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Baked Salmon Meatballs with Creamy Lemon-Dill Sauce

Bright, approachable, and full of fresh citrus-herb flavor, these baked salmon meatballs are an easy way to enjoy seafood in a comforting, family-friendly form. They bake quickly, stay moist thanks to panko and Greek yogurt-based sauce, and pair beautifully with grains, salads, or pasta for a weeknight dinner or a party appetizer. If you like playful, simple seafood dishes, this one wins every time — and for a different but equally crispy take, see my notes on pairing it with a crunchy fish-stick-style side like crispy baked fish sticks.

Why make this recipe
If you’re tired of dry, overcooked fish or same-old chicken dinners, this recipe is perfect because it combines lean salmon’s nutrition with a gentle binder that keeps each meatball tender and flavorful. The lemon-dill sauce adds bright acidity and a creamy finish that complements salmon without overwhelming it, so you get restaurant-worthy flavor with minimal fuss.

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

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

Prep the salmon
- Pat 1.5 pounds of skinless, boneless salmon fillets thoroughly dry with paper towels. Drying is important because excess moisture will prevent the mixture from binding well and can make the meatballs soggy.
- Finely mince the salmon into roughly 1/4-inch pieces with a sharp chef’s knife. If you prefer speed, pulse the salmon a few times in a food processor — just be careful not to over-process into a paste. You want texture, not a mousse. Transfer the minced salmon to a large mixing bowl.
Combine the meatball ingredients
- To the bowl with the minced salmon, add 1/2 cup panko breadcrumbs, the lightly beaten large egg, 1 finely minced small shallot, 2 cloves minced 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. The panko provides structure while keeping the interior light; the egg acts as binder but shouldn’t dominate.
Mix gently
- Using clean hands, gently but thoroughly combine all ingredients until just mixed. Overworking will tighten the proteins and result in tougher meatballs; stop once the mixture holds together when pressed into a ball. If the mixture feels too loose, add another tablespoon or two of panko. If it’s too dry, a tiny splash more lemon juice or a teaspoon of olive oil will help.
Form the meatballs
- Line a baking sheet with parchment paper or a silicone baking mat and lightly brush with olive oil. Form the salmon mixture into balls roughly 1 to 1.5 inches in diameter (golf-ball size). A 1.5-inch cookie scoop helps keep them even. Place them spaced slightly apart on the tray — they don’t need much room, but a little space promotes even browning.
Preheat the oven
- Heat your oven to 400°F (200°C). A hot oven cooks the exterior quickly while keeping the center moist.
Bake the meatballs
- Bake for 12 to 18 minutes depending on size. They’re done when firm to the touch, lightly golden at the edges, and an instant-read thermometer inserted into the center reaches 145°F (63°C). Because salmon can dry if overcooked, watch closely in the final minutes.
Rest (optional but recommended)
- Remove the tray and let the meatballs rest 2–3 minutes. Resting lets the juices redistribute and firm up the exterior slightly, making them easier to serve.
Make the creamy lemon-dill sauce
- While the meatballs bake, whisk together 1/2 cup plain Greek yogurt, 1/4 cup mayonnaise, 2 tablespoons finely chopped dill, 1 tablespoon fresh lemon juice, the optional small clove of minced garlic, 1/4 teaspoon kosher salt, and a pinch of black pepper. Taste and adjust: add more lemon for brightness, more dill for herbiness, or a touch more salt if needed. Chill if you prefer a cold dip.
Serve and garnish
- Serve the baked salmon meatballs warm with the creamy lemon-dill sauce for dipping or drizzling. Finish with extra dill sprigs and lemon wedges if you like. They pair beautifully with plain rice, herbed quinoa, a green salad, or tossed with linguine in the sauce for a simple pasta dish.

Notes on technique and timing:

Texture is everything here. Mince, don’t purée, unless you want a mousse-like texture.
Uniform size helps them cook evenly — use a scoop.
If you’re making ahead, you can form the meatballs and refrigerate them covered for up to 24 hours before baking; this actually helps them hold shape. For longer prep, freeze raw meatballs on a tray until solid, then transfer to a freezer bag.

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

Refrigerator: Store cooked meatballs in an airtight container for 3–4 days at 40°F (4°C) or below. Keep the sauce in a separate sealed container for the same timeframe.
Freezer: Freeze cooked meatballs on a tray until firm, then transfer to a heavy-duty freezer bag or airtight container for up to 3 months at 0°F (-18°C). Thaw overnight in the refrigerator before reheating.
Reheating: Reheat gently in a 350°F (175°C) oven for 8–10 minutes (covered) until warmed through, or microwave in short bursts to avoid drying. If frozen, bake from thawed at 350°F (175°C) for 10–12 minutes.

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

On a bed of buttery mashed potatoes or cauliflower purée with a spoonful of the lemon-dill sauce for contrast.
Tossed with al dente pasta and a splash of reserved sauce for a quick seafood pasta night.
As an appetizer: serve on toothpicks with sauce in a small bowl for dipping and lemon wedges on the side.
With a Mediterranean grain bowl: serve alongside quinoa or farro, roasted vegetables, cucumber, and cherry tomatoes; drizzle the sauce over everything.

Tips to make Baked Salmon Meatballs with Creamy Lemon-Dill Sauce

Q: How do I keep them moist?
A: Add a little extra panko and a small splash of olive oil if the mixture seems dry, and avoid overbaking — aim for that 145°F internal temp.

Q: Can I use frozen salmon?
A: Yes—fully thaw and pat very dry. Frozen-thawed salmon tends to be moister, so check consistency and add panko if needed.

Q: What if I don’t have dill?
A: Substitute finely chopped parsley with a touch of lemon zest for a different but bright herb note.

Variation (if any)

Lemon-Dijon Twist (bullet): Stir 1–2 teaspoons Dijon mustard into the meatball mix and swap half the lemon juice in the sauce for a tablespoon of Dijon to make a tangy Dijon-lemon variation.
Crispy Pan-Seared Option (paragraph): If you prefer a browner, crisper exterior, pan-sear the meatballs in a tablespoon of olive oil over medium heat for 2–3 minutes per side until golden, then finish in a 375°F oven for 6–8 minutes to cook through. This gives a contrast of crisp outside and tender center.

FAQs

Q: Can I substitute canned salmon?
A: Yes, but drain canned salmon well and flake it; be aware canned salmon is softer and may require an extra egg or more panko to bind properly.

Q: Are these safe for kids?
A: Generally yes — the flavors are mild, and the texture is approachable. Omit or reduce garlic if your children are sensitive to strong flavors.

Q: How do I know when they’re done?
A: Use an instant-read thermometer; 145°F (63°C) is the target. They should feel firm but still moist.

Q: Can I make the sauce dairy-free?
A: Swap Greek yogurt and mayo for a plant-based yogurt and vegan mayo; adjust lemon and salt to taste.

Q: Can I freeze the sauce?
A: Sauces with yogurt can separate when frozen; it’s better to make fresh or store in the fridge for up to 3–4 days.

Additional baking tips and troubleshooting

If meatballs fall apart: add a touch more egg or panko to help bind. Chill the formed balls for 15–20 minutes before baking to firm them.
If meatballs are dry: you likely overworked the mixture or overbaked. Use the thermometer and mix gently next time. Adding a small spoonful of mayonnaise to the mixture can add moisture, but don’t go overboard.

Make-ahead and hosting notes

For a party, prepare the meatballs a day ahead and reheat in a low oven so they’re just warm when served. Keep the sauce chilled and bring it to the table in a pretty bowl. These meatballs are easy to transport and serve on skewers for buffet-style presentation.

Pairings and what to serve with them

Light white wines like Sauvignon Blanc or a citrusy Vermentino complement the lemon-dill profile.
Non-alcoholic: sparkling water with a lemon twist or a chilled cucumber-lemonade balances the richness.
Simple sides: steamed green beans, roasted asparagus, or a crisp salad with a vinaigrette cut through the creaminess of the sauce.

Final thoughts on flavor balance

This recipe leans on fresh lemon and dill to brighten salmon’s natural richness. Taste as you go: some lemons are more tart, and fresh dill varies in intensity, so adjust the sauce and meatball seasoning little by little. The yogurt-mayo base provides tang and silk, while the shallot gives a mild onion note without overpowering the fish.

Conclusion

If you want another take on salmon meatballs with a different bright sauce, check out this Dijon lemon version for inspiration: Salmon Meatballs with Dijon Lemon Sauce – Health Starts in the Kitchen. For an alternative oven-baked approach and serving ideas, see this well-tested recipe: Baked Salmon Meatballs – The Petite Cook™.

Enjoy making these baked salmon meatballs — they’re easy enough for weeknights and elegant enough for guests.