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
4(293)
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)

9 grams carbs; 113 milligrams cholesterol; 251 calories; 3 grams monosaturated fat; 6 grams polyunsaturated fat; 2 grams saturated fat; 13 grams fat; 1 gram fiber; 443 milligrams sodium; 24 grams protein; 1 gram sugar

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

4 out of 5
293 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.

Ann

I made this last night and adhered to the recipe but didn't serve with any sauce. It was delicious! I can't figure out where all the flavor came from. I most often find the NYT recipes a little bland and in need of a boost but not last night. Excellent flavor profile but my dog was angry that he couldn't have any due to the garlic.

adam

Would a can of tuna work in lieu of the salmon?

Marita Ingalsbe

This is so delicious! We used mayonnaise, baked them, and served with the yogurt sauce. We only had 16.5 oz. of canned salmon, but kept the rest of the ingredients the same. They turned out fine, yielding 20 instead of 24 meatballs.

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