Although it is important in water retention, microbial growing prevention, fat emulsification, and improvement of sensory properties, salt has implicated in doing harm to the health, which encourages researches to develop formulations of healthier food products. The essential oils act with great antimicrobial power against microorganisms, which can reflect on their capacity of partially substituting salt in the conservation of a product. The objective of this research was to evaluate the capacity of essential oils of oregano (Origanum vulgare L. – OV) and of rosemary (Rosmarinus officinalis L. - RO) in combined application, associated with 0.8 per cent of salt to interfere with the growing of Staphylococcus positive coagulase. Tests of fractional inhibitory concentration were performed, and interference in the dynamic of microbial growth, the data was analyzed by the Sigma-stat 3.1, being the measurement comparison through the Tukey test to 5% of probability level. 0,625 µL/mL (OV) + 2,5 µL/mL (RO) of essential oils were used to inhibit the growth of Staphylococcus and when associated to salt, the essential oils in combined application promoted the reduction of two logarithms cycles right after the exposition and this effect was better noticed in more subsequent times, where the number of viable cells of Staphylococcus remained about nine logarithms cycles under (p<0,05) from those of the groups submitted only to salt, which in the concentration studied, served more as substrate than as conservative. It was concluded that essential oils are potentially partial substitutes of salt in the conservation of foods.