These juicy, golden-brown salmon meatballs are packed with fresh herbs, garlic, and delicious seasonings, then simmered in a rich, creamy Parmesan dill sauce. Every bite is tender, flavorful, and coated in a velvety garlic herb sauce. This easy restaurant-style recipe is perfect for a comforting family dinner, a special occasion, or a delicious low-carb meal!
Prep Time: 20 minutes
Cook Time: 20 minutes
Total Time: 40 minutes
Servings: 4
Course: Main Course
Cuisine: Mediterranean-Inspired
Difficulty: Easy
Ingredients
For the Salmon Meatballs:
– 1 lb (450 g) fresh salmon, skin removed and finely chopped
– 1 large egg
– ¼ cup breadcrumbs
– 2 tablespoons fresh dill, chopped
– 2 tablespoons fresh parsley, chopped
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– ½ teaspoon paprika
– ½ teaspoon onion powder
– ½ teaspoon salt
– ¼ teaspoon black pepper
– 2 tablespoons olive oil for cooking
For the Creamy Garlic Herb Sauce:
– 2 tablespoons butter
– 3 cloves garlic, minced
– 1 cup heavy cream
– ½ cup freshly grated Parmesan cheese
– ½ teaspoon Italian seasoning
– 1 tablespoon fresh dill, chopped
– 1 tablespoon fresh parsley, chopped
– 1 teaspoon lemon juice
– Salt and black pepper to taste
– 2–3 tablespoons chicken or vegetable broth, if needed
Instructions
Step 1: Prepare the Salmon
Remove the skin and any remaining bones from the salmon. Finely chop the salmon into small pieces or pulse briefly in a food processor. Avoid over-processing because you want a slightly textured mixture.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine the chopped salmon, egg, breadcrumbs, fresh dill, parsley, minced garlic, lemon juice, paprika, onion powder, salt, and black pepper.
Mix gently until all ingredients are evenly combined. Do not overmix, as this can make the meatballs dense.
Step 3: Shape the Meatballs
Using slightly damp hands, shape the mixture into approximately 12–14 evenly sized meatballs.
Place them on a plate or lined baking tray. Refrigerate for 10–15 minutes to help them hold their shape while cooking.
Step 4: Cook the Salmon Meatballs
Heat olive oil in a large nonstick skillet over medium heat.
Add the salmon meatballs in a single layer, leaving enough space between them. Cook for approximately 3–4 minutes per side, turning gently until golden brown and cooked through.
Transfer the cooked meatballs to a clean plate.
Step 5: Prepare the Garlic Butter Base
In the same skillet, reduce the heat to medium-low and melt the butter.
Add the minced garlic and sauté for about 30–45 seconds until fragrant. Be careful not to burn the garlic.
Step 6: Make the Creamy Sauce
Pour in the heavy cream and stir gently. Add the Italian seasoning, salt, and black pepper.
Allow the sauce to simmer gently for 2–3 minutes. Gradually add the grated Parmesan cheese, stirring until melted and smooth.
If the sauce becomes too thick, add a little chicken or vegetable broth to reach your desired consistency.
Step 7: Add Fresh Herbs and Lemon
Stir in the chopped fresh dill, parsley, and lemon juice.
Taste the sauce and adjust the seasoning if needed. The fresh herbs and lemon bring a wonderful balance to the creamy Parmesan flavor.
Step 8: Combine and Simmer
Return the cooked salmon meatballs to the skillet.
Spoon the creamy garlic herb sauce over each meatball. Simmer gently for another 2–3 minutes, ensuring the meatballs are thoroughly cooked. For food safety, salmon should reach an internal temperature of 145°F (63°C).
Step 9: Garnish and Serve
Remove the skillet from the heat. Garnish with extra fresh dill, parsley, and a little freshly grated Parmesan.
Serve warm with the creamy sauce generously spooned over the salmon meatballs.
Serving Suggestions
These creamy salmon meatballs pair beautifully with:
– Steamed broccoli or asparagus.
– Garlic butter zucchini noodles.
– Cauliflower rice for a low-carb option.
– Fluffy rice or mashed potatoes.
– Fresh Mediterranean cucumber and tomato salad.
– Roasted vegetables or warm crusty bread.
Nutritional Information
Approximate values per serving, based on 4 servings.
Nutrient Amount
Calories 480 kcal
Protein 32 g
Carbohydrates 9 g
Fat 35 g
Saturated Fat 16 g
Fiber 0.5 g
Sugar 2 g
Sodium 620 mg
Nutrition values are estimates and may vary depending on the salmon, cream, Parmesan, and breadcrumbs used.
Tips for the Best Salmon Meatballs
– Use fresh salmon for the best flavor and texture.
– Chop the salmon finely rather than turning it into a completely smooth paste.
– Chill the shaped meatballs before cooking to help prevent them from falling apart.
– Cook over medium heat to achieve a golden exterior without drying out the salmon.
– Use freshly grated Parmesan for a smoother sauce.
– Add lemon juice at the end to keep the sauce bright and flavorful.
– Avoid boiling the cream sauce because it can separate.
Storage and Reheating
Refrigerator: Store leftovers in an airtight container for up to 3 days.
Freezer: Freeze cooked salmon meatballs separately from the sauce for up to 2 months for best quality.
Reheating: Warm gently in a covered skillet over low heat. Add a splash of cream or broth if the sauce has thickened. Reheat leftovers thoroughly.
Frequently Asked Questions (Q&A)
Q1: Can I use canned salmon instead of fresh salmon?
Yes! Drain canned salmon thoroughly and remove any large bones or skin. The texture may be slightly different, but it works well.
Q2: Can I make these salmon meatballs without breadcrumbs?
Absolutely. You can use almond flour or crushed pork rinds as alternatives. Adjust the amount until the mixture holds together.
Q3: Are these salmon meatballs keto-friendly?
They can be made more keto-friendly by replacing regular breadcrumbs with almond flour or crushed pork rinds.
Q4: Can I prepare the meatballs ahead of time?
Yes. Shape the meatballs and refrigerate them in a covered container for up to 24 hours before cooking.
Q5: Can I use dried dill instead of fresh dill?
Yes. Use approximately 1 teaspoon of dried dill for every tablespoon of fresh dill.
Q6: How do I prevent salmon meatballs from falling apart?
Use an egg as a binder, add enough breadcrumbs or almond flour, avoid over-processing, and chill the meatballs before cooking.
Q7: Can I bake the salmon meatballs instead of frying them?
Yes. Arrange them on a parchment-lined baking sheet, lightly brush with olive oil, and bake at 400°F (200°C) for approximately 12–15 minutes, or until they reach 145°F (63°C) internally.
Q8: What makes the sauce so creamy?
Heavy cream and freshly grated Parmesan create the rich, velvety texture, while garlic, dill, parsley, and lemon provide fresh flavor.