Just beat me to it, Pied Piper. Any compound consisting of a metallic base and an acid radical formed from a non-metallic element(ie Chloride, Sulphate, Nitrate, Carbonate, Phosphate etc) is a salt - there are a vast number of them possible. In actual fact either side of a salt could be another compound that acts like a metal (eg amonia) or non-metal (eg many "organic chemistry" compounds like the acetatate radical) - so tecnically you could have an "organic salt"

Salt in a culinary sense usually means Sodium Chloride although this will usually contain other salts such as those of iodine etc. Salty is one of the "prime" tastes so it figures importantly in flavouring.
Potassium Chloride, which tastes very much the same as the Sodium version, is often used by people with heart problems, because it does not tend to raise the blood preasure in the same way.