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How to fix food that's too salty

Add more of the unsalted base to dilute it, or balance the salt with acid, sweetness or fat. Remember that salt can't be taken out, only spread more thinly.

How you can tell

  • The dish tastes harsh or sharp with salt rather than just well seasoned.
  • The saltiness overwhelms the other flavours.

Why it happens

Salt dissolves into everything in the pan, so once it's in it can't be lifted out. Dishes also get saltier as they cook down, because the water evaporates while the salt stays, which is why reduced sauces and long-simmered stews are easy to over-salt.

How to fix it

Option 1Dilute it

  1. For soups, stews and sauces, add more of the unsalted base, such as water, unsalted stock, tinned tomatoes or cream.
  2. If that makes it too thin, cook a little more of the main ingredients without salt and stir them in.

Option 2Balance the flavour

  1. Add a squeeze of lemon juice or a splash of vinegar. Acidity makes salt taste less dominant.
  2. A pinch of sugar, a spoonful of yoghurt or a knob of butter can also soften the taste.

Option 3Serve it with something plain

  1. Spoon it over plain rice, pasta, potatoes or bread, which carry the salt more lightly.

Next time

  • Season gradually and taste as you go, especially near the end.
  • Add salt after reducing a sauce or stock, not before.
  • Check how salty stock cubes, soy sauce, cheese and cured meats are before adding extra salt.

Terms on this page

General kitchen guidance, not food-safety advice. If food may be unsafe, for example undercooked meat or anything left out too long, follow the Food Standards Agency and throw it away if in doubt.