Rye Free Classic Salmon Meatballs

Total time55 min

Prep time20 min

Cook time20 min

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Ingredients

4 servings

For the meatballs

1 ½ lb skinless salmon fillet, cut into 1-inch chunks
⅓ cup plain breadcrumbs
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1 large egg, lightly beaten
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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