So I just use no or very very little salt when I cook, and if anyone complains, they can add it at the table!

I even brought back some of the best pink salt from the Sal de Maras in Peru and ground it myself to various consistencies. Honestly I can't tell much difference other than the texture.

As far as seasoning goes with many things you can use less salt in the cooking process and just re-season at the table. Exceptions are when salt is required for certain chemical processes used during cooking. Sometimes meat is salted or brined well before cooking to enhance moisture retention.

and in cooking, for that matter. I'll never buy Morton's again.

As for your dilemma, the only thing I can think of is to hold back on the salt when cooking then add more at the table or divide what you're cooking in half and salt accordingly. If you go with a "happy medium," neither one of you will be happy. I'm sorry I'm not more help. But really, Himalayan Pink Salt is awesome. It's almost like a condiment. The taste really is superior.

The only difference, is that (most) table salt contains iodine.

The main differences between the various forms of salt – table salt, sea salt and kosher salt – are processing, texture, flavour and iodine content. Unless your diet lacks iodine, one type of salt is no more nutritious than another

By weight, all types of salt are 40 per cent sodium. For example, one gram of table salt, sea salt and kosher salt each has 0.4 grams of sodium. Per teaspoon, though, coarse-grained salts contain slightly less sodium. That's because a teaspoon of coarse salt weighs less than a teaspoon of finely grained salt.

for people to salt to their own taste.

salt is one of those things that people can build up a tolerance for. also, how "salty" something tastes depends on how salt-deprived you are at the moment. we once experienced a restaurant disaster when many tables were sending their food back because it was way too salty -- turns out the chef had just done a big bicycle race right before his shift....

Salt and sugar both dull one's taste to their presence. The more you use the more you need to get a salty or sweet sensation. I've read that Europeans consider American food to be incredibly salty and/or sweet. What we consider just bread, they will ask if it is a dessert thing because it so sweet. You could try going cold turkey for a month with no added salt and see if your desire for salt diminishes.

Maybe rather than sparing yourself having to pick up a salt shaker at the table, reduce the amount in the cooking. It is not possible to be unsalted at the table. That's the only compromise I can think of. There is no magic salt that will let you season to your taste in the kitchen and be less salty at the table. "Judges" are not eating your food, you and your guy are. You can't taste what "Judges" are saying is unseasoned - go with your admission that you really like salt and cut back.

Not only with salt, but seasoning generally.

For example, after more than 30 years of marriage, I learned that my wife doesn't like rosemary. This. of course, after a recipe where rosemary is the key seasoning.

As for salt, I can appreciate the challenge. Morton's, kosher, sea, himalayan. I think kosher salt and sea salt are saltier. Haven't tried the pink Himalayan yet. The happy medium, I think, is to put a little (how's that for precision?) just to show that you realize that it needs something, and then let spouse and others add as necessary.

Really believe there is a happy medium. Salting after cooking is not the same. Actually, the way I look at it is that if my husband doesn't like it he can make something else or order out.

that if I'm cooking for others I put in minimal salt and let them add whatever they want.

I only use kosher salt myself. The iodized aspect of regular table salt really is a non issue these days.