DV

Fat

0% DV

Fiber

0% DV

Sugars

of which

Sodium

38758mg

1685% DV

Notable micronutrients

Calcium2% DV

Iron2% DV

Zinc1% DV

Source · USDA FoodData Central · Salt, table

View on FDC →

In the shops

Matched grocery products

Fine Table Salt
Hacendado · 300 g · Mercadona
€0.75
Fine Salt
Hacendado · 1 kg · Mercadona
€0.40
Fine Sea Salt
BONPREU · kg · Bonpreu
€0.40
Coarse Sea Salt
DANI · kg · Bonpreu
€2.99
Deltasal Coarse Sea Salt
DELTASAL · kg · Bonpreu
€1.40
Maldon Chili Sea Salt
MALDON · kg · Bonpreu
€5.89

Good to know

Primary component: Sodium chloride (NaCl), typically 84–99% purity
Trace minerals: Magnesium, calcium, potassium, iron, zinc—vary by source and contribute subtle flavor nuances
Production method: Solar evaporation (most common) or mechanical evaporation of seawater
Crystal structure: Irregular, hollow cubes; shape varies with evaporation rate and conditions
Density: 1.22 g/mL (less dense than table salt by volume)
Storage: Airtight container, away from moisture; indefinite shelf life
Iodine content: Generally none (unlike iodized table salt)
Processing: Minimal—typically washed and dried only

Substitutes

Kosher salt — Most versatile substitute; use slightly more by volume (crystals pack differently); avoid Diamond Crystal if a fine-textured salt is needed
Table salt (iodized) — Use about half the volume of sea salt; finer crystals dissolve faster but lack mineral complexity
Pink Himalayan salt — Mineral-rich mined salt; similar uses and substitution ratio to sea salt; pink color from iron oxide

Pairs with

Steak and beefChocolateCaramel and toffeeButterFish and seafoodTomatoesBread and baked goodsEggs AvocadoCaramelized vegetables

Also called

fine-sea-salt · island-sea-salt