You have to be careful about this. When a lot of people read "low-sodium" they sub-consciously add more of whatever t is that has the sodium in it ("it doesn't taste right"). Generally I suggest to people to up some of the other flavours (eg the spices) to cover for the lower amounts of sodium (but that's me, not any medical practitioner). You can generally do this with any recipe (except maybe salt-baked whatever), you just need to change the spices up somehow. Might take a few attempts, but no fun if you don't try.