Fleur de Sel vs Maldon Salt: Which Finishing Salt?
Both are finishing salts, sprinkled on food just before serving. Fleur de sel (“flower of salt”) is the thin layer of crystals raked by hand from the surface of salt pans. It is fine, slightly moist and delicate. Maldon is a brand of sea salt flakes from Maldon in Essex, England. Its crystals are dry, flat and pyramid-shaped, and they crunch.
Side by side
- Texture: fleur de sel is fine, damp and clings to food. Maldon flakes are larger, dry and crunchy.
- Dissolving: fleur de sel melts quickly on warm or wet food. Flakes keep their crunch for longer.
- Best on: fleur de sel suits salads, tomatoes, eggs, fish and caramel. Flakes suit steak, roast vegetables, bread and chocolate.
Can I swap them?
Yes, as a finishing salt. Flakes are bulkier, so a pinch of flakes is a little less salty than a pinch of fine fleur de sel. Neither is worth using for pasta water or brines. Use ordinary ground sea salt there. See sea salt flakes vs ground sea salt and what is fleur de sel.
Where Greek sea salt fits
Greece also has a long tradition of sea salt. Our Greek sea salt, 125 g jar is an everyday salt for cooking and seasoning. Check the product page for the crystal type and use.
Fleur de sel vs Maldon: frequently asked questions
What is the difference between fleur de sel and Maldon salt?
Fleur de sel is fine, moist, hand-raked surface salt. Maldon is a brand of dry, pyramid-shaped sea salt flakes from Essex, England. Both are used as finishing salts.
Which is better for finishing?
Use fleur de sel for a delicate, quick-melting finish on salads and fish. Use flakes like Maldon when you want visible crunch on steak, bread or chocolate.
Can I cook with fleur de sel?
You can, but it is costly and its texture is lost in cooking. Use ordinary sea salt for cooking, and save fleur de sel for finishing.
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