I am on a crusade. A salt crusade. Salt has been so maligned that some people are not using it at all. And those that do add a meager grain or two to a pot of stew wouldn’t dream of adding any to their favorite dessert recipe. I would very much like to change all of that. Salt is an absolutely vital ingredient in the pastry kitchen. In the professional kitchen, we put salt in everything. I don’t mean we measured a 1/2 teaspoon to everything. Rather, we added a bit and tasted, then added a bit more and tasted, adding just enough salt to each dish–or each component of a dish–to bring out the depth and complexity of the food to best effect.
I implore you, please read my treatise on the importance of salt. Comment there, or here, about your thoughts on using salt in desserts.