These salmon meatballs are a healthier alternative to red meat-based meatballs, packed with omega-3 fatty acids and lean protein. Baking instead of frying keeps them lighter while still delivering a satisfying texture. They’re easy to make, versatile in serving options, and perfect for meal prep.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Fresh or canned salmon, skinless and boneless
Eggs
Panko breadcrumbs or regular breadcrumbs
Garlic, minced
Fresh parsley, chopped
Onion, finely grated or minced
Lemon zest
Dijon mustard
Salt
Pepper
Olive oil (for brushing or drizzling)
Directions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the flaked salmon, breadcrumbs, minced garlic, onion, parsley, lemon zest, Dijon mustard, egg, salt, and pepper.
Mix until all ingredients are well combined and hold together.
Use your hands or a cookie scoop to form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Place the meatballs on the prepared baking sheet, spacing them evenly apart.
Lightly brush or drizzle with olive oil to help them brown.
Bake for 15–20 minutes or until the meatballs are firm and lightly golden.
Remove from the oven and let cool slightly before serving.
Servings and timing
This recipe makes approximately 18–20 meatballs and serves 4 people. Preparation time is around 15 minutes, with a baking time of 20 minutes. Total time: 35 minutes.
Variations
Spicy kick: Add a pinch of red pepper flakes or a dash of hot sauce to the mixture.
Asian-inspired: Mix in soy sauce, green onions, and a touch of ginger. Serve with a sesame dipping sauce.
Dairy boost: Add a bit of grated parmesan or crumbled feta to the mix for extra richness.
Gluten-free: Use gluten-free breadcrumbs or almond flour.
Fresh herbs: Swap parsley for dill, cilantro, or chives for a different flavor profile.
Storage/Reheating
Store leftover salmon meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them in a 350°F (175°C) oven for about 10 minutes or until heated through. You can also microwave them for 1–2 minutes, though they may lose some crispness. To freeze, arrange cooked and cooled meatballs on a baking sheet, freeze until solid, then transfer to a freezer-safe bag or container for up to 2 months.
FAQs
How do I know when the salmon meatballs are fully cooked?
They should be firm to the touch and lightly golden on the outside. The internal temperature should reach 145°F (63°C).
Can I use canned salmon instead of fresh?
Yes, canned salmon works great in this recipe. Just be sure to drain it well and remove any bones or skin if present.
What can I serve with salmon meatballs?
They pair well with rice, pasta, quinoa, or a fresh salad. You can also serve them with a dipping sauce like tzatziki, dill yogurt, or spicy mayo.
Are these meatballs suitable for kids?
Absolutely. They’re mild, soft, and packed with nutrients. You can adjust seasonings to your child’s taste.
Can I make the meatballs ahead of time?
Yes, you can prepare the mixture ahead and store it in the fridge for up to 24 hours before baking. You can also bake and store them in advance.
How do I keep the meatballs from falling apart?
Make sure to use enough binder (egg and breadcrumbs) and mix thoroughly. Letting the mixture chill for a bit can also help.
Can I pan-fry the meatballs instead of baking?
Yes, but baking is easier and keeps them lighter. If pan-frying, cook them over medium heat until browned on all sides and cooked through.
Do these meatballs have a strong fishy taste?
No, the lemon zest, herbs, and seasonings balance the flavor, making them fresh and mild.
Can I use other types of fish?
Yes, you can substitute with cooked tuna, cod, or even trout. Adjust seasoning to match the flavor of the fish.
What dipping sauces go best with these?
Tartar sauce, dill yogurt, garlic aioli, or even sweet chili sauce all complement the salmon meatballs beautifully.
Conclusion
Baked salmon meatballs are a wholesome, flavorful, and easy-to-make dish that fits a variety of meals and occasions. Whether you’re looking for a healthy dinner, lunchbox addition, or party bite, these meatballs deliver great taste and nutrition in every bite. Try them once, and they might just become a regular on your menu.
These baked salmon meatballs are a healthy and flavorful twist on traditional meatballs, made with tender salmon, fresh herbs, and a hint of citrus. They’re perfect for dinner, lunchboxes, or party appetizers.
Author:Catherine
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:18–20 meatballs (serves 4)
Category:Main Dish
Method:Baking
Cuisine:American
Diet:Low Fat
Ingredients
1 lb fresh or canned salmon, skinless and boneless
2 eggs
1 cup panko breadcrumbs or regular breadcrumbs
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup onion, finely grated or minced
1 tsp lemon zest
1 tbsp Dijon mustard
1 tsp salt
1/2 tsp black pepper
1–2 tbsp olive oil (for brushing or drizzling)
Instructions
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or lightly grease it.
In a large bowl, combine the flaked salmon, breadcrumbs, minced garlic, onion, parsley, lemon zest, Dijon mustard, eggs, salt, and pepper.
Mix until all ingredients are well combined and hold together.
Use your hands or a cookie scoop to form the mixture into small meatballs, about 1 to 1.5 inches in diameter.
Place the meatballs on the prepared baking sheet, spacing them evenly apart.
Lightly brush or drizzle with olive oil to help them brown.
Bake for 15–20 minutes or until the meatballs are firm and lightly golden.
Remove from the oven and let cool slightly before serving.
Notes
Add red pepper flakes or hot sauce for a spicy variation.Swap parsley with dill, cilantro, or chives for different herb flavors.To make it gluten-free, use gluten-free breadcrumbs or almond flour.Store in an airtight container in the fridge for up to 3 days.Freeze cooked meatballs for up to 2 months.
