To reduce the sodium salt content of silver carp surimi-based products, the effects of three types of salt (sodium chloride, potassium chloride and calcium chloride) on properties of silver carp surimi gel were investigated by using gel strength, water-holding capacity (WHC) and whiteness as the indexes of surimi quality assessment during the chopping process. Box-Benhnken design (BBD) and response surface methodology (RSM) were adopted to obtain the optimum formula on the basis of results of single-factor experiments. The result indicated that the optimum formula was sodium chloride 1.0% by mass, potassium chloride 1.0% by mass and calcium chloride 0.5% by mass, respectively. The sodium salt content was lowered to 1.0% by mass, and the total salt content only reached to 2.5% by mass. Under the above conditions, the gel strength of silver carp surimi was 196.50 g·cm, the WHC value was 76.37% and the whiteness was 75.44. 