Rescue a dish that came out too salty using dilution, acid, and a few balancing tricks.
For soups, stews, and sauces, the most reliable fix is adding more unsalted liquid — water, no-salt stock, cream, or canned tomatoes — to lower the salt concentration. Add in small amounts and taste as you go.
Stir in extra unsalted vegetables, cooked grains, beans, or a peeled raw potato simmered for 15 minutes. These absorb seasoning and spread the salt across more food. Remove the potato before serving.
A squeeze of lemon, a splash of vinegar, or a pinch of sugar won't remove salt but tricks the palate into perceiving the dish as more balanced. Add a teaspoon at a time and taste.
A pat of butter, a spoon of yogurt, sour cream, or coconut milk softens the salty edge and coats the tongue. Serve over plain rice, pasta, or bread to dilute each bite further.