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salmon ball recipe
- Total Time: 35 minutes
- Yield: 18–20 salmon balls (4 servings) 1x
- Diet: Pescatarian, High-Protein, Gluten-Free (with substitution)
Description
These quick and easy salmon balls feature a golden-brown crust and tender, flavorful inside, perfect for a satisfying weeknight dinner. They are made from simple, high-protein ingredients and are served with a bright lemon-herb tahini sauce.
Ingredients
- 425 g (15 oz) canned salmon, drained and flaked
- 60 g (0.5 cup) panko breadcrumbs (or gluten-free option)
- 1 large egg, whisked
- 60 g (0.5 cup) finely diced red onion
- 30 g (0.25 cup) fresh parsley, finely chopped
- 15 g (2 tablespoons) fresh dill, finely chopped
- 5 ml (1 teaspoon) lemon zest
- 1.25 ml (0.25 teaspoon) sumac
- Black pepper, to taste
- Sea salt, to taste
- 30 ml (2 tablespoons) extra virgin olive oil, for brushing
- 60 ml (0.25 cup) tahini
- 45 ml (3 tablespoons) fresh lemon juice
- 60 ml (0.25 cup) cold water
- 15 g (1 tablespoon) fresh dill, for sauce
- 15 g (1 tablespoon) fresh parsley, for sauce
- 2.5 ml (0.5 teaspoon) maple syrup
- 1 small clove garlic, minced
- 1.25 ml (0.25 teaspoon) sea salt, for sauce
- 30 g (0.25 cup) shelled pistachios, toasted and roughly chopped
- Fresh dill sprigs, for garnish
Instructions
- Prepare Oven and Salmon: Preheat oven to 200°C (400°F) and line a large baking sheet with parchment paper. Drain the canned salmon well and flake it into a large bowl.
- Mix Salmon Ball Ingredients: Add panko breadcrumbs, whisked egg, diced red onion, chopped parsley, chopped dill, sumac, lemon zest, black pepper, and sea salt to the salmon. Mix gently but thoroughly with your hands until just combined, avoiding overmixing.
- Form Salmon Balls: Using a small scoop or your hands, form the mixture into approximately 18-20 balls, each about 3-4 cm (1.5 inches) in diameter. Place them evenly spaced on the prepared baking sheet.
- Bake Salmon Balls: Lightly brush the top of each salmon ball with extra virgin olive oil. Bake for 18-22 minutes, until golden brown and heated through. Gently flip them halfway through (around 10 minutes) for even browning.
- Prepare Tahini Sauce: In a separate bowl, whisk together tahini, fresh lemon juice, cold water, fresh dill, fresh parsley, maple syrup, minced garlic, and sea salt until creamy and well combined.
- Serve and Garnish: Serve the golden-brown salmon balls immediately with the lemon-herb tahini sauce. Garnish with toasted chopped pistachios and fresh dill sprigs.
Notes
To prevent tough salmon balls, avoid overmixing the ingredients; combine until just no dry spots remain. Ensure canned salmon is thoroughly drained to prevent a soggy mixture that won’t hold its shape. For quick forming, use a mini ice cream scoop. Leftover cooked salmon can be used in place of canned. For a gluten-free option, use gluten-free panko, crushed crackers, or almond flour.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Mediterranean-inspired
Nutrition
- Serving Size: 4-5 salmon balls (approximately 150-180 g)
- Calories: 450 calories
- Sugar: 8 g
- Sodium: 580 mg
- Fat: 28 g
- Saturated Fat: 6 g
- Unsaturated Fat: 20 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 5 g
- Protein: 35 g
- Cholesterol: 100 mg