Season, taste, adjust. I do it by the pinch usually. One finger pinch if I need a little, 2 fingers if I need more. Unless you're baking (and if you are baking, then use a measuring spoon), does salt really need to be measured any more accurately? Salt is generally used as a flavor enhancer, and the amount of enhancement needed is often different from one person to another, thus the ubiquitous recipe phrase "salt (and pepper) to taste".
Salt shouldn't be
the flavor, but it should bring out the other flavors in the dish. For me that requires tasting.