Depending on size of the salt crystals most salt can be substituted for each other. If you are substituting table salt for regular sea salt (not coarse or flaked) you can substitute one for the other in equal amounts. The majority of the difference will come when you use larger amounts.
The sodium content of sea salt and table salt is identical — 40% when measured by weight. However, some sea salt may have larger crystals than table salt, so the sea salt may have less sodium by volume because fewer crystals will fit in a measuring device such as a spoon.
There is a variety of sea salts—red salt, gray salt, black salt and fleur de sel—for all your cooking needs. But remember, sea salt has larger crystals than table salt, so if you're substituting, use 1 ½ tsp of sea salt for every 1 tsp of table salt required.
Sea salt flakes are most commonly found in recipes; however, Kosher salt, Himalayan pink salt, fleur de sel, smoked salt, and cayenne pepper salt all make excellent substitutes. Each has its own unique flavor profile and texture, allowing you to experiment and play with different tastes.
Taste and usage
However, sea salt may lose its flavor and color when cooked or dissolved, and it tastes less “salty” than table salt, due to the presence of extra minerals. Iodized salt is the preferable salt for baking, as the fine granules quickly dissolve.
While you can substitute Himalayan salt for sea salt (and vice versa), be mindful that Himalayan salt can taste a little more potent when added to recipes. Differences in the coarseness of your salt may also change measurements.
(If you don't believe me, taste a few flakes of sea salt, then taste a few grains of table salt afterward. The difference is quite profound.) Table salt is also more compact as well, due to the small size of the crystals. If you're swapping out sea salt in a recipe that calls for table salt, use half as much.
Fine sea salt is a great alternative to Diamond Crystal, favored by plenty of cookbook authors and chefs, too. It has some of the same characteristics that fans of Diamond Crystal appreciate: It dissolves easily and lacks the kind of harsh flavor that some can detect with iodized table salt.
I know I'm supposed to have a definitive answer for you, but really… just use whatever salt makes you feel fine and dandy. The truth of the matter- in a blind chocolate chip cookie taste test, you may not be able to taste the difference between table salt, kosher salt and sea salt.
No. But it may taste that way because the crystals in sea salt tend to be larger, and larger crystals diffuse more slowly on the taste bud, making the flavor last longer, says Michael Tordoff, who studies taste perception and the physiology of salt at the Monell Chemical Senses Center in Philadelphia.
Chefs use sea salt in some recipes because of its coarse and crunchy texture. Some people also prefer the stronger taste of sea salt.
Most sea salts don't offer any real health advantages. The minute amounts of trace minerals found in sea salt are easily obtained from other healthy foods. Sea salt also generally contains less iodine (added to prevent goiter) than table salt.
A teaspoon full of salt corresponds to approximately 5 grams. That means that for typical open-ocean salinities, you have to add 7 teaspoons full of salt to a liter of water.
I almost now exclusively use sea salt in my recipes. It's just a very low processed natural ingredient and I love the slight saltiness of it, the crunch. These days, I almost exclusively ever buy and use the coarse version of this salt and use it on just about everything from baking, to grilling, to finishing sauces.
Kosher salt is a popular ingredient in baking because it has a unique texture that can enhance the flavor and texture of baked goods. I prefer the flavor of kosher salt over table salt as it is a slightly milder taste, which can enhance the overall flavor of baked goods without overpowering other ingredients.
Flaky sea salt: These are large, crunchy flakes typically used for sprinkling on top of baked goods like brownies or chocolate chip cookies. It's not suitable for mixing into doughs and batters, as the huge flakes won't dissolve or disperse evenly. One specific brand often referred to in recipes is Maldon.
The smaller crystals of table salt are also easier for foods to absorb while cooking. So, sea salt is best used for finishing dishes while table salt is the better choice for seasoning as you cook.
Some salts are considered healthier than others, such as pink Himalayan salt and different types of sea salt. These are revered for their taste and texture compared to regular table salt. They are also preferred by some because most (but not all) are less processed and may contain more trace minerals.
Since Himalayan Salt is hand-mined and ground, it is even more natural than Sea Salt because it forms all naturally. On top of that, it also has traces of more beneficial minerals than Sea Salt. It has all 84 essential trace elements required by the body.
There is little to no difference in taste. However, because the Himalayan salt often comes in larger crystals, it is said to have more of a salty flavor than table salt (similar to regular sea salt).
In terms of baking, Himalayan salt is the better choice because it contains more minerals that are beneficial for your health. Sea salt does not have as many nutrients and can be harmful to your health in high doses.
Depending on size of the salt crystals most salt can be substituted for each other. If you are substituting table salt for regular sea salt (not coarse or flaked) you can substitute one for the other in equal amounts. The majority of the difference will come when you use larger amounts.