Only slightly: by weight, Himalayan pink salt has about 8% less sodium than ordinary white table salt, which is too small a difference to matter for health.
A 2020 study in the journal Foods tested 31 pink salt samples sold in Australia against an iodized white table salt using mass spectrometry. The pink salts averaged about 394,718 mg of sodium per kilogram, compared with about 427,636 mg per kilogram for the white salt. Pink salt did contain more calcium, iron, magnesium, manganese, and potassium, but the authors found that a person would need to eat more than 30 grams a day (about 6 teaspoons) for those minerals to make any meaningful contribution to nutrient intake. That amount would supply far more sodium than health guidelines allow. Darker, flaked, and Himalayan-origin samples tended to hold more minerals, and one sample exceeded the Australian maximum contaminant level for lead. The researchers concluded that both pink and white salt easily reach the recommended sodium limit, so pink salt is not a low-sodium choice and intake should stay under 5 grams of salt a day.
Image: Himalayan salt (coarse), Ivar Leidus, CC BY-SA 4.0, via Wikimedia Commons.