Most Helpful Guy
I have to really watch my sodium intake due to my health condition. That said, I do the cooking in the house and, with judicial use, add salt whenever it's needed. I don't add salt to everything. Like any good cook, I taste the dish from time to time (whenever it's possible) and adjust the seasoning as needed. Dishes like soups, sauces, stews, etc., will have the flavors meld together as it cooks.
I will also use salt substitutes like Worcester sauce, fish sauce, etc. to help bring out certain flavors. Or even vinegars to add a bit of brightness to the flavor. For example, a blend of Worcester sauce and balsamic vinegar can really kick up the flavor of beef soups and stews.
It's like anything else worth doing well. It's knowing your tools, and how and when to use them.