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Convert between table salt, kosher salt, sea salt, and flaky salt by volume and weight. Different salt types have vastly different densities, so a teaspoon of one salt is not equal to a teaspoon of another.
1 tsp table salt ≈ 2 tsp Diamond Crystal
The most common substitution mistake
Always convert by weight for accuracy
6g is 6g regardless of salt type
Morton ≠ Diamond Crystal
Morton is ~67% heavier per teaspoon
This table shows the weight in grams for common volume measurements across six popular salt types. Because each salt has differently shaped and sized crystals, the same volume produces very different weights.
| Salt Type | 1 tsp (g) | 1 tbsp (g) | 1/4 cup (g) | Crystal Shape |
|---|---|---|---|---|
| Table salt | 6g | 18g | 72g | Tiny, dense cubes |
| Morton kosher salt | 5g | 15g | 60g | Flat, compressed flakes |
| Diamond Crystal kosher salt | 3g | 9g | 36g | Hollow, pyramid flakes |
| Fine sea salt | 5g | 15g | 60g | Small, irregular grains |
| Coarse sea salt | 4.5g | 13.5g | 54g | Large, chunky crystals |
| Flaky sea salt (Maldon) | 3g | 9g | 36g | Thin, wide pyramids |
Salt conversion is the process of calculating equivalent amounts when substituting one type of salt for another in cooking and baking. Unlike most ingredient substitutions where you simply swap equal amounts, different salts occupy very different volumes for the same weight. A teaspoon of fine table salt packs in twice the sodium of a teaspoon of Diamond Crystal kosher salt, even though they look like similar amounts.
This difference exists because salt crystals come in many shapes and sizes. Table salt has tiny, uniform cubes that pack tightly together. Morton kosher salt is pressed into flat flakes that stack less efficiently. Diamond Crystal kosher salt forms hollow, pyramid-shaped crystals that trap significant air space. Flaky finishing salts like Maldon have thin, wide crystals that barely stack at all. These structural differences mean that volume measurements of salt are inherently unreliable unless you know exactly which salt you are using.
Understanding salt conversion is essential for any cook who follows recipes from different sources. A recipe developed with Diamond Crystal kosher salt will taste drastically over-salted if you use the same volume of table salt. Professional kitchens and cookbook authors increasingly specify salt by weight in grams to avoid this confusion, but many home recipes still use teaspoons and tablespoons, making a salt conversion chart an indispensable kitchen reference.
For tablespoons, multiply the tsp value by 3. For 1/4 cup, use 12 tsp.
For the most common conversion, remember: Diamond Crystal is roughly double the volume of table salt, and Morton kosher is about 1.2 times the volume of table salt. So if a recipe calls for 1 tsp table salt, use 2 tsp Diamond Crystal or a heaping 1 tsp Morton kosher. For Morton to Diamond Crystal, multiply by about 1.7.
| Table Salt | Morton Kosher | Diamond Crystal | Fine Sea Salt | Weight (g) |
|---|---|---|---|---|
| 1/4 tsp | 1/3 tsp | 1/2 tsp | 1/4 tsp | 1.5g |
| 1/2 tsp | 3/4 tsp | 1 tsp | 1/2 tsp | 3g |
| 1 tsp | 1 1/4 tsp | 2 tsp | 1 tsp | 6g |
| 1 tbsp | 1 tbsp + 1 tsp | 2 tbsp | 1 tbsp | 18g |
| 2 tbsp | 2 tbsp + 2 tsp | 4 tbsp | 2 tbsp | 36g |
| 1/4 cup | 1/3 cup | 1/2 cup | 1/4 cup | 72g |
| Recipe Application | Typical Amount (g) | Table Salt | Diamond Crystal | Best Salt Type |
|---|---|---|---|---|
| Bread dough (per 500g flour) | 10g | 1 2/3 tsp | 3 1/3 tsp | Fine sea salt or table salt |
| Pasta water (per liter) | 10-15g | 2 tsp | 4 tsp | Any kosher or table salt |
| Steak seasoning (per lb) | 6g | 1 tsp | 2 tsp | Kosher salt (even coverage) |
| Cookie dough (per batch) | 3-6g | 1/2-1 tsp | 1-2 tsp | Fine salt (dissolves well) |
| Finishing a salad | 1-2g | Pinch | Pinch | Maldon or flaky sea salt |
| Brining chicken (per liter) | 30-60g | 2-4 tbsp | 3-7 tbsp | Kosher salt (dissolves clean) |
Using table salt in place of Diamond Crystal kosher salt without adjusting volume can deliver twice the sodium. Over-salted food is the most common cooking mistake, and wrong salt conversions are a leading cause.
When a recipe specifies a salt type and you use a different one, the dish can taste noticeably different. Proper conversion ensures your food tastes the way the recipe developer intended.
Sodium intake directly affects blood pressure and cardiovascular health. Accidentally doubling your salt because of incorrect conversion means doubling the sodium, which matters for anyone monitoring their intake.
Professional kitchens weigh their salt in grams for a reason. Understanding salt conversion bridges the gap between home cooking with volume measures and professional-level precision and repeatability.
This is the number one salt conversion mistake. Morton kosher salt is about 67% heavier per teaspoon than Diamond Crystal. If a recipe was developed with Diamond Crystal and you use the same volume of Morton, your dish will be significantly saltier. Always check which brand the recipe was tested with.
Even with accurate conversions, personal salt preference varies. Add the converted amount in stages, tasting between additions. You can always add more salt, but you cannot remove it once dissolved. This is especially important when trying a new recipe or unfamiliar salt brand.
In baking, salt affects gluten development, yeast activity, and flavor balance. Even small differences in salt amount can change the texture and rise of bread, cakes, and cookies. Always measure baking salt by weight when possible, and reduce cautiously when substituting salt types.
Iodized table salt and non-iodized table salt weigh the same per teaspoon. The iodine additive is present in tiny trace amounts and does not affect density. Choose based on dietary preference, not conversion math. Most kosher and sea salts are not iodized.
Expensive flaky salts like Maldon are designed to be sprinkled on finished dishes for crunch and visual appeal. Dissolving them into sauces or doughs wastes their unique texture. Use kosher or table salt for cooking and save finishing salts for the final touch.
No. Because kosher salt crystals are larger and flakier, they take up more space per gram. You need roughly 1.5 to 2 times more kosher salt by volume to equal the same weight of table salt. For example, 1 teaspoon of table salt (6g) equals about 1.2 teaspoons of Morton kosher salt or 2 teaspoons of Diamond Crystal kosher salt.
Diamond Crystal kosher salt is made through an evaporation process that creates hollow, pyramid-shaped flakes. Morton kosher salt is rolled flat, making its crystals denser and heavier per volume. One teaspoon of Diamond Crystal weighs about 3 grams, while one teaspoon of Morton weighs about 5 grams. This is the single most important salt conversion difference for home cooks.
Use roughly half the volume. Since Diamond Crystal weighs 3g per teaspoon and Morton weighs 5g per teaspoon, 1 teaspoon of Diamond Crystal equals about 0.6 teaspoons (roughly half a teaspoon) of Morton kosher salt. When in doubt, start with less and taste as you go, since you can always add more salt but cannot remove it.
Measuring salt by weight (grams) is always more accurate, especially when substituting between salt types. A kitchen scale removes all guesswork. If a recipe calls for 6 grams of salt, you get exactly 6 grams regardless of whether you use table salt, kosher salt, or sea salt. Professional chefs and serious bakers almost always weigh their salt.
Maldon is a brand of flaky sea salt from England known for its large, soft, pyramid-shaped crystals. It weighs only about 3 grams per teaspoon, similar to Diamond Crystal kosher salt, because its flakes trap a lot of air. Maldon is typically used as a finishing salt sprinkled on top of dishes rather than for general seasoning during cooking.
It depends on the kosher salt brand. One tablespoon of Morton kosher salt (15g) equals about 2.5 teaspoons of table salt. One tablespoon of Diamond Crystal kosher salt (9g) equals about 1.5 teaspoons of table salt. Always check which brand your recipe was developed with, as this difference can significantly affect the seasoning of your dish.
All salts provide the same basic salty flavor because they are all sodium chloride. However, the crystal size and shape affect how quickly salt dissolves and how it feels on your tongue. Table salt dissolves instantly and tastes sharply salty. Flaky salts like Maldon dissolve slowly and provide bursts of flavor. Some specialty salts contain trace minerals that add subtle flavor differences.
Many modern cookbooks and food websites specify the salt brand. If not stated, American recipes generally assume Diamond Crystal kosher salt (used by most test kitchens including Bon Appetit and Serious Eats) or standard table salt. If a recipe says just "kosher salt" without specifying a brand, it most likely means Diamond Crystal. When unsure, start with less and adjust to taste.
Yes. Fine sea salt weighs about 5 grams per teaspoon, similar to Morton kosher salt, so it can be substituted at a 1:1 ratio by volume. Coarse sea salt weighs about 4.5 grams per teaspoon and works well for seasoning meat or finishing dishes. Avoid using expensive flaky sea salt for general cooking, as its delicate texture is wasted when dissolved into food.
Professional recipes use grams because it eliminates confusion between salt brands and types. A recipe calling for 10 grams of salt will taste the same whether you use table salt, kosher salt, or sea salt. Volume-based salt measurements can lead to dishes being drastically over- or under-seasoned, especially when cooks unknowingly substitute one salt type for another.
This converter is provided for informational purposes only. Salt weights are approximate and may vary slightly by brand, humidity, and crystal size. For critical applications such as curing or brining, always use a kitchen scale. UnitTables is not responsible for cooking outcomes.