I know these are made with fish, so you folks who are strict about language are upset about me using the word meat. Cut me some slack. This is a lighter version, full of meatball flavor with notes teriyaki, caper, and dill. The meatball is moist and will be a nice change from traditional meatballs. I hope you like it.
1 pound Atlantic or King salmon
3/4 cup Panko bread crumbs
2 tablespoons chives, chopped fine
1 tablespoon dill, chopped fine.
1/2 teaspoon Old Bay
1/4 cup teriyaki sauce (a thick type and more to top)
Preheat oven to 350.
Chop salmon fine and add to a bowl.
Add bread crumbs, dill, Old Bay, and chives.
Add teriyaki and egg and mix by hand until everything is combined.
Make into 2-inch balls and place on a foil-lined baking sheet. Spray with cooking spray.
Bake for 25-28 minutes.
Top with Teriyaki and serve.
2 Comments Add yours
What a great idea! I’ve had salmon patties but I want to give these a try!!
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