Low Sodium Salmon Cakes Recipe

These salmon cakes are simple to prepare, using canned salmon, breadcrumbs, and zesty lemon for a fresh, satisfying flavor. We use no added salt and low sodium pantry staples like no-salt-added salmon and unsalted mayonnaise to keep sodium levels down while keeping flavor high. Perfect for lunch, dinner, or even meal prep.

Ingredients Needed:

• 15 oz canned salmon: no salt added, drained.
• ¼ cup mayonnaise: unsalted or low sodium version.
• 1 large egg: helps bind the mixture.
• 1 Tbsp Dijon mustard: choose low sodium if possible.
• ½ cup whole wheat breadcrumbs: use low sodium or homemade.
• ⅛ tsp garlic powder: adds flavor without salt.
• ½ tsp lemon zest: for a fresh, bright taste.
• Avocado oil: for frying, heart-healthy choice.

How To Make Low Sodium Salmon Cakes:

Mix Ingredients:
Place all ingredients into a large bowl. Mix well until the mixture holds together.

Form Patties:
Shape into 8 equal-sized patties (or 10 smaller ones). For firmer cakes, chill in the fridge for 20 minutes.

Cook the Cakes:
Heat avocado oil in a skillet over medium heat. Cook patties for 5–7 minutes per side until golden brown and heated through.

Serve:
Serve warm with a squeeze of lemon or a side of low sodium sauce.

Recipe Tips:

• Use no salt added canned salmon for a heart-healthy option.
• Chill patties before cooking for better shape and texture.
• Choose low sodium Dijon mustard to reduce total sodium.
• Avocado oil is a heart-healthy fat great for frying.
• Pair with a sodium-free dipping sauce like Greek yogurt with herbs.

How to Store & Reheat:

• Fridge: Store cooked patties in an airtight container for up to 3 days.
• Freezer: Freeze patties between parchment layers up to 2 months.
• Reheat: Warm in skillet over medium heat or bake at 350°F until heated through.

Nutrition Facts (per cake, approx.):

• Calories: 170
• Sodium: 95 mg
• Protein: 14 g
• Fat: 10 g
• Carbs: 4 g
• Fibre: 0.8 g
• Sugar: 0 g

FAQs:

Is canned salmon high in sodium?
Regular canned salmon can be, but many brands offer no salt added options perfect for low sodium diets.

Can I bake these salmon cakes instead of frying?
Yes. Bake at 400°F for 15–18 minutes, flipping halfway, until golden and cooked through.

Can I use fresh salmon instead?
Absolutely. Cook and flake 1½ cups of fresh salmon as a substitute.

What’s the best breadcrumb substitute for low sodium diets?
Use unsalted crushed oats, rice cakes, or make your own no-salt breadcrumbs.

Can I make these ahead?
Yes. Shape and refrigerate the patties up to 24 hours before cooking.

Try More Recipes:

• Low Sodium Spice Cake Recipe
• Low Sodium Vanilla Cake Recipe
• Low Sodium Pineapple Upside Down Cake Recipe

Low Sodium Salmon Cakes Recipe

Recipe by Evelyn ReedCourse: AppetizersCuisine: AmericanDifficulty: Easy

Servings

8

servings

Prep time

10

minutes

Cooking time

10

minutes

Calories

170

kcal

Easy, flavorful salmon cakes made with no salt added ingredients—perfect for heart-healthy meals.

Ingredients

• 15 oz canned salmon, no salt added
  

• ¼ cup low sodium mayonnaise
  

• 1 large egg
  

• 1 Tbsp Dijon mustard, low sodium
  

• ½ cup low sodium breadcrumbs
  

• ⅛ tsp garlic powder
  

• ½ tsp lemon zest
  

• Avocado oil for frying

Directions

• Mix all ingredients in a bowl until well combined.
  
• Form into 8 patties. Chill 20 minutes if possible.
  
• Heat avocado oil in a skillet over medium heat.
  
• Cook patties 5–7 minutes per side until golden.
  
• Serve warm with fresh lemon or low sodium sauce.