Baked Salmon Meatballs

By Dan Pelosi

Updated January 28, 2026

  • Rachel Vanni for The New York Times. Food Stylist: Spencer Richards.
Media 1 of 1
Ready In
45 min
Rating
5(374)
Comments
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Canned salmon is an easy and affordable way to get all of the delicious health benefits of salmon. It works particularly well in these meatballs, which benefit from its flaky texture and moisture. Smoked paprika, garlic, fresh dill and lemon zest add plenty of fresh and bright flavor to the meatballs, while mayonnaise ensures they crisp as they bake. For variation, try substituting olive oil for the mayonnaise, parsley for the dill and even mixing in canned tuna along with the salmon. These meatballs are delicious served warm alongside a tangy tartar sauce, an herby green sauce or a simple yogurt sauce.  Perfect for meal prep, they’ll be a welcome addition to any salad, pasta or sandwich.

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Ingredients

Yield:24 meatballs

  • 4 (5-ounce) cans skinless and boneless salmon, drained 

  • 1 cup panko bread crumbs

  • ¼ cup mayonnaise (or olive oil)

  • 1 large egg

  • ¼ cup chopped fresh dill 

  • 1 garlic clove, grated 

  • 1  teaspoon smoked paprika

  • 1 lemon, zested and cut into wedges

  • Salt and black pepper 

  • Tartar sauce (optional), or other favorite sauce

Ingredient Substitution Guide
Nutritional analysis per serving (4 to 6 servings)

2 grams carbs; 28 milligrams cholesterol; 63 calories; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 1 gram saturated fat; 3 grams fat; 111 milligrams sodium; 6 grams protein

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Heat the oven to 400 degrees. Line a baking sheet with parchment paper.

  2. Step 2

    To a medium bowl, add the salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest and ½ teaspoon each of salt and black pepper. Mix until just combined. 

  3. Step 3

    Form the salmon mixture into 24 small balls (about 2 tablespoons each) and place on the baking sheet. Bake meatballs for 10 minutes, until golden brown. Remove from the oven and let rest for 5 minutes.

  4. Step 4

    Serve with lemon wedges and, if you like, tartar sauce or your desired dipping sauce on the side.

Tip

  • Alternatively, pan-fry meatballs over medium heat on the stovetop in a little oil until golden brown.

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Ratings

5 out of 5
374 user ratings
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Comments

Richard P

I have to say I was a little skeptical of this recipe but, wow, what a weeknight treat! I paired this with a sour cream and onion sauce I loosely devised from some internet searches and things in my fridge. Us ballet dancers are on a tight budget and this was a fantastic way to use a can or two of salmon and feel fancy for one night.

Dan

If it's "all of the delicious health benefits of salmon" that you're after, opt for bone-in skin-on canned salmon. It's found in 7.5 and 14.75 ounce cans.

dan pelosi

yes, I am referring to the fat, not the liquid, which you I tell you to drain.

Kim

Much like the salmon croquettes my grandmother made for me as a kid. One of my favorite meals that I still make today.

CJ

Delicious!! Much lighter than a regular meatball so they're not too heavy on the stomach. I actually subbed in some chia seeds absorbed in water as a binder because I didn't have an egg and they still turned out great. I also cooked them for about 12 minutes instead of 10 to make sure they browned properly. Great recipe, will definitely make again.

Alex

The lemon zest makes these taste gourmet and not like something out of your grandma's recipe box. I also love that they can be baked rather than fried, although it took me longer than 10 minutes to get them crispy. I served them with the herby green sauce linked in the article. I also subbed chopped chives for the dill, which I didn't have on hand. This will most certainly replace my old recipes for patties and croquettes. Definitely a keeper.

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