We have cut down on salt significantly by amping up everything else. Lemon juice, fresh not dried herbs, caramelized onions not a quick saute, three different kinds of mushrooms in soup, etc. No takeout food. We didn’t eat out frequently so that wasn’t hard but the takeout…wow…loaded with salt. Using higher quality olive oil and balsamic vinegar helps a lot.
It wont happen overnight but your palate will adjust to very spicy and heavily flavored food with minimal salt. I found the salt substitutes hard to work with….grainy and bitter. So we just cut down on salt and replaced with everything else. If a stew has “mouth feel” and umami from shitake mushrooms and leeks, you won’t notice the lack of salt….