Hi Alexa, I trawled the Net and the most common suggestions to solve this problem were to add either of the following to your dish while it is still cooking, and let it simmer for a few minutes: (1) a piece of dry bread, (2) a peeled potato cut in pieces, or (3) an egg white. The underlying principle is that all are expected to suck the salt in (the egg white will do this while coagulating). Dedicated to answering your question and finding the truth, I made an experiment: I boiled 3 g of salt in 500ml water in 3 saucepans. I then added in one a quartered potato, in the other a dry piece of bread of the same weight as the potato, and in the third one an egg white. I boiled the water 5 more mins and tasted the result in each saucepan. Verdict: the potato and bread did not make any noticeable difference, but the egg white did so I would go with the latter as the best solution. I also read that adding sugar (brown is best) could mask salty taste. I tried it on my potato water and it worked wonders. My conclusion is that if your dish has enough liquid, use the egg white and possibly a bit of brown sugar. If you dish is on the dry end, only add sugar.