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Japanese Baked Salmon Balls With Stir-fried Veggies

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Baked Salmon Balls With Miso Honey Glaze - Gluten-free, paleo recipe

Today, I want to share a delicious and creative way to use up canned salmon. Instead of making plain old fish cakes, I thought I’d turn them into something a little more fancy and gourmet, without too much effort or cost. I give you my miso and honey glazed baked salmon balls served with a simple vegetable stir-fry. Another complete meal for your weeknight dinners.

I am using miso in this recipe and you can read more about why I include miso in my modified paleo diet here. If you can’t tolerate or don’t want to eat ANY soy at all, I have provided modifications below.

This dish is great for a midweek dinner but you can make a larger batch of the salmon balls to serve as a starter or party finger food.

Baked Salmon Balls With Miso Honey Glaze - Gluten-free, paleo recipe

You might also like my baked salmon loaf with cucumber dill salad – also a great way to use canned salmon.

Cook’s notes

  • Canned tuna can be used instead of canned salmon.
  • Almond meal can be replaced with 1 tablespoon of coconut flour + 1 tablespoon of tapioca/arrowroot starch for those avoiding nuts. Equal amount of buckwheat or quinoa flour can also be used by those including those flours.
  • For a soy-free glaze use: 2 tablespoons coconut aminos, 1 tablespoon honey, 1 teaspoon fish sauce, 1 tablespoon lemon juice, 1/2 teaspoon sesame oil,  1 teaspoon nut butter to thicken it up.
  • Make ahead: You can pre-bake the meatballs without the glaze (and freeze them) and then reheat with the glaze on top before serving.
  • Step-by-step pics provided below.

Looking for more more canned salmon recipes?

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Japanese Baked Salmon Balls With Stir-fried Veggies
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Dinner
Serves: 2-3
Ingredients
For salmon balls
  • 400-450 g / 1 lb canned salmon (I used two cans, large bones removed)
  • 1 tablespoon of grated fresh ginger (1 teaspoon of ginger powder is also ok)
  • 1 garlic clove, grated
  • Zest of ½ lemon
  • 1 tablespoon lemon juice
  • ¼ medium red onion, finely diced (as fine as you can)
  • 2 teaspoons hot sauce, such as Sriracha
  • ½ tablespoon Tamari sauce or coconut aminos
  • 1 teaspoon sesame oil
  • 1 medium egg
  • ¼ cup almond meal
For the glaze
  • 2 tablespoons fresh miso paste (I used light coloured miso)
  • 1 tablespoon Tamari sauce
  • 2 teaspoons honey
  • 1 tablespoon lemon juice
  • ½ teaspoon sesame oil (optional)
  • 1-2 tablespoons sesame seeds
For vegetable stir-fry
  • ¼ red onion, sliced
  • 200 g / 0.5 lb Brussels sprouts, tails cut off and roughly diced
  • 1 small carrot, peeled and diced
  • ½ red or yellow pepper, roughly sliced
  • 1 clove garlic, finely diced
  • 2 tablespoons lemon juice
  • 1 teaspoon fish sauce (if not using, add a bit more salt)
  • Generous pinch of salt
Instructions
  1. Preheat the oven to 200 C / 400 F.
  2. Remove visible large bones from the salmon and add the flesh to a mixing bowl. Add the ginger, garlic, lemon zest, lemon juice, red onion, chilli sauce (or powder), tamari sauce and sesame oil. Mix through with a fork, pressing down the mixture.
  3. Add the egg and almond meal and mix through until well incorporated.
  4. Place a piece of lightly greased baking paper (I used a little coconut oil) over a flat oven tray. Roll small balls of salmon mixture, flatten slightly and place evenly on the tray.
  5. Bake for 6 minutes, middle shelf.
  6. In the meantime, combine the glaze ingredients in a bowl and mix until smooth.
  7. Remove salmon balls from the oven after 6 minutes and spread a dollop of glaze on top of each ball (see image). Sprinkle each ball with a pinch of sesame seeds. Place the tray back in oven for 8-10 minutes.
  8. While the salmon balls are baking, prepare the stir-fry or a salad. Heat a dollop of coconut oil in a large skillet over high heat. Add the vegetables (except garlic) and stir through. Cook for 2 minutes, stirring through a few times, then add the garlic, lemon juice, fish sauce (if using) and a little salt. Toss through and cook for a further 2 minutes together. Again, continue to stir every 20-30 seconds.
  9. Serve salmon balls with extra chilli sauce and the remaining glaze with stir-fried vegetables on the side.

Baked Salmon Balls With Miso Honey Glaze - Step by stepPIN THIS RECIPE

Baked Salmon Balls With Miso & Honey Glaze - paleo, low-carb, gluten-free.

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1 Comment
  1. I made this recipe two days ago with stir fried veggies and we had the leftovers yesterday with a huge salad. It was delicious as all your recipes I’ve tried. I couldn ‘t get canned salmon, so I bought frozen salmon filets and steamed them and mashed them with a fork. It worked perfect. Thank you for this wonderful spicy recipe!!!

    Anna

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