Should I cut back on salt since I have high blood pressure?

[brimstoneSalad]

I highly recommend replacing salt with potassium chloride (unless you have kidney issues.) Salt is a massive killer.

Half-salt is probably safer, since with pure KCl it's easy to overdo it and have problems. It's the ratio of Na to K that's important.

It's also unfortunate that Potassium salts have a bit of a metallic taste that puts some people off. Using them in moderation tends to help while still reducing sodium content.

Also, epidemiologically it's important to remember that sodium content is often correlated with highly processed foods, cured meats, etc. so determining the effect on sodium in isolation is more tricky. I don't think you see the same strong links with something like Miso consumption, or the smaller amounts of table salt used on vegetables.
It's important to have salt ON the food in a place and form where you can taste it, rather than bound up in a bunch of preservatives where you're getting the sodium without the strong salty taste to limit your consumption to something reasonable.

[FredVegrox]

I don't add salt to anything. Salt probably comes with my salsa that I use, it would with the seaweed. I use seasonings I like that flavor things up well.

[Hitty]

High sodium intake increases blood pressure by osmosis, cutting back on salt could, on a population level, lower your bp by about 10 points or so. Exercise, losing weight, less salt, less stress, less fat in diet, all of these lower bp effectively. Beta blockers limit your peak heart rate as well, which may be a problem to consider. But depending on what other health issues you have, it may be the right course, but there are other types of drugs, and here in Sweden we usually start our patients on a combo of 2 different types, in lower dosages, thus minimizing side effects of both. This is not medical advice, just a tip from a med student.