Substitutions
Finely ground salt, often iodised and treated with anti-caking agents. Its small crystals pack densely, so a teaspoon holds far more salt than a teaspoon of a flaky variety.
What it does in a recipe: Seasoning, and in baking a genuine functional ingredient - it regulates yeast and strengthens gluten. Pick the swap that covers that job - the ratios below are written so you can act on them without doing any arithmetic.
Also called: Fine salt, Iodised salt
Quick answer
Diamond Crystal kosher salt
1 tsp table salt = 2 tsp Diamond Crystal kosher saltAll substitutes, best first
1 tsp table salt = 2 tsp Diamond Crystal kosher saltIts hollow, flaky crystals pack about half as densely by volume, so measuring by the spoon needs roughly double. This is not a rounding difference - it is the single most common cause of an accidentally under-seasoned dish.
Trade-offIdentical once dissolved. The difference is entirely one of volume, not of the salt itself.
1 tsp table salt = 1 1/4 tsp Morton kosher saltMorton's crystals are rolled flat rather than hollow, so they pack more densely than Diamond Crystal and need a much smaller adjustment.
Trade-offThe two kosher brands are not interchangeable with each other either, which surprises most cooks.
1 tsp table salt = 1 tsp fine sea saltA comparable crystal size means a comparable density, so it measures one-to-one.
Trade-offNo iodine, which some people can taste in table salt.
Weigh salt if you can. Every salt weighs the same per gram; only the volume differs. Where a recipe just says 'salt', it almost always means table salt.
At a glance
| Category | Baking staples |
|---|---|
| Job in a recipe | Seasoning, and in baking a genuine functional ingredient - it regulates yeast and strengthens gluten |
| Suits | Vegan, Vegetarian, Gluten-free, Dairy-free, Egg-free, Nut-free, Soy-free |
| Swaps available for | Dairy-freeEgg-freeGluten-freeNut-freeSoy-freeVeganVegetarian |
| Number of substitutes | 3 |
Questions
1 tsp table salt = 2 tsp Diamond Crystal kosher salt. Its hollow, flaky crystals pack about half as densely by volume, so measuring by the spoon needs roughly double. This is not a rounding difference - it is the single most common cause of an accidentally under-seasoned dish. Identical once dissolved. The difference is entirely one of volume, not of the salt itself.
1 tsp table salt = 1 1/4 tsp Morton kosher salt. Morton's crystals are rolled flat rather than hollow, so they pack more densely than Diamond Crystal and need a much smaller adjustment. The two kosher brands are not interchangeable with each other either, which surprises most cooks.
1 tsp table salt = 1 tsp fine sea salt. A comparable crystal size means a comparable density, so it measures one-to-one. No iodine, which some people can taste in table salt.
Related
Cooking around an allergy? Diet tags here describe the ingredient itself, not any particular brand. Processed products change formulation without notice and shared production lines are common, so read the label on everything you use. A severe allergy is a medical matter - confirm with the manufacturer or your clinician rather than relying on a substitution chart.