How much table salt is 1 tsp of sea salt?

December 12, 2025 •

3 min read

While both are sources of sodium chloride, one teaspoon of table salt contains more sodium by volume than one teaspoon of sea salt. This difference is primarily due to the crystal size, which affects how densely the salt packs into a measuring spoon. Understanding this key distinction is essential for accurately converting between table salt and sea salt in your recipes.

Quick Summary

The conversion between table salt and sea salt is not equal by volume. Table salt is denser, so less is needed to achieve the same salinity as coarse sea salt. The precise ratio depends on the specific grind of the sea salt used.

Key Points

Conversion Rule: For volumetric measurements, use 1.5 to 2 teaspoons of coarse sea salt for every 1 teaspoon of table salt.
Density Difference: Table salt is denser and finer than sea salt, meaning more salt packs into the same teaspoon volume.
Sodium by Weight: By weight, all pure salts contain the same amount of sodium, so a gram-for-gram substitution is equal in salinity.
Measurement Accuracy: For precise recipes like baking, use a kitchen scale to measure salt by weight to ensure consistent and accurate results.
Flavor Profile: Sea salt retains trace minerals that can give it a more complex flavor, while table salt often has a simpler, sharper taste.
Finishing vs. Cooking: The large crystals of sea salt are often preferred for finishing dishes to add texture, whereas table salt dissolves more quickly and is better for seasoning throughout the cooking process.

Understanding Salt Conversion: The Core Difference

At its most basic level, all salt is sodium chloride, and by weight, they all provide the same amount of sodium. The critical difference that influences volumetric measurement is the crystal size and shape. Table salt is uniformly fine and dense, allowing a teaspoon to be packed with more sodium chloride crystals than a teaspoon of coarse, flaky sea salt, which has larger crystals and more empty space between them. This means that when substituting by volume, you will need more sea salt than table salt to achieve the same level of saltiness.

The Standard Volumetric Conversion Ratio

For most cooking applications, a general rule of thumb can be used for conversion. Because the exact ratio varies based on the sea salt's coarseness, start with a conservative estimate and taste as you go. For a standard, coarse sea salt, the conversion is approximately:

1 tsp table salt ≈ 1.5 to 2 tsp coarse sea salt

It is important to note that this is an estimate, and for finer, more uniform sea salts, the ratio might be closer to 1:1, as seen with some brands. Conversely, for very flaky or large-grained sea salts, you may need even more to compensate for the air pockets. Baking, which requires precise chemical reactions, should rely on weighing salt for accuracy, not measuring by volume.

Practical Tips for Converting Salt in Your Kitchen

To ensure your dish is perfectly seasoned, follow these simple guidelines:

Taste as you go: This is the most reliable method for converting salts. Start with a smaller amount of sea salt and add more to taste, especially in cooked dishes like soups and sauces where you can easily adjust seasoning. This prevents over-salting, which is far harder to fix.
Consider the final texture: For finishing salts, the texture is part of the appeal. Large, flaky sea salt crystals like Maldon add a delightful crunch and a burst of flavor, which is a different experience than the uniform salinity of table salt.
Measure by weight for baking: For all baking projects, measuring by weight is the most accurate method for consistent results. One gram of table salt contains the same amount of sodium as one gram of any other salt. A kitchen scale is an invaluable tool for precision.
Factor in other minerals: While the sodium content is key, sea salt's trace minerals can contribute a subtle complexity to the flavor profile, which table salt, typically stripped of these, lacks.

Table: Comparison of Table Salt vs. Sea Salt by Volume


Attribute	Table Salt	Coarse Sea Salt
Crystal Size	Fine, small, and uniform	Coarse, irregular, and larger
Density	High	Lower
Sodium per Teaspoon	Higher (approx. 2,360 mg)	Lower (approx. 2,000 mg)
Best For...	General cooking, baking (best by weight)	Finishing dishes, sauces, and soups
Mineral Content	Processed to remove trace minerals; often iodized	Retains trace minerals from the sea
Flavor Profile	Sharp, direct saltiness	More complex, with subtle notes from minerals

The Importance of Precision in Culinary Arts

Understanding the differences between salt types goes beyond simple substitution; it is a fundamental aspect of culinary technique. While a pinch of salt might be a common phrase, an experienced chef knows that the type of salt and its application can profoundly alter a dish's outcome. For example, the way coarse sea salt melts and seasons a piece of meat is different from the way fine table salt would. The slower dissolve rate and the burst of saltiness from a larger crystal can elevate a simple dish.

For further reading on salt's role in cooking, consider the comprehensive guide from Serious Eats on how salty pasta water should be. The principles of seasoning in that article demonstrate the careful thought that goes into using salt correctly.

Conclusion: Salt is Not a One-Size-Fits-All Ingredient

While 1 tsp of coarse sea salt is not equivalent to 1 tsp of table salt by volume, they are interchangeable by weight. For casual cooking, use the general 1.5 to 2 ratio as a starting point, and for precision, especially in baking, a kitchen scale is your best friend. Ultimately, the best salt for your dish is a matter of taste and the desired texture, but knowing the science behind the crystal differences will help you achieve perfectly seasoned results every time.

Note on iodine: Table salt is often fortified with iodine for public health purposes, which can impact its taste to some sensitive palates. Most minimally processed sea salts do not contain added iodine, which may be a consideration for some individuals.

Frequently Asked Questions

While often perceived as healthier, sea salt and table salt have the same basic nutritional value and sodium content by weight. The trace minerals in sea salt are present in such small amounts they offer no significant health advantage.

Table salt tastes saltier by volume because its fine, dense crystals pack more sodium chloride into a measuring spoon. Coarse sea salt has larger crystals with more air pockets, so a teaspoon contains less actual salt.

You should measure salt by weight for all baking recipes to ensure accuracy. Measuring by weight is the only reliable way to account for the density differences between different types and brands of salt.

The most important takeaway is that you cannot use a 1:1 conversion by volume. The rule of thumb is to use 1.5 to 2 times the amount of coarse sea salt compared to table salt, and always taste as you season.

Yes, table salt is often processed to add iodine and anti-caking agents, which are not typically present in minimally processed sea salts. These additives can affect taste and shelf life.

Yes, you can use finely ground sea salt for baking. However, it is highly recommended to measure by weight rather than volume to ensure the correct amount is used, as coarse sea salt can vary significantly in density.

No, the conversion ratio can vary depending on the specific coarseness and flake size of the sea salt. Larger, flakier salts will require a higher ratio to table salt than finer, more uniform sea salts.