Salmon Meatballs with Dijon Lemon Sauce: A Light, Flavorful, and Healthy Meal
Salmon Meatballs with Dijon Lemon Sauce offer a healthy yet indulgent twist on traditional meatballs. Packed with the rich flavors of salmon and complemented by a zesty, creamy Dijon lemon sauce, this dish provides the perfect balance of lightness and decadence. It’s ideal for a family dinner, a weeknight meal, or even a fancy appetizer at your next gathering.
Not only does this dish feature the delicate and delicious flavor of salmon, but the Dijon lemon sauce is the perfect addition, providing a tangy, creamy contrast to the savory fish. Whether you are a seafood lover or new to the flavors of salmon, these meatballs will be a hit at the dinner table.
Read more about the benefits of eating salmon
Learn how to make a classic Dijon sauce
Basic Recipe: Ingredients and Instructions
Ingredients
For Salmon Meatballs with Dijon Lemon Sauce, you will need:
- For the Salmon Meatballs:
- 1 lb (450g) fresh salmon fillets, skin removed and cut into chunks
- 1/2 cup bread crumbs (or gluten-free breadcrumbs)
- 1 large egg
- 1/4 cup fresh parsley, chopped
- 1/4 cup green onions, finely chopped
- 1 tbsp lemon zest
- 1 tbsp Dijon mustard
- 1/2 tsp garlic powder
- Salt and black pepper, to taste
- 2 tbsp olive oil (for cooking)
- For the Dijon Lemon Sauce:
- 1/4 cup Dijon mustard
- 2 tbsp lemon juice (freshly squeezed)
- 1 tbsp honey or maple syrup (optional, for sweetness)
- 1/4 cup heavy cream (or coconut cream for dairy-free)
- 1 tbsp fresh parsley, chopped (for garnish)
- Salt and black pepper, to taste
Instructions
- Prepare the Salmon Meatballs
- Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper or lightly grease it.
- In a food processor, pulse the salmon until finely chopped, but not pureed. You want the mixture to have some texture.
- Transfer the chopped salmon to a large bowl and add the bread crumbs, egg, parsley, green onions, lemon zest, Dijon mustard, garlic powder, salt, and pepper. Mix everything together until well combined.
- Form the mixture into small meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
- Drizzle the olive oil over the meatballs and bake for 12-15 minutes, or until they are golden and cooked through. You can also check that the internal temperature has reached 145°F (63°C).
- Prepare the Dijon Lemon Sauce
- While the meatballs are baking, whisk together the Dijon mustard, lemon juice, and honey (if using) in a small saucepan over medium heat.
- Stir in the heavy cream and bring to a gentle simmer. Continue cooking for 2-3 minutes, stirring occasionally, until the sauce has thickened slightly.
- Season with salt and black pepper to taste.
- Serve
- Once the meatballs are cooked, remove them from the oven and arrange them on a serving platter.
- Drizzle the Dijon lemon sauce over the meatballs or serve the sauce on the side for dipping.
- Garnish with fresh parsley and enjoy your light, flavorful, and delicious Salmon Meatballs with Dijon Lemon Sauce.
Advanced Techniques
Making the Meatballs Ahead of Time
If you want to prepare these meatballs ahead of time, you can form them and refrigerate them for up to 24 hours before cooking. This allows the flavors to meld and makes the meal even more convenient when you’re ready to cook. You can also freeze the uncooked meatballs for up to 3 months—just thaw them overnight in the fridge before cooking.
Grilling the Meatballs
For a smoky flavor, you can grill the salmon meatballs. Form them into the same size and preheat your grill or grill pan to medium-high heat. Lightly oil the grill grates, and cook the meatballs for about 4-5 minutes per side until cooked through and slightly crispy on the outside.
Adding a Crunchy Coating
If you like a little extra crunch, consider rolling the salmon meatballs in panko breadcrumbs before baking or frying them. This creates a crispy outer texture that contrasts beautifully with the tender fish inside.
See more advanced recipes, at Mobolux.
Storage, Shelf Life, and Maintenance Tips
Storage
Salmon Meatballs with Dijon Lemon Sauce can be stored in an airtight container in the refrigerator for up to 3 days. Be sure to let the meatballs and sauce cool before refrigerating.
Freezing
For longer storage, you can freeze the salmon meatballs (without the sauce) for up to 3 months. Lay the meatballs in a single layer on a baking sheet and freeze them for about 1-2 hours before transferring them to a freezer-safe bag or container. When ready to eat, thaw the meatballs overnight in the fridge and reheat them in the oven at 350°F (175°C) for 10-12 minutes.
Reheating
Reheat the meatballs in a preheated oven at 350°F (175°C) for about 8-10 minutes or until heated through. You can also reheat them in the microwave, but be careful not to overcook them.
Dietary Adaptations and Substitutions
Gluten-Free
To make this recipe gluten-free, simply use gluten-free breadcrumbs in place of regular breadcrumbs. There are also plenty of gluten-free bread options available if you want to make your own breadcrumbs at home.
Dairy-Free
To make the Dijon lemon sauce dairy-free, replace the heavy cream with coconut cream or another dairy-free cream alternative. There are also plant-based butter and cheese alternatives that you can use in the recipe.
Low-Carb/Keto
If you are following a low-carb or keto diet, replace the bread crumbs with almond flour or ground flaxseed. Serve the meatballs over zucchini noodles or cauliflower rice for a low-carb side dish.
Vegetarian/Vegan Option
To make a vegetarian or vegan version of this recipe, you can substitute the salmon with tofu, tempeh, or a plant-based fish alternative. Be sure to adjust the cooking time as plant-based ingredients may cook faster.
FAQs About The Recipe
Q: Can I make the Dijon Lemon Sauce ahead of time?
A: Yes, you can make the sauce ahead of time and store it in the fridge for up to 3 days. Reheat it gently on the stove over low heat when ready to serve.
Q: Can I bake the salmon meatballs instead of frying them?
A: Yes! Baking the salmon meatballs is a healthier option. Follow the instructions in the recipe and bake them in the oven for 12-15 minutes at 375°F (190°C).
Q: Can I use canned salmon instead of fresh?
A: Yes, you can use canned salmon, but make sure to drain it well and remove any bones or skin. Canned salmon can sometimes have a slightly different texture, so the meatballs may be a bit softer.
Q: How can I make the Dijon Lemon Sauce spicier?
A: To add some extra heat, try incorporating a small amount of hot sauce, cayenne pepper, or red pepper flakes into the Dijon lemon sauce.
Conclusion & Final Thoughts
Salmon Meatballs with Dijon Lemon Sauce is a dish that’s both nutritious and indulgent. With its balance of tender, flaky salmon meatballs and creamy, tangy sauce, this recipe will make a healthy meal feel luxurious. Perfect for weeknight dinners or special occasions, these meatballs are a great way to enjoy the benefits of salmon while savoring rich, satisfying flavors.
Try this recipe for a wholesome meal that’s as delicious as it is easy to prepare. Whether you serve it over pasta, rice, or simply on its own, Salmon Meatballs with Dijon Lemon Sauce are sure to be a hit!