Glazed Salmon Meatballs

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15 minutes

PREP TIME

35 minutes

TOTAL TIME

4

SERVINGS

Appetizers

Ingredients

3 cans (213g) Gold Seal Wild Pink Salmon, drained
¼ cup flour
½ cup panko breadcrumbs
1 large egg
2 garlic cloves, minced
1 tbsp fresh ginger, grated
1 tbsp mayo
1 tbsp unsalted butter
4 scallions, green and white parts separate, thinly sliced
⅓ cup honey
⅓ cup soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
1 tbsp sesame seeds
Salt and pepper to taste

Suggested Product

Wild Pink Salmon

Wild Pink Salmon

Traditional

Directions

Preheat the oven to 375° F.
In a large bowl, combine the salmon, flour, panko, egg, garlic, ginger and mayo. Season with salt and pepper and mix everything well.
Form the mixture into balls, arrange on a parchment-lined baking sheet and bake for 18-20 minutes, turning halfway through.
Meanwhile, warm the butter in a medium pot over low heat. Sauté the white parts of the scallion until fragrant, 2-3 minutes.
Whisk in the honey, soy sauce, rice vinegar and sesame oil. Simmer uncovered for 7-10 minutes or until the glaze thickly coats the back of a spoon.
Once the glaze has thickened, use a spoon to gently toss each meatball in the glaze.
Garnish with green parts of scallion and sesame seeds and serve.

TIPS &
TRICKS

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