The proper salt used can neither be flour like nor very large pieces. The dry salt also should not be of a type that will disintegrate quickly or too slowly when coming in contact with the moist meat or fowl. Iodized salt should not be used at all on Passover. Needless to say any animal or fowl not ritually slaughtered, even after a salting procedure will remain in a non-kosher status. If one may not consume salt for health concerns, there is available the broiling procedure.
All liver is koshered by the broiling procedure, exclusively.
It should be broiled until the inside middle of the meat is edible through the broiling process. The meat should be rinsed off well after the broiling.