Why just add salt when you can add a citrus salt? Or a curried salt? Togarashi? Chili pepper?
The basic principle is to combine salt and seasoning in your food processor or blender. Blitz to combine. I used a ratio of one cup of kosher salt to about two teaspoons of flavour (be that the zest or paprika).
I combined salt with the zest of one lemon for a beautiful citrus salt. (If you haven't let the zest dry, then you'll want to let the combination air dry before sealing it away.) Good on chicken or fish, all sorts of veg, your favourite salad... Momma R wants to try it on fruit, like a beautiful ripe tomato.