Succulent Wild Salmon Meatballs–from a Can

It’s surely an oxymoron to pair the words “succulent” and “canned,” to describe food, but I have no other words for what I was able to make with sustainable, canned wild salmon. In my last post, I showed off the cream-of-oyster soup I made from wild-caught, canned oysters. This time, I was convinced that using quality ingredients, canned or not, will help the home cook achieve the best results from any recipe. It’s a plus, too, that a can of wild-caught salmon has quadruple the omega 3 fatty acids compared to canned tuna. According to Oceana, an international organization that helps to protect the world’s oceans by influencing governmental policies, only three-to-six ounces of salmon provides a week’s worth of Omega-3 fatty acids.

Why Bother with Canned Fish?
The one-word answer: convenience. It’s easier to consume the American Heart Association’s recommended two-fish-servings a week if one of those servings includes canned fish. Heart-healthy wild salmon is also less expensive to eat regularly if purchased canned. However, I don’t suggest replacing fresh fish with canned.

Succulent Salmon Meatballs Recipe
2 6-ounce cans skinless, boneless Alaskan salmon, drained (Wild Planet and Henry and Lisa brands include sustainable fish) 
2 organic eggs (you don’t have to use organic eggs, but I recommend them highly)
Fresh parsley, chopped (about 1/4 cup)
1/2 teaspoon of Old Bay seasoning 
Cracked pepper
Smoked paprika (optional)

In a bowl, separate and flake the salmon with a fork. Break the eggs into the mixture and stir until eggs are thoroughly mixed with the salmon. Add parsley, the Old Bay seasoning and cracked pepper. Let the mixture sit in the refrigerator for at least 20 minutes. Spray a baking pan with non-stick cooking spray and use a tablespoon to scoop the salmon mixture into your palm. Hand roll each meatball, holding the bottom hand steady while making circular motions with the other hand. Place meatballs 2 inches apart. Sprinkle meatballs with smoked paprika (optional).

Bake at 350 degrees for 15 minutes. Use these succulent salmon meatballs with your favorite pasta or soup recipe–or eat them on their own. (Serves 4)

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  1. says

    This dish looks amazing and you used canned salmon genius. Talk about making life a little easier and preparing a delicious meal. Well done.

  2. says

    Jchapstck: I do hope you try the salmon recipe. It’s “easy as tasty,” as Christine says.

    Christine: Always a pleasure to have you stop by. Thanks!

    Nate and Annie: Thank you. I now have you guys in mind when I’m attempting something creative in the kitchen. You’re always inspiring.

    Motherrimmy: You can’t go wrong with quality canned salmon! I’d love for us to trade recipes for canned salmon! :)

    S.V.: Thanks for your kind words. You know what they say: “Necessity is the mother of invention.” It’s the weeknight necessity of getting dinner on the table that is the catalyst for many of my quick-and-easy dishes. How about you?

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