Pan-Fried Salmon Balls
Forget beef, salmon is the way to go with these tasty meatballs! Pan-Fried Salmon Balls are remarkably easy to make, cook up delicious, and are a fun and tasty way to eat on Fish Friday or any day!
I’m always on the lookout for easy, flavorful ways to bring salmon to the table without overcomplicating dinner. Sure, a classic salmon fillet has its place, but sometimes, I want something snackable, meal-prep friendly, and fun to eat. That’s exactly why I love these Pan-Fried Salmon Balls.
These salmon meatballs are crisp on the outside, moist and savory on the inside, and packed with bright flavors like capers, lemon, and fresh herbs. And unlike store-bought salmon patties or fishcakes, this recipe starts with fresh salmon, not canned. The difference in taste and texture? Night and day.
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Among Other Ingredients, You’ll Need:
- Fresh salmon – Look for skinless and deboned salmon unless you want to do that work yourself. Flash frozen and thawed salmon is great in this recipe, and you don’t need the most expensive salmon you can get.
- Panko bread crumbs – These are different from regular breadcrumbs. They’re coarser and will absorb moisture from the salmon balls without making the texture gluey.
- Garlic – Minced. Please use fresh garlic, not jarlic. It doesn’t have the same punch of flavor.
- Capers – Finely chopped. You can skip the capers but they add a bright, zesty flavor and a bit of acidity.
For the pan sauce:
How To Make Pan-Fried Salmon Balls
- Chop the salmon into large chunks and pulse it in a food processor just until it’s finely chopped. Avoid pureeing it—you’re aiming for texture, not paste.
- Transfer the salmon to a large bowl.
- Add the Panko, mayo, shallots, parsley, capers, lemon juice, Dijon, salt, pepper, and flour (if using).
- Mix everything gently until the ingredients are evenly combined. The mixture should feel tacky and hold together easily. If it’s too wet, stir in a little more Panko or pop it in the fridge to firm up.
- Chill the mixture in the refrigerator for at least 30 minutes. This helps the balls hold their shape during frying.
- Form the mixture into balls about 1.5 inches in diameter—you’ll get around 20 to 24.
- Heat the butter and oil in a large skillet over medium heat. Once it’s bubbling and hot (but not smoking), it’s ready.
- Fry the salmon balls in batches, turning every 2–3 minutes to brown all sides evenly. Cook each batch for 6 to 8 minutes or until the interior temperature hits 125–130°F.
- Drain the cooked salmon balls briefly on a plate lined with paper towels. Serve warm.
To make the pan sauce:
- Melt the butter in a small skillet then add the olive oil. Turn off the heat when the butter is melted.
- Add the chopped parsley, capers, lemon juice, and a pinch of red pepper flakes. Stir to combine, then drizzle over your salmon balls.
Step-By-Step Process
Chef Jenn’s Tips
- This recipe is designed for fresh salmon. Canned salmon will be too wet and may need extra breadcrumbs or even flour to bind it into balls.
- Don’t skip the chilling time. It’s tempting to rush, but the mixture firms up significantly, making shaping and frying much easier.
- If you’re meal prepping, shape the balls ahead of time and store them uncooked in the fridge up to 24 hours.
- Try adding a little chopped dill or a pinch of smoked paprika for a flavor twist.
- Keep the heat at medium—not high—or the outside will brown too fast before the inside cooks through.
Recommended
Make It A Meal
Serve these salmon balls over a crisp salad with a drizzle of creamy dill sauce or herbed yogurt. They’re also fantastic as part of a mezze platter with pickled veggies and pita, or tucked into slider buns with a slather of lemon aioli for a fun twist on fish burgers.
Storage
Store any leftover salmon balls in an airtight container in the fridge for up to 3 days. Reheat them in a skillet over low heat or in a 350°F oven until warmed through. For longer storage, freeze the uncooked balls on a sheet tray, then transfer to a freezer-safe bag. Cook straight from frozen, adding a couple extra minutes to the cooking time.
Pan-Fried Salmon Balls
Ingredients
- 2 pounds fresh salmon skinless and deboned
- ¾ cup Panko bread crumbs
- 3 tablespoons mayonnaise
- ¼ cup shallots finely chopped
- 2 cloves garlic minced
- 2 tablespoons parsley chopped
- 1 tablespoon capers finely chopped
- 1 tablespoon fresh lemon juice
- 1 tablespoon Dijon mustard
- ¾ teaspoon salt
- ½ teaspoon ground pepper
- 2 tablespoons butter
- 2 tablespoons oil
Lemon-butter pan sauce
- 2 tablespoons salted butter
- 2 tablespoons parsley chopped
- 1 tablespoon capers
- 1 tablespoon olive oil
- 1 tablespoon fresh lemon juice
- 1 pinch red pepper flakes
Instructions
- Chop the salmon into large chunks and pulse it in a food processor just until it’s finely chopped. Avoid pureeing it—you’re aiming for texture, not paste.
- Transfer the salmon to a large bowl.
- Add the Panko, mayo, shallots, parsley, capers, lemon juice, Dijon, salt, pepper, and flour (if using).
- Mix everything gently until the ingredients are evenly combined. The mixture should feel tacky and hold together easily. If it’s too wet, stir in a little more Panko or pop it in the fridge to firm up.
- Chill the mixture in the refrigerator for at least 30 minutes. This helps the balls hold their shape during frying.
- Form the mixture into balls about 1.5 inches in diameter—you’ll get around 20 to 24.
- Heat the butter and oil in a large skillet over medium heat. Once it’s bubbling and hot (but not smoking), it’s ready.
- Fry the salmon balls in batches, turning every 2–3 minutes to brown all sides evenly. Cook each batch for 6 to 8 minutes or until the interior temperature hits 125–130°F.
- Drain the cooked salmon balls briefly on a plate lined with paper towels. Serve warm.
To make the pan sauce:
- Melt the butter in a small skillet then add the olive oil. Turn off the heat when the butter is melted.
- Add the chopped parsley, capers, lemon juice, and a pinch of red pepper flakes. Stir to combine, then drizzle over your salmon balls.
Notes
Chef Jenn’s Tips
- This recipe is designed for fresh salmon. Canned salmon will be too wet and may need extra breadcrumbs or even flour to bind it into balls.
- Don’t skip the chilling time. It’s tempting to rush, but the mixture firms up significantly, making shaping and frying much easier.
- If you’re meal prepping, shape the balls ahead of time and store them uncooked in the fridge up to 24 hours.
- Try adding a little chopped dill or a pinch of smoked paprika for a flavor twist.
- Keep the heat at medium—not high—or the outside will brown too fast before the inside cooks through.
