25+ Irresistible Holiday Low Sodium Catfish Recipes You’ll Love

The holiday season is all about gathering with loved ones, sharing delicious meals, and celebrating traditions that bring joy to the table.

But it’s also a time where rich, indulgent dishes can take the spotlight, sometimes overshadowing the need for healthier, heart-conscious options.

If you’re looking for recipes that are both festive and beneficial for your health, we have you covered.

Catfish, known for its mild flavor and versatility, is an excellent choice for holiday meals—especially when prepared with a focus on low sodium and wholesome ingredients.

In this collection, you’ll find more than 25 holiday-inspired low sodium catfish recipes that cater to a variety of tastes, from classic baked catfish with a lemon herb seasoning to exotic dishes infused with citrus and ginger.

Whether you’re hosting a holiday dinner or simply want to switch up your weeknight meals, these recipes offer the perfect balance of flavor and nutrition.

Say goodbye to high sodium and processed ingredients, and say hello to a season filled with healthier, mouthwatering dishes that everyone will enjoy.

25+ Irresistible Holiday Low Sodium Catfish Recipes You’ll Love

As you plan your holiday menus, these 25+ low sodium catfish recipes offer a flavorful and heart-smart way to celebrate without sacrificing taste.

From bright and herby baked options to exotic spiced catfish dishes paired with colorful sides, each recipe is crafted to highlight the best of the season’s flavors while keeping your health in mind.

These recipes prove that you don’t have to compromise on flavor to make meals that are good for you.

So, gather your loved ones, set the table, and enjoy the holidays with dishes that are not only delicious but nourishing too.

Baked Holiday Lemon Herb Catfish

This baked catfish recipe is infused with zesty lemon and aromatic herbs, perfect for a festive holiday meal. With a low sodium twist, it highlights the natural flavors of the fish without overpowering spices. Served with a side of steamed vegetables or a light salad, it’s simple, elegant, and nourishing.

Ingredients

• 4 catfish fillets
• 2 tbsp fresh lemon juice
• 2 tbsp olive oil
• 1 tbsp chopped fresh parsley
• 1 tbsp chopped fresh dill
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ tsp paprika
• Black pepper to taste
• Lemon wedges, for serving

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it with oil.
2. In a small bowl, mix the lemon juice, olive oil, chopped parsley, dill, garlic powder, onion powder, and paprika.
3. Place the catfish fillets in the prepared baking dish. Brush the lemon herb mixture over the fillets, ensuring they are evenly coated. Sprinkle with black pepper to taste.
4. Bake for 12-15 minutes, or until the catfish flakes easily with a fork and is cooked through.
5. Serve the catfish with lemon wedges on the side and pair with your favorite low sodium sides.

The combination of lemon and herbs provides a fresh and bright flavor profile that’s perfect for special occasions. This dish is a wonderful main course that feels celebratory but remains light and healthy.

Catfish with Garlic and Roasted Vegetables

This holiday catfish dish is both comforting and nutritious, featuring a medley of roasted vegetables and a delicate blend of garlic and herbs. It’s a great way to bring a balanced meal to the table that’s low in sodium yet bursting with flavors.

Ingredients

• 4 catfish fillets
• 2 tbsp olive oil
• 1 tsp garlic, minced
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 1 cup cherry tomatoes, halved
• 1 cup baby potatoes, quartered
• 1 cup Brussels sprouts, halved
• ½ tsp black pepper
• Fresh parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a large bowl, toss the cherry tomatoes, baby potatoes, and Brussels sprouts with 1 tbsp of olive oil, garlic, thyme, rosemary, and black pepper.
3. Spread the vegetables evenly on the baking sheet and roast for 20 minutes.
4. While the vegetables are roasting, rub the catfish fillets with the remaining olive oil and season with black pepper.
5. After 20 minutes, remove the baking sheet from the oven and place the catfish fillets among the vegetables. Return the tray to the oven and bake for an additional 12-15 minutes, or until the catfish is cooked through and flakes easily.
6. Garnish with freshly chopped parsley before serving.

This dish combines the heartiness of roasted vegetables with the delicate, flaky texture of catfish, creating a satisfying and nutrient-rich holiday meal. The aroma of garlic and herbs adds depth and an inviting fragrance, making it a delightful centerpiece for your table.

Holiday Catfish with Cranberry Glaze

Bring a touch of the holiday season to your dinner table with this unique catfish recipe topped with a homemade cranberry glaze. The sweet-tart glaze pairs beautifully with the mild flavor of the catfish, giving you a festive dish that’s low in sodium but rich in taste.

Ingredients

• 4 catfish fillets
• 1 cup fresh or frozen cranberries
• ¼ cup orange juice
• 1 tbsp honey or maple syrup
• 1 tbsp apple cider vinegar
• 1 tbsp fresh orange zest
• ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• Black pepper to taste

Instructions

1. In a small saucepan, combine cranberries, orange juice, honey, apple cider vinegar, orange zest, cinnamon, and nutmeg. Bring to a simmer over medium heat and cook for 8-10 minutes, or until the cranberries burst and the mixture thickens. Stir occasionally to prevent sticking. Remove from heat and set aside to cool.
2. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper.
3. Place the catfish fillets in the prepared baking dish and season lightly with black pepper.
4. Spoon the cranberry glaze over the catfish fillets, spreading it evenly.
5. Bake for 12-15 minutes, or until the catfish is cooked through and the glaze is caramelized.
6. Serve with a side of quinoa, rice, or roasted vegetables.

The combination of cranberry and orange adds a sweet and tangy layer that feels festive and sophisticated. This dish offers a new way to enjoy catfish while keeping sodium intake low and flavors elevated. It’s perfect for holiday celebrations and pairs well with lighter sides, creating a balanced meal that’s full of seasonal cheer.

Honey Mustard Glazed Catfish

This honey mustard glazed catfish is perfect for a holiday dinner, combining sweet and tangy flavors that complement the mild taste of catfish. It’s low in sodium, but the combination of honey and mustard adds an irresistible, balanced flavor profile.

Ingredients

• 4 catfish fillets
• 2 tbsp honey
• 2 tbsp Dijon mustard
• 1 tbsp lemon juice
• 1 tbsp olive oil
• 1 tsp garlic powder
• 1/2 tsp black pepper
• Fresh thyme or parsley for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking dish with parchment paper or lightly grease it.
2. In a small bowl, whisk together the honey, Dijon mustard, lemon juice, olive oil, garlic powder, and black pepper.
3. Place the catfish fillets in the prepared baking dish and brush the honey mustard glaze generously over each fillet.
4. Bake for 12-15 minutes, or until the catfish flakes easily with a fork and is cooked through.
5. Garnish with fresh thyme or parsley before serving.

The honey mustard glaze adds a perfect blend of sweet and tangy flavors that enhance the natural richness of the catfish. This dish is easy to prepare, making it an ideal addition to your holiday menu that looks and tastes impressive without a heavy sodium load.

Citrus Spiced Catfish with Pomegranate Salsa

Elevate your holiday table with this citrus-spiced catfish topped with a vibrant pomegranate salsa. This dish is not only visually appealing but also brings fresh, zesty flavors to the plate, perfect for the holiday season and easy on the sodium.

Ingredients

• 4 catfish fillets
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp ground coriander
• 1/2 cup pomegranate seeds
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1 tbsp orange juice
• 1/2 tsp grated orange zest

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
2. Mix the olive oil, cumin, paprika, black pepper, and ground coriander in a small bowl. Rub the mixture over the catfish fillets.
3. Place the seasoned catfish fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish is flaky and cooked through.
4. While the catfish is baking, prepare the pomegranate salsa by combining the pomegranate seeds, red onion, cilantro, lime juice, orange juice, and orange zest in a bowl. Mix well.
5. Top the baked catfish with the pomegranate salsa and serve immediately.

This dish is a perfect blend of holiday flavors with the slight tang of citrus and the sweet pop of pomegranate. The addition of fresh herbs and the colorful presentation makes this dish a standout for festive meals. The spices are subtle, adding just the right amount of depth without excessive sodium, making it a healthy and flavorful choice.

Maple Dijon Catfish with Roasted Apples

Maple and Dijon come together in a uniquely sweet and tangy marinade that pairs beautifully with the delicate taste of catfish. Roasted apples add a cozy touch to this dish, making it perfect for holiday gatherings while keeping sodium levels low.

Ingredients

• 4 catfish fillets
• 2 tbsp maple syrup
• 1 tbsp Dijon mustard
• 1 tbsp apple cider vinegar
• 1 tsp ground cinnamon
• 1/2 tsp black pepper
• 2 apples, cored and sliced into wedges
• 1 tbsp olive oil
• Fresh rosemary for garnish

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking sheet with parchment paper.
2. In a small bowl, mix the maple syrup, Dijon mustard, apple cider vinegar, cinnamon, and black pepper.
3. Arrange the catfish fillets on the prepared baking sheet and brush the maple Dijon glaze over the top of each fillet.
4. Toss the apple wedges with olive oil and place them around the catfish on the baking sheet.
5. Bake for 12-15 minutes, or until the catfish flakes easily and the apples are tender and caramelized.
6. Garnish with fresh rosemary before serving.

The combination of maple and Dijon creates a rich and slightly sweet glaze that pairs perfectly with the catfish, while the roasted apples add a warm, holiday-inspired element to the dish. This recipe is straightforward and light, allowing the natural flavors of the ingredients to shine through, ideal for a festive yet healthy meal.

Garlic Lemon Catfish with Asparagus

This garlic lemon catfish with asparagus is a light and refreshing dish perfect for the holiday season. The combination of zesty lemon and aromatic garlic enhances the natural flavors of the catfish, while the asparagus adds a crisp and nutritious touch.

Ingredients

• 4 catfish fillets
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, sliced into rounds
• 1 tsp lemon zest
• 1/2 tsp black pepper
• 1 lb fresh asparagus, trimmed
• 1 tbsp chopped fresh parsley (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
2. In a small bowl, mix 1 tbsp of olive oil, minced garlic, lemon zest, and black pepper. Rub the mixture evenly over the catfish fillets.
3. Arrange the catfish fillets on one side of the prepared baking sheet. Place the lemon slices on top of the fillets.
4. Toss the asparagus with the remaining olive oil and season with a pinch of black pepper. Spread the asparagus on the other side of the baking sheet.
5. Bake for 12-15 minutes, or until the catfish is cooked through and flakes easily and the asparagus is tender-crisp.
6. Sprinkle fresh parsley over the catfish before serving.

The garlic and lemon combination infuses the catfish with a bright, savory flavor, and the asparagus complements it perfectly as a healthy, low sodium side. This dish is simple yet elegant and is a great way to keep holiday meals light without sacrificing flavor.

Spiced Catfish with Cranberry Apple Compote

This spiced catfish with cranberry apple compote brings festive flavors to your holiday table. The compote, with its sweet-tart combination of cranberries and apples, pairs beautifully with the mildly spiced catfish, creating a dish that’s balanced and full of seasonal appeal.

Ingredients

• 4 catfish fillets
• 1 tbsp olive oil
• 1 tsp paprika
• 1/2 tsp ground cumin
• 1/2 tsp black pepper
• 1/2 tsp cinnamon
• 1 apple, peeled and diced
• 1/2 cup fresh or frozen cranberries
• 2 tbsp honey or maple syrup
• 1 tbsp lemon juice
• 1/4 cup water
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Line a baking dish with parchment paper or lightly grease it.
2. Mix the paprika, ground cumin, black pepper, and cinnamon in a small bowl. Rub the mixture evenly over the catfish fillets and drizzle with 1 tbsp of olive oil.
3. Place the catfish fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
4. While the catfish is baking, prepare the cranberry apple compote. In a small saucepan over medium heat, combine the diced apple, cranberries, honey, lemon juice, and water. Simmer for 10-12 minutes, or until the fruit softens and the mixture thickens. Stir occasionally to prevent sticking.
5. Serve the baked catfish with a generous spoonful of the cranberry apple compote on top. Garnish with fresh thyme if desired.

The spiced catfish pairs perfectly with the sweet-tart compote, creating a holiday dish that’s both light and indulgent. This recipe captures the flavors of the season in a low sodium dish that is sure to impress your guests.

Herbed Catfish with Sweet Potato Mash

Herbed catfish served with a side of sweet potato mash is a cozy and satisfying holiday meal. The subtle herbs and spices on the catfish highlight its delicate flavor, while the sweet potato mash provides a touch of sweetness and nutrition without adding sodium.

Ingredients

• 4 catfish fillets
• 1 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 large sweet potatoes, peeled and cubed
• 1/4 cup low-sodium chicken broth or water
• 1/2 tsp ground cinnamon
• 1 tbsp unsalted butter (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
2. Mix the olive oil, dill, parsley, garlic powder, and black pepper in a small bowl. Rub the mixture evenly over the catfish fillets.
3. Place the catfish fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
4. While the catfish is baking, prepare the sweet potato mash. Place the sweet potato cubes in a large pot and cover with water. Bring to a boil and cook for 15-20 minutes, or until the sweet potatoes are fork-tender.
5. Drain the sweet potatoes and return them to the pot. Add the chicken broth or water, cinnamon, and unsalted butter (if using). Mash until smooth and creamy.
6. Serve the herbed catfish alongside a scoop of sweet potato mash.

The herbed catfish offers a burst of flavor without being overwhelming, while the sweet potato mash brings a rich, naturally sweet complement to the dish. This recipe provides a comforting, festive meal that’s both low in sodium and full of holiday spirit.

Lemon Herb Catfish with Quinoa Salad

This lemon herb catfish paired with a refreshing quinoa salad is a nutritious and flavorful holiday option. The lemon and herb seasoning brings a bright and zesty touch to the catfish, while the quinoa salad adds a satisfying, protein-rich side that balances the dish beautifully.

Ingredients

• 4 catfish fillets
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tsp dried oregano
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 cup quinoa, rinsed and cooked according to package instructions
• 1/2 cup diced cucumber
• 1/2 cup cherry tomatoes, halved
• 1/4 cup chopped fresh parsley
• 1/4 cup crumbled feta cheese (optional)
• 1 tbsp red wine vinegar

Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish or line it with parchment paper.
2. In a small bowl, mix the olive oil, lemon juice, lemon zest, dried oregano, black pepper, and garlic powder. Rub the mixture evenly over the catfish fillets.
3. Place the catfish fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
4. While the catfish is baking, prepare the quinoa salad. In a large bowl, combine the cooked quinoa, diced cucumber, cherry tomatoes, parsley, and feta cheese (if using). Drizzle with red wine vinegar and gently toss to combine.
5. Serve the baked catfish with a side of quinoa salad.

The lemon herb seasoning on the catfish gives it a bright and fresh flavor that’s perfect for the holiday season. The quinoa salad, with its crisp vegetables and zesty dressing, provides a refreshing contrast, making this dish both nourishing and full of festive flair.

Baked Catfish with Apple Sage Stuffing

This baked catfish topped with an apple sage stuffing brings holiday comfort with a twist. The combination of sweet apple, sage, and a touch of cinnamon creates a warm, fragrant stuffing that pairs well with the mild flavor of the catfish.

Ingredients

• 4 catfish fillets
• 1 tbsp olive oil
• 1/2 cup finely chopped apple
• 1/4 cup chopped onion
• 1/2 cup whole wheat breadcrumbs
• 1/2 tsp ground cinnamon
• 1/2 tsp dried sage
• 1/4 tsp black pepper
• 1/2 cup low-sodium chicken broth
• Fresh thyme for garnish (optional)

Instructions

1. Preheat the oven to 400°F (200°C). Line a baking dish with parchment paper or lightly grease it.
2. In a medium skillet over medium heat, add the olive oil and sauté the chopped apple and onion until softened, about 5 minutes.
3. Remove from heat and stir in the breadcrumbs, cinnamon, sage, and black pepper. Add the chicken broth gradually until the mixture holds together but is not too wet.
4. Place the catfish fillets in the prepared baking dish and top each fillet with the apple sage stuffing.
5. Bake for 12-15 minutes, or until the catfish is cooked through and the stuffing is lightly golden on top.
6. Garnish with fresh thyme before serving.

The baked catfish topped with apple sage stuffing creates a dish that captures the essence of holiday flavors. This recipe is hearty and satisfying, with the sweet and savory combination of apple and sage adding depth without a high sodium content. It’s a simple yet impressive addition to any holiday table.

Cajun-Spiced Catfish with Mango Salsa

This Cajun-spiced catfish with mango salsa brings a burst of vibrant flavors that are perfect for a festive holiday meal. The spiced catfish pairs well with the sweet and tangy mango salsa, creating a dish that’s light, flavorful, and perfect for any holiday occasion.

Ingredients

• 4 catfish fillets
• 1 tbsp olive oil
• 1 tbsp Cajun seasoning
• 1/2 tsp black pepper
• 1 ripe mango, peeled and diced
• 1/4 cup diced red bell pepper
• 1/4 cup chopped red onion
• 1 tbsp chopped fresh cilantro
• 1 tbsp lime juice

Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish or line it with parchment paper.
2. In a small bowl, mix the olive oil, Cajun seasoning, and black pepper. Rub the mixture evenly over the catfish fillets.
3. Place the catfish fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish flakes easily with a fork.
4. While the catfish is baking, prepare the mango salsa by combining the diced mango, red bell pepper, red onion, cilantro, and lime juice in a bowl. Mix well and set aside.
5. Serve the baked catfish topped with the mango salsa.

The Cajun seasoning adds a bold and slightly spicy kick to the catfish, which is balanced by the sweet and tangy mango salsa. This dish is a festive, colorful option that’s perfect for holiday dining, providing a taste of the tropics with a health-conscious, low sodium twist.

Herbed Catfish with Pomegranate Glaze

This herbed catfish with pomegranate glaze is an elegant holiday dish that combines the mild, flaky texture of catfish with a rich and slightly sweet pomegranate sauce. The herbs and glaze elevate the fish, creating a dish that’s both festive and nutritious.

Ingredients

• 4 catfish fillets
• 2 tbsp olive oil
• 1 tbsp fresh dill, chopped
• 1 tbsp fresh parsley, chopped
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup pomegranate juice
• 2 tbsp honey
• 1 tbsp balsamic vinegar

Instructions

1. Preheat the oven to 400°F (200°C). Lightly grease a baking dish or line it with parchment paper.
2. In a small bowl, combine the olive oil, chopped dill, parsley, garlic powder, and black pepper. Rub the mixture evenly over the catfish fillets.
3. Place the catfish fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
4. While the catfish is baking, prepare the pomegranate glaze. In a small saucepan over medium heat, combine the pomegranate juice, honey, and balsamic vinegar. Simmer for 5-7 minutes, or until the glaze thickens.
5. Serve the baked catfish with a drizzle of pomegranate glaze.

The combination of herbs and pomegranate glaze creates a beautiful balance of savory and slightly sweet flavors that are perfect for a holiday feast. This dish is a visually appealing, low sodium option that’s sure to impress your guests.

Lemon Dill Catfish with Roasted Brussel Sprouts

Lemon dill catfish with roasted brussel sprouts is a simple and hearty holiday dish that’s full of flavor and good for you. The bright lemon and dill flavors bring out the best in the catfish, and the brussel sprouts add a crunchy, caramelized touch.

Ingredients

• 4 catfish fillets
• 2 tbsp olive oil
• 1 lemon, juiced and zested
• 1 tbsp fresh dill, chopped
• 1/2 tsp black pepper
• 1/2 tsp garlic powder
• 1 lb brussel sprouts, trimmed and halved
• 1 tbsp balsamic vinegar (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a baking sheet or line it with parchment paper.
2. In a small bowl, combine the olive oil, lemon juice, lemon zest, chopped dill, black pepper, and garlic powder. Rub the mixture evenly over the catfish fillets.
3. Place the catfish fillets on one side of the baking sheet.
4. Toss the brussel sprouts with a bit of olive oil and black pepper. Spread them on the other side of the baking sheet.
5. Roast for 12-15 minutes, or until the catfish is cooked through and flakes easily and the brussel sprouts are golden and tender.
6. If desired, drizzle the brussel sprouts with balsamic vinegar before serving.

The lemon and dill seasoning enhances the catfish with a refreshing, herbaceous flavor, while the roasted brussel sprouts provide a slightly caramelized, satisfying side. This dish is perfect for holiday gatherings where you want something flavorful and nutritious, yet simple to prepare.

Orange Ginger Catfish with Wild Rice Pilaf

Orange ginger catfish with wild rice pilaf is an Asian-inspired holiday dish that combines the tangy sweetness of orange with the warmth of ginger. The wild rice pilaf adds texture and a nutty, earthy flavor to complement the catfish perfectly.

Ingredients

• 4 catfish fillets
• 2 tbsp olive oil
• 1/2 cup orange juice
• 1 tbsp grated fresh ginger
• 1 tbsp soy sauce (low sodium)
• 1/2 tsp black pepper
• 1 cup wild rice, rinsed and cooked according to package instructions
• 1/2 cup diced carrots
• 1/4 cup chopped scallions
• 1/4 cup chopped almonds (optional)

Instructions

1. Preheat the oven to 425°F (220°C). Lightly grease a baking dish or line it with parchment paper.
2. In a small bowl, mix the olive oil, orange juice, grated ginger, soy sauce, and black pepper. Rub the mixture evenly over the catfish fillets.
3. Place the catfish fillets in the prepared baking dish and bake for 12-15 minutes, or until the fish is cooked through and flakes easily.
4. While the catfish is baking, prepare the wild rice pilaf. In a medium saucepan, sauté the diced carrots and chopped scallions in a small amount of olive oil until softened. Stir in the cooked wild rice and almonds (if using). Season with a touch of black pepper to taste.
5. Serve the baked catfish over a bed of wild rice pilaf.

The orange and ginger glaze infuses the catfish with a citrusy, spicy flavor that’s both uplifting and warm. The wild rice pilaf, with its crunchy carrots and nutty texture, adds a satisfying side that pairs beautifully with the main dish. This recipe offers a unique, festive twist perfect for holiday entertaining.

Note: More recipes​ are coming soon!