When I was about 15 my dad was diagnosed with high blood pressure. Pop was old-school in that everything had to have a ton of salt on it. Needless to say, he was not happy with his predicament. My mother, however, was a wonderful and inventive cook. She cut out almost ALL salt consumption in the house, and the only clue me and pops had was the missing shaker at the table. She found a myriad of spices and herbs to add to her cooking that worked as well, and many times better, than salt.
I guess it all comes down to a little experimentation here and there to find a good substitute for salt in different dishes you are preparing. I find that I now use a ton of garlic in my cooking. Roasted, sauteed, dried and ground or even boiled, garlic is my spice of choice over salt any day(yes, I have been known to add garlic to an occasional omelet too).
Good luck Jim!