35+ Healthy and Delicious Friday Low-Sodium Fish Recipes You’ll Love

When it comes to maintaining a heart-healthy lifestyle, watching your sodium intake is essential.

Fish, rich in omega-3 fatty acids and high-quality protein, is one of the best foods you can eat.

However, many fish recipes tend to be heavy on the salt, making it difficult for those who need to limit their sodium consumption.

But fear not—there are plenty of ways to prepare delicious, flavorful fish dishes without sacrificing taste or nutrition.

In this blog, we will explore 35+ mouthwatering low-sodium fish recipes perfect for your Friday night dinner.

These recipes are designed to help you stay on track with your health goals while still enjoying a satisfying meal that the whole family will love.

35+ Healthy and Delicious Friday Low-Sodium Fish Recipes You’ll Love

Eating fish on Fridays doesn’t have to mean loading up on excess sodium.

With these 35+ creative low-sodium recipes, you can easily prepare flavorful, nutritious meals that support your health.

From simple grilled options to more elaborate dishes, there’s a recipe for every palate and occasion.

So next Friday, skip the salt and try one of these heart-healthy fish dishes that are as good for your body as they are for your taste buds.

Healthy eating can be delicious and satisfying—prove it with these tasty low-sodium fish recipes!

Lemon Herb Grilled Salmon

This flavorful Lemon Herb Grilled Salmon is a perfect low-sodium, keto-friendly lunch for a Friday meal. Packed with heart-healthy omega-3 fatty acids, this dish is enhanced by fresh herbs and a tangy lemon marinade, making it both simple and satisfying. It’s a great option for anyone looking to enjoy a delicious, healthy, and low-carb dish.

Ingredients:

• 4 salmon fillets
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 1 teaspoon dried thyme
• 1 teaspoon garlic powder
• ½ teaspoon ground black pepper
• 1 tablespoon chopped fresh parsley (for garnish)

Instructions:

1. Preheat the grill or a grill pan to medium-high heat.
2. In a small bowl, combine olive oil, lemon juice, dried thyme, garlic powder, and black pepper. Mix well.
3. Brush the salmon fillets with the marinade on both sides.
4. Place the salmon fillets on the grill and cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.
5. Remove the salmon from the grill and sprinkle with fresh parsley before serving.

This Lemon Herb Grilled Salmon offers a refreshing and light way to enjoy a low-sodium, keto lunch that doesn’t compromise on flavor. The combination of fresh lemon, herbs, and healthy fats from the salmon makes this dish an ideal choice for a balanced, satisfying meal. Serve it with a side of sautéed vegetables or a light salad for a complete, nutrient-packed meal.

Baked Cod with Avocado Salsa

A healthy and flavorful choice, Baked Cod with Avocado Salsa is a low-sodium, keto-friendly option that delivers rich taste with every bite. The tender cod is baked to perfection and topped with a fresh, creamy avocado salsa that complements the delicate flavor of the fish. This dish is easy to prepare and is a great way to add variety to your weekly low-carb lunches.

Ingredients:

• 4 cod fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon ground cumin
• 1 tablespoon fresh lime juice
• 1 ripe avocado, diced
• 1 small tomato, diced
• 1 tablespoon chopped fresh cilantro
• 1 tablespoon red onion, finely diced
• Salt and pepper to taste

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Drizzle the cod fillets with olive oil and sprinkle with paprika, cumin, salt, and pepper.
3. Place the fillets on a baking sheet lined with parchment paper and bake for 12-15 minutes or until the fish flakes easily.
4. While the cod bakes, prepare the avocado salsa by mixing together diced avocado, tomato, cilantro, onion, lime juice, salt, and pepper in a bowl.
5. Once the cod is done, top each fillet with a generous amount of the avocado salsa and serve.

This Baked Cod with Avocado Salsa is a delightful, low-sodium, keto lunch option that brings together the mild flavor of cod with the creamy richness of avocado. The bright, tangy salsa adds a refreshing twist to the dish, making it a perfect combination of flavors and textures. Not only is it easy to prepare, but it also provides a well-rounded meal that’s both filling and healthy.

Spicy Tuna Salad Lettuce Wraps

Spicy Tuna Salad Lettuce Wraps are a great way to enjoy a keto-friendly, low-sodium lunch that’s packed with flavor and crunch. Using fresh tuna mixed with creamy avocado and a hint of heat, these wraps are not only nutritious but also incredibly satisfying. The lettuce provides a crisp, low-carb alternative to traditional bread, keeping the dish light yet filling.

Ingredients:

• 2 cans of tuna in water, drained
• 1 ripe avocado, mashed
• 1 tablespoon mayonnaise (preferably avocado oil mayo)
• 1 teaspoon Sriracha sauce (adjust to taste)
• 1 teaspoon lemon juice
• 1 tablespoon fresh cilantro, chopped
• Salt and pepper to taste
• 8 large lettuce leaves (e.g., Romaine or Butter Lettuce)

Instructions:

1. In a bowl, combine the drained tuna, mashed avocado, mayonnaise, Sriracha sauce, lemon juice, cilantro, salt, and pepper.
2. Mix thoroughly until all ingredients are well combined.
3. Lay the lettuce leaves flat and spoon the tuna salad onto the center of each leaf.
4. Gently fold the sides of the lettuce over the tuna to create wraps.
5. Serve immediately, garnished with additional cilantro if desired.

Spicy Tuna Salad Lettuce Wraps are a perfect low-sodium, keto-friendly option for a light and satisfying lunch. The creamy avocado balances the spicy Sriracha, while the crisp lettuce adds a refreshing crunch, making each bite flavorful and enjoyable. This dish is not only quick to make but also offers a great balance of protein, healthy fats, and fiber, all within a low-carb, keto framework.

Garlic Butter Shrimp with Zucchini Noodles

Garlic Butter Shrimp with Zucchini Noodles is a low-sodium, keto-friendly dish that offers a delightful combination of succulent shrimp and tender zucchini noodles, all coated in a rich and savory garlic butter sauce. This dish is perfect for those seeking a light yet satisfying lunch that fits seamlessly into a low-carb lifestyle.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 4 cloves garlic, minced
• 1 teaspoon red pepper flakes (optional for spice)
• 2 medium zucchinis, spiralized into noodles
• 2 tablespoons unsalted butter
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions:

1. Heat olive oil in a large skillet over medium heat. Add the shrimp and cook for 2-3 minutes per side until pink and cooked through. Remove from the skillet and set aside.
2. In the same skillet, melt butter and sauté the garlic for about 1 minute, until fragrant.
3. Add the zucchini noodles to the skillet and cook for 2-3 minutes, until they start to soften.
4. Add the shrimp back into the skillet along with lemon juice, red pepper flakes, salt, and pepper. Toss to combine everything well and heat through.
5. Serve the garlic butter shrimp and zucchini noodles with a sprinkle of fresh parsley.

This Garlic Butter Shrimp with Zucchini Noodles is an exceptional choice for a low-sodium, keto lunch. The garlic butter sauce adds depth of flavor to the tender shrimp and zucchini noodles, while the dish remains light and low-carb. It’s an ideal way to enjoy a healthy, satisfying meal that’s both quick and delicious, offering plenty of protein and healthy fats without any excess carbs.

Crispy Baked Tilapia with Cauliflower Rice

Crispy Baked Tilapia with Cauliflower Rice is a healthy, low-sodium, keto-friendly meal that delivers crispy, golden fish paired with a light and fluffy cauliflower rice substitute. This dish provides a satisfying crunch from the tilapia and a nutritious, low-carb rice alternative, making it a perfect choice for anyone looking for a flavorful and filling lunch.

Ingredients:

• 4 tilapia fillets
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 medium cauliflower, grated or riced
• 1 tablespoon coconut oil (or preferred oil)
• 1 teaspoon lemon zest
• 1 tablespoon fresh parsley, chopped for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Place the tilapia fillets on a baking sheet lined with parchment paper.
2. Drizzle olive oil over the fillets and sprinkle with paprika, garlic powder, salt, and pepper.
3. Bake for 12-15 minutes, or until the fish flakes easily with a fork and has a golden, crispy coating.
4. While the tilapia bakes, heat coconut oil in a large pan over medium heat. Add the riced cauliflower and sauté for 5-7 minutes until tender.
5. Stir in lemon zest and season with salt and pepper to taste.
6. Serve the crispy tilapia over the cauliflower rice and garnish with fresh parsley.

Crispy Baked Tilapia with Cauliflower Rice is a flavorful and satisfying keto lunch option that’s both low-sodium and low-carb. The tilapia provides a crispy, golden crust that pairs perfectly with the light, aromatic cauliflower rice. This dish is a great choice for those looking to reduce their carb intake without sacrificing taste, and the addition of fresh parsley and lemon zest makes it even more refreshing.

Miso Glazed Sea Bass with Steamed Asparagus

Miso Glazed Sea Bass with Steamed Asparagus is a light, low-sodium, and keto-friendly dish that features the delicate flavor of sea bass, enhanced by a savory miso glaze. The steamed asparagus adds a crisp, fresh contrast to the fish, creating a balanced meal that is full of flavor and nutrients.

Ingredients:

• 4 sea bass fillets
• 2 tablespoons white miso paste (low-sodium)
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 tablespoon fresh ginger, grated
• 1 tablespoon soy sauce (low-sodium)
• 1 bunch asparagus, trimmed
• Salt and pepper to taste
• Sesame seeds for garnish

Instructions:

1. Preheat your oven to 375°F (190°C). Place the sea bass fillets on a baking sheet lined with parchment paper.
2. In a small bowl, mix together miso paste, rice vinegar, sesame oil, grated ginger, and soy sauce until smooth.
3. Brush the miso glaze generously over the top of the sea bass fillets.
4. Bake the fish for 12-15 minutes or until the fish flakes easily with a fork.
5. While the fish bakes, steam the asparagus until tender, about 4-5 minutes.
6. Season the asparagus with a pinch of salt and pepper and serve alongside the miso-glazed sea bass.
7. Garnish with sesame seeds before serving.

Miso Glazed Sea Bass with Steamed Asparagus is an elegant, low-sodium, and keto-friendly dish that is as delicious as it is nutritious. The miso glaze gives the sea bass a savory umami flavor, while the steamed asparagus offers a refreshing crunch, complementing the tender fish perfectly. This dish is ideal for a light yet satisfying lunch, providing plenty of healthy fats, protein, and vegetables, all within a low-carb framework.

Cilantro Lime Grilled Shrimp Skewers

Cilantro Lime Grilled Shrimp Skewers are a bright and flavorful low-sodium, keto-friendly lunch that’s perfect for a quick, healthy meal. The shrimp are marinated in a zesty cilantro-lime mixture, then grilled to perfection for a satisfying, smoky flavor. Served on skewers, these shrimp are both fun and easy to eat, making them ideal for a light, protein-packed lunch.

Ingredients:

• 1 pound large shrimp, peeled and deveined
• 2 tablespoons olive oil
• 1 lime, juiced and zested
• 2 tablespoons chopped fresh cilantro
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Wooden skewers (soaked in water for 30 minutes)

Instructions:

1. In a bowl, combine olive oil, lime juice, lime zest, cilantro, garlic, cumin, salt, and pepper.
2. Add the shrimp to the marinade and toss to coat. Cover and refrigerate for 15-30 minutes to allow the flavors to infuse.
3. Preheat the grill or grill pan to medium-high heat.
4. Thread the marinated shrimp onto the skewers.
5. Grill the shrimp for 2-3 minutes per side, until they turn pink and opaque.
6. Serve the shrimp skewers with additional lime wedges and garnish with fresh cilantro.

Cilantro Lime Grilled Shrimp Skewers are an irresistible, low-sodium, keto-friendly lunch that’s bursting with fresh flavors. The tangy lime and fragrant cilantro enhance the shrimp’s natural sweetness, while the grilling process adds a delightful smokiness. This dish is perfect for a light, satisfying meal that’s rich in protein and healthy fats, all while remaining low in carbs and sodium.

Lemon Dill Grilled Trout with Avocado Cucumber Salad

Lemon Dill Grilled Trout with Avocado Cucumber Salad is a light, refreshing low-sodium, keto-friendly lunch that combines the tender, flaky texture of trout with a zesty, herbed lemon dill marinade. Paired with a creamy, crunchy avocado cucumber salad, this dish provides a satisfying balance of protein, healthy fats, and fresh vegetables in every bite.

Ingredients:

• 4 trout fillets
• 2 tablespoons olive oil
• 1 lemon, juiced and zested
• 1 tablespoon fresh dill, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• 1 cucumber, diced
• 1 ripe avocado, diced
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon apple cider vinegar

Instructions:

1. Preheat the grill to medium-high heat.
2. In a small bowl, mix olive oil, lemon juice, lemon zest, dill, garlic, salt, and pepper. Coat the trout fillets with the marinade and let sit for 10-15 minutes.
3. Place the trout fillets on the grill and cook for 3-4 minutes per side, until the fish flakes easily with a fork.
4. While the trout grills, prepare the salad by combining cucumber, avocado, parsley, and apple cider vinegar in a bowl. Season with salt and pepper.
5. Serve the grilled trout with the avocado cucumber salad on the side.

Lemon Dill Grilled Trout with Avocado Cucumber Salad is a flavorful, light, and low-sodium dish that’s perfect for a keto-friendly lunch. The tangy lemon dill marinade brings out the best in the delicate trout, while the refreshing salad adds a burst of freshness and healthy fats. This meal is ideal for anyone looking for a nutritious, low-carb lunch that’s rich in vitamins and minerals while being simple to prepare.

Seared Tuna Steaks with Roasted Brussels Sprouts

Seared Tuna Steaks with Roasted Brussels Sprouts is a bold, keto-friendly dish that’s both low-sodium and high in protein. The tuna steaks are seared to a perfect crust on the outside while remaining tender and juicy on the inside. Paired with roasted Brussels sprouts, this dish offers a satisfying balance of flavors and textures, making it an excellent low-carb lunch option.

Ingredients:

• 4 tuna steaks
• 2 tablespoons olive oil
• 1 teaspoon sesame oil
• 1 tablespoon fresh lemon juice
• Salt and pepper to taste
• 1 pound Brussels sprouts, halved
• 1 tablespoon olive oil (for roasting)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder

Instructions:

1. Preheat the oven to 400°F (200°C).
2. Toss the halved Brussels sprouts in olive oil, garlic powder, onion powder, salt, and pepper. Spread them out on a baking sheet and roast for 20-25 minutes, flipping halfway through, until crispy and golden.
3. While the Brussels sprouts roast, heat olive oil and sesame oil in a skillet over medium-high heat.
4. Season the tuna steaks with salt and pepper, and sear them in the skillet for 2-3 minutes per side for a medium-rare finish (or cook longer if preferred).
5. Drizzle lemon juice over the seared tuna steaks before serving.
6. Serve the tuna steaks with the roasted Brussels sprouts on the side.

Seared Tuna Steaks with Roasted Brussels Sprouts is a flavorful, protein-packed, low-sodium keto meal that’s perfect for a satisfying lunch. The rich, seared tuna pairs beautifully with the crispy, roasted Brussels sprouts, offering a combination of savory, umami, and earthy flavors. This dish is an excellent choice for anyone looking to enjoy a low-carb, high-protein meal without sacrificing taste.

Baked Halibut with Garlic Lemon Spinach

Baked Halibut with Garlic Lemon Spinach is a simple, low-sodium, keto-friendly lunch that combines the mild, flaky halibut with vibrant garlic-lemon sautéed spinach. The halibut fillets are baked to perfection and topped with a tangy, garlicky spinach mixture, creating a well-balanced meal that’s full of healthy fats, protein, and leafy greens. This dish is both light and satisfying, making it an excellent option for a nutritious, low-carb lunch.

Ingredients:

• 4 halibut fillets
• 2 tablespoons olive oil
• 1 tablespoon fresh lemon juice
• 1 teaspoon lemon zest
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 4 cups fresh spinach
• 2 cloves garlic, minced
• 1 tablespoon unsalted butter

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Place the halibut fillets on a baking sheet lined with parchment paper. Drizzle with olive oil, lemon juice, lemon zest, thyme, salt, and pepper.
3. Bake the halibut for 12-15 minutes or until it flakes easily with a fork.
4. While the halibut bakes, heat butter in a skillet over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
5. Add the spinach to the skillet and cook, stirring, until wilted, about 2-3 minutes. Season with salt and pepper.
6. Serve the baked halibut fillets with a generous portion of garlic lemon spinach on the side.

Baked Halibut with Garlic Lemon Spinach offers a light and flavorful keto-friendly, low-sodium lunch that’s packed with protein, healthy fats, and greens. The tender halibut pairs wonderfully with the garlicky, citrus-infused spinach, creating a perfect balance of flavors. This dish is an excellent choice for anyone looking for a simple yet satisfying meal that is both nutritious and easy to prepare.

Spicy Grilled Swordfish with Cauliflower Mash

Spicy Grilled Swordfish with Cauliflower Mash is a bold, low-sodium, keto-friendly meal that features a flavorful, spicy swordfish fillet paired with creamy cauliflower mash. The swordfish is marinated in a spicy blend of seasonings, then grilled to a perfect char. Served alongside a smooth cauliflower mash, this dish provides a delicious and satisfying low-carb alternative to traditional seafood and mashed potatoes.

Ingredients:

• 4 swordfish steaks
• 2 tablespoons olive oil
• 1 tablespoon paprika
• 1 teaspoon chili powder
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• Salt and pepper to taste
• 1 large head cauliflower, chopped
• 2 tablespoons unsalted butter
• 1/4 cup heavy cream (or unsweetened almond milk for a lighter version)
• Fresh parsley for garnish

Instructions:

1. Preheat your grill or grill pan to medium-high heat.
2. In a small bowl, mix olive oil, paprika, chili powder, garlic powder, onion powder, salt, and pepper. Coat the swordfish steaks with the spice mixture and let sit for 10-15 minutes.
3. Grill the swordfish for 4-5 minutes per side, until cooked through and lightly charred.
4. Meanwhile, steam the cauliflower until tender, about 10-12 minutes.
5. Mash the steamed cauliflower with butter, heavy cream, salt, and pepper until smooth and creamy.
6. Serve the grilled swordfish with a generous scoop of cauliflower mash and garnish with fresh parsley.

Spicy Grilled Swordfish with Cauliflower Mash is a bold, flavorful, and satisfying keto lunch that’s perfect for those looking to reduce carbs without sacrificing taste. The spicy swordfish pairs perfectly with the creamy cauliflower mash, providing a low-sodium alternative to traditional mashed potatoes. This dish is a great choice for a well-rounded meal rich in protein, healthy fats, and vegetables, all within a low-carb framework.

Zesty Seared Sea Bass with Roasted Broccoli

Zesty Seared Sea Bass with Roasted Broccoli is a fresh and flavorful low-sodium, keto-friendly lunch that brings together the delicate taste of sea bass with the bold, tangy zest of lemon and herbs. Paired with roasted broccoli for a crunchy, nutrient-dense side, this meal is not only healthy but also bursting with flavor.

Ingredients:

• 4 sea bass fillets
• 1 tablespoon olive oil
• 1 lemon, juiced and zested
• 2 teaspoons dried oregano
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1 large bunch broccoli, cut into florets
• 2 tablespoons olive oil (for roasting)
• 1 tablespoon balsamic vinegar

Instructions:

1. Preheat your oven to 400°F (200°C). Toss the broccoli florets with olive oil, salt, and pepper, then spread them out on a baking sheet. Roast for 20-25 minutes, flipping halfway through, until the broccoli is golden and crispy.
2. While the broccoli roasts, heat olive oil in a skillet over medium-high heat. Season the sea bass fillets with lemon juice, lemon zest, oregano, garlic powder, salt, and pepper.
3. Sear the sea bass fillets in the skillet for 3-4 minutes per side until golden and cooked through.
4. Drizzle balsamic vinegar over the roasted broccoli before serving.
5. Serve the seared sea bass with the roasted broccoli on the side, garnished with extra lemon zest if desired.

Zesty Seared Sea Bass with Roasted Broccoli is a light, flavorful, and low-sodium meal that perfectly fits a keto-friendly lifestyle. The sea bass is wonderfully tender and infused with zesty lemon and oregano, while the roasted broccoli adds a crispy, savory contrast. This dish is packed with healthy fats, lean protein, and vegetables, making it an ideal choice for a satisfying, nutrient-rich lunch.

Note: More recipes are coming soon!