Name: Juicy Salmon Meatballs with Lemon Sauce in Just 30 Minutes
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 lb fresh or canned salmon, skinless and flaked; 1/2 cup breadcrumbs (panko or regular); 1 egg; 2 tbsp chopped fresh parsley; 1 tsp garlic powder; 1/2 tsp onion powder; Salt & pepper to taste; 1 tbsp Dijon mustard; 2 tbsp grated parmesan cheese (optional); 1 tbsp olive oil (for cooking); 2 tbsp butter; 2 cloves garlic, minced; 1/2 cup heavy cream; 1 tbsp Dijon mustard; Juice of 1 lemon; Zest of 1/2 lemon; 1 tbsp chopped parsley for garnish

Jump to Recipe

I’ll never forget the first time I made these salmon meatballs with lemon sauce – it was one of those “I need dinner ready in 30 minutes” kind of nights, and wow, did this recipe deliver! What started as a quick experiment quickly became my family’s most-requested seafood dinner. The magic happens when juicy salmon meatballs meet that velvety Dijon lemon sauce – it’s like fancy restaurant food without any fuss. My kids go crazy for the creamy tanginess, and I love that it’s packed with protein but still feels indulgent. Trust me, once you try these golden little meatballs swimming in that bright, herby sauce, you’ll understand why this dish earned a permanent spot in our weekly rotation.

Ingredients for Salmon Meatballs with Lemon Sauce

Gathering the right ingredients is key to making these salmon meatballs sing – but don’t worry, everything’s simple to find. The beauty of this recipe is how everyday ingredients transform into something extraordinary. Here’s what you’ll need:

1 lb fresh or canned salmon – skinless and flaked (fresh gives the best texture, but canned works beautifully in a pinch)
1/2 cup breadcrumbs – panko for extra crunch or regular for a softer bite
1 egg – our binding superstar
2 tbsp chopped fresh parsley – plus extra for that gorgeous green garnish
1 tsp garlic powder & 1/2 tsp onion powder – my flavor power duo
Salt & pepper – to your taste (I’m generous with both)
1 tbsp Dijon mustard – for that signature tang
2 tbsp grated parmesan (optional) – adds a savory depth that’s irresistible

For the dreamy sauce that makes this dish shine:

1 tbsp olive oil – for that perfect golden sear
2 tbsp butter – because everything tastes better with butter
2 cloves garlic – minced (fresh only, please!)
1/2 cup heavy cream – the luxurious base of our sauce
1 tbsp Dijon mustard – doubling down on that zippy flavor
Juice of 1 lemon – fresh squeezed makes all the difference
Zest of 1/2 lemon – where the bright, aromatic magic happens

How to Make Salmon Meatballs with Lemon Sauce

Okay, let’s dive into making these glorious salmon meatballs! I promise it’s easier than you think – just follow these simple steps, and you’ll have restaurant-quality results right from your own kitchen. The secret is taking it one step at a time and not rushing the process.

Preparing the Salmon Meatballs

First things first – let’s make those meatballs! In a large bowl, gently mix together your flaked salmon, breadcrumbs, egg, parsley, garlic powder, onion powder, salt, pepper, Dijon mustard, and that optional parmesan (trust me, it’s worth adding). Here’s my trick: mix just until combined – overworking the mixture makes tough meatballs. The texture should hold together when you press it lightly.

Now, roll them into 1.5-inch balls (about the size of a golf ball). I like to wet my hands slightly to prevent sticking. Don’t worry if they’re not perfectly round – rustic is charming! You should get about 16-18 meatballs from this recipe.

Cooking the Meatballs

Heat your olive oil in a large skillet over medium heat – this is crucial! Too hot, and they’ll burn; too low, and they won’t get that gorgeous golden crust. Carefully add your meatballs in batches (don’t crowd the pan!) and cook for about 3-4 minutes per side until they’re evenly browned all over and cooked through.

Here’s my pro tip: resist the urge to move them around too much! Let them develop that beautiful crust before turning. Once done, transfer them to a plate while we make that incredible sauce in the same pan – all those browned bits equal extra flavor!

Making the Lemon Dijon Sauce

Now for the magic! In that same skillet, melt your butter over medium heat. Add the minced garlic and sauté for just 30 seconds until fragrant – careful not to burn it! Then pour in the heavy cream, Dijon mustard, lemon juice, and zest.

Let this simmer gently for about 3-5 minutes, stirring occasionally, until the sauce thickens enough to coat the back of a spoon. Taste and adjust seasoning – sometimes I add an extra squeeze of lemon if it needs more brightness.

Finally, return those beautiful salmon meatballs to the skillet, spooning the sauce over them. Let everything mingle for about 5 minutes on low heat so the flavors can marry. Garnish with fresh parsley, and voila – dinner is served!

Why You’ll Love This Salmon Meatballs Recipe

Let me count the ways this dish will steal your heart (and probably become your new weeknight hero):

Quick & easy – Ready in 30 minutes flat, even on my most chaotic evenings
Protein powerhouse – Packed with 27g of protein per serving to keep you full and satisfied
Low-carb friendly – Skip the breadcrumbs or use almond flour for a keto version
Pescatarian perfection – A seafood dinner that feels indulgent yet wholesome
That sauce though – Creamy Dijon lemon magic transforms simple ingredients into something extraordinary
Kid-approved – My picky eaters gobble these up (especially when I call them “salmon bites”)
Leftover dreams – Tastes even better the next day (if they last that long!)

Honestly, what’s not to love? These salmon meatballs check all the boxes for flavor, nutrition, and convenience.

Tips for Perfect Salmon Meatballs with Lemon Sauce

After making these salmon meatballs dozens of times (okay, maybe hundreds), I’ve learned all the little tricks that take them from good to “oh my goodness!” Here’s what I wish I knew when I first started:

Don’t overmix the meatball mixture – I learned this the hard way! Gently fold everything together just until combined. Overworking makes dense, tough meatballs instead of light, tender bites. If the mixture feels too wet, add a tablespoon more breadcrumbs; too dry, a splash of water.

Adjust sauce tartness to your taste – Start with half the lemon juice if you’re unsure, then add more after tasting. The Dijon already brings plenty of zing! My husband likes it extra tangy, so I often add an extra teaspoon of zest.

Half-and-half works beautifully if you want to lighten up the sauce – just simmer it a bit longer to thicken properly. For dairy-free, coconut cream makes a surprisingly good substitute (though the flavor changes slightly).

Fresh salmon tip: If using fresh salmon, pat it VERY dry before flaking – excess moisture is the enemy of perfectly browned meatballs!

Serving Suggestions for Salmon Meatballs

Now for the best part – how to serve these beauties! I love how versatile these salmon meatballs are – they play well with so many sides. My go-to is a big bowl of fluffy jasmine rice to soak up all that dreamy lemon sauce. Buttered egg noodles or creamy mashed potatoes work just as beautifully when I’m craving comfort food.

For lighter meals, I’ll pair them with:

A simple arugula salad with lemon vinaigrette
Roasted asparagus or green beans
Zucchini noodles for a low-carb option

And don’t forget crusty bread for mopping up every last drop of sauce – my family fights over it! The options are endless, so get creative with your favorites.

Storage and Reheating

These salmon meatballs keep beautifully in the fridge for up to 3 days – just store them with the sauce in an airtight container. When reheating, I always use a skillet over low heat to bring them back to life. The microwave works in a pinch, but the stovetop keeps that perfect texture. Pro tip: add a splash of cream when reheating to refresh the sauce!

Salmon Meatballs with Lemon Sauce FAQs

I get asked about these salmon meatballs all the time – here are the most common questions with my tried-and-true answers:

Can I use frozen salmon?
Absolutely! Thaw it completely and pat it very dry before flaking. Frozen salmon works great, especially when fresh isn’t available. Just avoid the pre-seasoned varieties.

How do I make this gluten-free?
Easy swap! Use gluten-free breadcrumbs or almond flour instead of regular breadcrumbs. The texture changes slightly, but they still hold together beautifully.

Can I bake the meatballs instead of pan-frying?
Yes! Bake at 400°F for 15-18 minutes on a parchment-lined sheet. You’ll miss some browning, but it’s perfect for meal prep. Make the sauce separately while they bake.

What’s the best canned salmon to use?
Look for wild-caught salmon packed in water (not oil) with no bones or skin. My favorite brands have a nice firm texture that mimics fresh salmon.

Can I freeze these salmon meatballs?
They freeze well before adding the sauce! Cook completely, cool, then freeze in a single layer. Reheat in skillet with fresh sauce for best results.

Estimated Nutritional Information

Here’s the scoop on what you’re getting nutrition-wise with these salmon meatballs (but remember, exact values can vary based on your specific ingredients). Per generous serving, you’re looking at about:

420 calories – rich but balanced
27g protein – hello, muscle fuel!
28g fat (12g saturated) – mostly from that glorious salmon and cream
8g carbs – easy to adjust lower if needed
450mg sodium – season to your taste

Not too shabby for a meal that tastes this indulgent, right? The salmon packs omega-3s, and that sauce? Worth every calorie.

Share Your Salmon Meatballs Creation

I’d love to see your salmon meatball masterpieces! Snap a photo and tag me on Instagram – nothing makes me happier than seeing your kitchen wins. And if you loved this recipe as much as we do, leave a star rating so others can discover it too!

Juicy Salmon Meatballs with Lemon Sauce in Just 30 Minutes