What Can I Substitute for Sea Salt?

Showing Australian names and measurements · change country in the menu

Swap for sea salt: table salt, 5 g for every 5 g sea salt. Verdict: straight swap

It is the same sodium chloride in finer grains, so it seasons, draws moisture and controls dough just as well, but it cannot give the crunch of flakes. Full details

Checked 25 October 2026 · Rankings aren't for sale

What's it doing in this dish?

You're seasoning a soup, sauce, stew or pot of pasta water, and the salt just needs to dissolve and season.

table salt — 5 g for every 5 g sea salt (1 tsp)
pink Himalayan salt — 5 g for every 5 g sea salt (1 tsp)
kosher salt — 5 g for every 5 g sea salt (1½ tsp)

Once salt dissolves, only its seasoning role matters, and all three are almost pure sodium chloride, so matching by weight gives the same saltiness. If the recipe gives flakes by the spoon, halve the amount of fine salt, because a spoonful of flakes weighs about half as much.

You're mixing a yeasted bread or pizza dough and the recipe lists sea salt with the flour.

table salt — 5 g for every 5 g sea salt (about 9–10 g per 500 g flour) (1 tsp)
pink Himalayan salt — 5 g for every 5 g sea salt (about 9–10 g per 500 g flour) (1 tsp)

Dough needs salt that dissolves fully to season the crumb, slow the yeast and tighten the gluten, and fine table salt or fine-ground pink salt does all three. Weigh it at 1.8–2% of the flour, because too much stalls the rise and too little gives a slack, sticky dough and a flat-tasting loaf.

You're dry-brining a chicken, curing salmon, or salting eggplant or cucumber to draw out water.

kosher salt — 5 g for every 5 g sea salt (1½ tsp)
table salt — 5 g for every 5 g sea salt (1 tsp)

Drawing out moisture depends on the weight of salt, not the type, so either works when weighed. Kosher salt is easy to spread evenly by hand, while fine table salt is denser and easier to overdo, so measure it rather than sprinkling by eye.

You're making a stir-fry, marinade, curry or noodle soup and just need to get the salt level right.

soy sauce — 30 ml for every 5 g fine sea salt (1½ tbsp)AU tbsp = 20ml
fish sauce — 20 ml for every 5 g fine sea salt (1 tbsp)AU tbsp = 20ml

In a wet dish only the seasoning role matters, and both sauces carry enough salt to do it, with a savoury flavour that already suits these dishes. Add them in stages and taste, because they also bring colour and liquid, and soy sauce darkens anything pale.

You're salting steak, chops or vegetables before roasting, or rubbing a seasoning mix onto meat for the barbecue.

pink Himalayan salt — 5 g for every 5 g sea salt (1 tsp)
garlic salt — 6 g for every 5 g sea salt (1¼ tsp)

Pink salt seasons the surface and coarse-ground crystals give some crunch on a finished steak, while garlic salt seasons just as well but adds a dried-garlic flavour that suits roast potatoes and rubs. Leave out any garlic the recipe adds separately if you use garlic salt.

You're scattering sea salt flakes over salted caramel, chocolate biscuits, brownies or a finished salad so you can see and crunch them.

pink Himalayan salt — 2–3 g coarse-ground for every 2–3 g sea salt flakes (½ tsp)

Nothing really replaces it here.

Here the thin, hollow flakes are the point: they shatter into small bursts of salt and crunch, and no fine salt can do that. Coarse-ground pink salt is the nearest option on savoury food, but its hard crystals crunch sharply and can taste harsh on sweet things, so on caramel or chocolate it is better to buy flakes or leave the topping off.

What Sea Salt does in a recipe

seasoning · primary — Dissolved sodium chloride sharpens savoury flavours, softens bitterness and makes sweet things taste less flat.
texture & finish · secondary — Flakes or coarse crystals scattered on at the end stay intact on dry surfaces, giving small bursts of crunch and saltiness.
drawing out moisture · secondary — Salt pulls water out of vegetables, meat and fish by osmosis, which firms them for curing, brining and salting eggplant or cucumber.
structure · secondary — In yeasted dough salt slows fermentation and tightens the gluten network, giving a stronger, less sticky dough.

Every substitute, ranked

Substitute	Amount	Verdict
table salt	5 g for every 5 g sea salt (1 tsp)	Straight swap
pink Himalayan salt	5 g for every 5 g sea salt (1 tsp)	Straight swap
kosher salt	5 g for every 5 g sea salt (1½ tsp)	One catch
soy sauce	30 ml for every 5 g fine sea salt (1½ tbsp)AU tbsp = 20ml	Close enough
fish sauce	20 ml for every 5 g fine sea salt (1 tbsp)AU tbsp = 20ml	Close enough
garlic salt	6 g for every 5 g sea salt (1¼ tsp)	Close enough

Australian tablespoons are 20 ml. UK, New Zealand, US and Canadian recipes use 15 ml, so their 1 tbsp is 3 Australian teaspoons.

table salt

Straight swap· probably in your pantry

5 g for every 5 g sea salt (1 tsp)

It is the same sodium chloride in finer grains, so it seasons, draws moisture and controls dough just as well, but it cannot give the crunch of flakes.

Covers: seasoning, drawing out moisture, structure
Misses: texture & finish
Taste: Iodised table salt can taste faintly sharp or metallic in large amounts, such as brines, but is not noticeable in normal seasoning.
Texture: No difference once dissolved, but sprinkled on top it gives no crunch and can create intensely salty spots.
Looks: Anti-caking agents can make pickling brine slightly cloudy; otherwise no visible change.
Best for: soups and sauces, bread and baking, pasta water

Dairy-freeVeganGluten-freeNut-free

Tried this swap? How did it work?

pink Himalayan salt

Straight swap

5 g for every 5 g sea salt (1 tsp)

It is mined rock salt that is almost entirely sodium chloride, so it covers seasoning, moisture and dough roles, and coarse-ground crystals give some finishing crunch.

Covers: seasoning, drawing out moisture, structure, texture & finish
Taste: Tastes much the same as sea salt once dissolved.
Texture: Grinder crystals are harder and denser than flakes, so as a finish they crunch sharply rather than shattering.
Looks: Coarse crystals scattered on top show as pink specks; dissolved, there is no colour change.
Best for: everyday cooking, seasoning meat, roast vegetables

Dairy-freeVeganGluten-freeNut-free

Tried this swap? How did it work?

kosher salt

One catch

5 g for every 5 g sea salt (1½ tsp)

It is plain sodium chloride that seasons, cures and controls dough well, but its density varies so much by brand that spoon measurements are unreliable.

The catch: Weigh it if you can, because some kosher salt brands weigh about half as much per spoon as others, and remember an Australian tablespoon is 20 ml rather than 15 ml if the recipe uses tablespoons.

Covers: seasoning, drawing out moisture, structure
Misses: texture & finish
Taste: Clean salty taste with no noticeable difference once dissolved.
Texture: Coarse grains dissolve a little more slowly but give only slight crunch compared with flakes.
Looks: No visible change.
Best for: dry brining meat, seasoning by hand, curing

Dairy-freeVeganGluten-freeNut-free

Tried this swap? How did it work?

soy sauce

Close enough· probably in your pantry

30 ml for every 5 g fine sea salt (1½ tbsp)AU tbsp = 20ml

Its salt content seasons a liquid dish, but it adds colour, savoury flavour and extra liquid and cannot draw moisture, finish or control dough.

Covers: seasoning
Misses: texture & finish, drawing out moisture, structure
Taste: Adds a malty, fermented savoury flavour that suits Asian dishes and gravies but stands out in delicate or sweet food.
Texture: Thins sauces slightly because of the added liquid.
Looks: Turns sauces, rice and stocks brown.
Best for: stir-fries, marinades, gravies and braises

Dairy-freeVeganNut-free

Tried this swap? How did it work?

fish sauce

Close enough

20 ml for every 5 g fine sea salt (1 tbsp)AU tbsp = 20ml

It is very salty and seasons soups, dressings and curries, but brings a strong fishy, savoury flavour and covers none of the other roles.

Covers: seasoning
Misses: texture & finish, drawing out moisture, structure
Taste: Adds a pungent, fishy savouriness that mellows with cooking but suits only Southeast Asian-style and robust savoury dishes.
Texture: Adds a little liquid but otherwise no change.
Looks: Can tint pale broths and dressings light amber.
Best for: Thai and Vietnamese curries, salad dressings, noodle soups

Dairy-freeNut-free

Tried this swap? How did it work?

garlic salt

Close enough

6 g for every 5 g sea salt (1¼ tsp)

It is mostly salt so it seasons and can draw moisture, but the garlic powder in it flavours everything it touches.

Covers: seasoning, drawing out moisture
Misses: texture & finish, structure
Taste: Adds an obvious dried-garlic flavour, welcome in savoury food and wrong in anything sweet.
Texture: Fine powder dissolves quickly with no crunch.
Looks: Can leave faint beige specks on pale food.
Best for: roast potatoes, barbecue rubs, garlic bread

Dairy-freeVeganGluten-freeNut-free

Tried this swap? How did it work?

Commonly tried, but skip these

People reach for these, and they let you down.

unground rock salt

Skip it

People reach for the grinder refill bag because it is the salt in the cupboard, but unground crystals are too big to dissolve in doughs, batters or dressings; grind it fine first or use it only in boiling water.

Tried this swap? How did it work?

salt substitute (potassium chloride)

Skip it

People try it because it sits next to the salt in the supermarket and is sold as a salt replacement, but at bread, brine or curing quantities the potassium chloride tastes bitter and metallic and the results are not reliable.

Tried this swap? How did it work?

When to buy the real thing

The recipe is a salted caramel, salted chocolate tart or flake-topped biscuit where the visible, crunchy flakes are what people notice.
Instead: Buy a box of sea salt flakes, or stir the salt into the caramel or dough as fine salt and skip the topping rather than using hard or fine crystals on top.
You're making pickles, sauerkraut or kimchi where the brine should stay clear and the salt weight has to be exact.
Instead: Use plain sea salt or another salt with no iodine or anti-caking agents listed on the label, and weigh it rather than measuring by the spoon.

Rescue a swap gone wrong

The dish tastes far too salty after you swapped fine salt for the sea salt flakes in the recipe.

Why: A spoonful of fine salt weighs about twice a spoonful of flakes, and an Australian 20 ml tablespoon adds a third more again if the recipe was written with 15 ml tablespoons.

Fix: Add more of the unsalted ingredients, such as stock, water, tomatoes, cream or cooked potato, and a squeeze of lemon to balance it; next time halve fine salt when replacing flakes and weigh it if you can.

The bread rose very fast, spread flat, and the baked loaf tastes bland.

Why: Too little salt went in, usually because flakes or coarse salt were measured by the spoon, so the yeast ran unchecked and the gluten stayed weak.

Can't be fixed — next time: A baked loaf cannot be re-seasoned, so serve it toasted with salted butter; next time weigh the salt at about 9–10 g for every 500 g flour.

Your pickle brine turned cloudy after you used table salt.

Why: The anti-caking agents in table salt do not dissolve fully and stay suspended in the brine.

Can't be fixed — next time: The cloudiness is cosmetic and the pickles are still usable; next time use plain sea salt or a salt without anti-caking agents for a clear brine.

There are gritty, very salty crunches in your cake, bread or dressing.

Why: Unground rock salt or very coarse crystals were added to a mixture that has too little time or liquid to dissolve them.

Can't be fixed — next time: A dressing can be rescued by whisking until the crystals dissolve or straining it, but baked goods cannot be fixed; next time grind the salt fine first or dissolve it in the recipe's liquid.

Key numbers

Sodium in salt: about 39%Sodium chloride is about 39% sodium by weight, so different salts season the same when matched by weight rather than by volume.
Fine sea salt per teaspoon: about 5–6 g (about 0.2 oz)Fine crystals pack tightly, so a spoonful of fine salt weighs roughly twice a spoonful of flakes.
Sea salt flakes per teaspoon: about 2–3 g (about 0.1 oz)Hollow, irregular flakes trap air, which is why swapping fine salt for flakes spoon for spoon over-salts a dish.
Salt in bread dough: 1.8–2% of flour weightThis is the standard baker's percentage, so 500 g flour takes about 9–10 g salt whatever type you use.
Melting point: 801°C (1474°F)Salt never melts at kitchen temperatures; it only dissolves in moisture, which is why flakes stay crunchy on dry surfaces.

Differences between countries

Applies to Australia

Tablespoon size (Australia, United Kingdom, New Zealand, United States, Canada)

An Australian tablespoon holds 20 ml, while UK, NZ, US and Canadian tablespoons hold 15 ml. A tablespoon of salt from an overseas recipe measured with an Australian spoon adds a third more salt, so use three teaspoons or weigh it.

Applies to Australia

Kosher salt availability (Australia, New Zealand, United Kingdom, United States, Canada)

Kosher salt is a standard supermarket salt in the US and Canada and is the default salt in many North American recipes. In Australia, New Zealand and the UK it is far less common, so fine sea salt or table salt matched by weight is the usual replacement.

Coarse salt in North American recipes (United States, Canada)

US and Canadian recipes that call for coarse salt or plain salt by the spoon are often written for kosher salt, which is lighter per spoon than fine sea salt. Using the same spoon measure of fine sea salt can make the dish noticeably saltier.

Applies to Australia

Iodised salt in bread (Australia, New Zealand)

Australian and New Zealand food standards require commercial bread makers to use iodised salt in place of plain salt, apart from some exempt breads such as organic loaves. This applies to bought bread, not home baking, where any salt can be used.

Where to buy it

Applies to Australia

Australia · easy to find

salt and spice aisle

Fine sea salt, sea salt flakes and grinder refills sit together near the table salt, and kosher salt is mostly found at specialty grocers.

United Kingdom · easy to find

salt and spice aisle

Sea salt flakes and fine sea salt are stocked in most supermarkets alongside table salt.

New Zealand · easy to find

salt and spice aisle

Both fine sea salt and flakes are widely stocked next to table salt.

United States · easy to find

salt and spice aisle

Fine and coarse sea salt are common, and flaky sea salt is usually stocked in larger supermarkets or specialty food shops.

Canada · easy to find

salt and spice aisle

Sea salt is stocked beside table and kosher salt in most supermarkets.

What is Sea Salt called in other countries?

sea salt flakesflaky sea saltcoarse sea saltfine sea salt

Measurements differ too, not just names: the kitchen conversion chart covers cups, spoons and oven temperatures across these countries.

Questions people ask

Can I use table salt instead of sea salt?

Yes, table salt works in place of sea salt for seasoning, baking and brining when you match it by weight. Both are almost entirely sodium chloride, so 5 g of one seasons the same as 5 g of the other. The only thing table salt cannot do is give the crunch of flakes scattered on top.

How much table salt do I use instead of a teaspoon of sea salt flakes?

Use about half as much fine table salt as the recipe's spoon measure of flakes. Flakes are hollow and trap air, so a spoonful weighs roughly 2–3 g compared with about 5–6 g for fine salt. Weighing the salt takes the guesswork out.

Is sea salt the same as kosher salt?

No, they are different products, although both are plain sodium chloride and season the same by weight. Kosher salt has larger, coarser grains made for sprinkling by hand, and its weight per spoon varies widely between brands. If a North American recipe gives kosher salt by the spoon, use less fine sea salt or convert by weight.

Can I leave the salt out of bread?

You can, but the bread will taste flat and the dough will behave differently. Without salt the yeast ferments faster and the gluten is weaker, so the dough is slack and sticky and the loaf tends to spread. Aim for about 9–10 g salt for every 500 g flour.

Is a tablespoon of salt the same in Australian and overseas recipes?

No, an Australian tablespoon is 20 ml while UK, NZ, US and Canadian tablespoons are 15 ml. If you measure an overseas recipe's tablespoon of salt with an Australian spoon, you add a third more salt than intended. Use three teaspoons instead, or weigh the salt if the recipe gives grams.

Can I use iodised salt for pickles?

You can, but plain sea salt without additives is the better choice for pickles, sauerkraut and kimchi. Iodised table salt often contains anti-caking agents that can cloud the brine. The pickles are still usable if this happens, and the salt should be weighed either way.

Where Sea Salt comes from

Sea salt is made by evaporating seawater, either in shallow ponds using sun and wind or by heating brine in pans. Sea salt flakes form as thin, hollow crystals on the surface of slowly heated brine and are skimmed off by hand or machine.

Sea Salt is usually dairy-free, vegan, gluten-free, nut-free — check the label, and see the disclaimer.