Dinner

Baked Salmon Meatballs Recipe

ByMariam Harutyunyan February 9, 2026February 9, 2026

Introduction

Baked salmon meatballs are a delicious and healthy twist on a classic favorite. These tender, flavorful bites are perfect as a snack, appetizer, or main dish. Quick to prepare and bake, they’re sure to become a family favorite.

A white plate holds a neatly arranged dish with three main parts: at the bottom, a layer of fluffy white rice fills most of the plate's center; on the right side, bright green broccoli pieces, some with slight char marks, are spread over the rice; on the left and center, six golden-brown falafel balls with a crispy, textured surface are placed, two of which are topped and partially covered with white creamy sauce speckled with black pepper; two lemon wedges sit at the bottom left edge of the rice; a silver fork rests on the left side of the plate with a woman’s hand holding a broken falafel ball above the plate, showing the soft, crumbly inside; the whole scene sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 (5-ounce) cans skinless and boneless salmon, drained
1 cup panko bread crumbs

¼ cup mayonnaise (or olive oil)
1 large egg

¼ cup chopped fresh dill
1 garlic clove, grated

1 teaspoon smoked paprika
1 lemon, zested and cut into wedges
Salt and black pepper, to taste

Tartar sauce (optional), or other favorite sauce

Instructions

Step 1: Preheat the oven to 400 degrees Fahrenheit and line a baking sheet with parchment paper.
Step 2: In a medium bowl, combine the salmon, panko bread crumbs, mayonnaise, egg, chopped dill, grated garlic, smoked paprika, lemon zest, and ½ teaspoon each of salt and black pepper. Mix gently until just combined.

Step 3: Shape the mixture into 24 small meatballs, about 2 tablespoons each, and place them evenly spaced on the prepared baking sheet.
Step 4: Bake the meatballs for 10 minutes, or until they turn golden brown. Let them rest for 5 minutes before serving.
Step 5: Serve with lemon wedges and tartar sauce or your preferred dipping sauce on the side.

Tips & Variations

For a lighter option, substitute mayonnaise with olive oil or Greek yogurt.
Add finely chopped scallions or capers for an extra burst of flavor.
If you prefer a spicier kick, mix in a pinch of cayenne pepper or chili flakes.

Use fresh salmon if available—just steam or poach it before mixing.

Storage

Store baked salmon meatballs in an airtight container in the refrigerator for up to 3 days. To reheat, warm them gently in a 350-degree oven for 5–7 minutes or microwave until heated through. They also freeze well—place them in a single layer on a baking sheet, freeze until firm, then transfer to a freezer-safe container and keep for up to 2 months.

How to Serve

A white bowl holds a meal with three main parts: bright green broccoli florets sautéed with slight charring on the edges on the right side, a bed of fluffy white rice underneath and around the bowl, and six golden brown falafel balls with a rough texture, some topped with a drizzle of creamy white sauce with black pepper bits. Three lemon wedges sit on the bottom left near the rice, adding a fresh yellow contrast. A metal fork rests on the left side, piercing one falafel ball, broken in half to show its soft, orange interior with bits of herbs. The bowl is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh salmon instead of canned?

Yes, you can use cooked fresh salmon. Simply steam, poach, or bake the salmon and flake it before mixing with the other ingredients.

What can I serve with these salmon meatballs?

These meatballs pair well with a fresh salad, steamed vegetables, rice, or pasta. Lemon wedges and tartar or aioli sauce make excellent accompaniments.