I had been hearing about Maldon Sea Salt for quite a while – in recipes, on high end restaurant menus and reviews, and in foodie articles. I decided that I wanted to know what all the fuss what about.
Salt is salt, right? Not quite! Vive la difference, as they say.
What is Maldon Salt?
Maldon Salt is named for the place it comes from: the coastal town of Maldon in Essex, England. It is a sea salt that is known for its large, pyramid-shaped crystals. The crystal structure is what gives it a distinctive flaky texture. The salt is often used as a finishing salt, sprinkled on dishes just before serving to enhance the flavor and add a slight crunch.
Many chefs and home cooks prefer Maldon salt for its clean, almost floral flavor and the way it melts quickly on food. Maldon salt is ideal for seasoning a variety of dishes like meats, vegetables, and baked goods.
8.5 ounces of Maldon Sea Salt fills this glass container to the top. After several months of use, I have only used about half of it. Just a small sprinkle enhances food items from grilled salmon to sautéed veggies.
What is the Appeal of Maldon Salt?
Maldon salt is favored by good cooks and people who prize flavorful food for several reasons:
Flavor
It has a milder, cleaner taste compared to more common table salts, which can have a sharp, harsh or overly salty flavor. This makes it ideal for bringing out the natural flavors of food without overpowering them.
Texture
The large, flaky crystals of Maldon salt give it a unique crunch and lightness that make it perfect as a finishing salt. It adds a satisfying texture to dishes that can’t be replicated by finely ground salts.
Visual Appeal
The pyramid-shaped flakes look beautiful when sprinkled on dishes, adding a touch of elegance and visual appeal. The epitome of this might be Salted Caramels.
Wide Application
It can be used for a wide range of applications, from sprinkling on meats, vegetables, and baked goods to enhancing the taste of salads or even chocolate and caramel.
Natural, with Minimal Processing
Maldon salt is produced through traditional methods of evaporating seawater from the Thames Estuary, which many consider more natural and pure than industrially processed salts. Table salt tastes almost harsh, after you’ve gotten to taste Maldon Sea Salt. The company that produces this salt has been doing so since 1882. If you’d like to read about how the salt is processed, and the history of using the salt since the Middle Ages, there is a Wikipedia Page for Maldon Salt that you can visit.
Solubility or ‘Meltability’
Because of its flaky structure, Maldon salt dissolves quickly, making it ideal for adding a burst of salty flavor that enhances the other flavors in your food.
This link directs you to the Maldon Sea Salt that I describe in my article, in the 8.5 ounce (240g) package. The page has links to larger packages and mulit-paks if you are already a fan of this delicious flaky salt product.
How to Use Finishing Salt
Flaky Maldon Finishing Sea Salt couldn’t be easier to use! Just pinch a bit out of your container and rub it between your fingers to spread the tiny flakes on the top of your finished food. Some recipes call for Maldon salt in food preparation, but that seems like rather a waste to me, unless it is for a purpose like drizzling over homemade caramels, or providing an interesting topping for shortbread cookies.
If you like, you can put it in a salt mill, but it is so soft and easy to crush up that you don’t really need one. Don’t put it in a traditional salt shaker – the pieces are typically too large to fit through the holes.
How to Store Your Maldon Salt
Salt can absorb moisture from the air, especially in humid climates. I store my Maldon Salt in a small decorative glass jar with a cork lid.
I saved a big packet of desiccant from a package of Nori Seaweed and placed that in the bottom of the jar to absorb any excess moisture. My salt has stayed flaky and un-clumped as a result.
Traditional salt shakers do not work well with this type of salt. If you don’t have a suitable jar like I do, you can also purchase a Salt Cellar to store your salt. A tin with a close fitting lid can also make a nice salt container.
Reducing Sodium Intake
For people who are trying to reduce the amount of Sodium in their diet, Maldon Salt can be an interesting pivot. Because this flaky salt is designed to be used as a finishing salt – in other words, for sprinkling on the top of cooked or prepared foods, you can greatly reduce or completely eliminate using regular table salt in the preparation of the food. Also, Maldon Salt is not very dense, given the flaky structure. You get the satisfaction of a salty taste while consuming less sodium than you would from table salt or chunky Kosher salt.
Several months ago, I bought a small package (8.5 ounces) of Maldon Salt and have sprinkled it on top of just about every single thing I’ve cooked at home since then. I have only used about half of the container so far!
Bonus Idea: I have started using less cheese on top of foods like homemade pizza and on pasta dishes. Instead, I add a bit of Maldon Salt just as I am serving the food – and I haven’t missed the cheese at all.
Flavored Salt
My understanding is that Maldon Salt is offered in three flavors, in addition to the unflavored type: Smoked, Chili (with Aleppo and Bird’s Eye chilies – nom nom, as they say), and Garlic.
Maldon Sea Salt flakes are available in a Smoked flavor that can definitely enhance the flavors of meats and seafoods. You can also sprinkle it on salads for an interesting taste variation.
Alternatives to Maldon Salt
Perhaps you’ve already tried Maldon Salt and you are looking for similar products. Sometimes it’s fun to try a variety of gourmet items so you can compare them yourself. Whatever the reason, if you’re looking for a salt similar to Maldon, here are some options you might like to try:
Fleur de Sel: This is a hand-harvested sea salt from the top layer of salt ponds, often from France. It has a delicate, crunchy texture and a mild, clean taste similar to Maldon. It’s also often used as a finishing salt.
This is a 100g container (a little over 3.5 ounces) of Fleur de Sel Sea Salt from France. The container is a cute round box made from cork and comes with a bamboo spoon, so you won't even need to find a container to put this sea salt in when you get it.
Sel Gris (Grey Sea Salt): Also from France, this salt is harvested from the bottom of salt ponds, giving it a slightly moist, coarse texture.
It typically is more mineral-rich and earthy than Maldon, but it still offers a similar clean, mild flavor. Notice that it sticks to the sides of the container due to the moisture. This salt will be more coarse/less flaky than the Maldon Sea Salt.
There are dozens of different kinds of French Grey Sea Salt - connoisseurs may want to try a number of them. This link will take you to the Esprit du Sel product that I am holding in my hand in the picture, but be sure to shop around in the French Sea Salt category for interesting choices!
Celtic Sea Salt: This is a slightly grayish sea salt harvested off the coast of France.
It’s refined less and offers a mild flavor, with some crystalline texture that’s somewhat similar to Maldon’s flaky crystals. Locally, I was only able to find the ‘fine ground’ version of this salt, rather than flakes.
This link will take you to the Celtic Sea Salt in the 'fine ground' variety. If you are looking for the flaky variety, just click on the Category link when you get to the page. There are so many choices it will be hard to decide on just one.
Himalayan Pink Salt (Flaky Crystals): The larger, flakier crystals of Himalayan pink salt can mimic the texture of Maldon salt. Its flavor is slightly more mineral-rich due to the trace minerals in the salt. Those trace minerals give it a different ‘tang’ than the European salts I’ve mentioned.
Most of the time you see Himalayan Pink Salt offered as the coarse & chunky variety, but it does come in these lovely flakes, as well. This will take you to a package of 8.8 ounces for your tasting pleasure.
If you’d like to learn more about culinary salt and pink Himalayan salt in particular, I would suggest this salt resource site: ForgedBySalt – All Things Salt! A good place to start is Worth It’s Salt: 20 Different Types of Salt – which goes into salt terms and salt types based on the places where it is found or produced.
These salts are all great alternatives to Maldon, especially if you’re looking for finishing salt flakes that provide a burst of flavor and texture without being overly salty. Experiment with different finishing salts for different foods. For even more finishing salt suggestions, that same site I mentioned above recently posted an article on Maldon Salt Alternatives – with several more suggestions of close replacements for Maldon salt.
Just as various natural mineral waters have flavors that differ from each other, various Sea Salts have flavors that reflect the unique combination of trace minerals that accompany the salt.
Pro Tip: Try each one of these finishing salts on a some type of mild food that benefits from a salty topping. My favorite is an egg cooked ‘over easy’. Experience the salt with both the cooked white of the egg and the runny yolk for a taste sensation!
