You would be better staying away from salt and not worrying about MSG which has gotten a terrible name since the 80s but truth be told it is no worse for you than salt and is extremely helpful for enhancing natural Umami.
Glutamate is what gives us that "savory" flavor in meats, broths, pungent cheeses like parm and pecorino romano, and many many other foods that are high in umami.
The biggest problem people have with MSG is that it was used at an extremely high level in Chinese cooking and since it is made in a lab it was considered bad but when they do make it in a lab it comes from bacterias that secrete Glutamate which is then collected and converted into MSG.
Look at beef bouillon cubes, go look at almost any one in your cabinets and the extremely high levels of salt and usually MSG as well, those things are probably loaded with more sodium than anything else in the kitchen.
You can make your own stock and season it with salt and get that salty flavor in it OR you can make one and add in a touch of MSG and it will naturally enhance the flavors and have a lower sodium content at the same time.