Ditto but I'm curious if that's better or worse for intake.

Off the top of my head, my biggest uses of salt during cooking are:
Steak - dry rub (though, I've been using a worcestershire/soy sauce mix of late).
Scrambled eggs. Lawry's seasoning salt.
Mashed potatoes. I salt the heck out of the water I boil the potatoes in.

At the table
Usually just corn on the cob.

I've tried it on watermelon but it's a no go for me.