Overconsumption of salt is a major concern due to its consequences on human health. Discretionary salt contributes significantly to salt intake but has received very little attention so far and it is not clearly targeted by recommendations. To determine whether domestic cooking practices can increase saltiness perception while reducing salt content, we set up a study on carrots cooked in a water bath. Salt was added either during or after the cooking process. Three types of salt were compared (Fleur de Sel, fine sea salt, and micronized salt) at two concentrations (regular and reduced). HPLC measurements were performed to control that overall salt content of carrots was similar between conditions at the same salt level. Pieces of carrots were submitted to sensory evaluation with an external panel. Participants had to rate salty taste intensity along with other descriptors. Preliminary data analyses tend to demonstrate that salty taste intensity was higher when the salt was added after the cooking process compared to in the cooking water. The influence of the type of salt is still to be analysed. Putative mechanisms related to salt availability and salt perception will be discussed. Expected results should allow to highlight practices in terms of table salt use, that can easily be adopted by consumers to increase the sensory availability of discretionary salt.