I think very much like Twinwillow: Himalayan pink salt is excellent. That, and Malden, and Fleur de Sel, etc. are often used as “finishing” salt, rather than used in the cooking or baking process so you can appreciate the flavor. I typically use regular salt in baking, because it distributes better than larger crystals, but for garnishing or “finishing” I use the same salts as Twinwillow. Also, smoked salts are good finishing salts.