Low Sodium Salmon Recipes
These recipes for low-sodium, heart-healthy, and tasty salmon don’t sacrifice flavor. To make delicious meals that are ideal for a low-sodium diet, these recipes emphasize the use of fresh herbs, spices, and other low-sodium components.
1. Lemon Herb Grilled Salmon
This recipe uses fresh lemon, garlic, and herbs to give the salmon a vibrant, fresh flavor without needing extra salt.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 (about 6 oz each) |
| Olive oil | 2 tablespoons |
| Lemon juice | 2 tablespoons |
| Lemon zest | 1 teaspoon |
| Fresh garlic, minced | 2 cloves |
| Fresh dill, chopped | 1 tablespoon |
| Fresh parsley, chopped | 1 tablespoon |
| Black pepper | 1/4 teaspoon |
| Paprika | 1/4 teaspoon |
Instructions
- To make the marinade, put the olive oil, lemon juice, lemon zest, parsley, black pepper, paprika, dill, and minced garlic in a small bowl.
- Marinate Salmon: Coat the salmon fillets thoroughly by brushing them with the marinade. Give them ten to fifteen minutes to sit.
- Heat the grill to a medium temperature before cooking the salmon. Salmon fillets should flake readily with a fork after grilling for 4–6 minutes on each side.
- Serve: If wanted, garnish with additional fresh herbs or a slice of lemon.
2. Balsamic Glazed Salmon
A simple balsamic glaze adds depth to the salmon without any added sodium.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 (about 6 oz each) |
| Balsamic vinegar | 1/4 cup |
| Honey | 2 tablespoons |
| Olive oil | 1 tablespoon |
| Fresh garlic, minced | 2 cloves |
| Fresh thyme | 1 teaspoon |
| Black pepper | 1/4 teaspoon |
Instructions
- Prepare Glaze: In a small saucepan, combine balsamic vinegar, honey, minced garlic, and thyme. Simmer over medium heat for 5-7 minutes or until it thickens slightly.
- Season Salmon: Rub olive oil and black pepper on the salmon fillets.
- Bake Salmon: Preheat oven to 400°F (200°C). Place salmon fillets on a baking sheet lined with parchment paper. Brush with half of the balsamic glaze.
- Finish and Serve: Bake for 12-15 minutes or until salmon is cooked through. Drizzle remaining glaze on top before serving.
3. Herb-Crusted Salmon
This herb-crusted salmon recipe is packed with flavor, using a mix of fresh herbs and lemon zest.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 (about 6 oz each) |
| Olive oil | 2 tablespoons |
| Lemon zest | 1 teaspoon |
| Fresh rosemary, chopped | 1 teaspoon |
| Fresh thyme, chopped | 1 teaspoon |
| Fresh parsley, chopped | 1 teaspoon |
| Garlic powder | 1/2 teaspoon |
| Black pepper | 1/4 teaspoon |
Instructions
- Mix Herb Crust: In a bowl, combine lemon zest, rosemary, thyme, parsley, garlic powder, and black pepper.
- Coat Salmon: Rub olive oil on the salmon fillets, then press the herb mixture onto the top of each fillet.
- Bake Salmon: Preheat oven to 400°F (200°C). Place the salmon fillets on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until the salmon flakes easily with a fork.
- Serve: Serve with steamed vegetables or a fresh salad for a complete low-sodium meal.
4. Maple Dijon Salmon
Maple syrup and Dijon mustard pair wonderfully to create a slightly sweet and tangy glaze with no need for added salt.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 (about 6 oz each) |
| Maple syrup | 2 tablespoons |
| Dijon mustard | 1 tablespoon |
| Fresh garlic, minced | 1 clove |
| Olive oil | 1 tablespoon |
| Black pepper | 1/4 teaspoon |
| Fresh rosemary, chopped | 1 teaspoon |
Instructions
- Prepare Maple Dijon Glaze: In a small bowl, whisk together maple syrup, Dijon mustard, minced garlic, olive oil, black pepper, and rosemary.
- Coat Salmon: Brush the glaze over the salmon fillets.
- Bake Salmon: Preheat oven to 400°F (200°C). Place the salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes, until salmon is cooked through.
- Serve: Garnish with fresh rosemary and serve with roasted vegetables or quinoa.
5. Spiced Lemon Garlic Salmon
This recipe uses bold spices and lemon for a flavorful, no-salt option.
Ingredients
| Ingredient | Quantity |
|---|---|
| Salmon fillets | 4 (about 6 oz each) |
| Olive oil | 2 tablespoons |
| Fresh garlic, minced | 2 cloves |
| Lemon juice | 2 tablespoons |
| Ground cumin | 1/2 teaspoon |
| Smoked paprika | 1/4 teaspoon |
| Black pepper | 1/4 teaspoon |
| Fresh cilantro, chopped | 1 tablespoon |
Instructions
- Make Spice Mix: In a bowl, combine olive oil, minced garlic, lemon juice, cumin, smoked paprika, and black pepper.
- Coat Salmon: Rub the mixture on both sides of the salmon fillets.
- Pan-Sear Salmon: Heat a non-stick skillet over medium heat. Cook the salmon for 4-5 minutes per side, until cooked through.
- Serve: Garnish with chopped cilantro and a lemon wedge.
These recipes provide low-sodium alternatives for cooking salmon while using herbs, spices, and healthy oils to bring out delicious flavors naturally! Enjoy them as part of a balanced, low-sodium diet.
1. What types of salmon are best for low-sodium recipes?
Fresh or frozen wild-caught salmon (like sockeye or coho) is ideal for low-sodium recipes since it generally contains less sodium compared to farm-raised varieties.
2. How can I add flavor without using salt?
Use fresh herbs (like dill, parsley, and thyme), citrus (lemon or lime juice and zest), garlic, and spices (paprika, cumin, black pepper). These ingredients bring bold flavors without adding sodium.
3. Can I prepare these recipes in advance?
Yes, you can marinate or season the salmon up to 24 hours in advance. However, for recipes involving glazes, it’s best to apply the glaze right before cooking to retain flavor.
4. How do I ensure the salmon stays moist without added salt?
Cooking methods like baking with a glaze, grilling with olive oil, and pan-searing help retain moisture. Adding a bit of olive oil or lemon juice also prevents the salmon from drying out.
5. Can I use frozen salmon fillets for these recipes?
Yes, but make sure to thaw them completely before cooking. Pat the fillets dry with paper towels to remove excess moisture for even cooking and better flavor absorption.
