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.
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 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
Instructions
- 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.
- 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.
- 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.
- Chill the mixture: Cover and refrigerate the mixture for at least 30 minutes to help the balls hold their shape during cooking.
- Form salmon balls: Shape the salmon mixture into balls about 1.5 inches in diameter. You should get around 20 to 24 balls.
- 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.
- 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.
- Drain the salmon balls: Remove salmon balls from the skillet and drain briefly on a plate lined with paper towels. Serve warm.
- 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.
- 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
