Serving Size:
3-1/2 ounce salmon steak with 2-1/2 tablespoons dressing

    Diet Types:
  • Diabetes
  • Dialysis
  • Higher Potassium
  • Gluten-free


  • 3/4 cup mayonnaise
  • 3 tablespoons buttermilk
  • 3 tablespoons fresh dill weed
  • 1 tablespoon fresh chives
  • 2 lemons
  • 1 medium onion
  • 10 whole black peppercorns
  • 3 sprigs parsley
  • 2 bay leaves
  • 1/2 teaspoon salt
  • 2 pounds salmon steaks


  1. Cut one lemon into 6 wedges and set aside. Zest 1/2 teaspoon from peel of the other lemon. Juice lemon for 5 tablespoons. Slice onion and chop parsley and dill weed.
  2. For dressing, in a small mixing bowl combine mayonnaise or salad dressing, buttermilk, 2 tablespoons dill weed, chives, lemon zest, and 1 tablespoon lemon juice. Cover and chill at least one hour.
  3. In a 12" skillet combine 1-1/2 cups water, remaining 4 tablespoons lemon juice, onion, peppercorns, parsley, bay leaves, and salt. Bring to a boil; add salmon steaks. Cover; simmer 8 to 12 minutes (12 to 18 minutes for frozen) or until fish just flakes easily when tested with a fork.
  4. Serve salmon steaks topped with dressing. Garnish with remaining dill weed and lemon wedges.

Helpful hints

  • You will need 6 salmon steaks , cut 1 to 1-1/4" thick (about 2 pounds).
  • For a lower protein diet, reduce the serving size to 1/2 salmon fillet, about 1-3/4 to 2 ounces cooked.
  • Use fat-free mayonnaise to reduce fat to 8 grams per serving.

Nutrients per serving

Calories 398

Protein 28 g

Carbohydrates 3 g

Fat 30 g

Cholesterol 77 mg

Sodium 391 mg

Potassium 515 mg

Phosphorus 309 mg

Calcium 66 mg

Fiber 0.4 g

Kidney and kidney diabetic food choices

  • 4 meat
  • 3 fat

Carbohydrate choices


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