Salmon Meatballs

Salmon Meatball Recipe

Hello! We are going to prepare some delicious salmon meatballs, a light, easy, and perfect dish for any occasion. These meatballs are ideal for a healthy and nutritious dinner that the whole family will love.

Preparation time

Organize your time well so that everything turns out perfect.

• Preparation: 15 minutes
• Cooking: 10 minutes
• Total: 25 minutes
• Servings: 8 meatballs
• Difficulty: Easy

Ingredients

• 340 g canned salmon, skinless, boneless, and flaked
• 2 teaspoons seafood seasoning
• 2 eggs
• 2 cucharadas de mayonesa
• ¾ cup panko or breadcrumbs
• 4 tablespoons finely diced green bell pepper
• 2 tablespoons fresh chopped chives
• 1 lemon
• Enough oil for frying

If you don't have panko, you can replace it with common breadcrumbs, although panko provides more texture and lightness. If you don't have chives, fresh chopped parsley is a good alternative that will give a fresh and aromatic touch to the meatballs.

Utensils we will use

• Non-stick pan
• Large mixing bowl
• Knife and cutting board
• Spoon or spatula for mixing
• Grater or fork to crush bread (optional if using panko)
• Plate or tray to place the meatballs

Preparation

1. Mix the ingredients

1. Prepare the salmon: If using canned salmon, make sure it is well drained to prevent the mixture from becoming watery.
2. Mix in bowl: Place the flaked salmon in a large bowl with the two eggs, seafood seasoning, mayonnaise, panko, diced green bell pepper, and chopped chives. Mix well until a homogeneous mixture is obtained.
3. Tip: Mayonnaise helps the meatballs stay juicy, while panko provides structure without making them hard.

2. Form the meatballs

1. Clean hands: With clean hands, take portions of the mixture and form walnut-sized balls or larger if you prefer.
2. Uniformity: Try to make them all a similar size so they cook evenly.

3. Fry the meatballs

1. Heat oil: In a non-stick pan, heat enough oil over medium heat to partially cover the meatballs when frying them.
2. Fry: Carefully place the meatballs in the hot oil. Fry each side for approximately 2 minutes until golden and crispy.
3. Turn carefully: Use a spatula to turn them over and prevent them from breaking.
4. Control the heat: If you see them browning too quickly and remaining raw inside, lower the heat a little.

4. To finish and serve

When the meatballs are golden and cooked through, remove them from the oil and place them on absorbent paper to remove excess. Before serving, sprinkle coarse salt and squeeze a few drops of lemon on top to enhance the flavor. You can accompany them with a fresh salad or rice with sautéed vegetables for a complete meal.

I want to share these tips with you

• Use good quality salmon: If preferring canned, make sure it's skinless and boneless for convenience.
• Do not overload the mixture: If the mixture is too soft, add a little more panko to make shaping easier.
• Control the size: Small meatballs cook quickly and work very well as an appetizer or tapa.
• Vary the seasoning: Seafood seasoning adds flavor, but a touch of fresh herbs can reinvent the dish.
• Try baking them: Preheat the oven to 190ºC, place the meatballs on a baking sheet with oil and bake for 10 minutes for a lighter version.

Nutritional Information

• Calories: 180 kcal per serving
• Proteins: 16 g
• Fats: 9 g
• Carbohydrates: 6 g
• Fiber: 1 g

These values are approximate and correspond to a serving equivalent to a medium-sized meatball.

5 keys to make it perfect

• Drain the canned salmon well: Excess liquid can make the mixture difficult to handle.
• Use fresh seasonings: Chives and green pepper add flavor and delicate texture.
• Do not press the meatballs too much: This makes them softer and juicier when cooked.
• Heat the oil well before frying: This prevents them from soaking up fat.
• Serve with lemon: The acid enhances the flavor and balances the fat from the salmon and mayonnaise.

When is it ideal to enjoy it?

Salmon meatballs are perfect for a light and quick weeknight dinner. They also work great for casual gatherings with friends when served as tapas or appetizers. During the summer, accompanied by a fresh salad and a few drops of lemon, they are refreshing and nutritious. Furthermore, their simple preparation makes them an ideal option for those learning to cook and wanting to try healthy and tasty dishes without complications.

Comparative table of Salmon Meatballs with other similar recipes

Step-by-Step Video for preparing Salmon Meatballs

This video simply shows each step to make your meatballs perfect and juicy.

Another practical way to cook Salmon Meatballs

Learn how to bake meatballs for a healthier and lighter version.

Share your experience

Cooking is for experimenting and sharing. Have you tried this salmon meatball recipe? Tell us how they turned out or if you made any variations with ingredients like chipotle sauce or different accompaniments. Leave your comment and share your own tips to improve this recipe!

Culinary glossary

• Crumble: Separate into small pieces with your hands or a fork.
• Panko: Japanese breadcrumbs, lighter and crispier than common ones.
• Chives: Fresh herb similar to onion, used for flavor and color.
• Homogeneous mixture: Well-integrated dough or mixture where all ingredients are uniform.
• Fry over medium heat: Cook in hot oil without it being too strong so they don't burn outside and remain raw inside.

Salmon Meatballs

Salmon Meatballs: step-by-step recipe baked to perfection with perfect texture. Ideal for sharing. Serve immediately and adjust spiciness and salt to your taste.

Type: Recipe

Cuisine: Mexican

Keywords: meatballs, salmon, Mexican, desserts, recipe, easy, homemade

Recipe Yield: 5 servings

Calories: 200 kcal

Preparation Time: PT15M

Cooking Time: PT10M

Total Time: PT25M

Recipe Ingredients:

• 500 g fresh salmon, skinless and boneless
• 2 slices of sandwich bread
• 2 tablespoons of milk
• 1 whole egg
• 1 additional yolk
• 2 sweet and sour gherkins
• 1 clove of garlic
• Fresh parsley or dill
• Flour for coating
• Salt, pepper, and nutmeg to taste
• 4 tablespoons of mayonnaise
• Liquid cooking cream
• Salt and pepper
• 2 sprigs of fresh dill
• Lemon juice

Recipe Instructions:

Preparation: :

Preparation: 15 minutes

Cooking: :

Cooking: 10 minutes

Total: :

Total: 25 minutes

Servings: :

Servings: 5-6 people

Difficulty: :

Difficulty: Easy

Chopping the salmon: :

Chopping the salmon: Clean and finely chop the salmon into very small pieces, ensuring a uniform texture, similar to that used in a salmon tartare, but even finer.

Preparation of aromatic ingredients: :

Preparation of aromatic ingredients: In a food processor, combine the garlic, parsley or dill, pickles, and milk with the sandwich bread, until a homogeneous and well-integrated paste is obtained.

Base mix: :

Base mixture: In a large bowl, beat the whole egg and yolk, and incorporate the bread paste with garlic, pickles, and parsley. Add the chopped salmon and mix until all ingredients are integrated, ensuring the mixture is moldable but moist.

Shaping and breading: :

Shaping and coating: Take portions of the mixture and form balls of the desired size. Coat each meatball in flour to facilitate frying and maintain its shape.

Choose the right salmon: :

Choose the right salmon: Always use fresh or canned salmon from reliable brands like Cuca or Calvo to ensure quality and good flavor.

Control the dough texture: :

Control the dough's texture: The mixture should be flexible and moist, not too dry; adding milk or bread helps adjust the consistency.

Form the meatballs with precision: :

Form the meatballs with precision: Maintain a uniform size to ensure even cooking and aesthetic presentation.

Fry in hot oil: :

Fry in hot oil: The ideal temperature prevents them from absorbing too much oil and maintains a crispy texture.

Complement with good sauces: :

Complement with good sauces: The mayonnaise and dill sauce enhances the flavor of the salmon and adds a fresh and aromatic touch.

Ensure fish freshness: :

Ensure the freshness of the fish: The quality of the salmon is crucial for achieving a firm texture and a delicate flavor, avoiding intense or unpleasant flavors.

Balance in liquid ingredients: :

Balance in liquid ingredients: Add milk or water gradually to the dough to control its elasticity and prevent it from becoming too wet or dry.

Controlled frying::

Controlled frying: Keep the oil temperature constant to prevent the meatballs from puffing up too much or absorbing excess fat.

Editor's Rating:
4.4