These baked salmon meatballs are a genius way to get omega-3s into your family's diet without anyone complaining. Ground wild sockeye salmon holds together beautifully with fresh herbs and lemon zest, baking up golden on the outside and tender within. Serve them over pasta with marinara, tucked into pita with tzatziki, or all on their own with a squeeze of lemon.

Ingredients

• 1 lb ground wild sockeye salmon, thawed
• ½ cup panko breadcrumbs (or GF breadcrumbs)
• 1 large egg, lightly beaten
• 2 tablespoons fresh dill, minced
• 2 tablespoons fresh chives, minced
• Zest of 1 lemon
• 1 clove garlic, minced
• 1 teaspoon Dijon mustard
• ½ teaspoon salt
• ¼ teaspoon black pepper
• Olive oil spray

Instructions

1. Preheat: Set oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil.
2. Mix: In a large bowl, combine ground salmon, breadcrumbs, egg, dill, chives, lemon zest, garlic, mustard, salt, and pepper. Gently fold until just combined — don't overmix.
3. Shape: Using damp hands, form the mixture into 16 meatballs (about 2 tablespoons each). Place on the prepared baking sheet with space between each.
4. Bake: Spray tops lightly with olive oil. Bake 18-20 minutes until golden on the outside and cooked through (internal temp 145°F).
5. Serve: Let rest 3 minutes before serving. Pair with marinara, tzatziki, or a simple lemon-dill yogurt sauce.