Thank you and presuming the same weight of salt to oils?The salt is usually added at medium trace so that it doesn't fall to the bottom of the batter. Of course, if you are using 100% salt like Carolyn, you won't need to worry about that - it will stay suspended by virtue of the sheer volume of salt.
Also, if possible, use cavity molds. Salt bars harden very fast (within an hour or two!). A loaf will become impossible to cut if you miss the cutting window.
Sorry beginner here!