Delicious Sweet Chili Salmon Balls served with a creamy garlic sauce, perfect for a delightful appetizer or main dish.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:20 minutes
Total Time:35 minutes
Yield:4 servings 1x
Category:Appetizer
Method:Baking and Frying
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
1 pound fresh salmon fillet, skin removed and bones discarded
1/2 cup breadcrumbs
1/4 cup green onions, finely chopped
1/4 cup red bell pepper, finely chopped
1 large egg
2 tablespoons sweet chili sauce
1 tablespoon soy sauce
1 teaspoon garlic powder
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon olive oil (for frying)
1/2 cup mayonnaise
2 tablespoons sour cream
1 tablespoon lemon juice
1 teaspoon garlic, minced
1/4 teaspoon salt
1/4 teaspoon black pepper
Instructions
Preheat your oven to 400°F. Line a baking sheet with parchment paper.
In a large bowl, finely chop the salmon fillet or pulse it in a food processor until it’s a chunky paste.
Add the breadcrumbs, green onions, red bell pepper, egg, sweet chili sauce, soy sauce, garlic powder, salt, and black pepper to the bowl. Mix until well combined.
Form the mixture into small balls, about 1 inch in diameter, and place them on the prepared baking sheet.
Heat olive oil in a large skillet over medium heat. Add the salmon balls in batches, frying until golden brown on all sides (about 3-4 minutes).
Transfer the browned salmon balls back to the baking sheet and bake in the preheated oven for 10-12 minutes, or until cooked through.
While the salmon balls are baking, prepare the creamy garlic sauce by mixing together mayonnaise, sour cream, lemon juice, minced garlic, salt, and black pepper in a small bowl until smooth.
Serve the salmon balls warm with the creamy garlic sauce on the side for dipping.
Notes
For a spicier kick, add a teaspoon of sriracha to the salmon mixture.
Substitute the salmon with canned salmon for a quicker option; just drain and flake it before mixing.