The only foods I cook regularly which requires me to use plenty of salt are; dried pasta - I add a few tablespoons of cheap sea salt to the water I boil it in and then pour it off.
Japanese style pickles (or any time I use raw cucumber, I slice it, scatter it with salt, let osmosis occur and rinse and drain the slices)
Japanese rice balls (onigiri). I wet my hands and rub them with salt before pressing hot rice with them (I have an ume infused salt for this, smoked sea salt is also good)

Usually I have regular Maldon Sea Salt to hand which allows me to be sparing with how much I use. It's rare for me to use more than a teaspoon when making food for 2 or 3 people. I'm not a huge salt user and even prefer my butter unsalted. I've found it really easy to make saltless, flavourful, umami packed dishes our baby can eat with us, we've hardly needed to adapt our diets at all.

My favourite way of using good sea salt is sprinkled lightly on watermelon.