Description

These Pan-Fried Salmon Balls are a delicious and elegant appetizer or main dish, featuring fresh salmon minced and combined with flavorful ingredients like Panko bread crumbs, mayonnaise, shallots, parsley, capers, lemon juice, and Dijon mustard. They are gently fried to a golden brown, resulting in tender, flavorful salmon bites perfect for any occasion.

Ingredients

Scale

Salmon Balls

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

For Frying

2 tablespoons butter
2 tablespoons oil

Optional Garnish

2 tablespoons parsley (chopped)
1 tablespoon capers
1 tablespoon olive oil
1 tablespoon fresh lemon juice
1 pinch red pepper flakes

Instructions

Prepare the Salmon: Cut the salmon into chunks and pulse in a food processor until finely minced, taking care not to overprocess to avoid creating a paste. Aim for small, even pieces.
Combine Ingredients: Transfer the minced salmon to a mixing bowl. Gently stir in the Panko bread crumbs, mayonnaise, finely chopped shallots, parsley, capers, lemon juice, Dijon mustard, salt, and pepper until evenly combined. If the mixture feels too loose, chill it or add a little more Panko.
Chill the Mixture: Refrigerate the salmon mixture for at least 30 minutes. This helps the mixture firm up and makes it easier to shape into balls.
Form the Salmon Balls: Roll the chilled mixture into approximately 1.5-inch balls. You should get about 20 to 24 balls in total.
Heat the Pan: In a skillet or frying pan, heat the butter and oil over medium heat. Wait until the mixture is hot and sizzling but not smoking before adding the salmon balls.
Fry the Salmon Balls: Cook the salmon balls in batches, turning them every couple of minutes to brown each side evenly. Continue frying while ensuring they reach an internal temperature of 125–130°F, which should take about 6 to 8 minutes total.
Drain the Balls: Remove the cooked salmon balls with a slotted spoon and place them on a paper towel–lined plate to drain excess oil.
Serve and Garnish: Optionally, garnish with chopped parsley, capers, a drizzle of olive oil, fresh lemon juice, and a pinch of red pepper flakes for added flavor and presentation.

Notes

If the mixture feels too wet, adding extra Panko helps bind the balls better.
Cook salmon balls in batches to avoid overcrowding and ensure even cooking.
Use a meat thermometer to check if the internal temperature has reached 125–130°F for perfectly cooked salmon.
These salmon balls can be served as an appetizer or main dish with a side salad or dipping sauce.
Leftovers can be refrigerated up to 2 days and reheated gently in a skillet.

Prep Time: 20 minutes
Cook Time: 8 minutes
Category: Appetizer
Method: Frying
Cuisine: American

Keywords: salmon balls, pan-fried salmon, seafood appetizer, salmon recipe, easy salmon balls