While sodium isn't the big, bad boogey man that some make it out to be, I wouldn't purposely bump sodium content up too much for most brews. As I've mentioned in the past, sodium can have beneficial flavor effects in beer...just don't overdo it.
The World Health Organization has established an aesthetic limit for sodium in drinking water as 250 ppm. That is generally the point at which most people can taste 'salty' flavor. As shown in the Brulosophy trials, 100 ppm sodium doesn't taste salty at all in beer.
While you can try elevated sodium in your beers, I caution against levels greater than about 70 ppm. I get minerally perceptions above that level. Not bad, just different. This is especially true when the sulfate level in the water is greater than 100 ppm. Sodium and sulfate at high levels do not play well on your palate.