Salmon Balls (Grain Free, Paleo)
Salmon Balls (Paleo, Gluten Free)
We eat these salmon balls often. In fact, this is one my go-to recipes.
Why? Because they’re super quick to make, I always have the ingredients on hand (I get my wild canned salmon from Costco – THIS brand), they are very nutrient dense and we just love ‘em.
Oh and sorry about the name. I suppose Salmon Bites would have been a more appropriate name, but we call them Salmon Balls around here, so that’s what you’re stuck with
I’m giving you my basic salmon balls recipe, but I love to play around with the herbs and spices that I use and I’d encourage you to get creative, have fun and experiment with this recipe, too.
Cilantro and a sprinkle of chili powder is always a great combo.
Dill + lemon = our fav!
Adding a bit of fresh oregano with the dill and lemon puts a more Mediterranean spin on the salmon balls, which is always a good thing in my book.
You can put these salmon balls on top of a salad. Or you could wrap them up in a tortilla (my favorite Paleo tortilla recipe HERE). You could eat them on top of eggs. Or you can just pop ‘em in your mouth after dipping them in a really easy dipping sauce.
Did you know that just 1/3 cup of homemade mayo (or sour cream or Greek Yogurt) plus a tablespoon of fresh herbs is an awesome, easy dipping sauce? It is! Try it
Salmon Balls Recipe:
- 12 ounces canned salmon, drained (I use THIS canned wild-caught salmon)
- 1 shallot or ¼ cup red onion, finely diced
- 1 egg
- ½ lemon, zested and juiced
- 1 tablespoon green onion, chopped
- 1 tablespoon fresh dill or basil, chopped
- sea salt and pepper to taste
- 1 tablespoon fat of choice for greasing (olive oil, avocado oil, coconut oil, etc. - I use THIS avocado oil)
- Preheat oven to 350 degrees F.
- Mix all of the ingredients, except your fat of choice (oil) together in a bowl until well incorporated.
- Form into 1-2 inch balls (makes about 20 balls).
- Add your fat of choice to a baking pan and then place your salmon balls on the pan. Lightly roll the salmon balls in the oil so they get coated.
- Bake for 20 minutes and enjoy!
Add 1 tablespoon of fresh herbs (I usually use dill and/or basil) to ⅓ cup mayo (HERE is my really easy, 30 second homemade mayo recipe). You can also use sour cream or Greek yogurt in place of the mayo.