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.
Ingredients in Baked Salmon Balls
- wild canned salmon (this is the one I use)
- lemon juice
- Old Bay seasoning
- red pepper
- mayonnaise ( I use an avocado oil based mayo. You can find it here)
- Worcestershire sauce
- finely ground almond flour
- fresh cracked pepper
- olive oil or coconut oil spray
- 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
- 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
- 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.
- 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.
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Primal Kitchen - Avocado Oil Mayo, Dairy Free, Whole30 and Paleo Approved (12 oz) - 2 Pack
USA Pan Bakeware Half Sheet Pan, Warp Resistant Nonstick Baking Pan, Made in the USA from Aluminized Steel 17 1/4 x12 1/4 x1
OLD BAY Seasoning, 6 oz
Mantova Avocado Oil, 100% Pure Cooking Oil Spray, perfect for healthy Keto snacks, baking, grilling, seasoning, or cooking, our oil dispenser bottle lets you spray, drip, or stream with no waste, 5 oz
Wild Planet Wild Sockeye Salmon, Skinless & Boneless, Canned Salmon, Sustainably Caught, Non-GMO, Kosher 6 Ounce (Pack of 12)
Amount 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 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. You can also an appropriate sized scooper to get evenly sized 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