Our guide to salting wisely and well
We break down how to use salt wisely and put this simple seasoning to clever use.
Seasoning with salt is the easiest way to unlock flavour in food, but the timing of that process can make a difference. Unlike pepper, which is a spice, salt creates a chemical reaction that can be a game-changer when used well.
By salting beforehand (‘pre-salting’), you’ll end up with more succulent meat or vegetables that will require less cooking. If you salt meat and leave it for a few minutes, you might notice that it begins to draw out the moisture. If you cook it at this point, it’s likely to be tough, so leave it for a while longer (see timings, below) in the fridge until the liquid has reabsorbed. This will make the meat more succulent. If you salt just before cooking, you’re only seasoning the surface. Pre-salt, and you’ll get the flavour throughout.
How much salt?
Season generously, but not heavily enough that it starts curing the ingredients – any heavy salting will need to be wiped off before cooking. You can add herbs and spices at this stage, as the salt will help them permeate the meat or vegetables. For those who are salt conscious, check out our guide on salt requirements and low salt recipe collections.
When to salt
Seasoning a chicken or steak two hours before cooking will make a noticeable difference, but these optimum salting times will take them to the next level:
Large birds and meat
Turkey, rib roasts, lamb leg or shoulder, pork belly (for amazing crackling), pork loin or any other large joint of meat can be salted up to two days ahead.
Small birds and steak
Chicken and duck (including pieces on the bone), thick steaks and fat chops can all be seasoned the day before.
Fish
Our columnist Tom Kerridge recommends salting pieces of white fish an hour or two before cooking to firm them up and make them flakier once cooked.
Vegetables
Salting raw veg before cooking will soften them, which means they’ll need less cooking and absorb less oil if frying. So, toss your vegetables in a bit of salt and leave them for 20 minutes before cooking. For slaws and pickles, season and leave to sit for 20 minutes before dressing.
Don't forget:
Salt isn’t just for savoury dishes. Desserts, pastry and sweet bakes can all be enhanced with a little salt, which is why salted caramel is a popular flavour combination.
