Cardiovascular diseases are the leading cause of morbidity and mortality worldwide. This is due to the increasing prevalence of various risk factors for these diseases, including dietary risk. One of the most common dietary risks is excess salt in the daily diet. In most countries in the world, daily salt consumption is classified as high (i.e., >11.5 g NaCl/day). The most important source of salt in the daily diet is processed products. Industrial processing of products significantly increases their salt content several times over. Many studies have shown an association between chronic excess salt in the diet and the risk of cardiovascular mortality, hypertension and other cardiometabolic diseases, atherosclerotic cardiovascular diseases, heart failure, and atrial fibrillation. In optimizing cardiovascular risk associated with sodium, potassium content in the daily diet should be taken into account. Currently, the world consumes too much sodium and too little potassium (the opposite dietary situation to that of our hunter-gatherer ancestors). The optimal sodium content in the daily diet remains an unsolved problem. The relationship between dietary sodium and cardiovascular disease risk appears to be U-shaped. This chapter summarizes information on the impact of excess dietary salt on cardiovascular health.