This homemade salmon ball recipe are so delicious that you won’t ever want to buy any. 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 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 a organic market once and I totally regretted it. After that experience, I went back to make my own.
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 finger food a party, for a simple dinner 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 these, you won’t regret it.
The salmon balls are paired with a orange pineapple 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 orange pineapple glaze.
If you’re looking for more seafood recipes try this coconut curry shrimp recipe.
Tools Needed
Ingredients in Baked Salmon Balls
- wild canned salmon (this is the one I use)
- lemon juice
- Old Bay seasoning
- red pepper
- scallion
- mayonnaise ( I use an avocado oil based mayo. You can find it here)
- Worcestershire sauce
- finely ground almond flour (This is the brand I use. almond flour crackers also work well).
- fresh cracked pepper
- olive oil or coconut oil spray
Baked Salmon Balls with Orange-Pineapple Glaze
These salmon balls make the perfect bite-sized snacks.
Ingredients
- 2 cans (6oz) wild canned salmon
- juice of 1/2 lemon
- 1 tsp Old Bay seasoning
- 1/3 cup chopped red pepper
- 1 scallion chopped (1 tbsp)
- 3 tbsp mayonnaise
- 1/2 tbsp Worcestershire sauce
- 1 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
- 3 tbsp honey
- 1 clove chopped garlic
- 1 tbsp finely chopped ginger
- 1/4 tsp crushed red pepper flakes
Instructions
Salmon
- Preheat oven to 400 degrees F.
- Drain salmon thoroughly.
- Flake with fork.
- Add lemon juice, red pepper, cracked black pepper, Worcestershire sauce, mayonnaise, Old Bay seasoning, and scallions mix together.
- Add half of almond flour.
- Thoroughly mix.
- Using a heaping tablespoon, scoop salmon mixture out into palm and roll gently into balls
- Roll remaining into other half of almond flour
- Place on liberally oil sheet pan (using coconut oil spray)
- Lightly spray tops of salmon with coconut oil.
- Cook for 20 minutes turning half way through
- Cook on broiler on high for five minutes more.
- Remove from oven and serve with glaze as desired.
Glaze
- Place all ingredients into small pot on medium heat
- Stir gently and simmer for 15-20 minutes or until liquid begins to thicken slightly and reduce by half.
- Strain the liquid.
- Drizzle over salmon balls or serve alongside remaining sauce for dipping.
Nutrition Information
Yield
4Serving Size
3Amount Per Serving Calories 345Total Fat 12gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 10gCholesterol 4mgSodium 127mgCarbohydrates 57gFiber 2gSugar 28gProtein 4g
How to Make Baked Salmon Balls
- Preheat oven to 400 degrees F.
- Drain canned salmon.
- Mash and flake with fork.
- Add lemon juice, red pepper, black pepper, scallions, Worcestershire, scallions, Old Bay and mayonnaise.
- Mix until thoroughly incorporated.
- Add half of the almond flour to the bowl and continue to mix.
- Scoop a heaping tablespoon of the salmon ball mixture into ball and roll gently into balls.
- Roll into remaining almond flour.
- Place on liberally oiled sheet pan.
- Lightly spray tops of salmon balls with coconut oil spray or drizzle with olive oil.
- Cook for 20 minutes.
- Put under broiler for additional 5 minutes.
- Remove from oven.
- Serve with dipping sauce as desired.
Original 01/30/2014 Updated 12/15/2021
Latest revision: 12/22/22
Comments ( 14 )
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
LisaDLS
So happy to hear that you will give these a try. It’s a different spin on an old favorite.
Shannon Hawk
These look great and I bet my children would love them too! I can’t wait to try them! Pinned 🙂
Perfection Pending
Those look SO good. I’ve made salmon cakes before, but the glaze sounds yummy! Stopping by from SITS. I pinned too. 🙂
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!
LisaDLS
You know I’ve never tried them cold. I am going to pack them for school lunch next too.What an awesome idea. 🙂
Karin
This sounds marvelous! Must try. Pinning now! 🙂
LisaDLS
I hope you like them Karin!
tz
These look really good! Will try them next week! Thanks for sharing
Dee Dee (@MissFoodieFab)
I never thought about salmon croquettes with orange or a pineapple glaze, but this sounds delicious.
K. Stiletto
Nice twist on the salmon croquette patties I grew up with!
LisaDLS
Neither me…I guess that’s why I tried it. It really was inspired by what I had in my fridge. Enjoy!
Sue Anna
Substitution for oyster sauce,please. Thanks
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.