Perfectly seasoned and cooked to tender perfection, these Salmon Meatballs pack just the right kick from blackened seasoning and garlic. They're mouthwatering, easy to make, and loaded with wholesome nutrition-an ideal choice for a flavorful family dinner.
Why I Love This
- Bite Sized Flavor: These salmon meatballs are packed with flavor so that every bite is enticing and satisfying making them perfect as a meal along side a bed of rice, or amazing as an appetizer served with dill sauce.
- Customizable: You can make these with as strong as kick as you'd like by simply adjusting the amount of blackened seasoning and garlic.
- Seasonally Accessible: This recipe uses canned salmon, readily available year-round, making these patties perfect for a fresh summer meal on the patio or a cozy winter dinner indoors.
Here is another delicious canned salmon meal and both pair wonderfully with the rice side dish.
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Ingredients
- Sour Cream - This is the main base for the dill sauce. You can substitute it with Greek yogurt for a healthier choice if desired.
- Dill - I have used dried dill here but fresh dill would be amazing! I would recommend using 2-3 tablespoons.
- Salt and Pepper - to season the dill sauce.
- Mayonnaise - This is for both the salmon meatballs and dill sauce. Use any mayo except Miracle Whip, which is too sweet and alters the flavor.
- Lemon Juice - Fresh lemon juice is best, but bottled works too-use the same amount for both the salmon meatballs and dill sauce.
- Canned/Jarred Salmon - You can use smoked or regular salmon in this recipe. We're lucky to live in Alaska, where salmon is abundant and accessible but canned salmon, regular or smoked, is widely available in most grocery stores.
- Bread Crumbs - I used Cooper's Crumbs Four Spice Salute (gluten-free), but any breadcrumbs-panko, sourdough, gluten-free-will work and add their own flavor based on seasoning.
- Eggs - These are what hold the patties together and as a bonus add an extra layer of protein.
- Garlic - I used minced garlic, but fresh works too-just use one clove per teaspoon and mince it finely or use a garlic press.
- Onion - Any white or yellow onion is fine, just be sure to mince or chop it finely as this affects how well the patties hold together.
- Blackened Seasoning - You can purchase blackened seasoning or you can easily make your own using my recipe here.
- Avocado Oil (not shown in picture) - This is for frying. You can use any high smoke-point such as safflower, sunflower or canola oil. I would suggest something with a mild flavor.
See recipe card for quantities.
Instructions
Step 1: Combine the sour cream, dill, salt, pepper, 2 tablespoons of mayonnaise, and 1 tablespoon of lemon juice in a small bowl.
Step 2: Mix until well combined, cover and refrigerate until the end.
Step 3: Place all the ingredients in a large mixing bowl and mix until fully combined. I find that using my hands helps everything blend together more thoroughly.
Step 4: Form the salmon mixture into 14-16 meatballs with your hands. It can be helpful to shape them into squares to make frying easier.
Step 5: Pour in enough oil to coat the bottom of the skillet or frying pan, then heat it on medium until it's hot.
Tip: Wear an apron while frying as there tends to be a lot of splatter.
Step 6: Gently place half the meatballs in the skillet and fry for 3 minutes or until golden brown. Flip to a new side and cook for 3 minutes. Continue to do so until all the sides are browned evenly.
Step 7: Remove from the pan and place on a paper towel to absorb the excess oil. Serve hot topped with the dill sauce or on a bed of rice.
Hint: It can be helpful to shape your meatballs as squares rather than as balls. This allows you to cook them on a flat side rather than having them get all out of shape (like mine did).
Substitutions
- Gluten Free - I make these gluten free using Cooper's Crumbs which are an almond "bread crumb." They are delicious and work just as well as any "normal" bread crumbs.
- Yogurt - for a healthier alternative and dairy sensitivity you can substitute the sour cream for plain greek yogurt in the dill sauce.
Variations
- Spicy - add chili pepper flakes or an extra half teaspoon of the blackened seasoning for an extra kick
- Baked - for a healthier option, you can bake the salmon meatballs instead. Bake at 350°F for about 5 minutes and then rotate as many times as needed, allowing each "side" to bake 3-5 minutes. Keep in mind they'll be slightly drier, less crispy, and the flavor will be a bit different.
- Smoked - try using smoked salmon or add a touch of liquid smoke for a deeper more robust flavor!
See this Smoked Salmon Patties recipe or my Blackened Salmon Alfredo on my website!
Equipment
I love to fry my meatballs in my raw cast iron skillet. This provides the best flavor and crisps the exterior of the patties the best. Any frying pan will work but the best results will come from raw cast iron. If you are baking your salmon meatballs you can use any cookie sheet and line it with parchment paper (to make cleanup easier).
Storage
The first few days: Store the leftover Salmon Meatballs in an airtight container in the fridge for up to five days. If possible, store the meatballs and dill sauce separately.
Freezing: These freeze decently well but do thaw to be a little dryer than when first made. Fully thaw your salmon meatballs before reheating.
Reheating: You can reheat the meatballs in the microwave (about 1 minute, covered to prevent splatter) or in a skillet over medium heat for 2-3 minutes per "side". Use less oil than before, and covering the skillet can help them heat through faster.
Top Tip
Baking these meatballs can be a huge time saver and is also a healthier option. Simply bake them at 350 degrees Fahrenheit for 5 minutes and then rotate them for an additional 5 minutes.
FAQ
Yes! It will be absolutely delicious!
Yes you can! Make sure you remove all the bones and then follow the recipe exactly the same with a slight adjustment for cooking. Lower the heat of your skillet just slightly and extend your cooking time to help cook the salmon through. (USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry. I look for when the fish is opaque and flakes easily with a fork but always be sure to cook your fish to a food safe temperature.)
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Salmon Meatballs
- Total Time: 18-20 minutes
- Yield: 16 Meatballs 1x
- Diet: Gluten Free
Description
Tender, flavorful Salmon Meatballs seasoned with blackened spice and garlic-easy to make, nutritious, and perfect for a family dinner.
Ingredients
For the Dill Sauce:
2 tablespoons (35 grams) Mayonnaise
½ cup (125 grams) Sour Cream
1 tablespoon Lemon juice (about ½ a lemon)
2 tablespoons Dried dill (or 2-3 tablespoons fresh)
⅛ teaspoon Salt
⅛ teaspoon Pepper
For the Meatballs:
10 ounces Canned/jarred salmon
2 large Eggs
½ cup (80 grams) Seasoned bread crumbs
3 tablespoons (30 grams) Onion finely chopped
2 tablespoons (35 grams) Mayonnaise
1 tablespoon Lemon juice (about ½ a lemon)
½ tablespoon Garlic minced (optional depending on how flavored your bread crumbs are)
1 teaspoon Blackened seasoning
Avocado oil (or other high smoke point oil) for frying
Instructions
- Combine the sour cream, dill, salt, pepper, 2 tablespoons of mayonnaise, and 1 tablespoon of lemon juice in a small bowl.
- Mix until well combined, cover and refrigerate until the end.
- Place all the remaining ingredients in a large mixing bowl and mix until fully combined. I find that using my hands helps everything blend together more thoroughly.
- Form the salmon mixture into 14-16 meatballs with your hands. It can be helpful to shape them into squares to make frying easier.
- Pour in enough oil to coat the bottom of the skillet or frying pan, then heat it on medium until it's hot.
- Gently place half the meatballs in the skillet and fry for 3 minutes or until golden brown. Flip to a new side and cook for 3 minutes. Continue to do so until all the sides are browned evenly.*
- Remove from the pan and place on a paper towel to absorb the excess oil. Serve hot topped with the dill sauce or on a bed of rice.
*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.
Notes
1. If you are using fresh salmon rather than jarred or canned salmon USDA recommends cooking fish to an internal temperature of 145 degrees Fahrenheit. Many people find this too dry but always be sure to cook your fish to a food safe temperature.
- Prep Time: 10 minutes
- Cook Time: 8-10 minutes
- Category: Dinner
- Method: Cooktop
- Cuisine: American
Jenice Wallace says
These smoked salmon meatballs are so tasty and full of wonderful nutrients! Perfect for supper over rice or served as an appetizer at a party. They are quick to mix together and delicious to enjoy.