Sounds like a lot of salt and fat to me too. But as someone who falls into the "lives to eat" category (as opposed to the "eats to live" one), here's my take:

Personal tastes differ, and the people who use a lot of salt in their cooking usually do so because they like the taste. It's what they grew up with, and what they're used to. So substituting spices for salt does require some mindset adjustment, but it's a step in the right direction.

When I'm buying salt, I just buy the cheapest kind. Not sea salt, not kosher salt, not extra-virgin salt hand-picked by selected virgins, just cheap ordinary salt. If you don't believe they're all basically the same, blind-taste-test them and see.

I would be careful about "no-salt" seasonings. Labelling laws in North America are pretty lax, so you could end up with something containing MSG or who-knows-what. Just cut back, and learn to appreciate the taste of the fish instead the taste of the salt.

Fresh Parmesan is unfortunately even better than ST suggests. (The real stuff has "Reggiano-Parmegiano" in dotted letters on the rind). The problem is that fresh Parmesan is such a good eating cheese, when you're grating it, the tendency is to cut chunks off the block and stuff them into your mouth. It tastes even better if you have a glass of wine in front of you. (You see where this is leading.)

Dipping the fish into butter/LJ before breading sounds interesting. I'd normally use beaten egg white + water, but maybe I'll give this one a try. Another really easy fish recipe is dust fish fillets in flour+salt+pepper, fry, meanwhile cook butter in small saucepan til it starts to brown, remove from heat and add LJ (or better fresh lemon chunks, no peel) and a couple of tbsp of capers, serve w fish. Here, the sourness of the capers makes up for the minimal salt.

Try to get away from the use of garlic salt (in anything). If you want garlic, add garlic.  Roasting garlic is delicious. You can pickle garlic too: peel cloves, put them into pickling vinegar in a little jar, and put it into the fridge. That way you never run out. (The taste does change a little, but not enough that it can't be used as a substitute wherever you need it.) Don't worry that the cloves turn a weird green/black color.

Potatoes and cured pork do seem made for each other. But the bacon strips I normally see in the supermarket are 95% fat, and that's beyond even my limit. So what I do, is when I buy a ham (ordinary Costco cooked ham), I make up ziplocks of 100 or 200 g and put them in the freezer. If I need "simulated bacon bits" for potatoes (or spinach salad - yum!), I take out a packet, chop it very finely, and fry it up in a minimum of oil. Similar taste, with almost no fat.

If you want to cut back on butter when frying but hate to give up the taste of butter, try frying in 50-50 butter + oil. You get almost all of oil's higher cooking temperature, and don't lose much butter flavor.

Now I'm hungry. Too lazy to start roasting garlic, but there's a block of Parmesan in the fridge ... no wait ... there's leftover pizza with roast garlic on it as well .. I'm outta here  :D