Fleur de sel
One of the original name-brand salts, they make this stuff by scraping the surface of grey salt pools so the grains don’t get contaminated by the muck on the sides. Use it on pretty much anything, if you can afford the top-shelf-brand price.
An unrefined pink salt with a pungent odor. It goes well with eggs, and is part of the flavor profile for authentic lassi drinks, if you’re a stickler for that.
Mixed with activated charcoal, it’s sold as a detox agent to idiots. It also has a strong crunch, and can look pretty badass sprinkled over a light-colored dish like zucchini or whitefish.
Jacobsen's sea salt
Out of (of course) Portland, OR, Jacobsen’s is pretty much on every upscale menu in town (yes, Portland really does put the kind of salt its dishes use on menus). Honey salt. Lemon zest salt. Pinot noir salt. Basically, you can do this all day, like Bubba, but with high blood pressure instead of elevated levels of iodine.
Deeper into the salt mine
This is only the tip of the salt iceberg, folks. Besides regular salts, you have a whole range of seasoned and smoked salts -- which are either mined with flavorful impurities or have extras added after refinement. You also have pickling, rock, and bath salts. Pickling salts are, unsurprisingly, for pickling foods. Rock salt is lubricant for your homemade ice cream. You take bath salts so human faces are delicious.