Salmon Meatballs with Herbed Green Sauce

These salmon meatballs are tender, flavorful, and packed with herbs, paired with a bright and creamy green sauce that elevates this dish to restaurant quality. Ideal as a starter, light main course, or elegant party appetizer.

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Why You’ll Love This Recipe

• A healthier alternative to traditional meatballs
• Fresh, vibrant flavors from herbs and lemon
• Quick and easy to prepare in under 30 minutes
• Pairs beautifully with salads, grains, or crusty bread
• Oven-baked or pan-seared for versatility

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Ingredients

fresh salmon fillet, skinless and chopped
breadcrumbs
egg
garlic, minced
fresh parsley or cilantro
green onion, finely chopped
lemon zest and juice
salt and pepper
olive oil (for baking or searing)

For the Green Sauce:
Greek yogurt or sour cream
fresh herbs (parsley, dill, cilantro)
garlic
lemon juice
olive oil
salt and pepper

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

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Directions

1. Preheat oven to 400°F (200°C) or heat oil in a skillet over medium heat.
2. In a food processor, pulse the salmon, garlic, herbs, onion, lemon zest, and breadcrumbs until combined.
3. Transfer to a bowl, add egg, season with salt and pepper, and gently mix.
4. Form into 1.5-inch balls and place on a parchment-lined baking sheet or into a hot skillet.
5. Bake for 12–15 minutes or pan-fry for 3–4 minutes per side until golden and cooked through.
6. For the sauce, blend all ingredients in a food processor until smooth. Adjust seasoning as needed.
7. Serve warm meatballs with a generous drizzle of the green sauce.

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Servings and Timing

Makes about 12 meatballs
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: ~30 minutes

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Variations

• Add Parmesan cheese for a richer flavor
• Substitute salmon with canned salmon for convenience
• Use panko for extra crunch
• Spice it up with red pepper flakes or a touch of sriracha

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Storage / Reheating

• Store leftover meatballs in an airtight container in the refrigerator for up to 3 days
• Reheat in a skillet or oven at 350°F until warmed through
• Freeze cooked meatballs (without sauce) for up to 2 months

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FAQs

Can I use canned salmon for this recipe?

Yes, canned salmon works well and is a quicker alternative. Be sure to drain it thoroughly and remove any bones or skin.

Are these meatballs keto or low-carb?

You can make them low-carb by using almond flour instead of breadcrumbs.

Can I air fry the salmon meatballs?

Yes, air fry at 375°F for about 10–12 minutes, turning once halfway through.

What herbs work best in the sauce?

Parsley, dill, cilantro, and even basil work beautifully — mix based on your taste.

Can I make these in advance?

Yes, shape the meatballs and refrigerate them uncooked for up to 24 hours before cooking.

What can I serve with these meatballs?

Try couscous, rice, roasted vegetables, or a crisp salad.

Can I use frozen salmon?

Yes, just thaw completely and pat dry to avoid excess moisture.

Are these gluten-free?

Use gluten-free breadcrumbs or almond flour to make the recipe gluten-free.

How do I know when the meatballs are done?

They should be firm to the touch, golden on the outside, and reach an internal temp of 145°F (63°C).

Is the green sauce spicy?

No, it’s herbaceous and tangy. Add chili flakes or jalapeño if you prefer some heat.

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Conclusion

Salmon meatballs with herbed green sauce bring together nutritious ingredients and vibrant flavors in a delightful and refined way. Whether you’re looking for a healthy appetizer or a standout main dish, these tender bites are sure to impress with minimal effort.

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