Characterization of the airborne particulate matter (PM) emitted from cooking components including cooking oil, and additives like salt has not been carefully investigated. This study provides new data on the concentration, composition, and emission rates/fluxes of PM (less than 3.3 μm) generated during heating corn oil and corn oil with added table salt. The concept of emission flux was employed to estimate the emission rates in this study. A statistically significant reduction of 47.6% (P<0.05) in the total PM emission rate and emission flux were observed when salt was added to the heated corn oil (5.15×101 mg min−1) compared to the pure oil (9.83×101 mg min−1). The OC emission rate decreased 61.3% (P<0.05) when salt was added to the corn oil (2.35×101 mg min−1) compared to the pure corn oil (5.83×101 mg min−1). With the salt, the total EC emission rate was 6.99×10−1 mg min−1, a 62.7% reduction in EC emission compared to pure corn oil (1.88 mg min−1). These results suggest that table salt can be added to the corn oil prior to frying to reduce exposure to cooking generated PM.