Sockeye Salmon ‘Meatballs’ with Spicy Ginger Sauce

Sockeye Salmon Meatballs with Spicy Ginger Sauce

I got the inspiration for this from a magazine on the plane to Milwaukee a few weeks ago. I forget the name of it but I was instantly drawn to this recipe because of how simple it was…It was portion enough to be the perfect appetizer yet would also be great on top of a full salad.

You know…I’m becoming less old fashioned these days…more modern because instead of ripping the page with this recipe out of the magazines, like I would in the old days [when your cookbook was a collection of pages trimmed out of newspapers and magazine].

Nope. Instead I opted to take a snapshot of the recipe with my Blackberry.


So I go to make this recipe tonight and I can’t find the damn picture! WHAT!!?! I scrolled through every picture on my phone and nothing! I know, I know…If you only had a smarter phone, Dana….

Anyway on impromptu ado, I present to you…


Sockeyes Salmon ‘Meatballs’ with Spicy Ginger Sauce

What I Used:

Baby Bella Mushrooms. 2 Sockeye Salmon Fillets. Ginger [minced]. An Egg. Assorted Baby Bell Peppers. Cornstarch.  Low Sodium Soy Sauce. Sriracha Chilli Sauce. Scallions. Fresh Basil. Sesame Oil. Asian Fish Sauce. Panko Breadcrumbs. Salt. pepper

What I Did:

I grabbed my ingredients and preset the oven to a cool 425F.

Next I diced Yellow, Red and Orange Baby Bell Peppers [2 of each], ¾ cup Bab Bella Mushrooms, ¼ cup of  Fresh Basil and 2 tbsp. of Green Scallions. I diced 2 fillets of skinless Salmon too and with my hands, mixed it in with the veggies.

#messywork  #mixingwithlongnailssucks

When these items were well integrated, I seasoned the mixture with 1 tsp. Fish Sauce, ¾ cup Panko Breadcrumbs, 1 egg, Salt & Pepper and squished and mushed some more. Mush it in real good guys, you want this evenly distributed throughout!

This could also a fun recipe to get your kids/nieces and nephews in on. They’d especially enjoy this part.

Next I formed medium-sized balls out of it and placed them out a foil-covered baking sheet. Note: Spray the baking sheet with an Olive Oil/Butter Spray before you put the Salmon balls on it.

Salmon Meatballs

When I was done, I put those puppies in the oven for 30 mins and started on the sauce.

In a small saucepan under low heat, I heated 1 tbsp Sesame Oil. When it was hot, I added 1 tbsp of  Minced Ginger and stirred it around until the Ginger was fragrant. Then I poured 1/4 cup of Sriracha Chilli Sauce in with 2 tbsp of Low Sodium Soy Sauce and 1 tbsp of Cornstarch and stirred excessively until the sauce thickened. Once this occurred, I set the pan aside and began clean-up.

That’s right people…when there’s nothing else to do for at least 5 mins, you clean up.

To serve, I placed 2 Salmon Cakes on top of peeled sections of lettuce and drizzled the warm sauce over it.

Mushroom & Salmon CakesHow to make Sockeye Salmon Meatballs with Spicy Ginger Sauce


You also have the option to make a lettuce wrap out of it 🙂

What do you think?


And you like this recipe…share it around!


6 thoughts on “Sockeye Salmon ‘Meatballs’ with Spicy Ginger Sauce

    1. Hi Tom!

      I know you can’t tell from the pics but It was Wild Salmon.
      At home, you can tell farm raised from wild salmon based on their coloring. Wild Salmon will be bright orange, almost a shade of red while Farmed Salmon tends to have a dull orange color, light-orangish.

      Thanks for the compliment, do you have any Wild Salmon recipes that you care to share?

    1. Probably like a Chianti. Or a good Red Zin.
      Because it’s a little spicy and you want a wine that can handle that.
      Even a Sangiovese would work.

      Try that actually – instead of the Zin.
      A Chianti or a Sangiovese

Go on, get it out..

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