Jellen... I am watching sodium and staying under 2000 mg per day. Actually, it has been quite easy since I started eating vegan because my sodium is SO low each day eating veggies/rice and fruit. I use low sodium soy sauce and organic fresh salsa that is very low in sodium. It does push my sodium up quite quickly if I use the soy sauce, but I love the flavor and I don't go over my limit.
I wish I could find better ways to season things, but am not so good with spices yet.
I read or heard it's best to stay under 1000 per day. Since we get about 400-600 naturally in our foods, it means there's a little wiggle room. What I do to season with sauces that are commercial is to use Tobasco original--35mg per teaspoon. Adding heat also kicks up flavor.
I use Annies Worst. sparingly, but it's also low in sodium. I use mustard, rice vinegars unseasoned, lemon juice, and I do have Braggs liquid aminos in the spray bottle to just lightly top something with that flavor. I'm allergic to soy too, so it's not just about the salt for me. But there's few foods that even come close to that soy flavor.
As far as spices go, can't beat Benson's Table Tasty...use it on just about everything. Also like Mrs. Dash Southwest and Caribbean spice blends. Finally, I buy pizza spice from bulk bins at about a buck for half pint jar full. Use it to flavor my soups, salad dressings. Adds all the right spices, cheaply.
Hope these ideas help you.