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.
