Want to know the secret to next-level BBQ flavor? It’s something you already have in your kitchen cupboards: salt.
Salt is the foundation of almost all great barbecue. It’s not just a seasoning—it’s a powerhouse ingredient that transforms meat by drawing out moisture, creating a deep, flavorful crust, and making every bite more tender and succulent. The right salt can elevate your barbecue game, whether dry-brining a brisket, finishing a steak with flaky sea salt, or experimenting with smoked salts for added complexity.
But not all salts are created equal. Kosher salt, sea salt, Himalayan pink salt, and finishing salts play unique roles in seasoning, texture, and presentation. In this guide, we’ll discuss the different types of salt, when to use them, and how to get the most out of their natural flavors.
Topics include:
- The role of salt in BBQ
- The best salt for BBQ, including types of salt and when to use them
- How to use finishing salt effectively
Let’s dig into this mainstay mineral and find those flavorful answers.
The Role of Salt in BBQ: Building Layers of Flavor
Salt is essential for good barbecue because it helps create all of the things you love most about grilled food:
- That delectable crust—salt helps to drive away moisture so you can get that perfect caramelized crust.
- Enhanced flavor and sweetness—salt reduces bitterness and doesn’t mask the taste of the meat itself.
- Tender meat—salt causes a chemical reaction that impacts texture by loosening muscle fibres and gelatinizing protein.
GRILL SPOT TIP: For the crispiest crust and best sear you’ve ever experienced, dry brine your food by covering the surface with kosher salt. Let it rest in the fridge for 40 minutes to 48 hours ahead of grilling.
Best Salt for BBQ: Types and When to Use Them
To get the most from this mineral, select the right salt type for each cooking stage. Below, we’ll break down the most common types of salt, including their appearance, taste, and when to use them, so you can choose the best salt for your BBQ.
Kosher salt
- What does it look like? Larger, more irregular crystals, often coarser grains. May be flaky or diamond-shaped.
- How does it taste? Strong, pure flavor, with no iodine or other additives.
- When do I use kosher salt? Any stage of the cooking process is best for dry brining and seasoning before or during cooking. When used to dry brine in advance, it will melt into the meat and break down tougher cuts, creating a more tender bite.
Sea salt
- What does it look like? Can be coarse, fine-grain, or flaky.
- How does it taste? It offers a lighter flavor than kosher salt.
- When should I use sea salt? At any stage of the cooking process. Use it to dry brine, season as you cook, or even as a decorative finishing salt. Larger flakes are best for finishing—they’ll add some visual texture and a slight crunch.
Celtic sea salt/Sel gris
- What does it look like? Off-white clumpy grains, almost like couscous.
- How does it taste? Briny and mild.
- When do I use sel gris? This salt can be used as both a cooking and finishing salt. Its flavor profile enhances fish, seafood, and pasta dishes. And thanks to its moist texture, it is also a good choice for rimming cocktail glasses when making margaritas.
Himalayan pink salt
- What does it look like? It is warm pink in hue due to trace minerals, with granules ranging in size from extra fine to large chunky pieces. A medium grain is best for seasoning meat and vegetables.
- How does it taste? Mineral-rich thanks to its extra mineral content.
- When do I use Himalayan pink salt? Himalayan salt works well as a finishing salt because it’s milder in taste than table salt, but it can also be used at other stages in the cooking process. In its block form, for example, you can use it to cook your food directly, similar to a cedar plank. It retains heat well, and the salt cooks directly into the food from the block.
Table salt
- What does it look like? Fine granules.
- How does it taste? Strongly salty with a hint of iodine.
- When do I use table salt? Table salt is a kitchen staple and can be used at several stages of cooking. It’s not the best choice for searing, but it’s good in a rub and does its best work at the end of meal prep. Its fine texture makes it especially well-suited for use at the table—hence its name.
Finishing salts
- What do they look like? It depends on the type. Most finishing salts have additional minerals like calcium, potassium, and magnesium which can impact color, shape, and size.
- How do they taste? The flavor also depends on the type. The flavor of finishing salt can be affected by either its own additional minerals or any added ingredients like herbs and spices.
- When do I use finishing salts? After cooking is done, just before you serve. These salts are meant to finish the food presentation.
Read our finishing salt guide to learn more about the types of finishing salt and how to use them.
Fleur de sel
- What does it look like? Like clumpy bath salts.
- How does it taste? A favorite of many chefs (including one of the writers here at Grill Spot), this salt retains its moisture and has a bright flavor with a light brininess and concentrated saltiness.
- When do I use fleur de sel? Due to its significantly higher cost, delicate nature, and robust salt taste, it is best used as a finishing salt. From seafood to dessert, there isn’t a dish that fleur de sel can’t enhance.
Smoked salt
- What does it look like? Medium to large brown or beige granules.
- How does it taste? Smoky, and typically with the flavor notes of the wood used to smoke them (commonly alder, apple, hickory, or mesquite).
- When do I use smoked salt? To get the most out of smoked salts, use them at the end of your cooking process. They are often beautifully decorative and will add depth for smoky notes. Smoked salts work exceptionally well on ribs or brisket.
GRILL SPOT TIP: Go slowly when you are new to the salt game. It’s difficult to tone down the taste of too much salt, and oversalted food quickly becomes inedible. If you have overdone it with the salt, try slowly adding a fat (such as unsalted butter or olive oil) or an acid (such as lemon juice). Keep tasting as you add to figure out the right balance.
How to Use Finishing Salt: A Guide to Adding the Final Touch
Several different types of finishing salts can all be used to add visual interest and crunch to many food items. Popular types of finishing salt include:
- Maldon salt
- Fleur de sel
- Sel gris
- Himalayan pink salt
- Infused finishing salts
Learn more about these finishing salts and when to use them.
Shop for BBQ salts:
How to apply finishing salts
Add finishing salt right before you serve the item, especially if it’s hot. This way, the item will maintain its crunch and aesthetic appeal and won’t melt before you can enjoy it.
To apply finishing salt evenly, you want to take a small pinch of salt and sprinkle it from high above the item you are salting to ensure it doesn’t land all in one place and oversalt one area. We direct you to Chef Nusret Gökçe (a.k.a. Salt Bae), who has the technique down pat:
Elevate Your BBQ Game with the Best Salt for BBQ
Choosing and using the best salts for BBQ is essential for creating the right flavor and texture of your meal. Don’t be afraid to experiment with salts to find the perfect balance and enhance your favorite recipes.
Check out our other grilling techniques guides for more BBQ tips and seasoning ideas.
