How to know how salty is my soup without tasting?
Here's something useful to know. A good typical salt level for most savory foods is in the neighborhood of 1% by weight. So if you know how much your dish weighs in grams, then add 1% of that in salt and you should be very close to a good result. Adjust down if you are using any ingredients that are already salty, like capers. Adjust up if after the first few times you try this, it is a little light for you. You will also learn how much your salt weighs by volume so soon you can just use a measuring spoon or a pinch instead of weighing the salt.