Ingredients
- Fresh Salmon Fillets (skinless, boneless): 1.5 pounds
- Panko Breadcrumbs: 1/2 cup
- Large Egg: 1
- Finely Chopped Red Onion or Shallot: 1/4 cup
- Fresh Dill (finely chopped): 2 tablespoons
- Lemon Zest: 1 teaspoon
- Garlic Powder: 1 teaspoon
- Olive Oil (plus extra for brushing): 2 tablespoons
Instructions
- Step 1: Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper. If using whole fillets, finely chop the salmon until it resembles ground meat (a food processor can be used for quick chopping, being careful not to over-process into a paste).
- Step 2: In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, large egg, chopped red onion, fresh dill, lemon zest, garlic powder, and 2 tablespoons of olive oil. Season generously with salt and black pepper. Mix gently but thoroughly until all ingredients are just combined.
- Step 3: Scoop the mixture and roll into uniform meatballs, about 1.5 inches in diameter (approximately 18-20 meatballs). Place the meatballs onto the prepared baking sheet, ensuring they are not touching. Lightly brush the tops of the meatballs with a small amount of extra olive oil for color.
- Step 4: Bake the salmon meatballs for 15 to 18 minutes, or until they are cooked through and lightly golden brown on the exterior. The internal temperature should register 145°F (63°C).
- Step 5: Remove from the oven and allow them to rest on the baking sheet for 2 minutes before serving hot. These pair well with a creamy sauce or served over rice/quinoa.
Notes
- When combining the ingredients, mix only until they are just incorporated; over-mixing the salmon will develop proteins too much and result in tough, dense meatballs.
- To restore the crispy exterior, reheat the meatballs in a toaster oven or air fryer at 350°F for about 5-7 minutes instead of microwaving, which can make them rubbery.
- For a complete meal, serve these bright meatballs drizzled with a simple lemon-yogurt sauce (yogurt, dill, lemon juice) over a bed of fluffy couscous or rice pilaf.
- Freeze any cooled, cooked leftovers tightly wrapped; they are perfect to toss into quick weeknight pasta bowls or stir-fries straight from the freezer.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American