Ingredients

Baked Salmon Meatballs

Published December 19, 2025

Prep Time: 15 minutes | Cook Time: 15 minutes | Total Time: 30 minutes

A versatile, budget-friendly weeknight dish that leverages canned salmon’s rich, fatty texture (drained to avoid excess moisture) to create tender, golden meatballs. Baked to perfection, they offer a lighter alternative to fried versions while retaining the fish’s natural flavor and moisture.

Ingredients

• 4 (5-ounce) cans skinless, boneless salmon, drained (canned salmon’s natural fat content ensures richness and moisture when properly drained)

• 1 cup panko bread crumbs (use fine-textured for optimal texture)

• ¼ cup mayonnaise (or olive oil, for a reduced-fat option)

• 1 large egg (beaten to bind ingredients)

• ¼ cup chopped fresh dill (chopped finely for even distribution)

• 1 garlic clove, grated (use a microplane for a smooth texture)

• 1 teaspoon smoked paprika (adds depth without overwhelming)

• 1 lemon (zested and cut into wedges, for garnish)

• ½ teaspoon salt (adjust to taste)

• ½ teaspoon black pepper (freshly ground for brightness)

• Optional: Tartar sauce, yogurt-based dip, or bechamel (for serving)

Instructions

Step 1: Preheat & Prep Baking Surface

Preheat the oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and ensure even browning.

Step 2: Combine Ingredients

In a medium mixing bowl, add the drained salmon, panko bread crumbs, mayonnaise (or olive oil), beaten egg, chopped dill, grated garlic, smoked paprika, lemon zest, salt, and pepper. Gently fold the ingredients together until just incorporated—avoid overmixing, as this can result in dense meatballs. The goal is to bind the mixture without compressing the salmon’s natural texture.

Step 3: Form & Bake Meatballs

Using a 2-tablespoon ice cream scoop or a tablespoon, portion the mixture into 24 small meatballs (each ~2 tablespoons in volume, ~1.5 inches in diameter). Arrange them on the prepared baking sheet, spacing 1 inch apart to allow for uniform heat circulation during baking.

Bake for 10 minutes, or until the meatballs are golden brown on the surface and lightly set. After baking, remove from the oven and let rest for 5 minutes to firm up slightly.

Step 4: Serve & Customize

Serve immediately with lemon wedges for brightness. For added flavor, offer dipping sauces like tartar, a yogurt-herb blend, or a quick bechamel (white sauce) on the side.

Alternative: Pan-Fry for Crispiness

Heat 1 tablespoon of oil in a non-stick skillet over medium heat. Add the meatballs and cook for 5–6 minutes total, flipping halfway through, until golden brown on all sides.

Customer Reviews & Community Tips

• Budget-Friendly Success: “As a ballet dancer on a tight budget, this is genius! I used leftover sour cream and onion dip from the fridge, and it felt surprisingly indulgent.”

• Clarification on “Moisture”: “Does ‘moisture’ refer to fat? The author confirms: ‘Yes—canned salmon’s fat content, not liquid. Draining the salmon ensures texture and flavor without excess moisture.’*

• Fishy Smell Solution: “I’ve always hated the fishy smell of fried salmon patties, but baking these meatballs eliminates it! My husband taught me to pair them with bechamel—now I make it fresh every time.”

• Sauce Recommendations: “They’re delicious, but next time I’ll try tartar or a yogurt dip to elevate the flavor.”

• Serving Size Note: “Nutrition info says 4–6 servings—this aligns with 24 meatballs (e.g., 4 meatballs per person for 6 servings, or 6 per person for 4 servings).”

Nutritional Information

Approximately 4–6 servings (based on 24 meatballs; adjust per individual consumption). For example, 4 meatballs = 1 serving, 6 meatballs = 1 serving, etc.

Calories, fat, and protein values will vary based on portion size and sauce selection.

Enjoy this adaptable, flavorful dish that turns canned salmon into a restaurant-worthy weeknight meal!