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If you’ve been looking for a simple way to serve salmon that your kids will actually eat, these baked salmon balls are it. Made with canned salmon and everyday ingredients, they’re quick, nutritious, and perfect for baby-led weaning, toddlers, and family meals.
Why You’ll Love These Salmon Balls
- Quick and easy – Made with simple ingredients and ready in under 30 minutes
- Budget-friendly – Uses canned salmon you might already have on hand. Learn more about cooking tips and health benefits of salmon in my ultimate guide to salmon for babies.
- Baked, not fried – Less mess and a lighter option
- Packed with flavor – Savory, slightly sweet, and perfectly balanced
- Great for meal prep – Make once and enjoy throughout the week
- Versatile – Serve as an appetizer, main dish, or add to bowls and wraps
“I loved how easy it was to have all these ingredients on hand in my pantry/fridge, and it was a great texture! Couldn’t help from eating a few myself! I’ve never really used canned salmon in the past and this was a great introduction. My son really enjoyed them, too! Thank you for sharing this.” – Carolyn
My 5 year old son LOVED salmon as a baby and toddler, but it’s been real hit or miss lately. He’s more willing to try with sauces, like this teriyaki glazed salmon, but canned salmon? Forget about it.
However, one day, I made oatmeal balls with canned salmon for his little sister, and that really sparked his interest. So I made these salmon balls or meatballs with ingredients I happened to have on hand, and guess what? He gobbled them up!
Look for more? Try these mini baked salmon patties or salmon quiche! And can’t forget this EASY complete meal – sheet pan salmon and asparagus with potatoes.
Table of Contents
Key Ingredients
I am highlighting just the ones that need further explanation. The complete list is in the recipe card below.
- Salmon – Wild caught Alaskan salmon has been shown to be the best choice. Opt for “no salt added” or “low sodium.” Read more about salt/sodium for babies and toddlers. Also, look for BPA-free lining.
- Bread crumbs – can also use panko-style
- Green onion – finely chopped red bell pepper is delicious too
Substitutions
Adjust based on what you have or dietary needs:
- Breadcrumbs – Quick oats, crushed crackers, or panko
- Egg – Flax egg (1 tablespoon ground flaxseed + 2.5 tablespoons water)
- Soy sauce – Tamari or coconut aminos
- Honey – Maple syrup
- Fresh garlic/ginger – Garlic powder and ground ginger
- Canned salmon – Cooked and flaked fresh salmon
How to Make Salmon Balls
You’ll find the full recipe card with all the exact measurements at the bottom of this post.
Step 1: Preheat oven to 350 degrees Fahrenheit. Combine all the ingredients in a medium bowl. Using clean hands, stir until well combined. Pack tightly and roll into 1 inch meatballs
Step 2: Using clean hands, stir until well combined.
Step 3: Pack tightly and roll into 1 inch meatballs. Place in single layer on baking sheet lined with parchment paper or mat for easy clean up. In a small oven-safe dish, add some water and place in the pan alongside the meatballs.
Step 4: Bake for 12-15 minutes.
Variations
Sesame oil, garlic, ginger, and green onion give these salmon balls an Asian flair. But you’ll be happy to know that this recipe is super versatile! Simply switch things up based on flavor and how you want to serve these salmon balls:
- Make them spicy – Add sriracha or red pepper flakes to the mixture
- Mexican – Add cumin, coriander, and cilantro
- Italian – Add Italian seasoning (which typically consists of basil, oregano, parsley, and thyme)
- Garlic-ginger boost – Increase fresh garlic and ginger for a bolder flavor
- Herb-style – Swap the Asian flavors for parsley, dill, and lemon zest
- Cheesy – Mix in a small amount of grated parmesan
- Veggie-packed – Add finely grated carrots or zucchini (squeeze out moisture first)
- Crispier texture – Use panko instead of regular breadcrumbs
Expert Tips
- Don’t worry about the bones – You may notice small, soft bones in canned salmon. They are completely edible, mash easily into the mixture, and provide a great boost of calcium.
- Use slightly wet hands – Lightly wetting your hands prevents sticking and makes shaping the salmon balls much easier.
- Add steam for tenderness – Place an oven-safe dish filled with water on the lower rack while baking. The steam helps keep the salmon balls moist and tender, just like these egg free baby meatballs.
- Flip halfway through – Turning the salmon balls ensures even browning and helps them develop a lightly crisp exterior on all sides.
- Don’t overmix – Mix just until combined. Overmixing can make the salmon balls dense instead of tender.
- Check your texture before shaping – The mixture should hold together easily. If it feels too wet, add a bit more breadcrumbs. If too dry, add a splash of liquid or a little more egg.
Serving Suggestions
These salmon balls are versatile and can be enjoyed in many ways:
- Serve with a sauce – Enjoy as is or pair with your favorite dipping sauce. Try this low-sodium teriyaki sauce or this Thai coconut sauce for added flavor.
- Make a balanced meal – Pair the salmon balls with rice, quinoa (here’s how to cook quinoa for babies), lentils, or iron-rich baby pasta and some vegetables. Quick options include sautéed vegetables (here’s how to sauté vegetables), roasted broccoli, or simple steamed greens.
- How to serve to babies and toddlers – Keep portions small. Too much food can be overwhelming, but make every bite nutritious and visually appealing. Focus on variety and texture in small amounts. For more inspiration, here is my collection of 60+ healthy baby led weaning recipes.
- How to serve to kids – For picky eaters like my 5-year-old, I pair salmon balls with sides he enjoys. On this day, I sautéed frozen green beans (not his favorite), but added frozen green peas and rice that he does like. A small side of ketchup makes the plate more inviting—and yes, it works like magic!
Is your toddler becoming picky?
Arm yourself with these strategies that will transform your mealtimes!
Salmon Balls FAQs
Store in an airtight container for 3-4 days in the refrigerator.
Freeze for up to 3 months in freezer safe container or bag. I recommend using the flash freeze method to prevent them from sticking together. Learn about how to flash freeze in this guide on how to safely store leftovers.
To reheat, place in a skillet with a splash of liquid (e.g. water, broth, sauce, etc.). Cover and cook over medium-low heat until warm, 2-3 minutes or so. You can microwave briefly, too. This will help make the balls moist again as they become a bit dry once refrigerated.
Absolutely. Just cook and flake the salmon before mixing with the other ingredients.
This usually means the mixture needs more binding. Try adding a bit more egg or breadcrumbs, and make sure to press the mixture firmly when shaping.
Yes. You can prepare the mixture ahead and store it in the fridge for up to 24 hours before baking.
More Salmon Recipes
Did you make this recipe? Leave a rating below and let me know how you liked the recipe! Your feedback means so much to me!
Baked Salmon Balls
Ingredients
Meatballs
- 2 6 oz. cans of Wild Alaskan salmon
- 1/2 cup breadcrumbs (60g)
- 1/4 cup finely chopped green onion
- 1 teaspoon minced garlic
- 1/2 teaspoon ground ginger
- 2 teaspoons sesame oil
- 1 egg, beaten
Instructions
- Preheat oven to 350 degrees Fahrenheit. Grease or line a large baking sheet with parchment paper or baking mat.
- Combine all the ingredients in a medium bowl. Using clean hands, stir until well combined. Pack tightly and roll into 1 inch meatballs.
- Place in single layer on baking sheet lined with parchment paper or mat for easy clean up. In a small oven-safe dish, add some water and place in the pan alongside the meatballs.
- Bake for 12-15 minutes, flipping halfway through.
Notes
- When shaping the balls, work with slightly wet hands. You will find it much easier to shape them.
- Store in an airtight container for 3-4 days in the refrigerator. Freeze for up to 3 months
Deliziose!
Can I send this as a school lunch to be eaten cold, or should it be reheated?
If your child doesn’t mind cold foods, then you can!
Very easy make ahead recipe for my visiting 14 month old grandbaby! She loved them and had been going through a finicky period. She was able to grab them easily. At first, I was worried that she wouldn’t like the bones that canned salmon has. But it was never an issue plus the added Calcium, a bonus! Our dog was happy to eat the floor crumbs. I froze them for easy pack and go times. Thank you!
If I made this recipe with fresh salmon, should I cook it first?
Yes!
Really good recipe. I also like to add a bit of black pepper and Shichimi Togarashi to mine.
Beginner cook here…when you say flip halfway through- do you mean the pan or the actual salmon balls? Thank you so much!!
Hi! the balls :). Enjoy!!
I loved how easy it was to have all these ingredients on hand in my pantry/fridge, and it was a great texture! Couldn’t help from eating a few myself! I’ve never really used canned salmon in the past and this was a great introduction. My son really enjoyed them, too! Thank you for sharing this.
I’m so glad you guys enjoyed this recipe! May I suggest trying my salmon quiche next?
If I am planning to make ahead and freeze would you cook them first then freeze or freeze them uncooked and cook as required? If the latter can they cook from frozen or defrost first?
I would cook and freeze! You can cook from frozen
Can I substitute the panko with oatmeal? If so, would it be the same volume?
I haven’t tried so I can’t say for certain but I would start with 1/4 cup and add more as needed
I getting ready to make the salmon meatballs. Should I drain the salmon first?
Yes!
Have you tried making this with canned tuna..? How does it taste..?
I haven’t tried but I imagine it will be fine to substitute. Let me know if you try it!