Salmon Balls Recipes

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BAKED SALMON BALLS



Baked salmon Balls image

I found these in the news paper about 25 years ago and just found the recipe again. As I recall they were quite tastey! Give em a try!

Provided by Pegger1

Categories     High Protein

Time 30m

Yield 4-6 serving(s)

Number Of Ingredients 7

1 (15 1/2 ounce) can salmon
1/4 cup breadcrumbs
1/4 cup diced green onion
1 tablespoon lemon juice
1 tablespoon mayonnaise
1/2 teaspoon dill weed
1/4 teaspoon garlic powder

Steps:

  • Drain salmon.
  • Combine with next six ingredients.
  • Form into 25 balls.
  • Place on greased cookie sheet.
  • Bake in preheated 350 degree oven for 20 minutes.
  • Serve as an appetizer w/tartar sauce or as an entree.

SALMON CHEESE BALL



Salmon Cheese Ball image

I got this recipe from my mother and have taken it to a number of potlucks. It always receives raves. Even non-salmon lovers like this appetizer.

Provided by Karen

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cold Cheese Dip Recipes

Time 3h15m

Yield 20

Number Of Ingredients 10

1 (7 ounce) can salmon, drained and flaked
1 (8 ounce) package cream cheese, softened
1 tablespoon lemon juice
3 tablespoons finely chopped green onions
2 teaspoons prepared horseradish
¼ teaspoon salt
¼ teaspoon hot pepper sauce
¼ teaspoon Worcestershire sauce
½ cup chopped walnuts
¼ cup chopped fresh parsley

Steps:

  • In a medium bowl, mix salmon, cream cheese, lemon juice, green onions, horseradish, salt, hot pepper sauce and Worcestershire sauce. Form the mixture into a ball and wrap in plastic. Chill in the refrigerator 3 hours, or until firm.
  • On a large piece of wax paper, mix walnuts and fresh parsley. Roll the ball in the walnuts and parsley until thoroughly coated. Chill in the refrigerator until serving.

Nutrition Facts : Calories 75.5 calories, Carbohydrate 0.9 g, Cholesterol 16.6 mg, Fat 6.5 g, Fiber 0.3 g, Protein 3.6 g, SaturatedFat 2.8 g, Sodium 100.8 mg, Sugar 0.2 g

SALMON BALL



Salmon Ball image

Salmon lovers and those who like non-traditional cheese balls will enjoy this nice appetizer. Chopped nuts may be used for rolling instead of parsley.

Provided by KLEVANG

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Cheese Dips and Spreads Recipes     Cheese Ball Recipes

Time 20m

Yield 16

Number Of Ingredients 7

1 (8 ounce) package cream cheese, softened
1 tablespoon finely chopped onion
1 teaspoon prepared horseradish
¼ teaspoon salt
1 tablespoon lemon juice
1 (16 ounce) can salmon, drained and flaked
1 bunch chopped parsley

Steps:

  • In a medium bowl, thoroughly mix cream cheese, onion, horseradish, salt and lemon juice. Mix in the salmon, distributing it evenly throughout. Form mixture into a ball and roll in the parsley. Wrap in plastic and chill in the refrigerator until serving.

Nutrition Facts : Calories 97.3 calories, Carbohydrate 0.8 g, Cholesterol 27.7 mg, Fat 7 g, Fiber 0.1 g, Protein 7.7 g, SaturatedFat 3.5 g, Sodium 181.7 mg, Sugar 0.1 g

SALMON BALLS



Salmon Balls image

Categories     Bread     Sauce     Roast     Salmon     Boil

Yield Makes about 2 dozen 1 1/2-inch meatballs

Number Of Ingredients 11

4 tablespoons olive oil
2 pounds salmon fillet, skin and bones removed
1 onion, finely diced
2 celery stalks, finely diced
1/2 cup mayonnaise
2 large eggs
3/4 cup bread crumbs
1/4 cup chopped fresh parsley
2 tablespoons chopped fresh tarragon
2 teaspoons salt
1/2 teaspoon freshly ground black pepper

Steps:

  • Fill a large pot halfway with water and bring to a boil. Carefully lower the salmon into the pot. When the water comes back to a boil, turn off the heat and cover the pot with a tight-fitting lid. Allow the salmon to rest until it is just cooked through, about 10 minutes. Using a slotted spatula, transfer the salmon to a tray and place in the refrigerator to cool thoroughly, about 25 minutes.
  • Preheat the oven to 450°F. Drizzle 2 tablespoons of the olive oil into a 9 × 13-inch baking dish and use your hand to evenly coat the entire surface. Set aside.
  • Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium-high heat. Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 10 minutes. Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.
  • When the salmon and vegetables are completely cool, break the salmon into small pieces but do not completely shred. Combine the salmon and vegetables with the mayonnaise, eggs, bread crumbs, parsley, tarragon, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
  • Roll the mixture into round, golf ball-size meatballs (about 1 1/2 inches), making sure to pack the meat firmly. Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid. The meatballs should be touching one another.
  • Roast for 15 minutes, or until the meatballs are firm and cooked through.
  • Allow the meatballs to cool for 5 minutes in the baking dish before serving.

BAKED SALMON & RICE BALLS



Baked Salmon & Rice Balls image

This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is "wild caught" for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they "made" for dinner. Goes nicely with a side of cooked green peas.

Provided by Noeller67

Categories     Healthy

Time 1h15m

Yield 8 balls, 8 serving(s)

Number Of Ingredients 8

1/2 cup white rice, uncooked
2 (14 3/4 ounce) cans salmon, drained
1/2 cup carrot, grated (optional)
1/4 cup onion, chopped
2 eggs
salt and pepper
1 (10 1/2 ounce) can cream of mushroom soup
1/2 cup water

Steps:

  • Oil an 11x9 pan with cooking spray and set aside.
  • Cook the rice according to package directions and set aside to cool.
  • Remove the skin from the canned salmon (and the bones if you prefer).
  • Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
  • Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger.
  • Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
  • Arrange balls in the prepared pan and allow room for them to expand as they cook.
  • Mix the soup and water together well and pour over the balls.
  • Cover with foil and bake in 350 oven for 1 hour.
  • Allow the salmon balls to rest for a few minutes before serving.

Nutrition Facts : Calories 216.1, Fat 7.1, SaturatedFat 1.5, Cholesterol 107.2, Sodium 328.9, Carbohydrate 12.6, Fiber 0.4, Sugar 0.8, Protein 23.8

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