Low Sodium Salmon Cakes

These easy salmon patties use canned salmon, fresh parsley, garlic, and thyme to create a flavorful, reduced salt meal. With swaps like low sodium mayo and mustard, this dish becomes a kidney-friendly protein option suitable for those managing blood pressure. They’re pan-fried to golden perfection using olive oil, making them perfect for a DASH diet friendly dinner.

Ingredients Needed

• 2 (6-ounce) cans no salt added salmon: drained, skinless and boneless.
• 2 large eggs: helps bind the cakes.
• 2 tablespoons low sodium or homemade mayonnaise: creamy base.
• 2 teaspoons low sodium mustard or omit: optional flavor boost.
• 2 teaspoons fresh garlic: minced.
• ¼ teaspoon black pepper: adds mild spice.
• ½ teaspoon dried thyme: aromatic seasoning.
• ½ cup parsley: chopped fresh.
• ¼ cup olive oil: for pan-frying.

How To Make Low Sodium Salmon Cakes

Prep the Oven (Optional):
Preheat oven to 170°F to keep finished patties warm.

Prepare the Salmon Mixture:
Drain the canned salmon well. Place in a large bowl and flake with a fork. Add eggs, low sodium mayo, mustard (if using), garlic, pepper, and thyme. Mix thoroughly. Stir in chopped parsley.

Shape the Patties:
Use a 4-tablespoon scoop to portion the mixture. Pack tightly into the scoop using the back of a spoon, then release into your hand and flatten gently.

Pan-Fry the Cakes:
Heat olive oil in a 12-inch nonstick skillet over medium heat for 3 minutes. Carefully place 4 patties in the skillet. Cook for 3 minutes per side, or until well browned and crispy.

Keep Warm:
Transfer finished patties to the warm oven while you cook the second batch.

Serve:
Serve hot with a lemon wedge or side salad.

Recipe Tips

• Choose no salt added canned salmon for a true low sodium option.
• Use low sodium mayo or make your own with egg, oil, and lemon.
• Dijon mustard can be omitted or replaced with low sodium mustard.
• Finely chop parsley to help patties hold together.
• Pan-fry in batches for best crisp texture.

How to Store & Reheat

• Room Temperature: Not recommended beyond 1 hour.
• Fridge: Store in an airtight container for up to 3 days.
• Freezer: Freeze cooked patties on a tray, then transfer to a bag. Keep up to 2 months. Reheat in a skillet until crispy.

Nutrition Facts (per serving)

• Calories: 226
• Sodium: ~95 mg
• Protein: 20g
• Fat: 15g
• Carbs: 2g
• Fibre: 0g
• Sugar: 0g

FAQs

Is canned salmon high in sodium?
Regular canned salmon can be high in sodium. Always use no salt added versions for low sodium diets.

Can I make these salmon cakes without mustard?
Yes. Simply omit or replace with garlic and lemon juice for added flavor.

How do I keep salmon cakes from falling apart?
Use eggs as a binder and refrigerate the mixture for 15 minutes before frying if needed.

Can I bake instead of pan-fry?
Yes. Bake at 375°F for 15–20 minutes, flipping halfway through for even crispness.

Are salmon cakes good for heart health?
Yes, when made with no salt added ingredients and olive oil, they’re a heart-healthy protein source.

Try More Recipes:

• Low Sodium Chicken Tacos Recipe
• Low Sodium Chicken Fajitas Recipe
• Low Sodium Chicken Patties Recipe

Low Sodium Salmon Cakes

Recipe by Emma

Crispy, tender salmon patties made with no salt added ingredients and fresh herbs. Perfect for a sodium-conscious, heart-healthy meal.

Course: DinnerCuisine: AmericanDifficulty: Easy

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Servings

4

servings

Prep time

10

minutes

Cooking time

15

minutes

Calories

226

kcal

Total time

25

minutes

Ingredients

• 2 (6 oz) cans no salt added salmon
  

• 2 large eggs
  

• 2 tbsp low sodium or homemade mayo
  

• 2 tsp low sodium mustard or omit
  

• 2 tsp garlic, minced
  

• ¼ tsp black pepper
  

• ½ tsp dried thyme
  

• ½ cup parsley, chopped
  

• ¼ cup olive oil

Directions

• Preheat oven to 170°F (optional).
• Drain salmon and flake in bowl. Add eggs, mayo, mustard, garlic, pepper, and thyme. Mix.
• Stir in parsley.
• Scoop mixture into 4-tbsp patties. Flatten gently.
  
• Heat olive oil over medium heat. Pan-fry patties 3 min per side.
  
• Keep warm in oven. Serve hot.