These Salmon Meatballs with Dijon Lemon Sauce are a delicious and healthy twist on classic meatballs. Packed with fresh salmon, zesty herbs, and a tangy, creamy sauce, they make an elegant appetizer or main dish that’s surprisingly easy to prepare. Light, flavorful, and loaded with omega-3s, this dish is perfect for any occasion!
Why You’ll Love These Salmon Meatballs with Dijon Lemon Sauce
- Healthy and Nutritious: Salmon is rich in omega-3 fatty acids and high-quality protein.
- Light and Flavorful: The bright Dijon lemon sauce perfectly complements the delicate salmon.
- Versatile: Serve them as appetizers, over pasta, or alongside a salad.
- Simple and Quick: Ready in just 30 minutes!
Ingredients for Salmon Meatballs with Dijon Lemon Sauce
For the Salmon Meatballs:
- 1 lb fresh salmon fillet, skin removed and finely chopped or ground
- 1/2 cup breadcrumbs (use panko for a lighter texture)
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For the Dijon Lemon Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chicken or vegetable broth
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream (or Greek yogurt for a lighter option)
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
Tools You’ll Need
- Food processor: To finely chop or grind the salmon.
- Mixing bowl: To combine the meatball ingredients.
- Skillet: For cooking the meatballs and sauce.
How to Make Salmon Meatballs with Dijon Lemon Sauce
Step 1: Prepare the Meatball Mixture
- In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, egg, parmesan cheese, parsley, garlic, Dijon mustard, paprika, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1-1.5 inches in diameter. Set them aside on a plate.
Step 2: Cook the Meatballs
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Place the meatballs in the skillet in a single layer, ensuring they don’t overcrowd.
- Cook for 3-4 minutes per side, turning gently, until the meatballs are golden brown and cooked through. Remove and set aside.
Step 3: Make the Dijon Lemon Sauce
- In the same skillet, melt the butter and olive oil over medium heat.
- Add the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan.
- Stir in the Dijon mustard, lemon juice, and zest. Simmer for 2-3 minutes.
- Reduce the heat to low and stir in the heavy cream. Cook for another minute or until the sauce thickens slightly.
Step 4: Combine and Serve
- Return the meatballs to the skillet, tossing them gently in the sauce to coat. Let them simmer for 1-2 minutes to absorb the flavors.
- Garnish with fresh dill or parsley and serve warm.
Serving Suggestions
- Over Rice: Serve the meatballs and sauce over steamed jasmine or basmati rice.
- With Pasta: Toss with linguine or spaghetti for a comforting meal.
- On a Salad: Pair with mixed greens and a light vinaigrette for a healthy option.
Tips for the Best Salmon Meatballs
- Use Fresh Salmon: Freshly chopped or ground salmon provides the best texture and flavor.
- Don’t Overmix: Mix the ingredients just until combined to keep the meatballs tender.
- Cook in Batches: Avoid overcrowding the skillet to ensure even cooking.
Storage Instructions
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 3 days.
- Freeze: Freeze uncooked meatballs on a baking sheet, then transfer to a zip-top bag for up to 3 months. Cook from frozen or thaw before cooking.
Frequently Asked Questions (FAQ)
Q1: Can I use canned salmon instead of fresh?
Yes, canned salmon works in a pinch! Make sure to drain it well and remove any skin or bones.
Q2: Can I make these meatballs gluten-free?
Absolutely! Use gluten-free breadcrumbs or almond flour as a substitute.
Q3: Can I bake the meatballs instead of frying?
Yes! Place them on a parchment-lined baking sheet and bake at 375°F (190°C) for 12-15 minutes, or until fully cooked.
Conclusion: A Healthy and Elegant Dish!
These Salmon Meatballs with Dijon Lemon Sauce are a delightful combination of flavor and nutrition. Easy to make yet impressive enough for guests, they’re bound to become a favorite in your recipe collection. Don’t forget to share your photos and reviews with us on Instagram or Pinterest!
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Total Time: 30 minutes
Nutritional Information (per serving)
Calories: 290
Protein: 24g
Carbohydrates: 7g
Fat: 18g
Fiber: 1g
Enjoy every tender, flavorful bite of this amazing dish!
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Salmon Meatballs with Dijon Lemon Sauce
- Total Time: 30 minutes
Description
These Salmon Meatballs with Dijon Lemon Sauce are a delicious and healthy twist on classic meatballs. Packed with fresh salmon, zesty herbs, and a tangy, creamy sauce, they make an elegant appetizer or main dish that’s surprisingly easy to prepare. Light, flavorful, and loaded with omega-3s, this dish is perfect for any occasion!
Ingredients
For the Salmon Meatballs:
- 1 lb fresh salmon fillet, skin removed and finely chopped or ground
- 1/2 cup breadcrumbs (use panko for a lighter texture)
- 1 large egg
- 1/4 cup grated parmesan cheese
- 2 tablespoons fresh parsley, finely chopped
- 1 clove garlic, minced
- 1 teaspoon Dijon mustard
- 1/2 teaspoon paprika
- Salt and pepper, to taste
For the Dijon Lemon Sauce:
- 1 tablespoon unsalted butter
- 1 tablespoon olive oil
- 1/2 cup chicken or vegetable broth
- 2 tablespoons Dijon mustard
- 1/4 cup heavy cream (or Greek yogurt for a lighter option)
- Juice and zest of 1 lemon
- Salt and pepper, to taste
- Fresh dill or parsley, for garnish
Instructions
Step 1: Prepare the Meatball Mixture
- In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, egg, parmesan cheese, parsley, garlic, Dijon mustard, paprika, salt, and pepper. Mix until well combined.
- Shape the mixture into small meatballs, about 1-1.5 inches in diameter. Set them aside on a plate.
Step 2: Cook the Meatballs
- Heat a skillet over medium heat and add a drizzle of olive oil.
- Place the meatballs in the skillet in a single layer, ensuring they don’t overcrowd.
- Cook for 3-4 minutes per side, turning gently, until the meatballs are golden brown and cooked through. Remove and set aside.
Step 3: Make the Dijon Lemon Sauce
- In the same skillet, melt the butter and olive oil over medium heat.
- Add the chicken or vegetable broth, scraping up any browned bits from the bottom of the pan.
- Stir in the Dijon mustard, lemon juice, and zest. Simmer for 2-3 minutes.
- Reduce the heat to low and stir in the heavy cream. Cook for another minute or until the sauce thickens slightly.
Step 4: Combine and Serve
- Return the meatballs to the skillet, tossing them gently in the sauce to coat. Let them simmer for 1-2 minutes to absorb the flavors.
- Garnish with fresh dill or parsley and serve warm.
Notes
- Use Fresh Salmon: Freshly chopped or ground salmon provides the best texture and flavor.
- Don’t Overmix: Mix the ingredients just until combined to keep the meatballs tender.
- Cook in Batches: Avoid overcrowding the skillet to ensure even cooking.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Cuisine: French
