Glazed Salmon Meatballs

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 

Directions

  1. Preheat the oven to 375° F. 
  2. In a large bowl, combine the salmon, flour, panko, egg, garlic, ginger and mayo. Season with salt and pepper and mix everything well.  
  3. Form the mixture into balls, arrange on a parchment-lined baking sheet and bake for 18-20 minutes, turning halfway through.  
  4. Meanwhile, warm the butter in a medium pot over low heat. Sauté the white parts of the scallion until fragrant, 2-3 minutes.  
  5. 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.  
  6. Once the glaze has thickened, use a spoon to gently toss each meatball in the glaze.  
  7. Garnish with green parts of scallion and sesame seeds and serve.  

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