Description
Description Bright and flavorful baked salmon meatballs paired with a creamy lemon-dill sauce, perfect for weeknight dinners or as a party appetizer.
Ingredients
- 1.5 pounds 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
- 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
Cook Mode Prevent your screen from going dark
Instructions
- Pat the salmon fillets dry with paper towels, then mince or pulse in a food processor into 1/4-inch pieces.
- In a large mixing bowl, combine the minced salmon, panko breadcrumbs, egg, shallot, garlic, dill, lemon zest, lemon juice, kosher salt, and black pepper.
- Mix gently until just combined, being careful not to overwork the mixture.
- Form the mixture into meatballs, roughly 1 to 1.5 inches in diameter, and place them on a greased baking sheet.
- Preheat the oven to 400°F (200°C). Bake the meatballs for 12 to 18 minutes, until firm and golden, with an internal temperature of 145°F (63°C).
- While the meatballs bake, whisk together the sauce ingredients in a bowl.
- Serve warm meatballs with the creamy lemon-dill sauce for dipping or drizzling.
Notes
- Notes
- Chill the sauce if you prefer it cold. These meatballs can be made ahead and refrigerated or frozen for later use.