Salt is the one of two seasonings that can drastically alter the ingredient itself, rather than introducing new flavors.

Tldr

Salt suppresses bitterness

• As a result, both sweetness and umami both come out more
• Adding a pinch of salt to deserts will make them sweeter
  Salt will draw water out via osmosis
  Salt dissolves myosin, a protein in muscles
• To take advantage of this, salt proteins in advance (1 hour+) and let them sit uncovered in the fridge
• This will dry out the surface, improving browning
• The salt will penetrate into the muscle, dissolve the myosin, and result in improved moisture retention
• The chefy term for this is "dry brining", see the link below for a much more detailed explanation of the science behind it

External Links

Dry Brine Is the Best Way to Brine Meat, Poultry, & More