Table of Contents
Quick answer
Finishing salt is added just before serving for crunch and bright flavor. Flake and coarse salts work best; fine salt belongs in the pot.
A premium salt added to food just before serving, rather than during cooking. Finishing salts like Fleur de Sel and Maldon flakes provide visual appeal, textural crunch, and clean bursts of flavor that would be lost if cooked.
Finishing salt goes on food at the table or just before serving, not in the pot. Large, dry crystals stay crisp and deliver bursts of clean salinity. Heat would melt or dissolve those crystals and waste their texture.
In Practice
Sprinkle Maldon flakes on buttered toast or avocado. Crumble fleur de sel over chocolate tart or grilled steak right before you eat.
Finishing Salt FAQ
Flake salts such as Maldon or fleur de sel are popular. Their crunch survives briefly against hot fat. Moisten fingers so crystals stick.