Today, I’m sharing a simple and healthy recipe: baked salmon meatballs, a delicious alternative to classic frozen fish fingers. Served with crispy fries and a small side salad, they’re irresistible, even for the pickiest of kids.
For this recipe, I used salmon fillet – any salmon will work, even pieces that are less than perfect. Fresh salmon is ideal, but frozen salmon works just as well. I chose to use a meat grinder because food processors tend to turn salmon into a fine paste, which lacks texture. If you have the patience, you can also finely chop it by hand – there’s nothing wrong with that!
I used panko breadcrumbs instead of regular breadcrumbs because they give the meatballs a lighter, fluffier texture. If you don’t have panko, regular breadcrumbs will work perfectly fine.
The seasonings were chosen based on my daughter’s preferences: finely chopped parsley, a small green onion finely diced, and half a teaspoon of sweet paprika, which adds a lovely color to the meatballs. Add a small clove of finely chopped garlic or a pinch of garlic powder for extra flavor if you wish.
Be careful not to overmix the ingredients to keep the texture light and airy. Let the mixture rest in the fridge for an hour to firm up, ensuring the meatballs hold their shape during baking.
I baked these meatballs on a parchment-lined tray until they reached an internal temperature of 65°C (149°F). In my fan-assisted oven, this took 15 minutes at 200°C (392°F). After the first 10 minutes, I turned the meatballs halfway through cooking to ensure even browning.
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Ingredients
- 500 grams salmon fillet
- 1 egg
- 5-6 tablespoons breadcrumbs (or preferably panko)
- ½ bunch parsley
- 1 small green onion
- ½ teaspoon sweet paprika
- A pinch of garlic powder (or a small clove of garlic, finely chopped) - optional
- Salt and pepper to taste
Instructions
Finely chop the salmon using a knife or pass it through a meat grinder. If using a meat grinder, finish with a slice of white bread to push out all the remaining salmon. You can add the bread to the mixture afterward and reduce the amount of breadcrumbs or panko.
Place the chopped salmon in a mixing bowl. Add the egg, breadcrumbs, and finely chopped seasonings. Mix until just combined. If the mixture feels too soft, add another tablespoon of breadcrumbs until you achieve the right consistency – it should be moist but not overly runny or stiff.
Cover the bowl and refrigerate the mixture for at least 1 hour (up to 4 hours). This helps the meatballs hold their shape during cooking.
Shape the Meatballs: Use slightly damp hands to prevent sticking and form the mixture into golf ball-sized meatballs. Avoid pressing too hard, as compressing them too much can make them dense. Arrange the meatballs on a parchment-lined baking sheet, leaving space between them for even cooking.
Bake: Preheat the oven to 200°C (400°F). Bake the meatballs for 15 minutes or until they reach an internal temperature of 65°C (150°F).
Notes
For beautifully browned meatballs, ensure the oven is preheated to the correct temperature before baking. Brushing the meatballs with a bit of oil can also help with browning.
Overbaking can make the meatballs dry and tough, so monitoring the internal temperature is key. A simple digital thermometer is all you need – affordable models work just fine.
Serve with a side of fries, a fresh salad, or a creamy dipping sauce for a complete meal!