The present study aimed to investigate the effect of the addition of different concentrations (0.5%, 0.75%, 1%, 1.25%, 1.5% and 1.75%) of seaweed dietary fiber on improving the quality of low-fat and low-salt chicken frankfurters. The results showed that increasing concentration of seaweed dietary fiber could result in a significant decrease in the cooking loss, L* value and b* value of low-fat and low-salt chicken frankfurters (P < 0.05), but a significant increase in the emulsion stability, springiness, resilience, fracturability and sensory evaluation (tightness, juiciness, flavor and overall acceptability) (P < 0.05), and the optimal concentration was 1.5% (P < 0.05). The microstructural observation showed that seaweed dietary fiber could promote the formation of a dense three-dimensional network structure in chicken protein gels. Therefore, seaweed dietary fiber can improve the water-holding capacity and gel properties of low-fat and low-salt chicken meat batters, which in turn can improve the eating quality of the final product. Our results provide a technical guidance for the development of low-fat and low-salt meat products.