Salmon Meatballs (BLW Friendly)
If you’re looking for a baby salmon recipe, you should try these baked salmon meatballs. They have a soft interior and are great as finger food for babies (6-7 months +), older kids and adults. Flavorful, packed with omega-3, vitamin D, protein sand tasty enough that the whole family will love them!
These baked salmon balls are also ideal for babies and toddlers starting baby led weaning with salmon because they’re tender enough even for a new beginner eater exploring a new food texture.
This recipe for salmon meatballs requires only 40 minutes to prepare, it’s healthy and easy to make because the salmon “cakes” are baked rather than fried. Easy to freeze and use later as a healthy lunchbox meal.
Check out another salmon recipe for your baby: Salmon Cutlets.
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Key Ingredients Needed
- Wild caught salmon – fresh or frozen. Wild caught salmon is growing in a healthier environment so I always prefer to choose that. I don’t recommend using canned salmon in this recipe, the texture will differ greatly.
- Rolled oats – a healthier substitution of bread crumbs. I’m using gluten free organic oats.
- Carrots – as bulking ingredient, to provide a sweet soft texture once baked.
- Egg – is used to “glue” the salmon meat together with the rest of ingredients.
- Avocado – helps to moisten and soften the overall texture.
- Onion and garlic – for flavor.
- Seasonings – to improve the taste (adjust to baby’s age).
How To Make The Salmon Meatballs
To make it quick and easy you need a food processor. Grind the salmon fillet and the rest of ingredients in just one bowl. But first you need the prepare the ingredients.
Step 1. Prepare The Salmon
If the salmon is frozen (the wild caught one is usually sold frozen) make sure to thaw it slowly, overnight in the refrigerator. Fast thawing will change it’s taste and have more water.
Pull the skin off and roughly chop into large chunks so they could fit in the food processor.
Step 2. Process Into A Ground Mass
First, ground the carrots and oatmeal in the food processor, these are tougher ingredients.
Then place the chopped salmon, onion, garlic, egg, avocado, lemon juice, Dijon mustard, salt and pepper. Pulse in food processor a few times to combine.
Step 3. Form The Salmon Balls
Form the salmon meatballs by rolling between the palms of your hands. Place them on a prepared baking sheet, spacing evenly.
Bake until the salmon balls are firm to the touch and cooked through, about 18 to 20 minutes, at 420F.
Storing Tips
- Store leftovers for 3-5 days in the fridge.
- Freeze up to 3 months in an airtight container.
- Thaw / reheat – just pop the fish meatballs out of the freezer and place them in a covered pot with a touch of water to provide steam. Reheat until heated through, about 10 minutes.
More Meatball Recipes For Babies
Need more recipes? Check out the finger food category for more ideas!
Salmon Meatballs (BLW Friendly) Recipe
Ingredients
- 1.3 lb salmon fillet (fresh or frozen, preferably wild)
- 1/2 cup rolled oats (breadcrumbs substitution)
- 1 large carrot
- 1 large egg
- 1/2 avocado
- 1 small onion
- 2 cloves garlic
- 1 tbsp lemon juice
- 1.5 tsp Dijon mustard
- 1/3 tsp black pepper
- 1 tsp paprika (optional)
- 1/2 tsp sea salt (omit for babies under 12 months)
Instructions
Step 1. Prepare The Salmon
- If the salmon is frozen (the wild caught one is usually sold frozen) make sure to thaw it slowly, overnight in the refrigerator.
- Pull the skin off and roughly chop into large chunks so they could fit in the food processor. Make sure to pat dry the fish before chopping.
Step 2. Process Into A Ground Mass
- First, ground the carrots and oatmeal in the food processor, these are tougher ingredients.
- Then place the chopped salmon, onion, garlic, egg, avocado, lemon juice, Dijon mustard, salt and pepper. Pulse in food processor a few times to combine.
Step 3. Form The Salmon Meatballs
- Form the salmon meatballs by rolling between the palms of your hands. Place them on a prepared baking sheet, spacing evenly.
- Bake at 420F (215C), until the salmon balls are firm to the touch and cooked through, about 18 to 20 minutes,
Notes
EQUIPMENT
Nutrition
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Hi, how can I make this egg-free?
You can use sour cream, Greek yogurt, tomato puree or some apple sauce to mimic the egg texture and provide some moisture. Since the salmon meat is pretty dry when cooked. And I would also try to add a flax egg (combine one tablespoon of flaxseed meal and three tablespoons of water and allow to sit for about 5 minutes). From here, you can add this ingredient to your recipe just as you would an egg. I never tried in this specific recipe, but I would experiment and see if it works.
Could you substitute the fresh/frozen salmon for canned? If so, this would be a great recipe for those who recieve WIC.
Since canned salmon is fully cooked the texture will be totally different, dry and crumbly most likely.
Have used canned salmon before, how much would you use?
Sorry, I didn’t use canned salmon.
Hi. What are some starchy vegetables that I replace celery root with?
Potato, sweet potato, carrot or parsnip.
Hi! How do you freeze these meatballs? Raw or once they are oven cooked? Thanks!
You can freeze them raw or cooked, it’s up to you. To cook frozen raw meatball – place them on a baking sheet and bake in a preheated oven (about 7-10 minutes longer than fresh).