Salmon Balls

Seafood

Delicious Salmon Balls

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Prep

20 minutes

Cook

15 minutes

Yield

10 -12 salmon balls

These protein-rich salmon balls are the perfect healthy appetizer, snack, main course, or salad topper. Easy to make and so flavorful.

Salmon balls are a healthy meal packed with protein, vitamins, and nutrients. They are delicious on a bed of rice, on their own as an appetizer or snack, or tossed on a salad. I love the flavor of the seasonings and lemon. They are so refreshing and delicious. BONUS! They’re really easy to make.

ā¤ļø Why You’ll Love Salmon Balls

  • Protein Packed: These salmon balls are full of a lean source of protein making them a healthy, filling ball
  • Healthy: These meatballs are full of omega-3 fatty acids that are good for your heart, brain and joints
Salmon balls on a plate

šŸ² Ingredients

White Wine – White wine adds a boldness and flavor to the scampi sauce for this recipe. The alcohol contents are cooked down, so you don’t have to worry about the alcohol content in your dish. This is family-friendly. If you want to opt out of the wine, you can use broth or a non-alcoholic version.

Salmon – A healthy, lean source of protein and omega-3’s, salmon is so good for you. You can use fresh or frozen (defrosted) salmon for these salmon balls. You can also use canned salmon if you are in a pinch.

šŸ‘©ā€šŸ³ How to Make Salmon Balls

  1. Add onion and garlic to a food processor and pulse until finely chopped. Add salt, pepper, chili flakes and lemon zest and pulse again to combine.
  2. Add cubed salmon and pulse just a quick 6-8 times until salmon is just broken down into pea-sized pieces. Don’t over pulse or it will become more like a paste.
  3. Add the salmon mixture to a bowl with the egg and panko breadcrumbs and gently mix together to combine. Scoop out 2 tbsp per salmon ball and use your hands to form into balls. Place on a plate and when all balls are made, place in the fridge for 10 minutes to set.
  4. After 10 minutes remove the salmon balls from the fridge. Add 2 tbsp olive oil and 1 tbsp to a frying pan over medium-high heat. When the pan is hot and the butter is bubbling, turn to medium heat. Then add the salmon balls and sear for 2 minutes per side for about 4-6 minutes total. Remove from the pan to a paper towel-lined plate.
  5. To make the sauce, keep the pan on medium heat. Add 1 tbsp butter to the pan. When melted add garlic, shallots and red pepper flakes. Cook until fragrant, about 1-2 minutes.
  6. Add white wine and cook for 1-2 minutes. Stir in the lemon juice and cook for another minute. Add the salmon balls back to the pan and cook for 4-5 minutes or until cooked to your desired temperature.
  7. Serve topped with freshly minced parsley if desired.
Fork taking salmon ball off a plate

šŸŖ„ Tips and Tricks

  • If your meatballs are sticking to your hands when you’re trying to roll them, wet your hands slightly
  • You can use canned salmon (drained) or frozen (thawed) salmon fillets
  • If you’d like to make these without the sauce, you can form and then bake in the oven for 18-20 minutes at 350F or until they reach your desired temperature for salmon


šŸ—’ Best served with

šŸ‘ How to Store Leftovers

Store leftovers in an airtight container in the fridge for up to 2 days. You can also freeze the cooked meatballs only (not the sauce) in the freezer for up to 3 months.

šŸ¤” Common Questions

Does cooking with white wine have alcohol content?

If you are boiling or simmering your sauce with white wine, you’ll be cooking off the alcohol contents and the white wine will just add flavor to your scampi sauce.

What to use if I don’t have panko?

You can use regular breadcrumbs instead, or make your breadcrumbs out of stale bread.

Salmon balls on a plate

Delicious Salmon Balls

5 from 1 vote
These protein-rich salmon balls are the perfect healthy appetizer, snack, main course, or salad topper. Easy to make and so flavorful.
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Course Main Course, Appetizers
Cuisine Greek-Inspired
Servings 10 -12 salmon balls
Calories 153 kcal

Ingredients
  

For the salmon balls

  • 1/2 yellow onion
  • 2 garlic cloves
  • 1 1/2 tsp salt
  • 1/2 tsp pepper
  • 1/2 tsp chili flakes
  • zest from one lemon
  • 450-500 g (1 lb) skinless salmon filets, cut into 1 inch cubes
  • 1 cup panko breadcrumbs
  • 1 egg
  • 2 tbsp olive oil
  • 1 tbsp butter

For the scampi sauce

  • 1 tbsp butter
  • 1 shallot, diced
  • 4 garlic cloves, minced
  • 1/4 tsp chili flakes
  • 1/4 cup white wine
  • juice from half a lemon

Instructions
 

  • Add onion and garlic to a food processor and pulse until finely chopped. Add salt, pepper, chili flakes and lemon zest and pulse again to combine.
  • Add cubed salmon and pulse just a quick 6-8 times until salmon is just broken down into pea-sized pieces. Don't over pulse or it will become more like a paste.
  • Add the salmon mixture to a bowl with the egg and panko breadcrumbs and gently mix together to combine. Scoop out 2 tbsp per salmon ball and use your hands to form into balls. Place on a plate and when all balls are made, place in the fridge for 10 minutes to set.
  • After 10 minutes remove the salmon balls from the fridge. Add 2 tbsp olive oil and 1 tbsp to a frying pan over medium-high heat. When the pan is hot and the butter is bubbling, turn to medium heat. Then add the salmon balls and sear for 2 minutes per side for about 4-6 minutes total. Remove from the pan to a paper towel lined plate.
  • To make the sauce, keep the pan on medium heat. Add 1 tbsp butter to the pan. When melted add garlic, shallots and red pepper flakes. Cook until fragrant, about 1-2 minutes.
  • Add white wine and cook for 1-2 minutes. Stir in the lemon juice and cook for another minute. Add the salmon balls back to the pan and cook for 4-5 minutes or until cooked to your desired temperature.
  • Serve topped with freshly minced parsley if desired.

Video

Notes

Delicious when served with:
If you’d like to make these without the sauce, you can form and then bake in the oven for 18-20 minutes at 350F or until they reach your desired temperature for salmon.
Store leftovers in the fridge for up to 2 days.

Nutrition

Calories: 153kcal | Carbohydrates: 9.6g | Protein: 11.3g | Fat: 7.6g | Saturated Fat: 2.3g | Polyunsaturated Fat: 1.1g | Monounsaturated Fat: 3.3g | Cholesterol: 43.3mg | Sodium: 428.5mg | Fiber: 0.8g | Sugar: 1.3g
Review This Recipe Let us know how it was!
Kelsey Ruggaard

5 stars
Iā€™m not a big salmon person but these were delicious. Made them with lemon Alfredo. 10/10

Maria Koutsogiannis

oh wow that sounds like a great combo!

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