Salmon and Kidney Disease

Salmon and Kidney Disease

Fish, including salmon, offers a wide array of health benefits due to its nutrient content being a good source of protein that is low in saturated fat. Let’s take a look at some of the benefits of consuming fish, particularly salmon and kidney disease:

  1. Excellent source of omega-3 fatty acids: salmon is rich in essential omega-3 fatty acids, nutrients that our bodies are not able to produce which are anti-inflammatory. They are also linked to improved heart health and brain function.
  2. Nutrient-dense: fish is a great lean source of protein with an average of 18 g of protein in 2.5 oz serving. It is packed with minerals such as calcium, iron, zinc, iodine, magnesium, and potassium along with vitamins such as D and B12 that are required in our diet for optimal body function, including musical growth and immune support.  
  3. Anti-inflammatory effects: salmon’s omega-3 fatty acids possess properties that can reduce inflammation in the body that is linked to health conditions such as heart disease, diabetes, and certain cancers. 
  4. Heart-healthy properties: omega-3 fatty acids reduce triglyceride levels and promote healthy cholesterol levels. Regular consumption of fish such as salmon is associated with a lower risk of stroke. And heart and kidney health go hand in hand.

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Types of Salmon

The Pacific Ocean is home to several different types of salmon, and Canadian and U.S. boats commonly fish the following:

  1. Chinook or King Salmon– is known for its large size and rich flavour while its colour can range from red to pale pink. Although it is often referred to as the best-tasting salmon, they have a higher fat content in comparison to the others.
  2. Coho or Silver Salmon– is known for its silver skin and mild flavour in comparison to other salmon varieties. They have firm, orange-red flesh and a delicate texture.
  3. Pink Salmon– is the most common pacific salmon. It has a delicate flavour, light-coloured flesh, and a lower fat content. They are also often canned.
  4. Sockeye or Red Salmon– is known for its vibrant red flesh, robust flavour, firm texture, and relatively low fat content. 

These are some examples of the many types of salmon available. Each type of salmon has its own unique taste, texture, and culinary uses. When making a decision, consider factors such as sustainability, freshness, and the specific recipe or cooking method you plan on using. My favourite place to get fish and different types is TrueLocal.

Cooking Salmon and Kidney Disease

Salmon is a versatile fish that can be prepared using a variety of cooking methods to enhance its flavours and textures. These can include:

  1. Grilling– creates a smoky flavour and a slightly charred exterior while keeping the flesh tender and moist. Preheat to medium-high heat, brush the salmon with oil, and grill it skin-side down for a few minutes becore flipping until cooked through. 
  2. Baking– is a convenient and simple strategy that helps to retain moisture. Preheat the oven to around 400 degrees fahrenheit, season with herbs, spices, or marinade, and bake on a lined baking sheet for around 12-15 minutes or until it flakes easily. 
  3. Pan-Searing– creates a crispy outer crust while maintaining the tenderness on the inside. Heat oil or butter in a skillet over medium-high heat, place the season salmon skin-side down, and cook for a few minutes until the skin is crispy and flip.
  4. Steaming– is a gentle method that retains the salmon’s natural flavours and nutrients. Place seasoned salmon on a steamer basket or in a shallow dish, steam over simmering water until cooked for 8-10 minutes or until desired.

With all cooking strategies, remember to adjust cooking times based on the thickness of the salmon fillets along with personal preference!

Ways Of Enjoying Salmon And Kidney Disease

Salmon leftovers can be eaten and repurposed in many tasty ways. Breaking up the salmon into small pieces, for example, can reduce and keep the smell under wraps. Ideas for using leftover salmon include the following:

  1. Salmon salad: flake and use the leftover salmon pieces as a protein-rich addition to a green salad. Combine with fruits and vegetables and add salad dressing for a nutritious meal.
  2. Salmon wraps or tacos: wrap the salmon pieces in a tortilla or stuff into taco shells with vegetables, salsa, guacamole, and other desired toppings for an easy and tasty meal.
  3. Salmon pasta: include flakes of salmon pieces into a creamy pasta dish such as fettuccine or penne and toss it in with a creamy sauce like alfredo or lemon-dill. Along with the salmon, add some steamed vegetables or herbs for a seafood pasta!

Store the leftover salmon in an airtight container in the refrigerator and consume within a couple of days to ensure food safety and freshness!

Looking for more fish and CKD facts. Check out this post.


Honey, Lime, and Garlic Baked Salmon

Prep Time 10 minutes
Cook Time 18 minutes
Servings 1


  • 1/4 cup honey
  • 2 garlic clove, minced
  • 2 TSBP lime juice
  • 1 tsp black pepper
  • 1 TBSP red pepper flakes
  • 8 ounces salmon
  • 1 lime, sliced


  • 1. Preheat the oven to 400°F. Line a baking sheet with parchment paper.
  • 2. In a small bowl, combine the honey, garlic, lime juice, pepper, and red pepper flakes.
  • 3. Place the salmon on the prepared baking sheet and coat with the sauce. Top the fish with the lime slices.
  • 4. Bake for 12 to 15 minutes, until the fi sh is tender and flaky. Adjust the oven to broil and broil the fish for an additional 3 minutes


Makes 4 servings. Per serving: Calories: 130; Protein: 13g; Total fat: 4g; Saturated fat: 0.5g; Total carbohydrates: 10g; Fiber: 0.5g; Cholesterol: 36mg; Phosphorus: 135mg; Potassium: 349mg; Sodium: 29mg; Sugar: 8g
This recipe was originally from The Complete Renal Diet Cookbook.

This article was written by Neha Dewan, Nutrition Student Volunteer.
This article was reviewed by Emily Campbell, RD CDE MScFN.

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