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.
You might also like my baked salmon loaf with cucumber dill salad – also a great way to use canned salmon.
- 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?
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 1/2 lemon
- 1 tablespoon lemon juice
- 1/4 medium red onion, finely diced (as fine as you can)
- 2 teaspoons hot sauce, such as Sriracha
- 1/2 tablespoon Tamari sauce or coconut aminos
- 1 teaspoon sesame oil
- 1 medium egg
- 1/4 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
- 1/2 teaspoon sesame oil (optional)
- 1–2 tablespoons sesame seeds
For vegetable stir-fry
- 1/4 red onion, sliced
- 200 g / 0.5 lb Brussels sprouts, tails cut off and roughly diced
- 1 small carrot, peeled and diced
- 1/2 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
- Preheat the oven to 200 C / 400 F.
- 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.
- Add the egg and almond meal and mix through until well incorporated.
- 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.
- Bake for 6 minutes, middle shelf.
- In the meantime, combine the glaze ingredients in a bowl and mix until smooth.
- 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.
- 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.
- Serve salmon balls with extra chilli sauce and the remaining glaze with stir-fried vegetables on the side.