Creamy Lemon Dill Salmon Meatballs

Golden salmon meatballs drizzled with creamy lemon-dill sauce, garnished with fresh dill and lemon, on a white marble background. — Creamy Lemon Dill Salmon Meatballs topped with a silky lemon-dill sauce, perfect for a cozy yet elegant dinner.

Creamy Lemon Dill Salmon Meatballs bring an elegant twist to a classic comfort food. Instead of traditional beef or pork, these meatballs feature fresh salmon blended with herbs, Parmesan, and just enough panko to hold everything together. The result is light, tender, and packed with flavor. To make it truly upscale, they are paired with a silky lemon-dill cream sauce that’s both bright and luxurious.

Because salmon has long been treasured in cuisines around the world—from Scandinavian gravlax to Japanese sashimi—this recipe is a fresh way to celebrate its versatility. The creamy sauce balances the richness of the salmon with citrusy brightness, creating a dish that feels indulgent yet approachable.

Perfect for dinner parties or a weeknight meal, these salmon meatballs can be served with pasta, rice, or seasonal vegetables. With every bite, you’ll enjoy a harmony of flavors that make this recipe both memorable and crave-worthy.

Recipe Yield: 4 servings

INGREDIENTS

1 lb fresh salmon fillet, skin removed, finely chopped
½ cup panko breadcrumbs
¼ cup grated Parmesan cheese
2 tbsp finely chopped fresh dill
2 tbsp finely chopped fresh parsley
2 green onions, finely chopped
1 large egg, lightly beaten
1 tbsp Dijon mustard
1 tsp garlic powder
1 tsp kosher salt
½ tsp black pepper
2 tbsp olive oil (for searing)

Lemon-Dill Cream Sauce:
2 tbsp unsalted butter
2 tbsp all-purpose flour
1 cup heavy cream
½ cup chicken or vegetable broth
2 tbsp fresh lemon juice
1 tsp lemon zest
2 tbsp finely chopped fresh dill
Salt and black pepper, to taste

INSTRUCTIONS

1. Prepare the salmon mixture:
In a large bowl, combine the chopped salmon, panko, Parmesan, dill, parsley, green onions, egg, Dijon, garlic powder, salt, and pepper. Mix gently until just combined.

2. Shape the meatballs:
Form mixture into 1½-inch meatballs (about 14–16). Place them on a parchment-lined tray and chill in the fridge for 20 minutes to firm up.

3. Sear and cook the meatballs:
Heat olive oil in a large skillet over medium heat. Add the salmon meatballs in batches and sear for 2–3 minutes per side until golden. Reduce heat to low, cover, and cook for an additional 4–5 minutes, or until the centers are cooked through and the internal temperature reaches 145°F (63°C). Transfer to a plate.

4. Make the sauce:
In the same skillet, melt butter. Whisk in flour and cook for 1 minute. Slowly whisk in cream and broth until smooth. Stir in lemon juice, zest, and dill. Simmer for 3–4 minutes until thickened. Season with salt and pepper.

5. Combine and finish:
Return the meatballs to the skillet, spoon sauce over the top, and simmer for 3 minutes until warmed through.

6. Serve elegantly:
Plate the salmon meatballs with extra sauce, garnish with dill or lemon slices, and serve with roasted vegetables, rice, or pasta.

Helpful Tips to Perfect This Recipe

Chill Before Cooking: Refrigerating the salmon mixture helps meatballs hold their shape during searing.
Don’t Overmix: Mixing too much makes the meatballs dense—keep it gentle for a tender texture.
Balance the Sauce: Taste before serving; add extra lemon juice for brightness or more cream for richness.

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