Mediterranean Salmon Meatballs with Orange Sauce
These tender salmon meatballs are made with fresh herbs, garlic, and a touch of lemon, baked until golden, and then coated in a fragrant orange-herb sauce that’s both bright and comforting. This dish is packed with omega-3s, protein, and classic Mediterranean flavors — perfect served over rice, couscous, or a bed of greens.
⏱️ Time
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Ingredients
For the Salmon Meatballs:
1 lb (450 g) fresh salmon fillet, skin removed
1 egg
2 tbsp breadcrumbs (or almond flour for gluten-free)
1 tbsp olive oil
1 small garlic clove, minced
2 tbsp fresh parsley, chopped
1 tsp lemon zest
1 tsp Dijon mustard
½ tsp salt
¼ tsp black pepper
Optional: pinch of chili flakes for gentle heat
For the Orange Sauce:
¾ cup fresh orange juice (about 2 medium oranges)
1 tsp orange zest
1 tbsp olive oil
1 small shallot or ½ small onion, finely minced
1 tsp honey (or maple syrup)
½ tsp Dijon mustard
½ tsp cornstarch, mixed with 1 tbsp water (for thickening)
Salt and pepper, to taste
Optional: 1 tsp fresh thyme or basil, chopped
Optional Garnish:
Fresh parsley or basil
Extra orange zest or slices
Instructions
1. Prepare the Salmon
1. Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut salmon into chunks and pulse in a food processor until finely chopped (not puréed).
(Alternatively, finely mince with a knife.)
3. Transfer to a bowl and add egg, breadcrumbs, olive oil, garlic, parsley, lemon zest, Dijon mustard, salt, and pepper.
4. Mix gently until just combined.
2. Form and Bake the Meatballs
1. Using damp hands, shape mixture into 1½-inch meatballs (about 10–12 pieces).
2. Place on the prepared baking sheet and lightly brush with olive oil.
3. Bake for 14–16 minutes, until golden and cooked through.
(They should be firm but moist inside.)
3. Make the Orange Sauce
1. In a small saucepan, heat olive oil or butter over medium heat.
2. Add minced shallot and sauté for 1–2 minutes until translucent.
3. Add orange juice, orange zest, honey, Dijon mustard, salt, and pepper.
4. Simmer for 3–4 minutes, then stir in the cornstarch slurry.
5. Cook another 1–2 minutes, stirring until the sauce slightly thickens.
6. Stir in thyme or basil (if using), then remove from heat.
4. Combine and Serve
1. Add the baked salmon meatballs to the pan with the orange sauce.
2. Toss gently to coat evenly.
3. Serve warm over:
Lemon couscous,
Garlic rice, or
Mediterranean quinoa salad.
4. Garnish:
with fresh parsley and a touch of orange zest.
Notes & Tips
No food processor? Finely mince salmon with a sharp knife — keep texture slightly chunky.
For meal prep: Store sauce and meatballs separately; reheat together before serving.
You can pan-sear instead of bake — cook in olive oil for 3–4 minutes per side.
Add a squeeze of fresh lemon right before serving for brightness.
❓ Frequently asked questions FAQ
Q: Can I use canned salmon?
Yes! Use 2 cans (6 oz each) of skinless, boneless salmon. Drain well and mix as directed.
Q: Can I make it fairy-tale?
Absolutely — this recipe is naturally dairy-free.
Q: What side dishes pair best?
Try with roasted veggies, Mediterranean lentil salad, or lemon-herb rice pilaf.
Nutritional Information
Calories: ~420 kcal
Protein: 38 g
Carbohydrates: 18 g
Fat: 21 g
Fiber: 2 g
Sugar: 9 g