Name: Baked Salmon Meatballs with Creamy Lemon-Dill Sauce
Prep time: 15 min
Cook time: 18 min
Total time: 33 min
Cuisine: Seafood
Ingredients: 1.5 pounds (680g) fresh salmon fillets, skinless and boneless; 1/2 cup panko breadcrumbs; 1 large egg, lightly beaten; 1 small shallot, finely minced; 2 cloves garlic, minced; 1/4 cup fresh dill, finely chopped; 1 tablespoon fresh lemon zest; 1 tablespoon fresh lemon juice; 1/2 teaspoon kosher salt; 1/4 teaspoon freshly ground black pepper; 1 tablespoon olive oil, plus more for greasing the baking sheet; For the Creamy Lemon-Dill Sauce:; 1/2 cup plain Greek yogurt; 1/4 cup mayonnaise; 2 tablespoons fresh dill, finely chopped; 1 tablespoon fresh lemon juice; 1 small clove garlic, minced (optional); 1/4 teaspoon kosher salt; Pinch of black pepper

Jump to Recipe·Print Recipe

SPREAD LOVE

Baked Salmon Meatballs with Creamy Lemon-Dill Sauce

Bright, approachable, and gently flavored, these baked salmon meatballs make weeknight dinners feel a little special without extra fuss. They marry flaky salmon with fresh dill and lemon, and the cooling yogurt-mayo sauce adds a tangy finish that keeps every bite lively. If you enjoy creamy, seafood-forward small plates, you might also like this similar variation: salmon balls with creamy avocado sauce.

Why make this recipe

Fast and hands-off: they bake in one tray in under 20 minutes, freeing you from skillet babysitting.
Healthy and satisfying: salmon provides protein and omega-3s while panko keeps the texture light.
Crowd-pleasing: mild flavors appeal to both seafood lovers and picky eaters; great for parties or meal prep.

In short, these meatballs are a smart balance of speed, nutrition, and flavor — elegant enough for guests but simple enough for a busy weeknight.

Step-by-Step Guide to Making Baked Salmon Meatballs with Creamy Lemon-Dill Sauce

Ingredients

1.5 pounds (680g) fresh salmon fillets, skinless and boneless
1/2 cup panko breadcrumbs
1 large egg, lightly beaten
1 small shallot, finely minced
2 cloves garlic, minced
1/4 cup fresh dill, finely chopped
1 tablespoon fresh lemon zest (from about 1 large lemon)
1 tablespoon fresh lemon juice
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1 tablespoon olive oil, plus more for greasing the baking sheet

For the Creamy Lemon-Dill Sauce

1/2 cup plain Greek yogurt (full-fat or 2%)
1/4 cup mayonnaise
2 tablespoons fresh dill, finely chopped
1 tablespoon fresh lemon juice, or more to taste
1 small clove garlic, minced (optional)
1/4 teaspoon kosher salt
Pinch of black pepper

Directions

Prep Salmon: Pat 1.5 pounds of skinless, boneless salmon fillets thoroughly dry with paper towels. Finely mince the salmon into about 1/4-inch pieces. You can also pulse it a few times in a food processor, being careful not to over-process into a mush. Transfer the minced salmon to a large mixing bowl.
Combine Meatball Ingredients: To the bowl with the minced salmon, add 1/2 cup panko breadcrumbs, 1 lightly beaten large egg, 1 finely minced small shallot, 2 minced cloves garlic, 1/4 cup fresh chopped dill, 1 tablespoon fresh lemon zest, 1 tablespoon fresh lemon juice, 1/2 teaspoon kosher salt, and 1/4 teaspoon freshly ground black pepper.
Mix Gently: Using clean hands, gently but thoroughly combine all the ingredients until just mixed. Avoid overmixing, as this can lead to tough meatballs. The mixture should hold together when lightly pressed. Adjust consistency with more panko if too wet, or a tiny splash of lemon juice if too dry.
Form Meatballs: Line a baking sheet with parchment paper or a silicone baking mat and lightly grease it with olive oil. Form the salmon mixture into balls, roughly 1 to 1.5 inches in diameter (about the size of a golf ball). A 1.5-inch to 2-inch cookie scoop helps ensure consistent sizing. Arrange them on the prepared baking sheet, leaving a little space between each.
Preheat Oven: Preheat your oven to 400°F (200°C).
Bake Meatballs: Carefully transfer the baking sheet to the preheated oven. Bake for 12 to 18 minutes. The meatballs are cooked through when they are firm to the touch, lightly golden-brown on the outside, and their internal temperature reaches 145°F (63°C) when checked with a meat thermometer.
Rest Meatballs (Optional): Once baked, remove the tray of Baked Salmon Meatballs from the oven. Allow them to rest for 2–3 minutes on the baking sheet; this helps them firm up and retain their juices.
Prepare Creamy Lemon-Dill Sauce: While the meatballs are baking, combine 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons fresh chopped dill, 1 tablespoon fresh lemon juice, 1 optional small clove of minced garlic, 1/4 teaspoon kosher salt, and a pinch of black pepper in a small bowl. Whisk all ingredients together until smooth and well combined. Taste and adjust seasoning/tanginess as preferred. Set aside or refrigerate until ready to serve.
Serve: Serve the Baked Salmon Meatballs warm, accompanied by the creamy lemon-dill sauce for dipping or drizzling. Garnish with extra fresh dill sprigs and lemon wedges, if desired. These are excellent with pasta, rice, quinoa, or a fresh salad.

Notes on technique within the steps

Finely mincing by hand vs. pulsing: Hand-mincing preserves a slightly chunkier texture that feels like a true fish “meatball.” Food processor pulsing is faster but stop early — aim for small shards rather than a paste.
Binding without overpowering: The egg and panko give structure; if the salmon is exceptionally fatty or wet, add panko tablespoon by tablespoon until the mixture holds. If too dry, a splash of milk or another beaten egg can rescue it.
Doneness check: Salmon meatballs should be opaque and spring back slightly. Overbaking dries them, so lean toward the shorter side of the baking time for smaller meatballs.

Best Way to Store Baked Salmon Meatballs with Creamy Lemon-Dill Sauce

Refrigerate: Store cooked meatballs in an airtight container in the refrigerator for up to 3–4 days at 40°F (4°C).
Freeze: Freeze cooked meatballs in a single layer on a tray, then transfer to a sealed freezer-safe container or bag for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Sauce storage: Keep the creamy lemon-dill sauce in a separate airtight container in the refrigerator for up to 4–5 days at 40°F (4°C).
Reheating: Reheat refrigerated meatballs in a 350°F (175°C) oven for 8–10 minutes or in a skillet over medium-low heat covered, until warmed through. If frozen, thaw completely before reheating for best texture.

Serving Suggestions for Baked Salmon Meatballs with Creamy Lemon-Dill Sauce

Light dinner: Serve over a bed of herbed quinoa or orzo with a crisp cucumber-tomato salad.
Pasta: Toss cooked meatballs and sauce with linguine or buttered spaghetti and finish with extra lemon zest.
Bowls: Build a grain bowl with roasted vegetables, baby spinach, and a drizzle of the sauce.
Appetizer: Arrange on a platter with toothpicks, lemon wedges, and a small bowl of sauce for dipping; garnish with capers for a briny contrast.
Sandwiches: Pile three meatballs into a soft roll with arugula and extra sauce for a seafood twist on a meatball sub.

Tips to make Baked Salmon Meatballs with Creamy Lemon-Dill Sauce
Q: How do I keep the meatballs moist?
A: Use a mix of panko and a lightly beaten egg; avoid overbaking and consider adding a tablespoon of olive oil or a dollop of Greek yogurt into the meatball mix if your salmon seems lean.

Q: Can I make them ahead?
A: Yes — shape and bake them ahead, then refrigerate. Reheat gently in the oven or skillet to avoid drying. Keep sauce separate until ready to serve.

Q: What’s the best way to portion for consistent cooking?
A: Use a 1.5-inch cookie scoop or a small ice-cream scoop to portion meatballs uniformly so they finish at the same time in the oven.

Variations and substitutions

Gluten-free option: Swap panko for gluten-free breadcrumbs or crushed rice crackers to keep the texture crisp-like without gluten.
Herb swap: Replace dill with a mix of parsley and chives if you prefer a milder herbaceous note; add a teaspoon of Dijon for a deeper flavor.

FAQs
Q: Can I use canned salmon instead of fresh?
A: Yes, you can substitute canned salmon (drained and flaked) — but reduce or omit the panko slightly because canned fish tends to be moister. Taste and adjust seasoning.

Q: Is it safe to eat salmon cooked to 145°F (63°C)?
A: Yes. The USDA recommends cooking fish to an internal temperature of 145°F (63°C). The meat should be opaque and flake easily.

What if my meatballs fall apart?

They likely need more binder (panko and/or egg). Refrigerating shaped meatballs for 15–30 minutes before baking can help them firm up and hold shape.

Are these kid-friendly?

Definitely. The mild lemon-dill flavors are gentle, and serving them with a favorite dipping sauce or on pasta usually wins kids over.

Can I pan-fry instead of baking?

Yes — heat a tablespoon of oil in a skillet over medium heat and cook meatballs 3–4 minutes per side until golden and cooked through. Be gentle when turning.

How to scale up for a crowd
If you’re making these for a gathering, double or triple the recipe and bake meatballs on separate trays without crowding them. Keep finished trays warm in a low oven (about 200°F / 95°C) covered with foil while you finish the rest. Place the sauce in multiple small bowls around the table to avoid traffic jams at a single dipping station.

Pairing and presentation ideas

Wine pairing: A crisp, unoaked white like Sauvignon Blanc or a dry Riesling complements the lemon and dill without overpowering the salmon.
Beverage alternatives: Lightly sparkling water with lemon or a citrusy kombucha echoes the bright sauce.
Garnishes: Sprinkle microgreens, chopped chives, or extra lemon zest over plated meatballs for a restaurant-ready finish. Serve with thin lemon slices for visual contrast.

Make-ahead strategies

Prep the mix: Mix the salmon filling and refrigerate for up to 24 hours before shaping and baking; this develops flavors and simplifies the day-of assembly.
Freeze for later: Bake, cool completely, then freeze in single layers. Reheat for easy weekday dinners or party hors d’oeuvres.

Troubleshooting common issues

Too wet: Add panko 1 tablespoon at a time until the mixture holds.
Too dry: Mix in a teaspoon or two of olive oil, a tablespoon of mayonnaise, or a splash of lemon juice to hydrate without adding bulk.
Sticking to your hands: Lightly oil your hands or dip them in water between forming meatballs.

Final plating suggestions

Keep presentation simple: a shallow pool of sauce with three meatballs arranged on top looks elegant.
Serve family-style: platter of warm meatballs with extra sauce in the center encourages sharing.
Add color: roasted cherry tomatoes or steamed asparagus make an attractive and balanced plate alongside the salmon.

Conclusion

For another bright interpretation that uses mustard and lemon for bite, check out this take on salmon meatballs: Salmon Meatballs with Dijon Lemon Sauce. If you’d like a different oven-baked method and presentation ideas, see this approachable recipe: Baked Salmon Meatballs – The Petite Cook™.