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Cutting salt is trivially easy. Cutting salt and still wanting to eat the result is the actual problem, and it is not solved by deleting the word salt from the ingredient list.
This is a cooking guide, not medical advice. If you are on a prescribed sodium limit, confirm quantities with your clinician or dietitian.
In most recipes the salt you add yourself is not the largest source. It is usually somewhere in this list, and attacking these gets you a real reduction before you touch the seasoning that makes the dish taste like itself.
Salt does not taste of much on its own. What it does is make everything else taste more like itself, so taking it out leaves a gap that has to be filled on purpose. Three things fill it:
Salt on the surface of food hits your tongue directly and reads as much saltier than the same quantity dissolved through a dish. If a recipe allows it, take salt out of the body of the food and finish with a small pinch of flaky salt at the table. The perceived seasoning is similar and the total sodium is lower, often substantially.
Some recipes are built on salt rather than merely seasoned with it. A brine, a cure, a preserved-lemon tagine, a properly fermented pickle: these are salt-dependent by definition, and a low-sodium version is a different dish. That is worth knowing before you spend an afternoon producing a disappointing one.
The low-sodium recipe converter applies all of this to any recipe you paste: it targets the processed sources first, swaps them for low-sodium equivalents, adds the acid and aromatics in the right place in the method, and tells you plainly when a dish cannot honestly be made low-sodium.
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