Salt is one of the most common condiments in our daily life, and its major ingredient, sodium chloride, is an indispensable substance for the human body. Salt can improve food flavor and texture and prolong the shelf life of foods. However, excessive intake of salt will increase the risk of cardiovascular diseases such as high blood pressure and coronary heart disease. This paper reviews the methods used for salt reduction in foods without affecting the flavor quality of foods, such as substitution with non-sodium salts, addition of natural extracts or salty peptides, multi-sensory synergy to enhance salty taste perception, salt crystal structure optimization and food texture recombination. The basic principles, characteristics and research progress of various salt reduction methods are described in detail. The aim of this review is to provide a scientific basis and theoretical reference for in-depth studies on methods and strategies for salt reduction in foods.