Finishing salt is salt added just before serving. Rather than dissolving into a dish during cooking, it adds a final touch of seasoning and, depending on the crystals, a little texture.
It doesn’t need to be reserved for special meals. A pinch over a sliced tomato, a roast potato or a piece of buttered bread is a simple place to start.
What’s the difference between cooking salt and finishing salt?
The distinction is mainly how you use it. Cooking salt seasons food as it cooks, whether you’re salting pasta water or stirring a sauce. Finishing salt goes on at the end, where you can taste it on the surface.
The same sea salt can do both jobs. Using it as a finishing touch lets you appreciate its crystals before they dissolve.
How much should you use?
Start with a small pinch, taste, then adjust. If you’ve already seasoned the dish during cooking, you may need very little.
Sprinkle it evenly rather than leaving a pile in one spot. For larger crystals, gently crumble them between your fingertips if you prefer a finer finish.
Simple ways to use finishing salt
Try it over freshly sliced tomatoes with olive oil, roasted vegetables just out of the oven, or grilled fish before serving.
It also works beautifully on warm bread with butter, eggs on toast and crispy roast potatoes. For something sweet, try a few crystals on a chocolate brownie or caramel dessert.
The aim isn’t to make food taste noticeably salty. It’s to find the amount that makes the finished dish taste right to you.
When should you add it?
Add finishing salt just before eating. On hot or moist food, the crystals will gradually dissolve, so adding it at the table gives you more control over the final seasoning and texture.
A taste of the Suffolk coast
Our Pure Suffolk Sea Salt is made naturally by the sun and wind on the Suffolk coast and hand-harvested in small batches.
Use it in everyday cooking or keep a jar on the table for that final sprinkle. Start simply: a ripe tomato, a little olive oil and a pinch of Suffolk Sea Salt.