This Salmon Meatballs The recipe produces flaky, tender, flavorful pancakes with crispy edges and plenty of flaked salmon, the hallmark of the best salmon patties. They’re super easy to make with leftover cooked salmon or canned salmon and work great as an appetizer, side or main course.
Every week, my entire family gathers at my mother’s house for Sunday night dinner, potluck style. I love bringing easy-to-go appetizers and sides, like my Jalapeno Poppers, Stuffed Mushrooms, and Grape Jelly Meatballs, which make it easy for a crowd of people to feast on!
These salmon cakes are perfect for our family meals as they travel well, stay crispy, and can be served using just your fingers (ok, you could also use a serving utensil, but those are extra dishes!).
Easy salmon meatballs recipe
My whole family loves eating these simple salmon patties, especially served with my homemade tartar sauce, and I love how easy it is to make!
If you’re looking to start with fresh salmon, you’ll love our salmon cakes recipe, but this salmon patties recipe is a smart way to whip up a quick batch on busy weekdays with leftover cooked salmon or canned salmon well drained. (or even packs of salmon) that you may already have in your pantry.
They are a real treat and even people who don’t usually like salmon appreciate this recipe. They always disappear quickly and are even quicker to make.
How to prepare salmon meatballs
- Cook the vegetables – Brown the onion and pepper in the pan for 7-9 minutes and then remove from the heat.
- Mix the meatballs – Mix salmon, peppers and onions, breadcrumbs, egg, mayonnaise, Worcestershire, garlic salt, pepper and parsley in a large bowl. Then, with a heaped spoon, measure out the mixture and form the meatballs with your hands.
- Cook the meatballs – Melt the oil and butter in a clean pan and place the salmon patties in the pan in one layer, browning each side for 3-4 minutes until golden brown. Arrange the cooked meatballs on a plate lined with absorbent paper and then serve, garnished with fresh parsley.
How to serve salmon meatballs
You can also serve these salmon patties for lunch, dinner or appetizers – they are versatile and can even be served in Hamburger Buns as salmon burgers, simply by forming them a little larger in step 3. They also pair well with these dishes:
After you
Cool any leftover salmon patties and store them in an airtight container in the refrigerator or freezer.
- Refrigerate: Store in the refrigerator for up to 3 days.
- Freezing: Freeze up to 3 months
- To heat: Thaw overnight in the refrigerator. You can eat the patty cold or reheat it in a skillet or air fryer until heated through
This salmon meatballs recipe will quickly become your favorite appetizer or main course. The crispy exterior and moist, flavorful interior pair perfectly with my homemade tartar sauce. Try this simple recipe today!
Other easy recipes with salmon
After you try this salmon cakes recipe, check out these other delicious salmon recipes.
Easy salmon meatballs recipe
These salmon patties are flaky, tender and flavorful with crispy edges and large chunks of flaked salmon. They’re also super easy to make with leftover cooked salmon or canned salmon. These salmon patties always disappear quickly! Serve with tartar sauce.
Portions: 14 salmon meatballs
- 2-3pm oz canned salmon or salmon in packets, well drained
- 2 table spoon Olive oil, divided
- 2 table spoon unsalted butter, divided
- 1 medium yellow onion, 1 cup, finely chopped
- 1/2 red pepper, seeded and diced
- 1/2 cup Panko breadcrumbs
- 1 large egg, slightly beaten
- 2 table spoon mayonnaise*
- 1 teaspoon Worchestershire sauce
- 1 teaspoon garlic salt, or season with 1/2 teaspoon fine sea salt and 1/4 teaspoon garlic powder, or season to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup parsley, finely chopped
Prevents the screen from going dark
-
Place a medium skillet over medium heat with 1 tablespoon olive oil and 1 tablespoon butter. Add the diced onion and pepper and sauté until golden and softened (7-9 minutes), then remove from the heat.
-
In a large bowl, combine the flaked salmon, sautéed pepper and onion, breadcrumbs, beaten eggs, mayonnaise, Worcestershire sauce, garlic salt, black pepper, and chopped parsley. Stir to combine. Form meatballs (about a large tablespoon each) and shape them with your hands into meatballs 2 inches wide and 1/3 to 1/2 inch thick.*
-
In a clean nonstick skillet, heat 1 tablespoon oil and 1 tablespoon butter until hot, then add salmon patties in a single layer. Sauté for 3-4 minutes per side or until golden brown and cooked through. If the salmon patties brown too quickly, lower the heat. Remove the finished meatballs to a paper towel-lined plate and repeat with the remaining oil, butter and salmon meatballs.
*If the salmon mixture is too dry to keep the shape of the patty, add an extra tablespoon of mayonnaise and if it is too wet, add more breadcrumbs.
To store leftovers – Cool and place the salmon meatballs in an airtight container. Store in the refrigerator for 3 days or freeze for 3 months. Thaw in the refrigerator and then eat cold or reheat in a skillet or fryer until heated through.
94kcal Calories3G Carbohydrates7G Protein6G Fat
Nutrition Facts
Easy salmon meatballs recipe
Amount per serving
% daily value*
*Percent Daily Values are based on a 2000 calorie diet.
