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
Scale
- 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