Eggless Classic Salmon Meatballs
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Learn more →Ingredients
4 servings
For the meatballs
- 1 ½ lb skinless salmon fillet, cut into 1-inch chunks
- ⅓ cup plain breadcrumbs
- 1 large egg, lightly beaten
Chef's tipFor each egg, mix 1 tbsp ground flaxseed with 3 tbsp water and let it sit until it thickens. It holds ingredients together but won't make things rise - best in pancakes, muffins, and cookies. - 2 tbsp mayonnaise
- 2 tbsp fresh dill, finely chopped
- 2 tbsp fresh flat-leaf parsley, finely chopped
- 2 scallions, white and light green parts only, thinly sliced
- 1 tsp dijon mustard
- ½ tsp kosher salt
- ¼ tsp black pepper
For searing
- 2 tbsp olive oil
For the pan sauce
- 2 tbsp unsalted butter
- 2 garlic cloves, minced
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- 2 tbsp capers, drained
- 2 tbsp fresh lemon juice
- salt and pepper, to taste
For serving
- lemon wedges, for serving (optional)
- fresh dill sprigs, for serving (optional)
Instructions
- 1
Place about two-thirds of the salmon chunks in a food processor and pulse 6–8 times until coarsely chopped — the texture should be rough and chunky, not a paste. Transfer to a large mixing bowl. Finely chop the remaining salmon by hand into small pieces and add to the bowl.
- 2
Add the breadcrumbs, beaten egg, mayonnaise, dill, parsley, scallions, Dijon mustard, salt, and pepper to the bowl. Fold everything together with a spatula until just combined — do not overmix or the meatballs will be dense.
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