Are You Using Enough Salt?


Cheesey Tuna & Spinach Bake recipe here.

[dropcap style=”font-size: 60px; color: #9b9b9b;”] L[/dropcap]ast year I read an inspirational book.

A gift from my thoughtful Irishman, it’s called ‘Salt, Fat, Acid, Heat: Mastering the Elements of Good Cooking‘ by chef Samin Nosrat.

I love that rather than your usual cookbook collection of recipes, it explores the science behind good food.

Samin is a girl after my own heart.

My biggest lesson is a reminder of the importance of salt.

Even though I know that seasoning is critical for optimum flavour, in recent years I’ve become lazy with salting during the cooking process.

I’ve been relying on seasoning at the table.

Better than no salt. But not ideal.

So I’ve been challenging myself to salt and taste in the kitchen.

And add more salt than I normally would.

Guess what?

Every single time the food has tasted better after the extra seasoning.

Every. Single. Time.

How do you know if you’re adding enough salt?

Just taste your food.

If it already tastes amazing then you definitely have enough.

But if it seems lacking.

Not as good as you’d like.

Then you probably need more salt.

So add some and taste again.

Too easy.

So this week I have a challenge for you…

Next time you’re cooking, add your normal amount of salt.


Then add some more.

For bonus points, report back and let me know how you get on in the comments below.

More Seasoning Resources

+ How to ‘Season to Taste’
+ The Absolute Beginners Guide to the Art of Seasoning
+ Seasoning: The Importance of Sweet & Sour
+ The 2 Most Common Seasoning Mistakes
+ The Art of Seasoning from Within

Have fun in the kitchen!

With love,
Jules x

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  • I thought of asking if you had read her book as I was reading a sample. I thought it was an important point she made of using something other than table salt. I used to never salt and now I try and add it in either with salt or foods that have a salty taste

  • Oh I am envious! I need to be on a low (close as possible to no) salt diet! It has kept my blood pressure at a level where I don’t need medication, but I miss it!

    • Thanks for sharing Yve… if it’s working for you keep up the good work.
      You might like to experiment with using other ingredients that add savoury / umami flavours like mushrooms, tomatoes, parmesan and seaweed.

      • There’s a distinct difference between Savoury and Umami. Savoury fell out of use because it mostly meant like “it tastes like this one plant derived from the Savoury family.” rather than an actual term for the basic taste. That’s just how like Sugary isn’t an accurate way of describing just anything that’s sweet. Please use the official term going forward.

  • I have always salted and tasted. I never use common salt as it has nasty additives but always use a good Himalayan or Celtic sea salt.
    I tend to under salt just a fraction when cooking and have salt on the table too. What I have found interesting is that our bodies seem to require different amounts at different times because sometimes I need to add more salt but my husband doesn’t and sometimes he needs to add more and I don’t. It seems our tastes change according to our needs. Thanks for the interesting articles Jules.

  • I too use Celtic sea salt. It contains all the goodies salt is meant to have. Am going to add salt to my cooking after reading article. Many thanks.

  • Did you know we need salt in order to “digest” our food? We’ve been brain washed that salt is bad, regular table salt, yes, it’s been treated like tobacco. I even have a low blood pressure problem because of years of not eating salt. This morning my BP was 85/49.
    It’s called adrenal fatigue. Hubby still no salt, oh well. Thank you for speaking on this subject.

  • Hallo Jules,
    What an interesting post. I grew up understanding that salt was not a good idea, so I never salt anything. What is the science on this? I am intrigued!

  • SALT ………….. you have to be joking!! The number of times I have been “reprimanded” for using too much salt, or even for using salt period, is beyond count. However, I continue to always add salt when I cook as it does indeed make the dish far more “tasty”.
    Now, how much space

    • From what I’ve read Gil, if you’re not eating much processed food you need to have salt added in home cooking.
      I don’t worry about it ever.
      Although If I had a blood pressure problem I’d reconsider ;)

    • Of course Alecia!
      I’m not a GP, however what do you think about the idea that if you’re not eating a lot of processed food, the amount of salt added in home cooking isn’t going to cause any problems?

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