Yes, you can autolyse with salt in some specific cases. The process of pre-mixing the flour, salt, and water and letting it rest for a defined period is called saltolyse. In addition to tightening the gluten structure, salt reduces enzymatic activity. When we want to extend fermentation periods, we need to reduce the amylase activity at the time of autolysis. In such specific cases, the addition of salt during rest stage can prove very helpful.