Cooking with salmon often means baking fillets or grilling steaks, but why not reinvent it? These baked salmon meatballs bring a fresh perspective, blending the fresh, briny aroma of the sea with the comfort of a hearty, handheld bite. The scent of dill and lemon zests wafts through the kitchen as they bake, creating a lively, inviting atmosphere.
What makes these meatballs special is how they transform salmon into a more playful, approachable dish. The texture is tender but firm, with a slight crisp on the outside from baking. It’s a dinner that punches above its weight, perfect for breaking routine or impressing friends without fuss.
WHY I LOVE THIS RECIPE?
- It’s a chance to celebrate wild salmon with something unexpected.
- The process is almost meditative—mix, roll, bake—no fuss, just flavor.
- The flavors remind me of seaside summers, carefree and bright.
- It’s a simple way to turn a healthy protein into something exciting.
- I love how it sparks conversations about everyday ingredients and new ideas.
As seasons shift, this dish feels right at home. It’s fresh, nourishing, and a little bold—just like spring menus or summer nights. Plus, it’s a reminder that sometimes, the less conventional choice makes all the difference at the dinner table.
Cooking these salmon meatballs feels like a quiet celebration. It’s about pushing boundaries and creating something memorable without overcomplicating. That’s the kind of cooking I most want to share now.
Baked Salmon Meatballs with Dill and Lemon
Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup.
- Finely chop the salmon fillet into small, uniform pieces to ensure even mixing and a tender bite.
- In a large mixing bowl, combine the chopped salmon, breadcrumbs, egg, chopped dill, lemon zest, salt, and pepper. Use a spoon or your hands to gently fold everything together until well incorporated, but avoid overmixing to keep the mixture tender.
- Lightly wet your hands, then take about two tablespoons of the mixture and gently roll it into a compact ball. Repeat until all the mixture is used, shaping around 12 evenly-sized meatballs.
- Arrange the meatballs on the prepared baking sheet, spacing them evenly. Brush each with a little olive oil to promote browning and crispness.
- Bake in the oven for about 15-20 minutes, until the meatballs are golden brown on the outside and cooked through, with a firm but moist interior.
- Remove the meatballs from the oven and let them rest for a couple of minutes. Serve them warm, garnished with extra dill or lemon slices if desired.
Making these baked salmon meatballs reminds me how playful cooking can be. They’re perfect for a quick weeknight dinner or a light appetizer that still feels special.
There’s something satisfying about turning a familiar ingredient into a new form. These meatballs stand out, not just because of their taste but because of the stories they tell at the table.
Hi, I’m Theo Granger, the voice and recipe creator behind Boldly Overseasoning.
If you believe salt is not the enemy, spices should be generous, and flavor should never whisper when it can sing, then you are absolutely in the right place. Boldly Overseasoning is my unapologetic celebration of big flavor, confident cooking, and trusting your instincts in the kitchen. I created this space for people who are done with bland food and ready to cook with courage.
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