Prepare the Salmon: Remove the skin and bones from the salmon. Finely chop the salmon or pulse it in a food processor until it reaches a ground consistency.

Make the Meatball Mixture: In a large bowl, combine the ground salmon, salt, pepper, oregano, garlic, Dijon mustard, chopped artichokes, lemon juice, panko bread crumbs, egg, and parsley. Mix until well-combined.

Shape the Meatballs: Using your hands or a small scoop, form the salmon mixture into 1-inch balls. Place them on a lined baking sheet.

Cook the Meatballs: Preheat your oven to 375°F (190°C). Bake the meatballs for 15–20 minutes, or until they are firm and cooked through. Alternatively, you can pan-fry them in a skillet with a little oil over medium heat for 2–3 minutes on each side.

Prepare the Glaze: In a small saucepan, combine honey, soy sauce, garlic powder, lemon juice, and apple cider vinegar. Heat over medium-low heat, stirring occasionally, until the glaze thickens slightly (about 5 minutes).

Glaze the Meatballs: Once the meatballs are cooked, brush or toss them with the warm honey lemon glaze. Return to the oven for an additional 5 minutes or serve immediately.

Serve: Garnish with extra parsley and serve hot. These meatballs pair well with rice, salad, or roasted vegetables.