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Salt is used in baking, and with food in general, to enhance other flavors. A pinch of salt makes plain foods taste more interesting and makes sweet foods, like watermelon, taste a little bit sweeter by comparison. In most baked goods you cannot taste the salt as a distinct flavor; it simply blends into the background. There are exceptions to this rule, however, and sometimes having a little extra salt is a good thing. The Vanilla Salt Cookies from Umami are topped with a small sprinkle of coarse pink Himalayan salt, which accentuated both the vanilla flavor and the butteriness of the cookies. The original recipe called for a sprinkling of coarse sugar, not salt, but the change made the cookies both original and even more addictive. Just imagine it with a sprinkle of both sugar and salt...
