Pan-Fried Salmon Balls Recipe

Introduction

These pan-fried salmon balls are a delightful way to enjoy fresh salmon with a crispy exterior and tender, flavorful inside. Perfect as an appetizer or light meal, they come with a zesty caper and lemon pan sauce that brightens every bite.

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 pan sauce)
• 2 tablespoons parsley (chopped, for pan sauce)
• 1 tablespoon capers (for pan sauce)
• 1 tablespoon olive oil (for pan sauce)
• 1 tablespoon fresh lemon juice (for pan sauce)
• 1 pinch red pepper flakes (for pan sauce)

Instructions

1. Step 1: Chop the salmon into large chunks and pulse it in a food processor just until it’s finely chopped. Be careful not to puree it—you want texture, not a paste.
2. Step 2: Transfer the chopped salmon to a large bowl.
3. Step 3: Add the Panko, mayonnaise, shallots, garlic, parsley, capers, lemon juice, Dijon mustard, salt, and pepper. Mix everything gently until evenly combined. The mixture should be tacky and hold its shape. If too wet, add more Panko or chill to firm up.
4. Step 4: Chill the mixture in the refrigerator for at least 30 minutes to help it hold together during cooking.
5. Step 5: Form the mixture into balls about 1.5 inches in diameter; you should get around 20 to 24 balls.
6. Step 6: Heat the butter and oil in a large skillet over medium heat until hot and bubbling but not smoking.
7. Step 7: Fry the salmon balls in batches, turning every 2–3 minutes to brown all sides evenly. Cook each batch for 6 to 8 minutes, or until the internal temperature reaches 125–130°F.
8. Step 8: Drain the cooked salmon balls briefly on paper towels and keep warm.
9. Step 9: To make the pan sauce, melt the salted butter in a small skillet and add olive oil. Remove from heat once the butter is melted.
10. Step 10: Stir in the chopped parsley, capers, lemon juice, and a pinch of red pepper flakes. Mix well and drizzle the sauce over the salmon balls before serving.

Tips & Variations

• Use fresh, high-quality salmon for the best flavor and texture.
• If you prefer spicier salmon balls, add a pinch of cayenne pepper to the mixture.
• For a gluten-free version, substitute Panko bread crumbs with gluten-free breadcrumbs.
• Chilling the mixture thoroughly helps the balls hold their shape and fry evenly.

Storage

Store cooked salmon balls in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat or in the oven to maintain crispiness. The pan sauce can be stored separately and added fresh when serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze these salmon balls?

Yes, you can freeze uncooked salmon balls. Arrange them on a baking sheet, freeze until firm, then transfer to a freezer-safe container. Cook from frozen, adding a couple of extra minutes to the frying time.

What can I serve with pan-fried salmon balls?

They pair wonderfully with a simple salad, steamed vegetables, or over rice or couscous. The lemon-caper sauce adds a fresh zing that complements mild sides.

Pan-Fried Salmon Balls Recipe

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★★★★★

4.7 from 87 reviews

• Author: Marina
• Total Time: 45 minutes
• Yield: 20–24 salmon balls 1x
• Diet: Low Fat

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Description

These Pan-Fried Salmon Balls are a delicious and flavorful appetizer or main dish made with fresh salmon, seasoned with herbs, capers, and lemon juice, then lightly pan-fried to a golden brown. Served with a zesty buttery caper sauce, they offer a perfect balance of crispy exterior and tender, moist interior, ideal for seafood lovers looking for an easy yet impressive dish.

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Ingredients

Scale 1x2x3x

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 Cooking

• 2 tablespoons butter
• 2 tablespoons oil (vegetable or canola oil preferred)

Pan Sauce

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

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Instructions

1. Prepare the salmon: Chop the salmon into large chunks and pulse it in a food processor just until it’s finely chopped. Avoid pureeing it—you want to maintain texture, not create a paste.
2. Combine ingredients: Transfer the chopped salmon to a large bowl. Add the Panko bread crumbs, mayonnaise, finely chopped shallots, minced garlic, parsley, capers, lemon juice, Dijon mustard, salt, and pepper.
3. Mix gently: Stir all ingredients gently until they are evenly combined. The mixture should feel tacky and hold together easily. If the mixture is too wet, add a little more Panko or refrigerate to firm it up.
4. Chill the mixture: Cover and refrigerate the mixture for at least 30 minutes to help the balls hold their shape during cooking.
5. Form salmon balls: Shape the salmon mixture into balls about 1.5 inches in diameter. You should get around 20 to 24 balls.
6. Heat the pan: In a large skillet, heat 2 tablespoons of butter and 2 tablespoons of oil over medium heat. Wait until the mixture is bubbling and hot but not smoking.
7. Fry the salmon balls: Fry the salmon balls in batches, turning every 2 to 3 minutes to ensure even browning on all sides. Cook each batch for about 6 to 8 minutes or until the internal temperature reaches 125–130°F.
8. Drain the salmon balls: Remove salmon balls from the skillet and drain briefly on a plate lined with paper towels. Serve warm.
9. Prepare the pan sauce: In a small skillet, melt 2 tablespoons of salted butter with 1 tablespoon olive oil over low heat. Turn off the heat as soon as the butter has melted.
10. Finish the sauce: Stir in chopped parsley, capers, lemon juice, and a pinch of red pepper flakes. Mix well and drizzle the sauce over the cooked salmon balls before serving.

Notes

• If the salmon mixture feels too wet to form balls easily, chill it longer or add more Panko breadcrumbs gradually.
• Maintaining a medium heat is crucial to ensuring the salmon balls cook through without burning the exterior.
• Use a food thermometer to ensure salmon is cooked to a safe internal temperature of 125–130°F for moist and tender results.
• The sauce can be adjusted to taste by adding more lemon juice or red pepper flakes for extra tang or heat.
• These salmon balls can be served as appetizers or alongside a fresh salad or steamed vegetables for a full meal.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Category: Appetizer
• Method: Frying
• Cuisine: American

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