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Juicy Baked Salmon Meatballs Easy

Juicy Baked Salmon Meatballs Easy

Discover a surprisingly simple, incredibly flavorful dish that's perfect for weeknight dinners and impressing guests alike. This recipe transforms humble salmon into delightful, moist meatballs baked to perfection, offering a healthier and more exciting alternative to traditional meatball recipes.
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Cook Time 12 minutes
Minutes from start to finish 30 minutes
Course: Appetizer, Main Course
Cuisine: Seafood
Ingredients Equipment Method Notes

Ingredients
  

  • 1 pound skinless salmon fillets cut into 1-inch pieces (fresh or thawed frozen is fine)
  • 1/2 cup panko breadcrumbs (plus extra for coating, if desired)
  • 1/4 cup finely chopped fresh parsley
  • 2 tablespoons finely chopped red onion (or shallots)
  • 1 large egg lightly beaten
  • 2 cloves garlic minced
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon olive oil for baking sheet

Equipment

  • Food Processor
  • Large mixing bowl
  • Baking Sheet

Method
 

  1. If you’re using fresh salmon, ensure it’s skinless. Cut the salmon fillets into roughly 1-inch pieces. Place these pieces in a food processor.
    1 pound skinless salmon fillets
  2. Pulse the salmon in the food processor until it’s finely chopped but still has some texture. Be careful not to over-process it into a paste; you want a slightly chunky consistency for the best texture in your meatballs. You can also mince the salmon very finely with a sharp knife if you don't have a food processor.
  3. In a large mixing bowl, whisk together the lightly beaten egg, minced garlic, fresh lemon juice, Dijon mustard, salt, and black pepper.
    1 large egg, 2 cloves garlic, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper
  4. Add the panko breadcrumbs and finely chopped fresh parsley to the wet ingredients.
    1/2 cup panko breadcrumbs, 1/4 cup finely chopped fresh parsley
  5. Add the finely chopped salmon to the bowl.
    1 pound skinless salmon fillets
  6. Gently mix all the ingredients together until just combined. Do not overmix, as this can make the meatballs tough. You want a cohesive mixture that holds its shape when rolled.
  7. Preheat your oven to 400°F (200°C). Lightly grease a baking sheet with olive oil, or line it with parchment paper for easier cleanup.
    1 tablespoon olive oil
  8. Using slightly damp hands (this prevents sticking), roll the salmon mixture into balls, about 1 to 1.5 inches in diameter. Aim to make them uniform in size so they bake evenly. Place the formed meatballs onto the prepared baking sheet, leaving a little space between each one.
  9. Place the baking sheet in the preheated oven and bake for 12-15 minutes, or until the meatballs are cooked through and firm to the touch, and lightly golden brown. The exact baking time will depend on the size of your meatballs.
  10. Carefully remove the meatballs from the oven. Serve them immediately with your favorite sides or sauces.

Notes

Optional toppings: lemon wedges, fresh dill, a light dill sauce, or a sprinkle of extra parsley.
Store any leftover Juicy Baked Salmon Meatballs Easy in an airtight container in the refrigerator for up to 3 days.
To reheat: Oven at 300°F (150°C) for 5-10 minutes, skillet over medium-low heat, or microwave in 30-second intervals.
To freeze: Bake, cool completely, freeze solid on a baking sheet, then transfer to a freezer-safe bag/container for 2-3 months. Reheat from frozen in the oven.