Ginger-Sesame Salmon Meatballs Recipe
20min
30min
4
Main Course
Asian
Nutty sesame seeds and spicy ginger add flavor and a little bite to these delicate salmon meatballs made with ground salmon burger meat. No salmon burger? No problem. See Pro Tips for how to substitute salmon fillets.
Ingredients
- Neutral oil for brushing
- 1 pound salmon burger meat
- ¾ cup unseasoned panko breadcrumbs
- 1 large egg
- 2 large scallions, white and green parts, finely chopped
- 1 tablespoon minced peeled ginger
- 1 tablespoon sambal oelek or sriracha or to taste
- 1 teaspoon toasted sesame oil
- 1 teaspoon Kosher salt (Diamond Crystal or ½ teaspoon Morton’s)
- ¼ cup toasted sesame seeds
- Steamed rice, lettuce leaves, and sriracha for serving
Directions
Preheat the Oven and Prep the Salmon
Preheat the oven to 375°F and position a rack in the center. Line a baking sheet with foil or parchment and brush with oil. Set the salmon burger in a strainer and press out any excess liquid.
Make the Meatball Mixture
Meanwhile, in a medium bowl, combine the panko, egg, scallion, ginger, sambal, sesame oil, and salt. Add the salmon and combine well. Let the mixture sit for 10 minutes to allow the panko to absorb any excess moisture.
Form the Meatballs
Divide the mixture into 16 mounds and using lightly moistened hands, roll each into a ball. Brush lightly with oil and sprinkle generously with the sesame seeds, pressing gently to adhere.
Bake and Serve
Bake the salmon meatballs until firm to the touch and just beginning to brown, 7 to 10 minutes. Transfer the salmon meatballs to a platter along with lettuce leaves, rice, and sriracha for wrapping.
Pro tips
Pair it Up
Dry sake or Japanese beer pairs well with Asian flavors especially ginger and sesame, as do aromatic wines with pronounced fruit flavors. Rieslings from Germany, Austria, Alsace, and Australia are delicious matches..
Salmon Burger Substitutes
Any salmon works well, but mildly flavored, lean keta is a great choice in this preparation. Remove the skin and pin bones from 1 pound of salmon fillets and finely chop by hand or pulse several times in a food processor.
Make it a Meal
Serve steamed or roasted veggies alongside these meatballs for a complete meal.
Grace Parisi
Culinary Director Grace Parisi is a cook, writer and cookbook author. Formerly the Senior Test Kitchen Editor at Food & Wine Magazine and Executive Food Director at TimeInc Books, her work has appeared in Cooking Light, Health, O Magazine, Epicurious, Fitness, Today, Serious Eats, Martha Stewart, and many more. She’s the author of more than 6 books, among them The Portlandia Cookbook and Get Saucy, which was nominated for a James Beard award for Best Single Subject Cookbook.
