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Baked Salmon Meatballs in a white tray.

Baked Salmon Meatballs

These juicy, flavorful baked salmon meatballs are packed with Mediterranean herbs, fresh garlic, lemon zest, and Parmesan cheese. Ready in under 40 minutes, they make a perfect protein-packed weeknight meal or clean meal prep option!
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Prep Time 20 minutes
Cook Time 15 minutes
Servings: 4
Course: Main Course
Cuisine: Greek
Calories: 280
Ingredients Method Notes

Ingredients
  

  • * 1.5 lbs fresh salmon fillets skin removed, cut into cubes
  • * 1/2 cup breadcrumbs or panko
  • * 1/4 cup Parmesan cheese finely grated
  • * 1 large egg beaten
  • * 2 cloves garlic minced
  • * 1 tbsp lemon zest freshly grated
  • * 2 tbsp fresh flat-leaf parsley finely chopped
  • * 2 tbsp fresh dill finely chopped
  • * 1 tbsp extra-virgin olive oil for brushing
  • * 1/2 tsp kosher salt
  • * 1/4 tsp freshly cracked black pepper

Method
 

  1. Preheat your oven to 400°F (200°C) and line a large rimmed baking sheet with a sheet of parchment paper.
  2. Pat the skinned salmon cubes completely dry with paper towels. Place them into a food processor and pulse 4 to 6 times until coarsely chopped (do not over-process into a paste).
  3. Transfer the chopped salmon to a large mixing bowl. Add the breadcrumbs, grated Parmesan cheese, beaten egg, minced garlic, lemon zest, fresh parsley, and fresh dill. Season with salt and pepper.
  4. Using your hands, gently combine the ingredients just until fully integrated. Do not overmix.
  5. Roll the mixture into 1.5-inch meatballs (roughly the size of a golf ball) and place them evenly spaced on your prepared baking sheet.
  6. Lightly brush or spray the tops of the meatballs with extra-virgin olive oil.
  7. Bake on the center rack of the oven for 12 to 15 minutes, or until the meatballs are firm to the touch and the internal temperature reaches 145°F (63°C).
  8. Remove from the oven, let rest for 2 minutes, and serve hot with fresh lemon wedges or your favorite Mediterranean dipping sauce.

Notes

* To make ahead, shape the meatballs and store them covered in the refrigerator for up to 24 hours before baking.
* For a gluten-free version, substitute traditional breadcrumbs with certified gluten-free panko.
* Leftovers store beautifully in an airtight container in the fridge for up to 3 days.