50+ Delicious Sunday Low Sodium Copycat Recipes for Healthier Comfort Food

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Sundays are meant for relaxation, family time, and enjoying a satisfying meal without the stress of high sodium levels. If you’re someone who loves the comfort of your favorite fast food or restaurant dishes but wants to cut back on the sodium, you’re in the right place!

In this blog post, we’ve gathered over 50 delicious and healthy low-sodium copycat recipes that bring the flavor of your go-to meals straight to your kitchen.

Whether you’re craving a crispy chicken sandwich, creamy pasta, or savory sides, these recipes will allow you to enjoy all the tastes you love while maintaining a heart-healthy lifestyle.

These low-sodium versions will leave you feeling satisfied without the bloat, making them perfect for your Sunday gatherings, family meals, or even a solo indulgence.

50+ Delicious Sunday Low Sodium Copycat Recipes for Healthier Comfort Food

Eating lower sodium doesn’t mean you have to sacrifice flavor or comfort. With these 50+ Sunday Low Sodium Copycat Recipes, you can recreate all of your favorite restaurant meals and fast food dishes with a healthier twist.

Whether you’re looking for a hearty sandwich, a comforting pasta dish, or some crispy snacks, these recipes give you all the indulgence with none of the guilt.

So, the next time you’re planning a Sunday meal, try one of these delicious, sodium-conscious recipes that’ll satisfy your cravings and keep you feeling good.

Copycat Low Sodium Olive Garden Minestrone Soup

This low-sodium version of Olive Garden’s famous minestrone soup is perfect for a cozy Sunday dinner. Packed with fresh vegetables, beans, and pasta, it delivers the same hearty flavors without the excess salt. This recipe ensures you enjoy a restaurant-quality dish while keeping your heart healthy and taste buds happy.

Ingredients

  • 1 tablespoon olive oil
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 zucchini, diced
  • 1 cup green beans, chopped
  • 1 (15-ounce) can no-salt-added kidney beans, drained and rinsed
  • 1 (15-ounce) can no-salt-added cannellini beans, drained and rinsed
  • 1 (15-ounce) can no-salt-added diced tomatoes
  • 4 cups low-sodium vegetable broth
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1 cup small shell pasta
  • 2 cups baby spinach

Instructions

  1. Heat olive oil in a large pot over medium heat. Add onion and garlic, cooking until softened.
  2. Stir in carrots, celery, zucchini, and green beans. Cook for 5 minutes.
  3. Add beans, tomatoes, and broth. Sprinkle in oregano and basil. Bring to a boil, then reduce heat and simmer for 20 minutes.
  4. Stir in pasta and cook until al dente, about 8-10 minutes.
  5. Mix in spinach, allowing it to wilt. Adjust seasonings to taste with black pepper or other salt-free spices.
  6. Serve warm with a side of low-sodium whole-grain bread.

This low-sodium copycat Olive Garden minestrone soup is proof that healthy cooking can still be flavorful. It’s an easy-to-make dish, ideal for Sundays when you want something warm and comforting without compromising on nutrition. Pair it with a salad for a wholesome meal!

Copycat Low Sodium Panda Express Mushroom Chicken

Craving Chinese takeout? This low-sodium version of Panda Express’ mushroom chicken brings bold flavors without the guilt. By using fresh ingredients and controlling the seasoning, you can recreate this fan-favorite dish at home, perfect for a relaxed Sunday evening meal.

Ingredients

  • 2 boneless, skinless chicken breasts, sliced thinly
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon cornstarch
  • 1 tablespoon olive oil
  • 1 cup sliced mushrooms
  • 1 cup zucchini, sliced
  • 2 cloves garlic, minced
  • 2 tablespoons honey
  • 2 tablespoons rice vinegar
  • 1 teaspoon sesame oil
  • Black pepper to taste

Instructions

  1. Marinate chicken slices with 1 tablespoon low-sodium soy sauce and cornstarch. Let sit for 10 minutes.
  2. Heat olive oil in a skillet over medium heat. Cook chicken until browned and set aside.
  3. In the same skillet, sauté mushrooms, zucchini, and garlic until tender.
  4. Combine honey, rice vinegar, sesame oil, and remaining soy sauce in a small bowl. Pour the sauce over the vegetables and chicken.
  5. Stir-fry everything together for another 2-3 minutes until the sauce thickens slightly.
  6. Serve hot with steamed brown rice or quinoa.

This low-sodium Panda Express mushroom chicken copycat recipe is a healthier alternative that doesn’t compromise on flavor. It’s quick to prepare, making it a wonderful choice for a Sunday dinner that feels like a treat without the extra salt.

Copycat Low Sodium Red Lobster Cheddar Bay Biscuits

Bring the magic of Red Lobster to your home with this low-sodium version of their famous cheddar bay biscuits. Light, fluffy, and cheesy, these biscuits are a perfect addition to your Sunday dinner table. With just a few adjustments, you can enjoy the same indulgent taste in a heart-healthy way.

Ingredients

  • 2 cups all-purpose flour
  • 1 tablespoon baking powder
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt substitute (optional)
  • 1/2 cup unsalted butter, cold and cubed
  • 1 cup shredded low-sodium cheddar cheese
  • 3/4 cup low-fat buttermilk
  • 2 tablespoons unsalted butter, melted
  • 1 teaspoon dried parsley

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a large bowl, mix flour, baking powder, garlic powder, and salt substitute.
  3. Cut in cold butter using a pastry cutter or fork until the mixture resembles coarse crumbs.
  4. Fold in cheddar cheese and buttermilk until a soft dough forms.
  5. Drop spoonfuls of dough onto the baking sheet. Bake for 12-15 minutes or until golden brown.
  6. Brush warm biscuits with melted butter and sprinkle with parsley before serving.

These low-sodium cheddar bay biscuits are a delightful side dish for any Sunday meal. Their cheesy goodness and buttery texture make them irresistible, and they pair beautifully with soups, salads, or seafood dishes. Enjoy a taste of Red Lobster without leaving home!

Copycat Low Sodium Chick-fil-A Grilled Chicken Sandwich

Recreate the famous Chick-fil-A grilled chicken sandwich at home with a low-sodium twist. This recipe combines juicy grilled chicken, fresh toppings, and a flavorful marinade, delivering the same satisfying taste without the excess salt. It’s a wholesome, family-friendly choice for a relaxed Sunday lunch or dinner.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1/2 cup unsweetened pickle juice (low-sodium version)
  • 1/2 cup low-fat buttermilk
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 4 whole-grain sandwich buns
  • Leaf lettuce, tomato slices, and red onion slices for topping

Instructions

  1. Marinate the chicken breasts in a mixture of pickle juice and buttermilk for 1-2 hours in the refrigerator.
  2. Preheat a grill or grill pan over medium-high heat. Lightly oil the grates.
  3. Remove chicken from the marinade and pat dry. Sprinkle both sides with paprika, garlic powder, onion powder, and black pepper.
  4. Grill chicken for 5-7 minutes per side or until the internal temperature reaches 165°F (74°C).
  5. Toast the sandwich buns lightly.
  6. Assemble the sandwich by layering lettuce, grilled chicken, tomato, and onion on the bun. Serve with a side of fresh fruit or a low-sodium side salad.

This copycat Chick-fil-A grilled chicken sandwich recipe proves that delicious doesn’t have to mean salty. With its tender chicken and fresh toppings, this sandwich is perfect for a satisfying, healthy Sunday meal that the whole family will love.

Copycat Low Sodium KFC Coleslaw

Love KFC’s creamy coleslaw? This low-sodium version captures all the tangy, slightly sweet flavors of the classic side dish. Made with fresh vegetables and a lightened-up dressing, it’s a wonderful addition to your Sunday spread, especially alongside grilled or smoked meats.

Ingredients

  • 4 cups finely shredded cabbage
  • 1/2 cup shredded carrots
  • 1/4 cup finely diced onion
  • 1/2 cup low-fat mayonnaise
  • 1 tablespoon white vinegar
  • 1 tablespoon sugar or sugar substitute
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon celery seed
  • Black pepper to taste

Instructions

  1. In a large bowl, combine shredded cabbage, carrots, and onion.
  2. In a separate small bowl, whisk together mayonnaise, vinegar, sugar, Dijon mustard, celery seed, and black pepper.
  3. Pour the dressing over the cabbage mixture and toss until evenly coated.
  4. Cover and refrigerate for at least 2 hours to allow the flavors to meld.
  5. Serve chilled as a side dish with your favorite main course.

This low-sodium KFC coleslaw recipe is a healthier take on a beloved classic. It’s quick to prepare and works beautifully as a refreshing side dish for any Sunday meal, delivering all the creamy, tangy goodness without the added sodium.

Copycat Low Sodium Outback Steakhouse Bloomin’ Onion

The iconic Bloomin’ Onion is transformed into a low-sodium delight in this recipe. With a crispy, spiced coating and a tangy dipping sauce, it’s a perfect appetizer to enjoy on a leisurely Sunday afternoon. This version cuts back on salt while keeping all the flavor intact.

Ingredients

  • 1 large sweet onion
  • 1/2 cup whole wheat flour
  • 1/2 cup panko breadcrumbs
  • 1 teaspoon paprika
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 large eggs, beaten
  • Olive oil spray

For the Dipping Sauce

  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon ketchup
  • 1 teaspoon prepared horseradish
  • 1/4 teaspoon smoked paprika
  • Dash of black pepper

Instructions

  1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Cut the onion into a “bloom” by slicing into it from the top down, leaving the root intact. Carefully separate the petals.
  3. In a bowl, combine flour, breadcrumbs, paprika, garlic powder, onion powder, and black pepper.
  4. Dip the onion into the beaten eggs, ensuring it’s fully coated. Then dredge it in the breadcrumb mixture, pressing gently to adhere.
  5. Place the onion on the prepared baking sheet, spray generously with olive oil, and bake for 25-30 minutes until crispy and golden brown.
  6. Mix all dipping sauce ingredients in a small bowl and serve alongside the onion.

This low-sodium Bloomin’ Onion is a show-stopping appetizer that’s surprisingly easy to make. Perfect for sharing, it brings a restaurant-quality treat to your Sunday table while keeping the salt in check. Enjoy the crispy goodness guilt-free!

Copycat Low Sodium Starbucks Spinach and Feta Wrap

If you’re a fan of Starbucks’ spinach and feta wrap, this low-sodium version will satisfy your cravings without the excess salt. With fresh spinach, feta cheese, and a zesty tomato wrap, this recipe is an ideal choice for a quick and healthy Sunday breakfast or lunch.

Ingredients

  • 2 whole-wheat tortillas
  • 1 cup fresh spinach leaves, chopped
  • 1/4 cup low-sodium feta cheese, crumbled
  • 1/4 cup diced tomatoes
  • 1/4 cup low-fat cream cheese
  • 2 large eggs, scrambled
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder

Instructions

  1. Heat olive oil in a non-stick skillet over medium heat. Add the spinach and sauté until wilted, about 2 minutes.
  2. In a separate bowl, scramble the eggs with black pepper, garlic powder, and onion powder. Pour into the skillet with the spinach and cook until the eggs are fully set.
  3. Spread a thin layer of cream cheese on each tortilla.
  4. Add the spinach and scrambled eggs mixture, followed by diced tomatoes and feta cheese.
  5. Roll up the tortilla, folding in the sides to create a wrap.
  6. Serve warm for a delicious breakfast or light lunch.

This low-sodium Starbucks spinach and feta wrap provides all the savory flavors you love, but with fewer sodium-packed ingredients. It’s a great option for a nutritious and satisfying meal, especially when you’re looking to enjoy something quick yet wholesome on a Sunday morning.

Copycat Low Sodium Panera Broccoli Cheddar Soup

Panera’s broccoli cheddar soup is a comforting favorite, but it can be high in sodium. This low-sodium version is made with fresh broccoli, a lightened-up creamy base, and sharp cheddar, offering the same indulgent taste without the extra salt. Perfect for a cozy Sunday evening meal.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups low-sodium vegetable broth
  • 3 cups broccoli florets
  • 1 medium carrot, grated
  • 1/2 cup low-fat milk
  • 1 cup shredded sharp cheddar cheese
  • 1 tablespoon cornstarch mixed with 2 tablespoons cold water
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon nutmeg

Instructions

  1. In a large pot, melt the butter over medium heat. Add the onion and garlic, and sauté until soft, about 3-4 minutes.
  2. Add the vegetable broth, broccoli, and grated carrot to the pot. Bring to a boil, then reduce to a simmer and cook until the broccoli is tender, about 10-15 minutes.
  3. In a small bowl, whisk together the cornstarch and cold water to create a slurry. Add this to the pot, stirring constantly to thicken the soup.
  4. Stir in the milk and shredded cheddar cheese, and cook until the cheese has melted and the soup is creamy.
  5. Season with black pepper and nutmeg to taste.
  6. Serve hot with a side of whole-grain bread or a simple salad.

This low-sodium Panera broccoli cheddar soup is the ultimate cozy dish that allows you to enjoy the flavors you love without the extra salt. It’s an easy recipe to make on a Sunday when you want something rich and comforting but still heart-healthy.

Copycat Low Sodium Taco Bell Crunchwrap Supreme

If Taco Bell’s Crunchwrap Supreme is your go-to fast food choice, this low-sodium homemade version will be a game-changer. Packed with lean ground turkey, fresh veggies, and a flavorful mix of spices, this recipe offers the same crunch and satisfaction without the high sodium content. It’s perfect for a casual Sunday dinner with friends or family.

Ingredients

  • 1 lb ground turkey (or lean ground chicken)
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1/2 cup low-sodium refried beans
  • 1 cup fresh lettuce, chopped
  • 1/2 cup diced tomatoes
  • 1/4 cup low-fat shredded cheddar cheese
  • 4 large whole-wheat tortillas
  • 4 small flour tortillas (for the center)
  • 1/4 cup light sour cream
  • Olive oil spray

Instructions

  1. In a skillet over medium heat, cook the ground turkey until browned, breaking it apart as it cooks. Add chili powder, cumin, paprika, garlic powder, onion powder, and black pepper. Stir to combine and cook for another 2 minutes.
  2. Warm the whole-wheat tortillas in the microwave for a few seconds.
  3. On each large tortilla, spread a layer of refried beans, followed by a scoop of the cooked turkey mixture, lettuce, diced tomatoes, shredded cheese, and a dollop of sour cream.
  4. Place a small flour tortilla in the center of the large tortilla. Fold the edges of the large tortilla over the small tortilla, creating a hexagon shape.
  5. Heat a non-stick skillet over medium heat and spray with olive oil. Place the folded Crunchwrap in the skillet and cook for 2-3 minutes on each side, until golden and crispy.
  6. Serve with salsa or a side of guacamole for added flavor.

This low-sodium Taco Bell Crunchwrap Supreme offers all the crunch, flavor, and fun of the original, but with healthier ingredients and less salt. It’s the perfect dish for a Sunday evening when you’re craving something savory, satisfying, and easy to make at home.

Copycat Low Sodium Olive Garden Chicken Alfredo

Craving a rich and creamy chicken Alfredo without the high sodium content? This low-sodium Olive Garden Chicken Alfredo copycat recipe brings you all the indulgent flavors of the restaurant classic, but with healthier, salt-conscious ingredients. Perfect for a cozy Sunday dinner, this dish is creamy, flavorful, and satisfying.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 2 cups low-sodium chicken broth
  • 1 cup low-fat milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese (low-sodium)
  • 1 tablespoon cornstarch
  • 8 oz whole-wheat fettuccine pasta
  • Fresh parsley for garnish

Instructions

  1. Cook the fettuccine pasta according to package instructions and set aside.
  2. Heat olive oil in a large skillet over medium heat. Season the chicken breasts with garlic powder and black pepper. Cook the chicken for 6-7 minutes per side until golden brown and the internal temperature reaches 165°F (74°C). Remove the chicken from the skillet and slice it into strips.
  3. In the same skillet, add the chicken broth, milk, and heavy cream. Bring the mixture to a simmer.
  4. Whisk the cornstarch with a small amount of water to create a slurry, then add it to the skillet. Stir until the sauce thickens, about 3-5 minutes.
  5. Add the grated Parmesan cheese and stir until the cheese has melted and the sauce is smooth.
  6. Toss the cooked pasta in the sauce and top with the sliced chicken.
  7. Garnish with fresh parsley and serve hot.

This low-sodium Chicken Alfredo recipe allows you to indulge in a creamy, comforting pasta dish while keeping sodium levels in check. It’s perfect for a Sunday night when you’re craving something rich and flavorful but don’t want to compromise on health.

Copycat Low Sodium Subway Veggie Delight Sandwich

The Veggie Delight from Subway is a classic option for vegetarians and anyone looking to cut down on sodium. This homemade version captures the same fresh and crisp flavors of the original sandwich while reducing the salt content, making it a healthy option for a quick Sunday lunch or snack.

Ingredients

  • 2 whole-wheat hoagie rolls
  • 1/2 cup cucumber slices
  • 1/2 cup bell pepper slices (any color)
  • 1/2 cup shredded lettuce
  • 1/4 cup diced tomatoes
  • 1/4 cup red onion slices
  • 1/4 cup low-fat cream cheese or hummus
  • 1 tablespoon balsamic vinegar
  • 1/2 teaspoon black pepper
  • 1 teaspoon olive oil

Instructions

  1. Slice the hoagie rolls open lengthwise. Spread a thin layer of cream cheese or hummus on the bottom half of each roll.
  2. Layer the cucumber, bell pepper, lettuce, tomatoes, and red onion evenly on the rolls.
  3. Drizzle with balsamic vinegar and olive oil, and sprinkle with black pepper.
  4. Close the sandwich and serve immediately.

This low-sodium Veggie Delight sandwich is packed with fresh, crisp veggies and vibrant flavors. It’s a light yet satisfying choice for a Sunday lunch that will leave you feeling energized and satisfied without the extra sodium.

Copycat Low Sodium McDonald’s Egg McMuffin

The Egg McMuffin is a breakfast staple, but it can be high in sodium. This homemade version cuts down on the salt while maintaining all the delicious flavors of the original. Perfect for a hearty yet healthy Sunday breakfast, this low-sodium recipe is quick, easy, and satisfying.

Ingredients

  • 2 whole-wheat English muffins
  • 2 large eggs
  • 2 slices low-sodium Canadian bacon
  • 1/4 cup low-fat shredded cheddar cheese
  • 1 tablespoon olive oil
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon paprika

Instructions

  1. Toast the whole-wheat English muffins in a toaster or on a grill pan.
  2. Heat olive oil in a small skillet over medium heat. Crack the eggs into the skillet and cook until the whites are set and the yolk is cooked to your desired doneness (usually 3-4 minutes for a soft yolk).
  3. While the eggs cook, heat the Canadian bacon slices in another skillet until warmed through.
  4. Assemble the McMuffins by placing one slice of Canadian bacon on the bottom half of each muffin. Add the cooked egg and sprinkle with black pepper and paprika.
  5. Top with shredded cheddar cheese and close the muffin. Serve immediately.

This low-sodium version of the Egg McMuffin delivers all the flavor of the classic breakfast sandwich while being heart-healthier and lighter. Perfect for a Sunday morning when you’re craving something satisfying but want to keep your sodium intake low.

Copycat Low Sodium Chick-fil-A Chicken Sandwich

Chick-fil-A’s classic chicken sandwich is beloved for its crispy, juicy chicken and perfectly seasoned bun, but it’s often high in sodium. This low-sodium homemade version replicates the signature sandwich with lean chicken breast, light seasonings, and a healthy cooking method, making it perfect for a Sunday dinner that’s both satisfying and healthier.

Ingredients

  • 2 boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 teaspoon paprika
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 2 whole-wheat sandwich buns
  • 1/4 cup low-fat mayonnaise
  • 1 tablespoon Dijon mustard
  • 1/4 cup lettuce, shredded
  • 2 tomato slices

Instructions

  1. Preheat the oven to 400°F (200°C).
  2. Season the chicken breasts with paprika, garlic powder, onion powder, and black pepper.
  3. Heat olive oil in a skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes on each side until golden brown.
  4. Transfer the chicken breasts to a baking sheet and bake in the oven for 15-20 minutes, or until the internal temperature reaches 165°F (74°C).
  5. While the chicken bakes, mix together the mayonnaise and Dijon mustard in a small bowl.
  6. Toast the whole-wheat buns in the oven for the last 5 minutes of baking time.
  7. Assemble the sandwiches by spreading the mustard mayo mixture on the buns, topping with the baked chicken breast, shredded lettuce, and a slice of tomato.
  8. Serve immediately for a delicious, healthier version of the classic fast-food sandwich.

This low-sodium Chick-fil-A chicken sandwich provides the crispy, savory satisfaction you crave without the extra salt. It’s a great option for a Sunday night dinner that’s quick to make and can be enjoyed by the whole family, offering a healthier twist on a fast-food favorite.

Copycat Low Sodium Wendy’s Spicy Chicken Nuggets

Wendy’s Spicy Chicken Nuggets are a fan favorite, but they can be loaded with sodium. This homemade low-sodium version gives you the same spicy crunch and juicy interior, but with reduced salt and healthier ingredients. Perfect for a Sunday snack or a fun meal for the family!

Ingredients

  • 1 lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • 1/2 cup whole-wheat breadcrumbs
  • 1/4 cup ground flaxseed
  • 1 teaspoon paprika
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon black pepper
  • 1 egg, beaten
  • 2 tablespoons olive oil
  • 1 tablespoon hot sauce (optional, for added spice)

Instructions

  1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
  2. In a shallow bowl, mix the whole-wheat breadcrumbs, ground flaxseed, paprika, cayenne pepper, garlic powder, onion powder, and black pepper.
  3. In another bowl, whisk the egg and add the hot sauce (if using).
  4. Dip each piece of chicken into the egg mixture, then coat in the breadcrumb mixture, pressing lightly to ensure they are fully covered.
  5. Arrange the coated chicken nuggets on the prepared baking sheet, drizzling them with olive oil.
  6. Bake for 15-20 minutes, flipping halfway through, until the nuggets are crispy and golden brown.
  7. Serve with a low-sodium dipping sauce of your choice, such as a homemade ranch or mustard.

These low-sodium spicy chicken nuggets are the perfect snack or meal that mimics the flavor and crunch of the fast-food classic, but with healthier ingredients and significantly less salt. They make a great addition to your Sunday dinner spread or can be served as a fun family appetizer.

Copycat Low Sodium McDonald’s Filet-O-Fish Sandwich

The Filet-O-Fish is a popular fast-food item, but its sodium content can be surprisingly high. This homemade low-sodium version captures the essence of the classic sandwich with a light breaded fish fillet, paired with a tangy sauce, and served on a soft whole-wheat bun. It’s a great choice for a light yet delicious Sunday lunch.

Ingredients

  • 2 white fish fillets (cod or tilapia)
  • 1/2 cup whole-wheat breadcrumbs
  • 1/4 cup low-sodium flour
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon paprika
  • 1 egg, beaten
  • 1 tablespoon olive oil
  • 2 whole-wheat sandwich buns
  • 2 tablespoons low-fat tartar sauce
  • 2 pickle slices

Instructions

  1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. In a shallow bowl, combine the breadcrumbs, flour, garlic powder, and paprika.
  3. Dip the fish fillets in the beaten egg, then coat in the breadcrumb mixture, pressing lightly to adhere.
  4. Heat olive oil in a skillet over medium heat and sear the fish fillets for 2-3 minutes on each side until golden brown.
  5. Transfer the fillets to the prepared baking sheet and bake for 5-7 minutes, or until the fish is fully cooked and flakes easily.
  6. Toast the whole-wheat buns in the oven during the last few minutes of baking.
  7. Assemble the sandwiches by spreading tartar sauce on the buns, placing the baked fish fillets on top, and adding a pickle slice.
  8. Serve immediately for a healthier, low-sodium take on the McDonald’s classic.

This low-sodium Filet-O-Fish sandwich provides the same satisfying flavor and texture as the popular fast-food version, with a healthier twist. It’s perfect for a light Sunday lunch that won’t leave you feeling weighed down by excess salt but still delivers on flavor.

Note: More recipes are coming soon!