I have several kiddos in my family that really enjoy salmon and are burgeoning pescatarians.
In fact, salmon is one of the most popular varieties of seafood around next to cod, shrimp, canned tuna, and breaded frozen fish. Salmon is available year-round in the freezer section and depending on the type purchased, it can be a budget-friendly option, especially when it’s the pink variety.
It’s also worth mentioning that I have a niece that has an egg allergy. Until she arrived on the planet, I have no idea this type of allergy existed. Since she loves salmon, I developed this recipe without eggs as a binder. Instead, the mix needs to be refrigerated for at least 90-minutes, ideally overnight, to come together and make firm, juicy meatballs.
- 2 pounds pink, keta or Atlantic salmon fillets, roughly chopped
- 2 tablespoons water
- 1 cup fresh breadcrumbs
- 2 tablespoons of mixed dried herbs
- 1 tablespoon Kosher salt
- 2 teaspoons freshly cracked black pepper
- ½ cup vegetable oil for pan frying, more as needed
- Special equipment: Food processor
Add the salmon to the food processor along with the water and pulse until it turns into a slightly chunky paste. Add the mix to a large bowl along with the breadcrumbs, herbs and mix to combine. Cover the bowl and place it in the refrigerator for 90 minutes or overnight (overnight is my preference).
Preheat your oven to 400º
Form the meatballs using a cookie scoop or measuring cup to make equal portions. Use your clean hands if needed to form balls. Set aside.
In a large skillet over medium high heat add the oil. Once the oil is hot, add the salmon meatballs. Gently pan fry until the meatballs begin to brown. Use tongs to remove and place the meatballs on a baking sheet lined with parchment paper and add to the oven for 10-12 minutes.
Remove from the oven and serve immediately or allow to cool and freeze for later use. These make an awesome salmon meatball sub!