Ingredients
Salmon Balls
- 2 (6 oz.) cans Wild Alaskan salmon
- 1/2 cup breadcrumbs (60g)
- 1/4 cup finely chopped green onion
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 2 teaspoons sesame oil
- 1 egg, beaten
Instructions
- Preheat Oven: Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius). Prepare a large baking sheet by greasing it or lining it with parchment paper or a baking mat for easy cleanup.
- Mix Ingredients: In a medium mixing bowl, combine the canned wild Alaskan salmon, breadcrumbs, finely chopped green onion, minced garlic, ground ginger, sesame oil, and beaten egg. Use clean hands to stir and mix all ingredients thoroughly until well combined.
- Form Salmon Balls: Pack the mixture tightly and shape it into 1-inch diameter balls, ensuring they hold their shape well.
- Arrange on Baking Sheet: Place the salmon balls in a single layer on the prepared baking sheet, ensuring they are not touching to allow even baking. Additionally, place a small oven-safe dish filled with water on the baking sheet alongside the salmon balls; this helps keep them moist during baking.
- Bake: Bake the salmon balls in the preheated oven for 12-15 minutes, flipping them halfway through the baking time to ensure even cooking and browning.
- Serve: Once baked, remove from oven and let them cool slightly before serving. Enjoy the salmon balls warm as a snack or appetizer.
Notes
- You can substitute breadcrumbs with gluten-free breadcrumbs if desired.
- Adding a small dish of water on the baking sheet helps keep the salmon balls moist during baking.
- Handle the mixture gently to prevent the salmon balls from falling apart but ensure they are packed tightly.
- These salmon balls can be served with a dipping sauce like soy sauce, sriracha mayo, or a yogurt-based dip.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baking
- Cuisine: American
- Diet: Halal
