Finishing Salt
Coarse, flaky specialty salts applied after cooking to add texture, flavor bursts, and visual appeal to finished meat dishes.
Finishing salt is a specialty salt applied at the very end of cooking — right before serving — to add textural crunch, concentrated flavor bursts, and visual appeal. Unlike cooking salts (which dissolve during the process), finishing salts are meant to be experienced directly as you eat.
This isn't about making food saltier. It's about creating moments of flavor contrast. A flake of Maldon on a perfectly cooked steak provides a burst of salinity that makes the surrounding unsalted bite taste even meatier by contrast.
Types of Finishing Salt: - Maldon Sea Salt: The gold standard. Flat, pyramid-shaped crystals that shatter satisfyingly. Clean, bright salinity. - Fleur de Sel: Hand-harvested French sea salt. Delicate, slightly moist, mineral complexity. More subtle than Maldon. - Black Lava Salt (Hawaii): Activated charcoal adds drama and slight sulfur notes. Striking on light-colored foods. - Smoked Salt: Adds smokiness without a grill. Excellent on pan-seared steaks. - Pink Himalayan: Mineral-rich, visually striking. Mild flavor but excellent presentation.
When to Use Finishing Salt: - Immediately before serving — never cook with it (heat destroys the crystal structure) - On steaks after resting and slicing - On compound butter atop steak (salt + melting butter = extraordinary) - On desserts paired with meat courses (salted chocolate, salted caramel)
The Pairing Angle: Different finishing salts create different pairing dynamics: - Smoked salt on filet mignon adds the grilled character you missed by pan-searing - Fleur de sel on Wagyu provides mineral contrast to the rich fat - Black salt on seared tuna creates visual and flavor drama
A small investment in quality finishing salt transforms home cooking more than almost any other single upgrade. Keep Maldon on your counter — you'll use it on everything.