These Mediterranean Baked Salmon Meatballs are light, tender, and bursting with fresh Mediterranean flavor. Finely chopped salmon is combined with fresh dill, parsley, garlic, lemon, and a touch of Parmesan cheese to create moist, flavorful meatballs that allow the rich taste of the salmon to shine. A quick bake in the oven produces beautifully browned exteriors while keeping the interiors succulent. Finished with a bright lemon-dill yogurt sauce, these meatballs make an elegant appetizer or a satisfying entrée for any season.

Yield: 4 to 6 servings (approximately 18 meatballs)

Ingredients

• 24 ounces fresh skinless salmon fillets, cut into 1-inch pieces
• 1 cup panko breadcrumbs
• 1 large egg
• 2 tablespoons plain Greek yogurt
• 3 tablespoons freshly grated Parmesan cheese
• 3 tablespoons chopped fresh dill, divided
• 2 tablespoons chopped fresh parsley
• 1 tablespoon chopped fresh chives
• 3 cloves garlic, minced, divided
• zest of 1 lemon, divided
• 1 tablespoon fresh lemon juice
• juice of 1/2 lemon
• 1 tablespoon Dijon mustard
• 1 teaspoon kosher salt, divided
• 1/2 teaspoon freshly ground black pepper, divided
• 1/4 teaspoon crushed red pepper flakes (optional)
• 1 tablespoon extra-virgin olive oil, for brushing
• flaky sea salt, for finishing
• extra-virgin olive oil, for drizzling

Preparation

1. Prepare the Oven

Preheat the oven to 400°F. Line a large rimmed baking sheet with parchment paper and lightly coat it with nonstick cooking spray.

2. Prepare the Salmon

Place the salmon pieces in a food processor and pulse 8 to 10 times until finely chopped but still slightly coarse. Do not process into a paste.

3. Mix the Meatball Mixture

Transfer the chopped salmon to a large mixing bowl. Add the panko breadcrumbs, egg, Greek yogurt, Parmesan cheese, 2 tablespoons of the dill, the parsley, chives, 2 cloves of the garlic, half of the lemon zest, the Dijon mustard, 1/2 teaspoon of the kosher salt, 1/4 teaspoon of the black pepper, and the crushed red pepper flakes, if using. Fold gently until evenly combined. Avoid overmixing to keep the meatballs tender.

4. Chill the Mixture

Cover and refrigerate for 20 to 30 minutes. Chilling firms the mixture and makes the meatballs easier to shape.

5. Prepare the Lemon-Dill Yogurt Sauce

In a small bowl, combine the remaining Greek yogurt, the remaining dill, the remaining garlic, the remaining lemon zest, the fresh lemon juice, the remaining kosher salt, and the remaining black pepper. Stir until smooth and refrigerate until ready to serve.

6. Form the Meatballs

Using a 1 1/2-inch cookie scoop or your hands, shape the mixture into approximately 18 evenly sized meatballs. Arrange them on the prepared baking sheet, leaving about 1 inch between each one.

7. Bake

Lightly brush the tops of the meatballs with the olive oil. Bake for 14 to 18 minutes, or until lightly browned and the centers reach an internal temperature of 145°F.

8. Finish and Serve

Transfer the meatballs to a serving platter. Drizzle with the juice of 1/2 lemon and a light drizzle of extra-virgin olive oil. Garnish with the remaining dill and a light sprinkle of flaky sea salt. Serve immediately with the lemon-dill yogurt sauce.

Optional Za’atar Variation

For a more pronounced Mediterranean flavor, add 1 teaspoon za’atar to the salmon mixture with the herbs and seasonings. After preparing the lemon-dill yogurt sauce, sprinkle an additional 1/2 teaspoon za’atar over its surface and finish with a light drizzle of extra-virgin olive oil. Keep the seasoning restrained so the fresh salmon, lemon, and dill remain prominent.

Cook’s Notes

• Fresh salmon provides the best flavor and texture, although properly thawed frozen salmon may be substituted.
• Pulse the salmon only until coarsely chopped. Overprocessing creates a dense texture.
• Chilling the mixture before shaping improves handling and helps the meatballs retain their shape.
• If the mixture seems overly soft after chilling, gently fold in 1 to 2 additional tablespoons of panko breadcrumbs.
• Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze cooked meatballs for up to 3 months. Thaw overnight in the refrigerator and reheat gently in a 325°F oven until warmed through.

Serving Suggestions

Serve with lemon-herb orzo, Greek salad, cucumber and tomato salad, grilled zucchini, roasted asparagus, roasted baby potatoes, warm pita bread, hummus, marinated olives, or a simple green salad dressed with lemon vinaigrette.

Beverage Suggestions

Pair with Sauvignon Blanc, Pinot Grigio, dry rosé, sparkling water with fresh lemon, sparkling mineral water, or iced herbal tea.