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Japanese Baked Salmon Balls With Stir-fried Veggies

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 20 mins
  • Total Time: 35 mins
  • Yield: 2-3 1x
  • Category: Dinner



For salmon balls

  • 400450 g / 1 lb canned salmon (I used two cans, large bones removed)
  • 1 tablespoon of grated fresh ginger (1 teaspoon of ginger powder is also ok)
  • 1 garlic clove, grated
  • Zest of 1/2 lemon
  • 1 tablespoon lemon juice
  • 1/4 medium red onion, finely diced (as fine as you can)
  • 2 teaspoons hot sauce, such as Sriracha
  • 1/2 tablespoon Tamari sauce or coconut aminos
  • 1 teaspoon sesame oil
  • 1 medium egg
  • 1/4 cup almond meal

For the glaze

  • 2 tablespoons fresh miso paste (I used light coloured miso)
  • 1 tablespoon Tamari sauce
  • 2 teaspoons honey
  • 1 tablespoon lemon juice
  • 1/2 teaspoon sesame oil (optional)
  • 12 tablespoons sesame seeds

For vegetable stir-fry

  • 1/4 red onion, sliced
  • 200 g / 0.5 lb Brussels sprouts, tails cut off and roughly diced
  • 1 small carrot, peeled and diced
  • 1/2 red or yellow pepper, roughly sliced
  • 1 clove garlic, finely diced
  • 2 tablespoons lemon juice
  • 1 teaspoon fish sauce (if not using, add a bit more salt)
  • Generous pinch of salt


  1. Preheat the oven to 200 C / 400 F.
  2. Remove visible large bones from the salmon and add the flesh to a mixing bowl. Add the ginger, garlic, lemon zest, lemon juice, red onion, chilli sauce (or powder), tamari sauce and sesame oil. Mix through with a fork, pressing down the mixture.
  3. Add the egg and almond meal and mix through until well incorporated.
  4. Place a piece of lightly greased baking paper (I used a little coconut oil) over a flat oven tray. Roll small balls of salmon mixture, flatten slightly and place evenly on the tray.
  5. Bake for 6 minutes, middle shelf.
  6. In the meantime, combine the glaze ingredients in a bowl and mix until smooth.
  7. Remove salmon balls from the oven after 6 minutes and spread a dollop of glaze on top of each ball (see image). Sprinkle each ball with a pinch of sesame seeds. Place the tray back in oven for 8-10 minutes.
  8. While the salmon balls are baking, prepare the stir-fry or a salad. Heat a dollop of coconut oil in a large skillet over high heat. Add the vegetables (except garlic) and stir through. Cook for 2 minutes, stirring through a few times, then add the garlic, lemon juice, fish sauce (if using) and a little salt. Toss through and cook for a further 2 minutes together. Again, continue to stir every 20-30 seconds.
  9. Serve salmon balls with extra chilli sauce and the remaining glaze with stir-fried vegetables on the side.

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