We’re the first to admit we like an occasional salty treat. (Salt-covered pretzels with a side of mustard is basically double the fun.) But sprinkling salt on those favorite dishes can easily lead to excess sodium consumption (more than about one teaspoon of salt per day), a leading contributor to high blood pressure and kidney disease. And good old table salt isn’t the only culprit: Many of those sweeter-than-sweet baked goods contain a high amount of sodium thanks to baking soda.

We’ve rounded up 21 of our favorite lower-sodium recipe substitutions for just about any situation, from baking to flavoring and everything in between.

21 Lower-Sodium SubstitutionsShare on Pinterest

1. Potassium bicarbonate for baking soda

Baking soda can add a pretty hefty dose of sodium to baked goods, but the same amount of potassium bicarbonate is a perfect sodium-free leavening substitution. Since potassium bicarbonate has many non-food uses, too (for example, as an ingredient in fertilizer), make sure to find a brand labeled safe for consumption. And there’s no need for a trip to the science lab to source this substitute— it can usually be found in supermarkets and some pharmacies.

2. Sodium-free baking soda for regular baking sodaSeveral brands offer sodium-free versions of baking soda, replacing sodium bicarbonate with a combination of similar compounds. Follow package instructions for substitution conversions to avoid a kitchen disaster!

3. Low-sodium baking powder for baking sodaTo use less sodium, look for recipes that call for baking powder (low-sodium versions have just a fraction of the sodium) instead of baking soda. But be careful: Baking soda and baking powder are chemically different, and while it’s easy to sub soda for powder with a few added ingredients, doing the reverse might require a Ph.D.

4. Flavored vinegars for meat marinadesExperiment with new flavor combinations to season meat without the salt. Fruit-infused vinegars (like pomegranate balsamic, perhaps?) make great marinades.

5. Citrus juice for bottled marinadesWant a mouth-watering steak without the mouth full of salt? Instead of reaching for pre-made marinades that are usually packed with salt, let meat soak in some citrus juice and olive oil for full, rich flavor without the added sodium.

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6. Eggs for baking sodaThis superfood can do more than round out a morning omelet. Depending on the recipe, one egg has the leavening power of roughly half a teaspoon of baking soda. But beware: This sub requires a little experimentation so dessert doesn’t end up tasting more like quiche than cake.

7. “No salt added” condiments for regular condimentsA simple switch, but definitely effective for using less sodium. Lower-sodium options are sold in most grocery stores, so no need to search far and wide for this healthier option.

8. Potassium chloride for saltThis popular table salt substitute tastes remarkably similar to salt with just a slight aftertaste. While they’re effective for cooking and sprinkling at the table, potassium chloride-based salt substitutes aren’t recommended for people with kidney problems.

9. Fresh or frozen produce for canned produceCanned fruits and veggies are convenient to keep on the shelf, but they’re often packed with scarily large amounts of salt to preserve flavor. Fresh and frozen varieties are much safer bets when it comes to cutting sodium. (Just check the nutritional data on the packages to be certain.)

10. Liquid aminos for soy sauceMade from the building blocks of protein, liquid aminos usually contain a small amount of naturally occurring sodium, but it’s generally far less than what’s found in the sauces at a sushi bar. Also a great gluten-free sub!

11. Pureed vegetables for canned soupHoliday meals are never complete without a good old green bean casserole, but the sodium-filled soup base leaves more to be desired. Swap in pureed veggies for canned or condensed soups— they’ll add flavor and an extra dose of vitamins and minerals. Plus, with a little vegetable stock added, they can make a great solution for the classic canned soup lunch!

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12. Herbs for saltUse herbs (fresh or dried) to add pizzazz to any savory dish— meat, soups, veggies, and more! If one isn’t cuttin’ it, find a pre-made salt-free blend in the spice aisle, or make a personalmix at home!

13. Low-sodium soy sauce for soy sauceAnother simple switch that can reduce sodium by as much as half. Just try not to overcompensate by using more.

14. Spices for saltKick things up a notch with some spicy substitutes in place of salt. Chili powder, cayenne pepper, curry powder, or red pepper flakes will add punch to almost any savory dish. Plus, they have some impressive health benefits of their own.

15. Unsalted butter for salted butterCut down on salt by choosing unsalted butter for any cooking or baking needs.

16. Flavored oils for saltThis switch can add new layers of flavor beyond the straight-up salty. Try walnut, pumpkin seed, or sesame oils to add subtle flavors to those favorite dishes. Also great to drizzle on salads and veggies!

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17. Lemon juice for saltLemon juice and sodium trigger similar taste receptors, meaning a sprinkle or spritz of lemon juice on just about any dish will result in almost the same taste.

18. Dried garlic and onion for saltJust avoid garlic and/or onion salts, which generally contain high amounts of sodium.

19. Vinegar and olive oil for pre-made salad dressingsGo traditional by mixing olive oil and any type of vinegar (the Greatist team is big fan of balsamic) for a sodium-free dressing that goes great with practically every leafy green.

20. Vinegar for flavoringThis switch works for everything from braising meats to slurping noodles covered in tomato sauce. Instead of braising with salty brine or sauces, use a few tablespoons of red wine vinegar for a similar taste. On Italian night, cut down on sodium by adding a few teaspoons of vinegar to homemade tomato sauce instead of adding more table salt.

21. Balsamic vinegar reduction for salty saucesBring balsamic vinegar to a boil (use a non-reactive pan or pot!) and simmer until it’s reduced by about half. Use as a flavorful, mildly sweet topping, sauce, or garnish.

Originally posted January 2012. Updated August 2013.

What did we miss? Share your favorite lower-sodium recipe substitutions in the comments below!