The Best Salt for Cooking & Why (Top 6)

Salt is an essential nutrient for health, but it’s also important for infusing foods with flavor. With its varied forms, each has a different purpose when it comes to cooking. From everyday seasoning to gourmet finishing, they all have their place on your plate. But, with so many options you may be wondering, what’s the best salt for cooking?

 

Historic and Culinary Significance of Salt

Once a valued currency that dominated the world economy, salt has played a central role throughout human civilization.

Today we appreciate salt for the flavors it adds to our meals. Despite similar sodium levels, it’s the unique mineral composition that gives different salts their unique flavor and texture.

Now, let’s explore the six best salts for cooking so you can discover how to add more flavor to your favorite recipes.

 

Basic, Everyday Cooking Salts

You’ve probably heard of table salt (or iodized salt) and kosher salt. These are probably the two most popular salts in the average American household.

Iodized Table Salt

Introduced in the 1920s to combat disorders associated with iodine deficiency, iodized salt is common table salt that’s been mixed with trace amounts of iodine. Most of the table salt in the US today is iodized.

Because it’s inexpensive and dissolves quickly, it’s perfect for adding to your pasta water to ensure even seasoning. That’s the only time I use it.

If you eat iodine-rich foods, there’s probably no need to use iodized salt. There are better-tasting options with beneficial trace minerals readily available. If you have hyperthyroidism, talk to your doctor about how much iodine is safe to consume.

 

Pros:

• Inexpensive
• Available everywhere
• Dissolves quickly
• Prevents iodine deficiency

Cons:

• Flat flavor with a chemical aftertaste
• High sodium content
• No trace minerals

 

Kosher Salt

Kosher salt got its name due to its use in the Jewish koshering process which requires drawing blood from meat before cooking and consumption. It’s typically iodine- and additive-free.

Despite the coarse grain, kosher salt is popular among chefs and home cooks. Unfortunately, it doesn’t dissolve as quickly as finer salts and the saltiness varies.

Personally, I rarely use kosher salt in cooking, but it’s fabulous for cleaning wooden cutting boards with lemon juice. The gritty texture makes a great scrub!

 

Pros:

• Coarse texture
• Inexpensive and readily available

Cons:

• Variable saltiness
• Slower to dissolve
• Bland flavor

 

Sea Salt vs. Mineral Salt

Both terms describe salts with various trace minerals, which results in slightly lower sodium levels than table salt. They tend to be mined from ancient seabeds or from evaporating seawater.

To avoid microplastics, purchase sea salt harvested from ancient seabeds that aren’t connected to the ocean.

When it comes to flavor and healthy minerals, these are the best salts for cooking in my book.

 

Fine Mineral Sea Salt

This salt is ideal for seasoning your recipes throughout the cooking process to ensure even flavor. Tiny grains dissolve quickly, and the array of trace minerals lends unique and nuanced flavor to your dishes.

My favorite brand is Redmond Real Salt (not sponsored–I’m just a fan). Mined in ancient seabeds in Utah, it’s unrefined and full of beneficial minerals such as magnesium and potassium.

While it’s more expensive than table salt, it tastes so much better! You can find it at many grocery stores, but I order mine from Thrive Market for a great price. [Enjoy 40% off your first box if interested].

 

Pros:

• Enhances flavor
• Contains essential minerals

Cons:

• Pricier than table salt

 

Pink Himalayan Salt

Originating from Pakistan, Himalayan salt is mined from deposits formed hundreds of millions of years ago. Testing confirms it contains over 80 minerals and trace elements, which give it its famous pink hue.

Himalayan salt is best used as a finishing salt to add a mineral-rich taste to dishes. It’s typically sold in large crystals that require a salt grinder, so it’s not necessarily the best salt for cooking. Finer ground options are available but tend to be more expensive.

The sodium level of Himalayan salt is similar to table salt, but due to the presence of so many other minerals, it can taste significantly saltier.

 

Pros:

• Mineral-rich
• Bold flavor

Cons:

• Higher cost
• Requires a salt grinder

 

Finishing Salts for Garnishing

Finishing salts are not the best salts for cooking, but they’re perfect for garnishing. Highly coveted for their unique, smooth flavor, flaky consistency, and satisfying crunch, finishing salts will turn you into a gourmet after one bite.

From Celtic Sea salt to black lava salt, there are dozens of exotic finishing salts to experiment with.

 

Flakey Sea Salts

I rotate between Fleur De Sel (France) and Colima Sea Salt (Mexico)–both are hand-harvested. They have a similar sweet flavor and a delicate, wet, but crunchy consistency that is simply irresistible.

Interestingly, per volume, the sodium content is lower in these salts due to the larger crystal size and higher moisture content. This enhances flavor without adding as much sodium.

Finishing salts transform every bite into an experience, although their cost and limited availability make them inappropriate for cooking. However, a pinch with dinner (or dessert) is all you need. 🙂

Too moist for a salt grinder, a mortar and pestle work well for crushing the largest crystals of Colima Sea Salt.

Pros:

• Exceptional flavor and texture
• A little goes a long way
• No microplastics (specifically, Colima Sea Salt)

Cons:

• The most expensive
• Not for everyday cooking
• Limited quantities per harvest
• More common in specialty shops such as Savory Spice

 

Seasoning Salts

These are salts blended with herbs and spices to add extra flavor to dishes.

I recommend making seasoning salts at home to control the:

• Type and amount of salt used
• Quality and quantity of the herbs and spices
• Ratio of salt to seasonings for the best flavor

Making seasoning salts at home is less expensive and ensures they are additive-free.

I make celery salt using iodized or Redmond Real Salt and ground celery seeds. Sometimes I use it in my Easy Canned Salmon Patties Recipe or sprinkle it on salads.

Pros:

• Enhanced flavor
• Easy to make your own

Cons:

• May have additives or preservatives
• Herbs and spices are likely stale

So, What’s the Best Salt for Cooking?

The short answer is, it depends. The right combination of salts will elevate your cooking by enhancing the natural flavors found throughout the dish. While fine mineral sea salt offers versatility, flakey finishing salts add a special touch.

Experiment to find which suits your cooking style, dietary needs and taste preferences.

Share your favorites in the comments below to inspire others.