Pan-Fried Salmon Balls

A close-up of a stack of golden-brown meatballs garnished with capers and fresh parsley.

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These crispy and savory Pan-Fried Salmon Balls are a delicious way to enjoy canned or cooked salmon. Perfect as a low-carb appetizer, snack, or light main dish, they’re packed with protein and seasoned with herbs, garlic, and lemon for irresistible flavor. Serve with your favorite dipping sauce or atop a fresh salad for a satisfying meal.

Prep Time20

Cook Time20

Chill Time30

Total Time1 10

Course: Appetizer, Main Course, Snack

Cuisine: American

Keyword: crispy salmon bites, easy salmon recipe, Pan-Fried Salmon Balls, salmon balls

Servings: balls

Calories: 108kcal

Author: Chef Jenn

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

Lemon-butter pan sauce

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

Instructions

Cut the salmon into chunks and pulse in a food processor until finely minced—don’t overdo it; you want small pieces, not paste.
Move the chopped salmon to a mixing bowl.
Stir in the Panko, mayonnaise, shallots, parsley, capers, lemon juice, mustard, salt, and pepper. Mix gently until evenly combined. If the mixture is too loose, chill it or add a bit more Panko.
Refrigerate the mixture for at least 30 minutes to help it firm up.
Roll the mixture into 1.5-inch balls. You should end up with about 20 to 24.
Heat the butter and oil over medium. When the mixture is hot and sizzling (but not smoking), it's ready.
Fry the salmon balls in batches. Turn every couple of minutes to brown each side. Cook for about 6–8 minutes total, or until they hit 125–130°F inside.
Transfer to a paper towel–lined plate to drain.

Notes

Chef Jenn's Tips

Stick with fresh salmon for the best texture. Canned fish will be too wet and will need extra binders.
Don’t skip chilling the mixture—it makes shaping and frying much easier.
You can prep the balls in advance and keep them refrigerated for up to a day before cooking.
Add dill or smoked paprika if you want to switch up the flavor.
Keep your heat at medium to avoid burning the outsides before the inside is cooked.

Nutrition