These Salmon Meatballs are rolled in sesame seeds, and tossed in our delicious Asian-inspired sesame ginger BBQ sauce. Make ’em on the stovetop or in the air fryer — the choice is yours!
From our Tikka Masala Meatballs and Buffalo Chicken Meatballs to our Rosemary Thyme Meatballs and Green Curry Chicken Meatballs, you could say we love making unique meatball recipes here at Fit Foodie Finds.
It was only a matter of time before these salmon meatballs made their debut! The taste of the salmon pairs wonderfully with the sticky BBQ sauce, making these meatballs a new household favorite for the whole dang team.
team fit foodie’s top tips for these meatballs ⤵️
- Make sure to wet your hands when forming the meatballs as this will help prevent the mixture from sticking to your hands.
- We’ve tested these meatballs in both the air fryer and on the stovetop. Both are delish, we 100% endorse either method.
- If cooking on the stovetop, make sure you’re using a nonstick pan. We do not recommend a cast iron pan as the meatballs can easily stick and break apart.
Don’t Sleep on the Sesame Ginger BBQ Sauce
This homemade Asian-inspired BBQ sauce is seriously so, so good. Our head recipe developer,Linley, is the QUEEN at making homemade sauces, and this one is legit. It’s sticky, sweet and perfectly ginger-y. Here’s what you need:
- Sesame oil
- Garlic
- Grated ginger
- Soy sauce
- Tomato paste
- Rice vinegar
- Honey
Stovetop instructions:
- Add 1-2 tablespoons of avocado oil to a large skillet and heat over medium/high heat.
- Add the meatballs to the skillet and cook the meatballs for 6-8 minutes, turning about every 2 minutes to brown the whole meatball. The internal temperature of the meatballs should be 145ºF.
- Remove the skillet from the heat and slowly add the BBQ sauce to the meatballs.
Air fryer instructions:
- Spray the air fryer basket with avocado oil and add the meatballs. Be sure they do not touch. You may need to cook the meatballs in batches.
- Air fry the meatballs at 400ºF for 4.5-6 minutes or until the internal temperature reaches 145ºF.
- Remove them from the air fryer, and toss in the BBQ sauce.
If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. You can also freeze the meatballs for longer storage. Just make sure to fully thaw them before reheating.
Serving Suggestions for Salmon Meatballs
We love serving these salmon meatballs over rice and garnished with green onions and cilantro, but there are so many other ways to enjoy them! Here are a few ideas:
- Make a sandwich with the meatballs, using a toasted bun and your favorite toppings.
- Serve them as an appetizer with toothpicks and a side of BBQ sauce for dipping.
- Add these salmon meatballs to a salad for some extra protein and flavor. They would taste fantastic on this Sesame Soy Kale Salad!
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Heat the sesame oil over medium heat in a saucepan. Once fragrant, add the garlic and fresh ginger to the oil and saute for 1 minute.
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Add the tomato paste and cook for an additional minute. Add the soy sauce, water, rice vinegar, and honey to the pot, whisk the ingredients together, and bring to a gentle boil over medium/high heat.
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Make a slurry with 1.5 tablespoons of water and ½ teaspoon cornstarch in a small bowl. Whisk the two ingredients together until there are no cornstarch lumps. Pour the mixture into the saucepan and whisk until incorporated.
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Bring the mixture to a gentle boil and then turn the heat to low to keep warm. The BBQ sauce will thicken as it sits.
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Add all of the ingredients for the meatballs to a high-speed food processor. Pulse the ingredients together until all of the ingredients are blended and the consistency of the mixture is similar to ground meat.
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Use a 1.5 tablespoon scoop. Wet your hands and use the scoop to spoon the mixture into your hands. Gently form a meatball and set it aside. Repeat until the entirety of the mixture has been made into meatballs.
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Optional: Add the sesame seeds to a plate. Roll each meatball into the sesame so it is fully coated. Repeat until each meatball is coated.
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Stovetop instructions: Add 1-2 tablespoons of avocado oil to a large skillet and heat over medium/high heat. Add the meatballs to the skillet and cook the meatballs for 6-8 minutes, turning about every 2 minutes to brown the whole meatball. The internal temperature of the meatballs should be 145ºF. Remove the skillet from the heat and slowly add the BBQ sauce to the meatballs. Gently toss the meatballs in the BBQ sauce.
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Air fryer instructions: Spray the air fryer basket with avocado oil and add the meatballs. Be sure they do not touch. You may need to cook the meatballs in batches. Air fry the meatballs at 400ºF for 4.5-6 minutes or until the internal temperature reaches 145ºF. Toss them in the BBQ sauce.
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Serve over rice and garnish with green onions and cilantro.
- We have not tested this recipe with any other type of fish.
- We do not recommend using a cast iron pan for this recipe.
Calories: 283 kcal, Carbohydrates: 21 g, Protein: 26 g, Fat: 10 g, Fiber: 1 g, Sugar: 14 g
Nutrition information is automatically calculated, so should only be used as an approximation.
Photography: photos taken in this post are by Erin from The Wooden Skillet.
