When talking about gourmet salt, there are 2 big categories, the first is related to location and the method it is harvested. The second is salt in the first category mixed with herbs, spices etc…
For the first category, I use them mainly as finishing salt. My favourite is the fleur de sel for it’s favours and a slight touch of saltiness, I have a personal preference for those coming from île de Ré (than Guérande). I also like Halen Môn salt, with is similar to Maldon (I believe) especially for a final touch on the cooked meat and roasted vegetables for its flaky texture. I like the Haiwaiian red Alaea salt mainly for salad (to satisfy my vanity, it’s so pretty the coral pink colour!) I have the Himalayan pink, but since the salt grate doesn’t work very well, I forget it somewhere in the drawer. I have tried to cook with this category of salt, I can’t tell the difference in taste. But I guess unless the cooking is very refined*, plus you have an advance palate.
*I saw some 3 stars chef recipes asking to cook using mineral water and all premier products
As for the second category of salt: My recent favourites are wild garlic sea salt mix. I like a lot the smoked Salish salt and the Norwegian Viking salt (smoked salt with onion, pepper and turmeric). I don’t care about the truffle salt. As gift, I also have the Salyen (Roman recipe: Salt, dried herbs, celery, pepper and ginger). This category of salt, I use in cooking, marinating, and also as finishing salt.
Honestly, except the fleur de sel, which I really need. The others are a nice touch.
