I just had to read some general descriptions of sodium chloride and it was always classified as odourless (e.g., by Wikipedia). However, large amounts of table salts (around 1 kg) have a clearly perceptible odour to me. By table salt I mean salt sold for the purpose of cooking – I have not been taking notes or making experiments, but as I had the experience on dozens of different occasions, I would guess that the salt does not need to be iodised.
If I had to describe the smell, I would first say salty. It’s somewhat similar to the smell of the seaside, but the latter is much richer and has additional components. From the ten smell categories proposed here, only sweet and chemical fit somehow. It also has something of petrichor.
Is the classification as odourless just an approximation or do I smell additional ingredients (such as iodide) or impurities that cause table salt not to be pure sodium chloride? In the latter case: What causes the odour?