There's something interesting in Food Science about this using blends of other salts
"an optimal replacement value was identified as one containing 96.4% NaCl, 1.6% KCl, and 2.0% CaCl2" https://onlinelibrary.wiley.com/doi/abs/10.1111/1750-3841.14440
They were doing the dance of mixing in salts other than sodium. Potassium (KCl) tastes metallic if you add much more.
That said, there are dangers to both low sodium and low chloride diets - but I'm talking below normal serum ranges. Probably nothing to worry about for someone eating a Western diet, including manufactured foods.