Timing

• Do not add any salt to your food until it has finished cooking. When food cooks, liquids reduce, and flavors intensify. So what may seem like a negligible pinch of salt at the beginning may taste like a heaping handful by the time the dish is finished. Add your salt in small increments, and after each addition, stir the dish thoroughly and taste it before adding more salt.
  
  

Sugar and Vinegar

• The addition of sugar and vinegar to dishes can neutralize the overly-salty flavor. Add a teaspoon each of granulated white sugar and cider vinegar to your food while it is still cooking. Stir until the sugar and vinegar are thoroughly combined, then taste. If your food is still too salty, add another teaspoon each of sugar and vinegar. Continue this process until your food has reached the desired flavor.
  
  

Adding Ingredients

• Pouring additional ingredients into your dish works best to reduce saltiness in soups, stews and sauces. Add extra of whichever liquid ingredients you have already used. Tomato sauce, milk and cream will all dilute the salty flavor. If your recipe called for broth or stock, use water or a low-sodium version instead. Allow the dish to simmer, uncovered, for at least 20 minutes until the volume of the liquid reduces, and the dish thickens.
  
  

Replacing Ingredients

• If nothing else works, you can always remove a portion of the too-salty dish in a final attempt to get the flavors right. Scoop out about 1/4 to 1/2 of the volume of your dish and replace it with an equal amount of the same ingredients. Allow the newly added food to cook thoroughly to combine the flavors and ensure that the ingredients are safe. To speed up the process, quickly saute the new ingredients over medium-high heat before adding it to the rest of the food.