The PrimaFoodie Salt Guide

It's the pinch that brings out the deliciousness in a ragu, elevates a cookie to exceptional, and makes a slice of melon bright and juicy. Salt. We use it in nearly everything in the kitchen. It's easy to take this white substance for granted. It's even easier not to think about where salt comes from or the difference in texture and style. So, we break it down for you here in our Guide to Salt—plus, we add our recommendations for some of the best small-batch, conscious salt brands.

Salt 101

Salt is a mineral and an essential nutrient. Also known as sodium chloride, salt comprises roughly 60 percent chloride and 40 percent sodium.

Salt is a flavor enhancer, natural stabilizer, preservative, and binder. Various cultures have used salt for centuries to cure, enhance, blend, and bind foods. Salt helps to ward off bacteria, which is why ancient and modern cultures have used it for curing and storing.

All salt comes from saltwater, which means today, the salt we harvest and use in our food, as well as for other non-culinary uses, comes from either the ocean, saltwater bays or ponds, underground salt reserves (where there used to be oceans eons ago), or other areas where salt water has evaporated and left behind salt crystals.

How Salt Is Cultivated


Various methods of salt production exist today. The three main types include:

Mining: This uses excavation methods to extract the rock salt from underground mines (or deposits).

Evaporation: This involves evaporating the salt from seawater sourced directly from the ocean and other saltwater bodies, or natural brines, which are areas of concentrated saltwater found in ponds, lakes, or underground. Harvesters will evaporate the water, leaving behind the salt. This method varies and uses different sources of heat. For instance, Bryon Duty, founder of Pacific Flake Sea Salt, uses a fire evaporation method, which begins with raw seawater, which he then filters into holding tanks and boils to kill off bacteria and create a concentrated brine.


Natural Solar: The sun aids in this process, which involves the natural evaporation of saltwater as it moves through various bodies of water. The solar method only happens in warm and hot climates where rainfall is less than evaporation.


The Different Types of Salt


There are three main types of salt for cooking and eating: table, kosher, and sea salt. The differences are in how the salt was harvested and its grain size. Here's a closer look at each, plus additional types.

Kosher Salt
A small-grain common salt, kosher salt has become the go-to for pinching, sprinkling, and overall cooking. The Kosher salt also comes from the history of the Jewish process of koshering meat, but not all kosher salt today is, indeed, kosher. "The rules here are very loose," warns Duty

The texture and grain size of kosher salt make it an excellent cooking source because it absorbs easily.


Table Salt
This is the ubiquitous small-grain, heavily processed, highly refined salt found on diner tables throughout the country. Most table salt is cheap, iodized, and pumped with anticaking agents to prevent clumps. Given its high processing and small grains, a small pinch of table salt goes a long way, which is why chefs generally avoid it.

Duty also adds that table salt is cheap because it's a common byproduct of oil extraction. "When searching for oil deposits in the ground, the first clues of oil are high-saline water or brine wells," he says. "This brine deposit sits on top of the oil and is mixed in as it gets deeper. They pump the oil out, which comes with all the brine."

Sea Salt
Salt labeled "sea salt" is supposed to be the salt that has been naturally left behind by an active ocean or another body of seawater and then collected. Therefore, it is not rock salt that has been mined from a deposit. We say "supposed to" here because many companies coyly market their salt as sea salt, so it's best to aim for sea salt from an honest company.

There are various types of sea salt, ranging from large-flaked, geo-shaped salt to expensive versions from France that include super fine-grain "sel gris" (also known as Celtic salt) and rounded "fleur de sel." These types of sea salt are expensive and best used as a finishing salt rather than in cooking.


Rock Salt
This is salt mined from underground deposits, which have formed giant "rocks" that are ground into small grains. One of the most popular types of rock salt today is Pink Himalayan salt, which comes from mines in the Punjab region of Pakistan. Duty warns us that Pink Himalayan and other rock salts have been found to have traces of diesel from the excavation process. (Reports of the conditions in some rock mines are concerning. NPR offers an in-depth report on Pakistani rock salt mines.)

PrimaFoodie-Approved Salt

The wide variety of culinary salts today can be overwhelming. Many companies also slap their salts with marketing jargon, add unnecessary additives, and use poor practices that impact workers and the environment. We love the following for their purity, flavor, and brand ethics.


Maldon Sea Salt

A fantastic finishing salt hand-harvested in Maldon, England.

Pacific Flake Sea Salt

Founder Bryon Duty cultivated his salt by hand, straight from the ocean waters of Northern California.


Jacobsen Kosher Salt

This Oregon-based company sources and cultivates its salts locally in the Pacific Northwest, following ethical practices.


Murray River Salt

This Australian-based company produces salt from ancient aquifers in the Murray Darling basin in South Australia, but it is available in the US in some specialty stores.


Syracuse Salt Company

The father-daughter team behind this brand cultivates their salt from a brine well deep underground, south of Syracuse, New York. It's crisp and clean and perfect for finishing salads and topping fresh fruit. 


BBQ Sauce

Sweet (thanks to honey and molasses), savory (with the kick of tamari), and smoky (hello paprika and chili powder!). This versatile kid-friendly BBQ Sauce is a scene-stealer. 

This recipe yields 24 ounces of BBQ Sauce.


INGREDIENTS

  • 2-½ cups strained tomatoes (about 24 ounces)
  • ¾ cup tomato paste (7 ounces)
  • ½ cup apple cider vinegar
  • ½ cup honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt
  • 600 ml strained tomatoes (about 24 ounces)
  • 100 g tomato paste (7 ounces)
  • 120 ml apple cider vinegar
  • 120 ml honey
  • 2 tablespoons molasses
  • 2 tablespoons tamari
  • 2 tablespoons Primal Kitchen Organic Dijon Mustard
  • ¼ teaspoon cinnamon
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 3 teaspoons chili powder
  • ¼ teaspoon fresh black pepper
  • 2 teaspoons sea salt

Directions

  1. Combine all ingredients into a large stock pot over medium-high heat. 

  2. When liquid begins to bubble turn down to a simmer and let thicken for approximately 15-20 minutes. 

  3. Remove from heat and serve on top of ribs or as a dip for sweet potato fries. 

 

Tzatziki

I love traditional tzatziki for its creamy-yet-light texture that is as tasty as it is versatile. I have been dairy-free for a long time, so I use coconut yogurt for a non-dairy version, but it can easily be swapped out with greek yogurt. When a summer trip to Greece isn’t in the cards, at least I can take my taste buds there.

This recipe yields 2 1/2 cups


INGREDIENTS

  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 1 cup dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint
  • 1 cucumber
  • 1-1/4 teaspoon sea salt
  • 130 g dairy-free coconut yogurt
  • ½ teaspoon lemon zest
  • 1 tablespoon dill
  • 1-½ tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 tablespoon mint

Directions

  1. Grate cucumber using a large-toothed grater. Once grated, place cucumber in a bowl with 1 teaspoon sea salt. Over time, the cucumber will release its water. 

  2. After at least 30 minutes, strain the cucumber and place on a paper towel. 

  3. Combine yogurt, lemon zest, dill, remaining salt, lemon juice, olive oil, and mint in a bowl and stir.

  4. When cucumber is dry, add it to the yogurt mixture. 

  5. Serve with chips or drizzle over Moroccan Vegetable Kabobs.


Tips

**The cucumber should be as dry as possible to keep your sauce from being runny.

Moroccan Kabobs

A Moroccan-inspired spice blend, chermoula, lends these easy veggie kabobs an exotic kick. They’re a great summer barbecue side dish but we grill them year-round. Top them with this light and tangy Tzatziki Sauce for a colorful meal reminiscent of the Mediterranean.

This recipe yields 5 kabobs


INGREDIENTS


  • For Chermoula Marinade:
  • ½ cup cilantro
  • ½ cup parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

  • For Chermoula Marinade:
  • 64 g cilantro
  • 64 g parsley
  • 2 tablespoons fresh lemon juice
  • 5 tablespoons olive oil
  • 2 teaspoons paprika
  • 2 teaspoons cumin
  • 2 teaspoons ginger
  • 1-1/2 teaspoons sea salt

  •  For Kabobs:
  • ½ red pepper
  • ½ yellow pepper
  • ½ orange pepper
  • ½ red onion
  • 2 zucchinis
  • Cherry tomatoes

 Directions

  1. Put all marinade ingredients into a small food processor bowl and use the small chop blade to blend. Process for about 30 seconds or until ingredients become runny.

  2. Cut peppers and onions into square shapes and zucchinis into rounds.

  3. Place all veggies in a bowl with marinade. Incorporate well and then let sit. 

  4. Arrange vegetables to assemble the kabobs on a tray.

  5. Feed the kabob through each vegetable.

  6. Turn grill on medium heat.

  7. Grill kabobs for 10 minutes, slightly turning them every few minutes.


Tips

**Divide up vegetable pieces for each skewer ahead of time to ensure equal numbers and sizes. 
**If you are using wooden skewers make sure to soak them in water for 30 minutes before grilling so they don’t burn off.
**If you use metal skewers make sure you have an oven or grill mitt handy to help you rotate the vegetables because they will get very hot.

 

Jalapeño Salmon Cakes

It’s the peak of wild caught salmon season and I’m continually looking for new ways to prepare it. These cakes feature the herbaceous flavor of fresh dill plus the punch from a bit of jalapeño pepper. An easy-to-make and easier-to-enjoy weeknight meal.

This recipe yields about 10 rounds


INGREDIENTS

  • 1 pound salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • ¼ cup parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • ¼ cup red onion, chopped
  • 2 eggs
  • ⅔ cup almond flour + 2 tablespoons
  • 1 tablespoon ghee
  • .5 kilogram salmon
  • 1 tablespoon olive oil
  • 1 teaspoon sea salt + ½ teaspoon
  • ¼ teaspoon freshly ground black pepper
  • 32 g parsley
  • 1 tablespoon fresh dill
  • 1 teaspoon cumin
  • 1 teaspoon paprika
  • 1 tablespoon lemon juice
  • 2 tablespoons jalapeño, chopped
  • 32 g red onion, chopped
  • 2 eggs
  • 85 g almond flour + 2 tablespoons
  • 1 tablespoon ghee

Directions

  1. Preheat oven to 400 degrees Fahrenheit / 200 degrees Celsius. 

  2. Season salmon with olive oil, ½ teaspoon sea salt, and black pepper. Cook for 8-10 minutes.

  3. While the fish is cooking, mix remaining sea salt with parsley, dill, cumin, paprika, lemon juice, jalapeño, red onion, and eggs in a bowl.

  4. Remove fish from the oven and allow it to cool.

  5. When fish comes to room temperature, break it apart with your hands into small pieces.

  6. Mix the fish with the spice mixture until everything is well incorporated. 

  7. Add almond flour to the mixture.

  8. Using your hands, scoop a small amount of fish mixture into your hands and form into a patty. Place on a tray with parchment paper. 

  9. Place in the refrigerator for 30 minutes so that the cakes can condense.

  10. After 30 minutes, remove cakes from the refrigerator.

  11. Heat a large pan on medium-high heat with ghee. 

  12. Gently lower the salmon cakes into the pan and allow to cook for about 2 minutes on each side or until golden. 

  13. Remove from pan and serve with Primal Kitchen Tartar Sauce.


Tips

**As always, feel free to experiment with the spice level for your palate.

**As with most dishes, these are best served fresh from the frying pan. They do freeze well so if you are not ready to cook them immediately, you can freeze the rounds for a future meal.

Brussels Sprouts with Dates

Brussels sprouts can be an acquired taste, but I don’t know many people who can resist this candied delicacy when they’re prepared with sweet and chewy dates. A tasty weeknight side dish!

This recipe yields 5 servings (approximately 8 small brussel sprouts per serving)


INGREDIENTS

  • 2 pounds of small Brussels sprouts
  • 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
  • 1 teaspoon duck fat
  • 1/2 teaspoon sea salt
  • 5 pitted dates
  • 2 Tablespoons of date syrup
  • 1 kilogram of small Brussels sprouts
  • 2 Tablespoons olive oil (for sauce) plus 1 extra tablespoon
  • 1 teaspoon duck fat
  • 1/2 teaspoon sea salt
  • 5 pitted dates
  • 2 Tablespoons of date syrup

Directions

  1. Cut the ends off of the Brussels sprouts and then cut them in half vertically.

  2. Toss the sprouts in olive oil, duck fat and ¼ teaspoon of salt.

  3. Place them in an air fryer on 390 degrees Fahrenheit / 200 degrees Celsius degrees for approximately 15-17 minutes.

  4. While the sprouts are cooking, pit and chop dates.

  5. In a large bowl, mix the extra olive oil, dates, date syrup, and remaining sea salt.

  6. Remove sprouts from the air fryer and add to the date sauce. Toss and serve. 


Tips

**The more dates and date syrup you add the sweeter the dish will be, so it’s best to add slowly and taste as you go. 
**If you don’t have an air fryer, you could easily roast the Brussels sprouts in the oven at 400 degrees Fahrenheit / 200 degrees Celsius for about 15-20 minutes.
**As with most things, bacon bits make a delicious addition.

Celeriac Noodles

Celeriac (a.k.a. celery root) is an under-celebrated root vegetable that has a distinctive herbaceous flavor. Its hearty texture makes for a satisfying pasta substitute and provides a nice comforting starch to any meal. 

This recipe yields 4 servings.


INGREDIENTS

  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt
  • 4 bulbs celeriac root
  • 2 tablespoons bacon grease
  • ½ teaspoon sea salt

Directions

  1. To prepare the celeriac, cut off both ends of the bulb with a chef’s or utility knife. Continue to shallowly slice the tough, bumpy skin around the bulb until you get to the white part. At this point, you can continue to cut with the knife or finish with a vegetable peeler until you get down to the white flesh.

  2. Using a spiralizer, spiralize the celeriac bulb to create spaghetti-like strands.

  3. Heat up a large skillet on medium-high heat with bacon grease.

  4. Add celeriac noodles and allow them to cook for 10 minutes or until soft.

  5. Remove from heat and toss with sea salt. 

  6. Serve as a side dish or top with pesto for a main entree.


Tips

*If you don’t keep bacon grease in your fridge, any high smoke point fat will work. This includes animal fats such as duck or chicken or coconut oil.

Roasted Broccoli

Broccoli’s reputation as a superfood is well-merited; its satisfying crunch packs a healthy punch with a wealth of antioxidants, fiber, and vitamin C. It also makes for a flavorful side dish. Roasting broccoli enhances its crisp texture as opposed to steaming it. If you add a mixture of extra virgin oil and duck fat, it will caramelize and become sweet. 

This recipe yields 6 servings.


INGREDIENTS

  • 4 broccoli stalks
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat
  • 1 teaspoon sea salt
  • 4 broccoli stalks
  • 1 tablespoon olive oil
  • 1 tablespoon duck fat
  • 1 teaspoon sea salt

Directions

  1. Preheat oven to 350 degrees Fahrenheit / 175 degrees Celsius.

  2. Cut off broccoli stems to create small florets.

  3. Put florets in a bowl and pour olive oil on top.

  4. Evenly sprinkle salt over broccoli.

  5. Heat duck fat in a mini sauce pan or melt the duck fat down by rubbing it together in your hands.

  6. With duck fat still on hands, toss the broccoli, olive oil and sea salt until coated evenly.

  7. Place florets on a baking tray, leaving space between each floret so they roast rather than steam.

  8. Roast for 30 minutes. To ensure a more even roasting, flip broccoli halfway through. Remove from the oven and serve.


Tips

*I use duck fat to stabilize the olive oil because of olive oil’s low smoke point.
**Broccoli stems are high FODMAP, which is why I only use the florets, but the stems are nutritious and can be delicious, as well. 

Mint Sumac Sorbet

I love the zesty, lemony zing of sumac, especially when combined with mint in a refreshing chilled dessert. This simple sorbet recipe blends these bright flavors with berries for a fresh, healthy dessert my family enjoys all summer.  

This recipe yields about 6 scoops.


INGREDIENTS

  • 4 heaping cups frozen mixed berries (approximately 2 10-ounce bags)
  • 1 cup fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • ½ cup honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt
  • 500 heaping grams frozen mixed berries (approximately 2 10-ounce bags)
  • 128 grams fresh mint leaves or more for taste
  • 1 tablespoon sumac
  • 64 grams honey
  • ½ lemon, squeezed
  • ½ teaspoon sea salt

Directions

  1. Put all ingredients into a food processor and blend for 15 seconds.

  2. Using a spatula, fold ingredients over into themselves.

  3. Process another 15 seconds or until it forms a dough-like consistency. 

  4. Serve and enjoy.


Tips

**Can be stored in an air-tight container and frozen.
**Use as much mint as you like for taste.