There's no real difference between 'fancy' salt and the cheap stuff - crystal size is the only factor that has much impact on the perception of saltiness[1], though that can be counter intuitive (kosher salt crystals are big and taste very salty on your tongue, but they don't pack down, so you tend to use less than the finer crystals of table salt). Not to mention that all sea salt now is full of microplastic particles...[2]
I normally swear by seriouseats but I call BS on this one.
While I can get behind some explanations for taste differences arising from "physical" reasons such as a larger salt grains offering different texture, which affects how it may mix with your food and air / dissolve on your tongue, I refuse to believe that the chemical differences are negligible.
Take water for instance, anyone with remotely sensitive palette can taste the difference in water. Whether it's straight tap water, filtered water or various brands of mineral water.
Considering the concentrations of minerals which govern the taste differences, I would be astounded to hear that trace minerals in salt don't affect its taste.
I mean, not only can I taste the difference with reverse osmosis water used for coffee, but if you look carefully at it, it tends to have a slightly different viscosity from regular water.
What a disappointingly unrigorous serious eats article.
1: https://www.seriouseats.com/2013/03/ask-the-food-lab-do-i-ne...
2: https://www.theguardian.com/environment/2017/sep/08/sea-salt...