The objective of this work was to elaborate restructured fish meat in blocks from tilapia (Oreochromis niloticus) trimmings, partially replacing sodium chloride by potassium chloride, analyzing its microbiological and physico-chemical quality parameters. Three formulations of restructured meat were developed: standard treatment (RPC), with reduction of 25% of NaCl by KCl (RP25) and another formulation with reduction of 50% of NaCl by KCl (RP50). Treatments were submitted to microbiological analysis (Staphylococcus, Coliforms at 45 ° C and Salmonella) and physical-chemical analyzes, such as proximate composition (moisture, ashes, proteins and lipids), pH, water activity, weight loss by cooking (WLC), water holding capacity (WHC) and color (L*, a* and b*). It was verified that all the treatments were according to the microbiological standards of the Brazilian legislation. There were no significant differences between the treatments in the moisture content, with values close to 74 g/100g (p <0.05). The ash content ranged from 2.54 to 3.66 g/100g, being higher in the RP50 treatment. Regarding the proteins, the RPC treatment presented higher average, with no differences between RP25 and RP50. The lipid content decreased in the RP50 treatment, ranging between treatments from 3.31 (RPC) to 2.41 g/100 g (RP50). The pH between the RPC and RP25 treatments did not differ, increasing in the RP50 treatment (5.07). No significant differences were observed in the water activity and in the WHC of the restructured ones. The progressive use of KCl in the replacement of NaCl in restructured fish meat reduced WLC values (5.77 to 2.91%), decreased L* values (40.97 to 27.14) and a* (6.80 to 4.45), increasing the values of b* (16.31 to 22.03). Due to the few negative impacts on quality observed in the restructured fish meat, it is practicable to replace up to 50% of NaCl by KCl in restructured fish meat in blocks.