Salmon Ball Recipe: Baked Salmon Balls with Orange-Pineapple Glaze

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This homemade salmon ball recipe is so delicious that you won’t ever want it any other way I suppose that you could also call them salmon croquettes too.

But I’m fearful that the salmon croquette society would come and lock me up as these are actually not fried salmon patties, but salmon balls. But, if you are looking for healthy canned salmon recipes, these constitute as such and will put a smile on your face and joy in your belly.

I bought some premade salmon patties from an organic market once and I totally regretted it. After that experience, I went back to making my own. These salmon balls can of course formed to make salmon patties as well.

You’ll be happy to know that this recipe is naturally gluten free. Your favorite finely ground almond flour should work just fine.

Oh my gosh, they are so delicious. Not only are these salmon balls tasty, but, they are kid friendly too! I can always tell when I’ve hit a home run when my daughter asks for seconds. She said after she had taken the first bite, “You know…these are kid friendly”.

Not only is this salmon ball recipe kid friendly but, they’re low carb too.
It’s the perfect healthy finger food for a party, a simple dinner, game day or your next holiday soiree.

Simple ingredients make the best meals so this recipe for baked salmon balls is not complicated at all. It’s a great recipe for seafood lovers and because of the meaty texture, for your meat loving friends too.

Salmon Ball Recipe

I use wild canned salmon which is great healthy pantry staple. Do you remember when I was talking about functional cooking? This recipe is definitely a functional cooking recipe due to swapping out farm raised salmon for the wild variety.

I don’t want to hear about how some retailer has farmed raised salmon that tastes just as good as wild because when you’re eating for health, taste is not the only thing to be mindful of.

Wild salmon has a healthier ratio of omega-3 to omega-6 fats. Omega-3 fats are anti-inflammatory while omega-6 fats are pro-inflammatory. Also, there are a higher concentration of contaminants in farmed raised salmon. So keep some canned wild salmon around for easy and healthy recipes like this one, you won’t regret it.

The salmon balls are paired with a orange pineapple dipping sauce that is a perfect compliment to this tasty dish. Of course, you can eat these salmon balls with anything you’d like.

What to Serve with Salmon Balls

Keep things low carb by adding some delicious cauliflower rice to your meal. These salmon balls would also pair well with sautéed lemon kale. Of course, I recommend that you serve these salmon balls with the accompanying orange pineapple sauce.

If you’re looking for more healthy seafood recipes try this coconut curry shrimp recipe.

Tools Needed

Ingredients in Baked Salmon Balls

Ingredients in Orange-Pineapple Dipping Sauce for Baked Salmon Balls

  • fresh orange juice
  • pineapple juice
  • honey
  • salt
  • arrowroot
  • chopped garlic
  • chopped ginger
  • red pepper flakes

How to Make Baked Salmon Balls

  • Step 1: Preheat oven to 400 degrees F.
  • Step 2: Drain canned salmon.
  • Step 3: Mash and flake with fork.
  • Step 4: Add lemon juice, red pepper, black pepper, scallions, Worcestershire, scallions, Old Bay or seafood seasoning and mayonnaise.
  • Step 5: Mix until thoroughly incorporated.
  • Step 6: Add the half the almond flour to the bowl and continue to mix (reserving the other half).
  • Step 7: Scoop a heaping tablespoon of the salmon ball mixture into ball and roll gently into balls. You can also an appropriate sized scooper to get evenly sized balls.
  • Step 8: Roll into remaining almond flour.
  • Step 9: Place on liberally oiled sheet pan.
  • Step 10: Lightly spray tops of salmon balls with coconut oil spray or drizzle with olive oil.
  • Step 11: Cook for 20 minutes.
  • Step 12: Put under broiler for additional 3-5 minutes.
  • Step 13: Remove from oven.
  • Step 14: Serve with dipping sauce as desired.
Yield: 4 (16 balls)

Baked Salmon Balls with Orange-Pineapple Glaze

Baked Salmon Balls with Orange-Pineapple Glaze

These salmon balls make the perfect bite-sized snacks.

Prep Time 15 minutes
Cook Time 20 minutes
Inactive Time 5 minutes
Total Time 35 minutes

Ingredients

  • 2 cans (6oz) wild canned salmon
  • juice of 1/2 lemon
  • 1 tsp Old Bay seasoning
  • 1/3 cup chopped red pepper
  • 1 tbsp scallion or chives (chopped )
  • 3 tbsp mayonnaise
  • 1/2 tbsp Worcestershire sauce
  • 3/4 cup almond flour (finely ground)- divided
  • 1/2 tsp fresh cracked pepper
  • coconut oil spray 

Glaze

  • 3/4 cup orange juice
  • 1/2 cup pineapple juice
  • 1/4 tsp salt
  • 3 tbsp honey
  • 1 tbsp arrowroot powder
  • 1 clove chopped garlic
  • 1 tbsp finely chopped ginger
  • 1/4 tsp crushed red pepper flakes

Instructions

Salmon

  1. Preheat oven to 400 degrees F.
  2. Drain salmon thoroughly.
  3. Flake with fork.
  4. Add lemon juice, red pepper, cracked black pepper, Worcestershire sauce, mayonnaise, Old Bay seasoning, and scallions mix together.
  5. Add half of almond flour.
  6. Thoroughly mix.
  7. Using a heaping tablespoon, scoop salmon mixture out into palm and roll gently into balls
  8. Roll remaining into other half of almond flour
  9. Place on liberally oil sheet pan (using coconut oil spray)
  10. Lightly spray tops of salmon with coconut oil.
  11. Cook for 20 minutes turning half way through
  12. Cook on broiler on high for five minutes more.
  13. Remove from oven and serve with orange pineapple sauce as desired.

Orange Pineapple Sauce

  1. Place all ingredients into small pot on medium heat
  2. Stir gently and simmer for 10 minutes or until liquid begins to thicken slightly and reduce by half.
  3. Drizzle over salmon balls or serve alongside remaining sauce for dipping.

Notes

You can strain the dipping sauce before serving or use as is.

Can also use almond flour crackers to substitute for almond flour.

Nutrition Information

Yield

4

Serving Size

3

Amount Per Serving Calories 345Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 4mgSodium 127mgCarbohydrates 57gFiber 2gSugar 28gProtein 4g

Nutrition information isn't always accurate.

Other Gluten Free Dairy Free Snacks for Entertaining

Mushroom Hummus

Strawberry Barbecue Hot Wings

Honey Spiced Nuts

Original 01/30/2014 Updated 12/15/2021

Latest revision: 12/22/22 1/29/24

  • Comments ( 14 )

  • avatar
    Beverly

    These look so yummy. I love samon patties, but have never made them into balls. I will have to try your recipe.
    Thanks for sharing,
    Bev

    • avatar
      LisaDLS

      So happy to hear that you will give these a try. It’s a different spin on an old favorite.

  • avatar
    Shannon Hawk

    These look great and I bet my children would love them too! I can’t wait to try them! Pinned 🙂

  • avatar
    Perfection Pending

    Those look SO good. I’ve made salmon cakes before, but the glaze sounds yummy! Stopping by from SITS. I pinned too. 🙂

  • avatar
    mamarabia

    Stopping by from the SITS facebook page. 🙂
    We love salmon balls at our house. I always make extras and send them to school with the kids. I think they taste just as good cold as they do warm. I’ve never used any kind of glaze on mine, so I’m excited to try out this recipe!

    • avatar
      LisaDLS

      You know I’ve never tried them cold. I am going to pack them for school lunch next too.What an awesome idea. 🙂

  • avatar
    Karin

    This sounds marvelous! Must try. Pinning now! 🙂

    • avatar
      LisaDLS

      I hope you like them Karin!

  • avatar
    tz

    These look really good! Will try them next week! Thanks for sharing

  • avatar
    Dee Dee (@MissFoodieFab)

    I never thought about salmon croquettes with orange or a pineapple glaze, but this sounds delicious.

  • avatar
    K. Stiletto

    Nice twist on the salmon croquette patties I grew up with!

    • avatar
      LisaDLS

      Neither me…I guess that’s why I tried it. It really was inspired by what I had in my fridge. Enjoy!

  • avatar
    Sue Anna

    Substitution for oyster sauce,please. Thanks

    • avatar
      LisaDLS

      Hi Sue Anna. Try using hosein or fish sauce instead. Fish sauce is not as thick but you should be fine with that substitution.

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