Gossip Grill: Feeling Salty

It’s early September and we’re feeling a little salty…no, we aren’t feeling angry and bitter (well, maybe just a little that Labor Day has come and gone) – we are loving how salt can improve your grilled foods!  We know that everyone associates grilling season with the summer, but we think people grill just as much (or maybe even more) during football season!  Today, we are discussing how salt enhances whatever you’re cooking on the grill, and how to use it.  Let’s take a look at why salt is a key player this time of year!

Salt is one of the simplest but most powerful tools for grilled foods—it doesn’t just make things taste “salty,” it transforms flavor and texture in a few key ways:

How Salt Improves Grilled Foods

1. Enhances Flavor

   • Salt wakes up your taste buds and makes natural flavors pop. It balances bitterness, amplifies sweetness (like in grilled corn or pineapple), and deepens savory notes in meat.

2. Draws Out Moisture (and then Reabsorbs It)

   • When you salt meat ahead of time (a dry brine), salt first pulls out surface moisture, then the juices mix with the salt and get reabsorbed. This seasons the meat more deeply and keeps it juicier during grilling.

3. Improves Texture

   • In proteins like steak or chicken, salt loosens muscle fibers, making them more tender and less chewy.

   • For vegetables, a sprinkle of salt before grilling helps them release excess water, preventing sogginess and giving you better caramelization.

4. Boosts Browning & Crust Formation

   • Salt encourages the Maillard reaction (that golden-brown sear you want). A properly salted steak will develop a more flavorful crust on the grill.

5. Balances Smoke & Char

   • Smoky and charred flavors can be bitter. Salt rounds those edges so the food tastes complex, not burnt.

In short: salt is the difference between “good” grilled food and “wow.”

For grilled foods, the type of salt you use can really influence both flavor and texture. Here are the best options:

Types of Salt to Use on Grilled Foods

1. Kosher Salt (most popular choice)

• Large, coarse grains stick well to meat and vegetables.

• Dissolves evenly, enhancing natural flavors without being overpowering.

• Preferred by many chefs for grilling because it’s easy to pinch and control.

2. Sea Salt

• Comes in fine, coarse, or flaky textures.

• Coarse or flaky sea salt is great for finishing grilled foods (like steaks or veggies) to add crunch and bursts of salty flavor.

• Fine sea salt works well in marinades or seasoning blends.

3. Flaky Salt (like Maldon or fleur de sel)

• Best as a finishing salt after grilling.

• Adds a delicate crunch and enhances presentation.

4. Smoked Salt

• Adds a natural smoky depth to grilled foods without needing extra wood chips.

• Excellent on grilled vegetables, chicken, or even corn on the cob.

Tip: Avoid iodized table salt for grilling—it’s too fine, dissolves too quickly, and can make food taste overly salty or metallic.

How to Prepare a Marinade with Salt

A salt-based marinade is one of the simplest and most effective ways to season and tenderize meat, fish, or vegetables. Here’s how you can prepare one:

Basic Salt Marinade (Brine-Style)

This method uses salt dissolved in liquid. Great for chicken, pork, or seafood.

Ingredients:

• 4 cups water (or half water, half broth/juice for flavor)

• ¼ cup kosher salt (use less if using table salt)

• 2 tbsp sugar or honey (optional, balances flavor)

• Herbs, spices, garlic, citrus, or aromatics (optional for extra flavor)

Instructions:

1. Dissolve salt (and sugar, if using) in water.

2. Add herbs or spices (like bay leaf, peppercorns, garlic, lemon slices).

3. Place meat or vegetables in the brine, making sure they’re fully submerged.

4. Cover and refrigerate:

   • Chicken: 1–4 hours

   • Pork: 2–6 hours

   • Fish/Shrimp: 15–45 minutes

   • Vegetables: 30–60 minutes

5. Remove, pat dry, and cook as desired.

Dry Salt Marinade (Dry Brine/Rub)

This method uses salt directly on food instead of liquid. Best for poultry, beef, or grilled meats.

Ingredients:

• 2–3 tbsp kosher salt

• 1–2 tsp spices (black pepper, paprika, garlic powder, chili flakes, etc.)

• Optional: 1 tsp sugar or brown sugar

Instructions:

1. Mix salt with spices.

2. Rub evenly over meat or veggies.

3. Place in fridge uncovered or loosely covered:

   • Chicken/turkey: 4–24 hours

   • Steak/pork: 1–12 hours

   • Fish: 30–60 minutes

   • Veggies: 30 minutes

4. Rinse lightly (optional), pat dry, and cook.

The wet marinade keeps things juicy, while the dry salt rub gives a crispier, more concentrated flavor.

Are you ready to get grilling with salt?

XOXO,

Gossip Grill