These Honey Glazed Salmon Meatballs are a delightful combination of savory and sweet, featuring fresh salmon blended with artichokes, herbs, and Dijon mustard. Topped with a tangy honey lemon glaze, these meatballs are a crowd-pleasing appetizer or light main course. Perfectly tender and full of flavor, they bring a gourmet twist to any meal.
Ingredients:
For the Salmon Meatballs:
- 1 ½ pounds fresh salmon, skin removed and finely chopped
- 2 teaspoons salt
- ½ teaspoon ground pepper
- 1 teaspoon dried oregano
- 3 garlic cloves, chopped
- 1 teaspoon Dijon mustard
- 1 cup marinated artichokes, chopped
- 2 teaspoons lemon juice
- ⅓ cup panko bread crumbs
- 1 egg plus 1 egg white
- 2 tablespoons parsley, chopped
For the Honey Lemon Glaze:
- ⅓ cup honey
- ¼ cup soy sauce
- ½ teaspoon garlic powder
- ¼ cup fresh lemon juice
- 1 teaspoon apple cider vinegar
Instructions:
- Prepare the Salmon Meatballs : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, combine the chopped salmon, salt, pepper, oregano, garlic, Dijon mustard, chopped artichokes, lemon juice, breadcrumbs, egg, egg white, and parsley. Mix until well combined.
- Shape and Bake : Using your hands or a small scoop, form the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet. Bake in the preheated oven for 12–15 minutes, or until the meatballs are cooked through and slightly golden.
- Make the Honey Lemon Glaze : While the meatballs bake, prepare the glaze. In a small saucepan, whisk together honey, soy sauce, garlic powder, lemon juice, and apple cider vinegar. Cook over medium heat for 3–5 minutes, stirring occasionally, until the glaze thickens slightly.
- Glaze the Meatballs : Remove the meatballs from the oven and brush them generously with the honey lemon glaze. Return to the oven for an additional 2–3 minutes to allow the glaze to set.
- Serve : Transfer the glazed meatballs to a serving dish, garnish with additional parsley if desired, and serve warm.
Conclusion:
These Honey Glazed Salmon Meatballs are a perfect blend of rich, zesty, and sweet flavors. Whether served as an appetizer or paired with a side for a complete meal, they’re sure to impress guests or delight the family at dinnertime.
Honey Glazed Salmon Meatballs with Lemon Artichoke Twist
Tender salmon meatballs blended with artichokes andherbs, glazed with a tangy-sweet honey lemon sauce for a gourmet treat.
Ingredients
For the Salmon Meatballs:
- 1 ½ pounds fresh salmon skin removed and finely chopped
- 2 teaspoons salt
- ½ teaspoon ground pepper
- 1 teaspoon dried oregano
- 3 garlic cloves chopped
- 1 teaspoon Dijon mustard
- 1 cup marinated artichokes chopped
- 2 teaspoons lemon juice
- ⅓ cup panko bread crumbs
- 1 egg plus 1 egg white
- 2 tablespoons parsley chopped
For the Honey Lemon Glaze:
- ⅓ cup honey
- ¼ cup soy sauce
- ½ teaspoon garlic powder
- ¼ cup fresh lemon juice
- 1 teaspoon apple cider vinegar
Instructions
- Prepare the Salmon Meatballs : Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it. In a large bowl, combine the chopped salmon, salt, pepper, oregano, garlic, Dijon mustard, chopped artichokes, lemon juice, breadcrumbs, egg, egg white, and parsley. Mix until well combined.
- Shape and Bake : Using your hands or a small scoop, form the mixture into 1 ½-inch meatballs and place them on the prepared baking sheet. Bake in the preheated oven for 12–15 minutes, or until the meatballs are cooked through and slightly golden.
- Make the Honey Lemon Glaze : While the meatballs bake, prepare the glaze. In a small saucepan, whisk together honey, soy sauce, garlic powder, lemon juice, and apple cider vinegar. Cook over medium heat for 3–5 minutes, stirring occasionally, until the glaze thickens slightly.
- Glaze the Meatballs : Remove the meatballs from the oven and brush them generously with the honey lemon glaze. Return to the oven for an additional 2–3 minutes to allow the glaze to set.
- Serve : Transfer the glazed meatballs to a serving dish, garnish with additional parsley if desired, and serve warm.