What we normally put on food is simply NaCl, Sodium Chloride: by salt, I mean "table salt". If you have too much salt, it tends to raise blood pressure. There are trace quantities of other compounds in table salt, but it is mostly NaCl. If table salt raises your blood pressure, so will exotic Himalayan salt. It might contain trace amounts of potassium chloride or bits of exotic yak shit, though
I am aware that "a salt" can be a variety of chemicals: chlorides, sulfides, sulfates, phosphates, Fluorides and such.