21 Natural Salt Alternatives That’ll Make Your Food Taste Better, According to Nutritionists

“Black pepper usually goes hand in hand with salt, but adding it on its own can add just as much flavor without the added sodium,” says nutritionist Patricia Bannan, R.D.N. Not to mention, its active compounds might help fight inflammation.

Add this versatile salt alternative to savory recipes like soups, baked chicken or fish, and pastas.

“Often associated with Italian dishes, garlic is a pungent relative to onion that can add tons of sodium-free flavor,” says Bannan.

When a recipe calls for garlic, here’s even more of an incentive to double the quantity: “Garlic has been associated with a number of health benefits, such as boosting immunity, lowering blood pressure, and improving cholesterol levels,” Bannan explains.

Paprika doesn’t just offer a pretty sunset hue to roasted dishes, but it also makes a stellar salt alternative. “Made from dried peppers, paprika can add a sweet, smoky flavor," says Bannan.

Paprika can be used in many recipes, such as savory stews, chili, baked meats, fish, or poultry.

According to Bannan, this aromatic herb, used widely in Italian and Greek cooking, adds a bright flavor to recipes like sauces, pizza, chicken, and fish.

“It can be used either fresh or dried, and is a flavorful way to cut back on sodium,” she says.

If you can tolerate the heat, sprinkle a dash of cayenne over your next burrito bowl.

“This spice packs a spicy kick, and can add a similar flavor as hot sauce but without the high levels of sodium,” says Bannan. Cayenne is great for soups, tacos, and salsa—and may offer the added benefit of boosting your metabolism.

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Vegan “cheesy” kale chips, anyone? Beyond working as a great non-dairy cheese substitute in everything from mac to nachos, nutritional yeast is an excellent source of B vitamins.

It's an especially good source of vitamin B12, which is often a nutrient of concern, particularly for vegans, according to Bannan. Plus, nutritional yeast contains both fiber and protein to help keep you full.

While many pre-made broths are loaded with sodium, low-sodium versions that contain less than 140 milligrams per serving are fair game, says Bannan.

“Low-sodium broth can help you control how much salt you add to dishes like soups, stews, and chili," she says.

Plus, it can also be an alternative way to add flavor to other dishes as well. Add low-sodium broth to mashed potatoes, or use it to cook whole grains like brown rice or quinoa. For even more flavor, Bannan suggests stirring in thyme and oregano, too.

Basil has an incredible flavor and aroma that compliments so many different foods, from vegetables and meat to cheese and fresh fruit, says dietitian Heather Hodson, R.D.

Plus, “basil is packed with vitamins K, A, C, and E, and known for its antioxidant, anti-inflammatory, and antibacterial properties,” she says.

Blend it into pesto, use it to garnish pizza and pasta dishes, sautée it with veggies, toss it with mixed greens for a flavorful salad, or combine it with oil and vinegar for homemade dressing.

Skip the salt and use sage to flavor meats, risotto, polenta, and bean dishes—either on its own or paired with other herbs.

“Like many leafy greens, sage is rich in vitamin K, which helps to make and regulate proteins involved in bone metabolism and blood clotting,” says Hodson. One teaspoon contains 10 percent of your daily vitamin K needs.

Fun fact: Dill is a botanical cousin of celery, so it's similarly low in calories and boasts a distinct lemony-sweet, slightly bitter flavor, says Hodson.

Dill can be an excellent source vitamins A and C—and may support digestive and kidney health, she adds.

“While many people immediately associate dill with pickled cucumbers, this herb is actually very versatile,” Hodson says. “Its refreshing, lemony zing pairs well with chicken and fish dishes, potato salads, and chilled noodle- or tomato-based salads.”

Want to cook like a chef? Start using lemon juice in place of salt. “Its unique chemical properties allow it to brighten the color of vegetables when added to dishes at the very end of cooking,” says Hodson.

Lemon juice is also packed with vitamin C, which plays an active role in immunity, skin elasticity, iron absorption, and heart disease prevention.

Hodson recommends adding it to stir-fries or tomato sauce, or squeezing it onto chicken, fish, and vegetables.

Turmeric is flying off the shelves for its anti-inflammatory benefits, but it also happens to make a great flavor-booster and salt alternative.

“Turmeric is well known as a staple ingredient in curries, but its earthy-sweet, slightly peppery flavor also pairs well with eggs, soups, stews, or roasted root vegetables,” says Hodson.

Pair it with black pepper, which contains piperine, a compound that significantly increases turmeric’s bioavailability and absorption.

Even if you're not into ACV shots, the fruity vinegar is still worth your time. “Apple cider vinegar can be a delicious sodium-free addition to a wide variety of dishes,” says Hodson. “Its tangy, fruit-forward flavor packs a big punch, so a little goes a long way.”

While more research is needed to confirm current findings, ACV might also help promote satiety and lower blood sugar levels, Hodson says.

Mix it with olive oil to make salad dressings and add it to marinades to brighten protein dishes.

Rosemary has a wintery pine tree-like taste, so it’s no surprise it pairs well with hearty soups, stews, and other comfort food fare, according to Hamshaw.

Try it in plant-based loaves (like this lentil loaf) and shepherds pies.

Like ACV, balsamic vinegar does a great job of brightening the taste of any dish for a negligible amount of calories.

Though commonly mixed with olive oil, balsamic also works great atop meats, cooked vegetables, and grilled fruit when simmered down to a balsamic reduction.

For a crunchy low-sodium snack, Hodson recommends drizzling balsamic vinegar onto low-sodium chickpeas and roasting them for 30 minutes.

If you’re looking for a mildly salty flavor without the actual salt, look no further than this newly-trendy seasoning.

“Kelp granules are especially interesting because they’re rich in iodine, which is an essential nutrient that's often difficult to obtain adequately without iodized salt,” said Hamshaw.

Since kelp granules do taste somewhat similar to seaweed, pair them with crab cakes, chowders, or other traditional or plant-based versions of seafood dishes.

In spite of its bold taste, dried onion contains no salt, so it’s an especially great salt alternative for those who want to cut back on sodium, says Hamshaw.

“Onion powder is intensely flavorful, and perfect for adding distinctive flavor to food without having to peel, chop, and sautée onions,” she says.

Try it in soups, mashed potatoes, chicken or egg salads, and marinades.

“Coriander is somewhat unique among spices in that it has a bright, almost citrusy flavor,” says Hamshaw. “It can add depth and contrast to savory dishes, and is often called for in Indian and Mexican cuisine.”

If you’re preparing globally-inspired meals and looking to reduce salt, coriander a great way to maintain flavor while retaining the integrity of the dish.