These salmon meatballs are fantastic as an appetizer or for dinner.
Use fresh salmon fillets or canned salmon and a splash of seasonings. Give them to breadcrumbs and fry them for crunchy and golden perfection!
- Difficulty: Easy ingredients to find and some steps are everything you need for this recipe.
- Technique: Do not jump the refrigeration time, this gives breadcrumbs the possibility of absorbing humidity so that they keep together.
- PREP NOTE: The softening of the onion is recommended for a sweeter and more delicate flavor.
- Budget tip: Other varieties of canned fish, such as tuna, can be used in this recipe.
Tips for ingredients for salmon meatballs
- Salmon – You can use fresh and flakeed salmon or canned salmon. If fresh salmon is used, cook it and cool it according to the recipe notes.
- Onion: The onion should be softened and cooled for a milder flavor. Replace the onion with ½ teaspoon of onion powder if you wish.
- Broadcrumbs & Egg: These help to tie the fillets and keep them together.
- Condiments: The old homemade seasoning allows you to adjust the ingredients to your liking, but the purchase of the shop will also work.
- Herbs: I love fresh dill, but dried ones also work.
- Lemon: Use fresh lemon as the zest adds a lot of flavor.
Variations
Add a finely chopped celery, grated potatoes, red peppers or green onions sliced to the mixture.
Archiving and leftovers
- Keep the remaining salmon meatballs in a covered container in the refrigerator for a maximum of 3 days and warms up in a dry pan, the fryer or in the oven at 350 ° F for 10-15 minutes.
- Freeze the salmon meatballs cooled in a single layer, then transfer them to a bag with hinge between parchment paper layers for a maximum of 3 months.
So many ways for salmon!
Did you do these salmon meatballs? Make sure to leave an evaluation and a comment below!
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The seasoned salmon meatballs covered with breadcrumbs become crunchy outside remaining tender and tasty inside.
Prevent the screen from becoming dark
- Lemon and juice tank 1 tablespoon of lemon juice. Cut the remaining lemon into wedges to serve.
- In a small pan, melt the butter over medium heat. Add the onion and cook until they are softened, about 3-4 minutes. Cold.
- In a large bowl add drainage salmon, ½ cup of breadcrumbs, old seasoning, eggs, 1 teaspoon of lemon zest, 1 tablespoon of lemon juice, cooled onions, dill and parsley. Mix well.
- Refrigerate the mixture for 15 minutes. Remove from the refrigerator and form the salmon mixture in 8 meatballs.
- Place the remaining ½ cup of breadcrumbs in a shallow dish. Dip the salmon meatballs in the breadcrumbs and gently press to join. Refrigerate for at least 20 minutes or up to 1 hour (this helps them maintain their shape).
- Heat the olive oil in a large or cast iron pan over medium heat. Add the salmon meatballs and cook until golden brown, about 3-4 minutes on each side. Cook in lots if necessary.
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Serve with tartar sauce and additional herbs, if desired.
Keep the remaining salmon meatballs in a covered container in the refrigerator for a maximum of 3 days. They can also be frozen for a maximum of 3 months.
Calories: 197 | Carbohydrates: 13G | Protein: 14G | Fat: 10G | Saturated fat: 3G | Polynsaturo fat: 2G | Monolysatuine fat: 4G | Trans fat: 0.1G | Cholesterol: 84mg | Sodium: 402mg | Potassium: 234mg | Fiber: 1G | Sugar: 2G | Vitamin A: 305Iu | Vitamin C: 10mg | Soccer: 165mg | Iron: 2mg
The nutritional information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Appetizers
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