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, a former line cook and unapologetic flavor maximalist from New Orleans. I believe there are two types of people in this world: those who season their food, and those who LIVE to season their food. This blog is for the latter.
