Baked Salmon Meatballs

I stumbled upon one recently, and with a few carefully chosen ingredients, shaped it into balls, and baked them, I created an instant kid-pleaser. Our little ones can be picky eaters, so when they approve of a dish, it makes me feel like a Michelin-starred chef!

Now, back to the recipe. Using sour capers gives these salmon balls a unique flavor that perfectly balances the richness of the fish.

The combination felt just right, and after tasting them, I knew I was onto something! This recipe doesn’t include garlic, but feel free to add some if you’d like.

Baked or fried? For me, the oven is always the way to go. The salmon balls come out delicious, moist, and perfectly shaped without being overly dry.

As a garnish, pair them with a Greek salad and tzatziki for a Mediterranean twist, or go classic with boiled potatoes and a crisp green salad.

Ingredients

• 250 g skinless salmon fillets
• 3 green onions or 1 medium-sized yellow onion
• 1-2 tbsp capers drained of liquid
• 1 egg
• 50 g breadcrumbs
• salt
• pepper
• vegetable oil

Instructions

• Preheat the oven to 180° C/356° F, top and bottom heat with fan.
• Place all the ingredients in a food processor and chop finely.
• Shape the balls with your hands drizzled with some vegetable oil.
• Place the balls on a baking tray lined with parchment paper and bake for 20-25 minutes at 180°C/356° F, fan-assisted.
• After baking, serve them warm with your favorite side dish!