Japanese Baked Salmon Balls With Stir-fried Veggies

Baked Salmon Balls With Miso Honey Glaze - Gluten-free, paleo recipe
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Today, I want to share a delicious and creative way to use up canned salmon. Instead of making plain old fish cakes, I thought I’d turn them into something a little more fancy and gourmet, without too much effort or cost. I give you my miso and honey glazed baked salmon balls served with a simple vegetable stir-fry. Another complete meal for your weeknight dinners.

I am using miso in this recipe and you can read more about why I include miso in my modified paleo diet here. If you can’t tolerate or don’t want to eat ANY soy at all, I have provided modifications below.

This dish is great for a midweek dinner but you can make a larger batch of the salmon balls to serve as a starter or party finger food.

Baked Salmon Balls With Miso Honey Glaze - Gluten-free, paleo recipe
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You might also like my baked salmon loaf with cucumber dill salad – also a great way to use canned salmon.

Cook’s notes

  • Canned tuna can be used instead of canned salmon.
  • Almond meal can be replaced with 1 tablespoon of coconut flour + 1 tablespoon of tapioca/arrowroot starch for those avoiding nuts. Equal amount of buckwheat or quinoa flour can also be used by those including those flours.
  • For a soy-free glaze use: 2 tablespoons coconut aminos, 1 tablespoon honey, 1 teaspoon fish sauce, 1 tablespoon lemon juice, 1/2 teaspoon sesame oil,  1 teaspoon nut butter to thicken it up.
  • Make ahead: You can pre-bake the meatballs without the glaze (and freeze them) and then reheat with the glaze on top before serving.
  • Step-by-step pics provided below.

Looking for more canned salmon recipes?

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Japanese Baked Salmon Balls With Stir-fried Veggies

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Author: Irena Macri
Servings: 2
Course: Dinner
Cuisine: Japanese Fusion
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Calories: 605kcal
I want to share a delicious and creative way to use up canned salmon. Instead of making plain old fish cakes, I thought I’d turn them into something a little more fancy and gourmet without too much effort or cost. I give you my miso and honey glazed baked salmon balls served with a simple vegetable stir-fry. Another complete meal for your weeknight dinners.

Ingredients 

For salmon balls

  • 400-450 g canned salmon I used two cans / 1 lb., large bones removed
  • 1 tablespoon of grated fresh ginger 1 teaspoon of ginger powder is also ok
  • 1 garlic clove grated
  • Zest of 1/2 lemon
  • 1 tablespoon lemon juice
  • 1/4 medium red onion finely diced (as fine as you can)
  • 2 teaspoons hot sauce such as Sriracha
  • 1/2 tablespoon Tamari or coconut aminos
  • 1 teaspoon sesame oil
  • 1 medium egg
  • 1/4 cup almond meal

For the glaze

  • 2 tablespoons fresh miso paste I used light coloured miso
  • 1 tablespoon Tamari
  • 2 teaspoons honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sesame oil optional
  • 1-2 tablespoons sesame seeds

For vegetable stir-fry

  • 1/4 red onion sliced
  • 200 g Brussels sprouts 0.5 lb., tails cut off and roughly diced
  • 1 small carrot peeled and diced
  • 1/2 bell pepper yellow or red, roughly sliced
  • 1 clove garlic finely diced
  • 2 tablespoons lemon juice
  • 1 teaspoon fish sauce if not using, add a bit more salt
  • Generous pinch of salt

Instructions

  • Preheat the oven to 200 C / 400 F.
  • Remove visible large bones from the salmon and add the flesh to a mixing bowl. Add the ginger, garlic, lemon zest, lemon juice, red onion, chilli sauce (or powder), tamari sauce and sesame oil. Mix through with a fork, pressing down the mixture.
  • Add the egg and almond meal and mix through until well incorporated.
  • Place a piece of lightly greased baking paper (I used a little coconut oil) over a flat oven tray. Roll small balls of salmon mixture, flatten slightly and place evenly on the tray.
  • Bake for 6 minutes, middle shelf.
  • In the meantime, combine the glaze ingredients in a bowl and mix until smooth.
  • Remove salmon balls from the oven after 6 minutes and spread a dollop of glaze on top of each ball (see image). Sprinkle each ball with a pinch of sesame seeds. Place the tray back in oven for 8-10 minutes.
  • While the salmon balls are baking, prepare the stir-fry or a salad. Heat a dollop of coconut oil in a large skillet over high heat. Add the vegetables (except garlic) and stir through. Cook for 2 minutes, stirring through a few times, then add the garlic, lemon juice, fish sauce (if using) and a little salt. Toss through and cook for a further 2 minutes together. Again, continue to stir every 20-30 seconds.
  • Serve salmon balls with extra chilli sauce and the remaining glaze with stir-fried vegetables on the side.

Nutrition

Calories: 605kcal | Carbohydrates: 35g | Protein: 62g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 248mg | Sodium: 2610mg | Potassium: 1428mg | Fiber: 9g | Sugar: 14g | Vitamin A: 6140IU | Vitamin C: 142mg | Calcium: 699mg | Iron: 5mg
Keywords: Salmon Recipes, Canned Salmon, Stir-Fry, Meatballs, Japanese, Seafood
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Baked Salmon Balls With Miso Honey Glaze - Step by step
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Irena Macri
By Irena Macri

About the author:Hi, I’m Irena Macri. I share delicious recipes that I have cooked and loved. I am a published cookbook author, have been food blogging for over 10 years and have a Diploma in Nutrition. You will find many healthy recipes as well as my favourite comfort food. More about me here | Subscribe to my newsletter and freebies

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Comments

5 Comments
    1. you can use any but Sriracha or another Asian chili sauce would work best as they often have some ginger or garlic in them as well.

  1. I made this recipe two days ago with stir fried veggies and we had the leftovers yesterday with a huge salad. It was delicious as all your recipes I’ve tried. I couldn ‘t get canned salmon, so I bought frozen salmon filets and steamed them and mashed them with a fork. It worked perfect. Thank you for this wonderful spicy recipe!!!

    Anna

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