These baked salmon meatballs are light, juicy, and full of bright lemon and herb flavor. They have a crisp, golden outside and a tender, flaky center. They smell fresh from the oven and pair well with sauces or a simple salad. This recipe is quick, healthy, and a great way to use fresh salmon.
Recipe Information
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Servings: 4
- Difficulty Level: Easy
Nutrition Information
- Calories per serving: ~330 kcal
- Protein: ~31 g
- Carbohydrates: ~10 g
- Fat: ~18 g
- Fiber: ~2 g
- Sugar: ~2 g
- Sodium: ~730 mg
Why Make This Baked Salmon Meatballs
These meatballs are fast, healthy, and full of flavor. Salmon gives rich, buttery taste and plenty of protein. Baking keeps them moist without added oil and gives a light golden crust. They work as an appetizer, main dish, or packed lunch. The lemon and parsley brighten the flavor so the meatballs never taste heavy. They smell fresh and inviting as they bake.
How to Make Baked Salmon Meatballs
You will finely chop the salmon, mix with simple binders and seasonings, shape into balls, and bake. No frying is needed. The method keeps the texture tender and the flavor clean. Follow the steps below for even cooking and a nice finish.
Ingredients:
- 1 lb salmon fillet, skinless
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1/4 cup parsley, chopped
- 1 clove garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Directions:
Step 1: Preparation
Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it. Pat the salmon dry with paper towels and remove any remaining bones. Finely chop the salmon into small pieces for even texture, or pulse briefly in a food processor if you prefer a finer mix.
Step 2: Mixing
In a large bowl, combine the chopped salmon with breadcrumbs, grated Parmesan, chopped parsley, minced garlic, egg, salt, black pepper, and lemon juice. Mix with your hands or a spoon until just combined. The mixture should hold together when pressed. If it is too wet, add a tablespoon more breadcrumbs; if too dry, add a splash of water or a bit more lemon juice.
Step 3: Baking
Shape the mixture into evenly sized meatballs, about 1 to 1 1/4 inches wide, and place them spaced apart on the prepared baking sheet. Bake for 15–20 minutes, turning once halfway through if you like, until the meatballs are firm, opaque, and lightly golden on the outside. An instant-read thermometer should read 145°F (63°C) in the center.
Step 4: Finishing
Remove the meatballs from the oven and let them rest 3–5 minutes to set. Serve warm with your favorite dipping sauce, a squeeze of extra lemon, or over pasta or rice. Garnish with extra chopped parsley or a light drizzle of olive oil for shine.
How to Serve Baked Salmon Meatballs
- As an appetizer: serve with lemon-garlic aioli or tzatziki for dipping.
- As a main: place over herbed couscous, rice, or buttered pasta with a light sauce.
- In sandwiches: tuck into pita with greens and yogurt sauce.
- For a light meal: serve on a bed of mixed salad greens with a citrus vinaigrette.
The meatballs are versatile — pair them with bright, acidic sauces to cut the salmon’s richness.
How to Store Baked Salmon Meatballs
- Refrigerator: Cool completely, place in an airtight container, and refrigerate for up to 3 days.
- Freezer: Freeze in a single layer on a baking sheet, then transfer to a freezer bag or container for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: Reheat in a 350°F (175°C) oven for 8–10 minutes, or microwave covered for 1–2 minutes until heated through. Reheat from frozen by baking at 375°F (190°C) for 12–18 minutes.
Expert Tips for Perfect Baked Salmon Meatballs
- Use cold salmon: Cold fish mixes better and holds shape. Chill briefly if it becomes warm while chopping.
- Don’t overwork the mixture: Mix until just combined to keep tender texture.
- Size matters: Make uniform meatballs so they cook evenly.
- Check doneness: Use a thermometer (145°F / 63°C) or cut one open to check for flaky, opaque flesh.
- Adjust binding: If meatballs fall apart, add a little more egg or breadcrumbs; if dry, add a teaspoon of olive oil or a splash of milk.
- Flavor boost: Toast breadcrumbs lightly before mixing for a nuttier flavor.
- Reduce sodium: Cut back on the added salt and rely on the Parmesan and lemon to season if you need lower sodium.
Delicious Variations
- Herby lemon: Add extra dill and lemon zest for a bright, fresh flavor.
- Spicy kick: Mix in 1/2 teaspoon red pepper flakes or a dash of hot sauce.
- Asian twist: Replace parsley with 2 tablespoons chopped scallions and 1 teaspoon grated ginger, and serve with soy-sesame dipping sauce.
- Cheesy center: Place a small cube of mozzarella inside each meatball for a gooey surprise.
- Gluten-free: Use almond flour or gluten-free panko in place of regular breadcrumbs.
Frequently Asked Questions
Q: Can I use canned salmon instead of fresh?
A: Yes. Drain and flake canned salmon well and reduce the mixing time. Canned salmon will give a softer texture, so you may need a little extra breadcrumbs to bind.
Q: Can I make these ahead for a party?
A: Absolutely. Make and bake them, then cool and reheat in the oven before serving. You can also freeze baked meatballs and reheat from frozen.
Q: How do I keep the meatballs from drying out?
A: Do not overbake. Check at 15 minutes and remove when they are opaque and firm but still moist. Adding a small amount of olive oil or an extra egg yolk can help retain moisture.
Q: Are these safe for kids and pregnant people?
A: Salmon should be cooked to 145°F (63°C). Make sure the meatballs reach that temperature. Check with a thermometer to be sure.
Q: Can I make these without eggs?
A: Yes. Use a flax "egg" (1 tbsp ground flaxseed + 3 tbsp water, chilled) or 2-3 tbsp plain yogurt as a binder. You may need slightly more breadcrumbs to reach the right texture.
Q: How can I add more vegetables?
A: Finely grate zucchini or carrot, squeeze out excess moisture, and fold into the mixture. Add a tablespoon or two at a time so texture stays right.
Conclusion
These baked salmon meatballs are an easy, tasty way to enjoy salmon any night of the week. They bake quickly, smell wonderful, and offer a tender, flaky bite with bright lemon and herb notes. If you want a creamy twist to serve with them, try this Baked Salmon Meatballs with Creamy Avocado Sauce Recipe: Baked Salmon Meatballs with Creamy Avocado Sauce Recipe. Give this recipe a try — it’s quick, forgiving, and sure to become a family favorite.
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Baked Salmon Meatballs
- Total Time: 33 minutes
- Yield: 4 servings 1x
- Diet: Paleo
Description
These baked salmon meatballs are light, juicy, and full of bright lemon and herb flavor with a crisp, golden outside and a tender, flaky center.
Ingredients
- 1 lb salmon fillet, skinless
- 1/2 cup breadcrumbs
- 1/4 cup parmesan cheese, grated
- 1/4 cup parsley, chopped
- 1 clove garlic, minced
- 1 egg
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
- Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- Pat the salmon dry and remove bones. Finely chop or pulse in a food processor.
- In a bowl, mix chopped salmon, breadcrumbs, parmesan, parsley, garlic, egg, salt, pepper, and lemon juice until just combined.
- Shape the mixture into meatballs and place them on the baking sheet.
- Bake for 15–20 minutes until firm, opaque, and golden.
- Let rest for 3–5 minutes before serving with sauce or salad.
Notes
Serve with dipping sauces, alongside pasta, or in sandwiches. Refrigerate for up to 3 days or freeze for 2 months.
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 meatball
- Calories: 330
- Sugar: 2g
- Sodium: 730mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 90mg
