Name: Pan-Fried Salmon Balls Recipe
Prep time: 20 min
Cook time: 8 min
Total time: 38 min
Cuisine: American
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; 2 tablespoons parsley (chopped); 1 tablespoon capers; 1 tablespoon olive oil; 1 tablespoon fresh lemon juice; 1 pinch red pepper flakes

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

2 tablespoons salted butter (for finishing)

2 tablespoons parsley (chopped, for garnish)

1 tablespoon capers (for garnish)

1 tablespoon olive oil (for garnish)

1 tablespoon fresh lemon juice (for garnish)

1 pinch red pepper flakes (optional, for garnish)

Instructions

Step 1: Cut the salmon into chunks and pulse in a food processor until finely minced—be careful not to overprocess; small pieces rather than a paste is ideal.

Step 2: Transfer the minced salmon to a mixing bowl.

Step 3: Add the Panko, mayonnaise, shallots, garlic, parsley, capers, lemon juice, Dijon mustard, salt, and pepper. Mix gently until all ingredients are evenly combined. If the mixture feels too loose, chill it or add a little more Panko to firm it up.

Step 4: Refrigerate the mixture for at least 30 minutes to help it set and make shaping easier.

Step 5: Roll the mixture into 1.5-inch balls. You should get about 20 to 24 salmon balls.

Step 6: Heat the butter and oil in a large skillet over medium heat. When the fat is hot and sizzling but not smoking, it’s ready for cooking.

Step 7: Fry the salmon balls in batches, turning every couple of minutes to brown all sides evenly. Cook for about 6–8 minutes total, or until the internal temperature reaches 125–130°F.

Step 8: Transfer the cooked salmon balls to a paper towel–lined plate to drain excess oil.

Step 9: For serving, toss the garnishing parsley, capers, olive oil, lemon juice, and red pepper flakes together and drizzle over or serve alongside the salmon balls.

Tips & Variations

For a spicier kick, add finely chopped jalapeño or a pinch of cayenne to the salmon mixture.

If you don’t have fresh salmon, high-quality canned salmon can be used, but adjust the bread crumbs as needed.

Serve with a tangy dipping sauce like tartar sauce or a lemon aioli for extra flavor.

Make smaller or larger balls depending on preference; just adjust cooking times accordingly.

Storage

Store leftover salmon balls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat to maintain their crispy exterior, or warm briefly in the oven at 350°F (175°C). They are best enjoyed fresh but can also be frozen before cooking for up to 1 month—thaw overnight before frying.

FAQs

Can I bake the salmon balls instead of frying?

Yes, you can bake them at 375°F (190°C) on a lined baking sheet for about 15-20 minutes, turning halfway through, until golden and cooked through.

How do I know when the salmon balls are cooked perfectly?

They are done when they reach an internal temperature of 125–130°F and are nicely browned on the outside. The centers should be moist but fully opaque.