Step 1

Place onion, parsley and garlic in the bowl of food processor and pulse until minced.

Step 2

If your salmon has skin, use a sharp knife and carefully cut the salmon meat from the skin and place into bowl of food processor. Discard skin.

Step 3

Pulse a few times and then add in the eft of the ingredients and pulse until combined.

Step 4

If you have the time, scrape the mixture into a bowl and allow it to chill for 30 minutes or so so the flavors mingle and the mixture sets.

Step 5

When ready to cook, form a very small patty and cook it off to taste, this wat if you need more seasoning you can adjust the mixture before you form into balls (something I always recommend when making meatballs, burgers, meatloaf etc).

Step 6

Form the mixture into balls, like you would a traditional meatball. Pressing firmly to compact each ball as you would a snowball to help it hold its shape.

Step 7

Heat just enough oil in a large pan/skillet to just coat the bottom. Once hot, add the salmon balls without crowding.

Step 8

Cook for about 5-7 minutes, flipping them halfway through. Cook time will depend on your preference for doneness as well as size of balls.

Step 9

Once the salmon balls are golden brown and cooked to your liking, remove them from the skillet and serve enjoy as is, with tarter sauce, a lemon cream sauce or on a roll banh mi style.