We’ve all been there. You’re tasting your soup or stew, and suddenly you realise: it’s far too salty. Before you think about throwing it away and ordering a takeaway, don’t panic! 

There are several clever ways to balance the flavours and rescue your dinner.

Here is how to save a dish that’s had a little too much seasoning.

1. Dilute it

The simplest solution, especially for soups, stews, or sauces, is to add more liquid.

The Trick: Add a splash of water, unsalted stock, or even a dash of double cream. This increases the volume of the dish, effectively spreading the salt thinner.

2. Add an Acid

Acid doesn’t remove salt, but it distracts your taste buds and balances the flavour profile.

The Trick: Squeeze in some fresh lemon juice or add a teaspoon of vinegar (cider or white wine vinegar work best). This “brightens” the dish and cuts through the saltiness.

3. The Potato Myth (and Reality)

You may have heard that dropping a whole potato into a salty stew will “suck up” the salt. While the potato does absorb some liquid, it’s not a miracle cure.

The Better Way: Add more of the main ingredients (more veg, more beans, or more meat) to balance the ratio. If you do use a potato, dice it up and leave it in—it adds bulk and starch which helps mellow the salt.

4. Add Something Creamy or Sweet

Sugar and fats are excellent at masking excess salt.

The Trick: A spoonful of honey, brown sugar, or even a dollop of Greek yoghurt or crème fraîche can work wonders, especially in spicy dishes or tomato-based sauces.

5. Double the Batch

If the dish is truly oversalted and you have the ingredients, make another half-batch (or a full one) without adding any salt at all, then mix the two together.

The Result: You’ve saved the meal and you have extra portions for the freezer!

A Pro Tip for Perfect Seasoning
The best way to avoid oversalting is to season in stages. Use a pinch of salt at the beginning, then taste as you go.