No. Unlike sugar that will melt at 366 °F (186 °C), salt remains in a solid state during the cooking process. Salt's melting point is 1545 °F (841 °C) which is significantly higher than the melting point of an aluminum frying pan. The reason that salt seems to disappear after you sprinkle it in a pan is that when salt comes into contact with water, the H2O will pull apart the sodium chloride on a molecular scale appearing to dissolve it. The salt, however, will remain intact, once the water is removed.
Note: The header image is table salt (sodium chloride) at 150x magnification.