Maldon salt, or Maldon salt, is a salt used as a seasoning, generally in haute cuisine. It comes from the estuary of the River Blackwater, in the township of Maldon, in the county of Essex (England). It is not usually harvested every year, due to the need for appropriate weather conditions. Its elaboration is purely handmade and laborious.

It usually forms soft crystals in the form of flakes (sometimes it is called flake salt for this reason) ideal for use in roast meat (when leaving the grill and just before serving), in appetizers and some tapas, with roasted mushrooms, etc.. The size of its grains is medium.

It is advisable to use a small amount because its purity is superior to the usual cooking salt and it is preferable that it is poured at the stage of plating before serving.

It is recommended to use a small amount because its purity is superior to the usual cooking salt and it is preferable that it is poured at the stage of plating before serving