Baked Salmon Meatballs
What do you do with a stray salmon fillet you find in the fridge? I stumbled upon one recently, and with a few carefully chosen ingredients, shaped it into balls, and baked them, I created an instant kid-pleaser. Our little ones can be picky eaters, so when they approve of a dish, it makes me feel like a Michelin-starred chef!
Now, back to the recipe. Using sour capers gives these salmon balls a unique flavor that perfectly balances the richness of the fish. The combination felt just right, and after tasting them, I knew I was onto something! This recipe doesn’t include garlic, but feel free to add some if you’d like.
Baked or fried? For me, the oven is always the way to go. The salmon balls come out delicious, moist, and perfectly shaped without being overly dry. As a garnish, pair them with a Greek salad and tzatziki for a Mediterranean twist, or go classic with boiled potatoes and a crisp green salad.
Baked Salmon Meatballs
Ingredients
- 250 g skinless salmon fillets
- 3 green onions or 1 medium-sized yellow onion
- 1-2 tbsp capers drained of liquid
- 1 egg
- 50 g breadcrumbs
- salt
- pepper
- vegetable oil
Instructions
- Preheat the oven to 180° C/356° F, top and bottom heat with fan.
- Place all the ingredients in a food processor and chop finely.
- Shape the balls with your hands drizzled with some vegetable oil.
- Place the balls on a baking tray lined with parchment paper and bake for 20-25 minutes at 180°C/356° F, fan-assisted.
- After baking, serve them warm with your favorite side dish!
Notes
Related: Tuna Meatballs in Yogurt Sauce (Giouvarlakia)
Related: Canned Tuna Meatballs
Related: Baked Chicken Meatballs with Veggies & Yogurt Sauce
Related: Greek Meatball Soup
Related: Salmon & Broccoli Quiche
Delicious! Will definitely be coming back to this recipe.