Sweet Chili Salmon Balls with Creamy Garlic Sauce

Tender, golden-brown salmon bites bursting with fresh herbs, ginger, and a sweet-spicy kick—baked (not fried!) for a healthy, flavorful appetizer or light main dish. Paired with a cool, zesty garlic sauce, these little balls are perfect for entertaining, meal prep, or a quick weeknight dinner that feels special. Kid-approved, easy to make, and packed with omega-3s.

Why You’ll Love This Recipe

This isn’t just another salmon dish—it’s elevated simplicity. Inspired by Asian-inspired flavors and modern healthy cooking, these salmon balls skip the deep fryer but keep all the flavor. The sweet chili glaze infuses the fish with warmth, while red pepper and green onions add freshness. Baked to perfection and served with a creamy, garlicky dip, they’re impressive enough for guests and easy enough for Tuesday night.

Perfect for:

• Appetizers, party snacks, or lunchbox treats
• Gluten-free and pescatarian diets (with swaps)
• Meal prep and freezer-friendly batches
• Fans of salmon cakes, tuna bites, or Thai flavors

Ingredients

For the Sweet Chili Salmon Balls

• 1 lb (450g) fresh salmon, skinless, boneless, patted dry
• ½ cup (40g) breadcrumbs (panko or regular; use GF if needed)
• ¼ cup (25g) green onions, finely chopped
• ¼ cup (35g) red bell pepper, finely diced
• 2 cloves garlic, minced
• 1 tbsp fresh ginger, grated
• 1 large egg, room temperature
• ¼ cup (60ml) sweet chili sauce (like Mae Ploy)
• 1 tbsp (15ml) soy sauce (or tamari for GF)
• 1 tsp (5ml) sesame oil
• Salt and freshly ground black pepper, to taste

For the Creamy Garlic Sauce

• ½ cup (120g) mayonnaise (full-fat recommended)
• 2 tbsp (30g) sour cream (or Greek yogurt)
• 2 cloves garlic, minced
• 1 tbsp (15ml) lemon juice, freshly squeezed
• Salt and pepper, to taste

Optional Garnishes

• Extra sliced green onions
• Sesame seeds
• Lemon wedges
• Fresh cilantro

Step-by-Step Instructions

1. Preheat Oven & Prep Pan

• Preheat oven to 400°F (200°C).
• Line a baking sheet with parchment paper or lightly grease it.

2. Pulse the Salmon

In a food processor:

• Add salmon pieces and pulse 8–10 times, until finely chopped but not puréed—should resemble coarse tartare.

Transfer to a large bowl.

3. Mix the Batter

To the salmon, add:

• Breadcrumbs
• Green onions
• Red bell pepper
• Minced garlic
• Grated ginger
• Egg
• Sweet chili sauce
• Soy sauce
• Sesame oil
• Salt and pepper

Stir gently with a fork or hands until fully combined.

Let rest 5 minutes—helps ingredients bind.

4. Shape into Balls

• Scoop 1-tbsp portions (~1 inch diameter).
• Roll gently between damp palms into compact balls.
• Place on prepared baking sheet, spacing ½ inch apart.

5. Bake Until Golden & Cooked Through

• Bake 15–20 minutes, until:
  • Tops are golden brown
  • Edges are slightly crisp
  • Internal temperature reaches 145°F (63°C)

6. Make the Creamy Garlic Sauce

While salmon bakes:
In a small bowl, mix:

• Mayonnaise
• Sour cream
• Minced garlic
• Lemon juice
• Salt and pepper

Stir until smooth and well blended.

7. Serve Warm & Delicious

• Let salmon balls cool 2–3 minutes before serving—they firm up slightly.
• Serve warm with sauce on the side for dipping.

Enjoy as:

• An appetizer with toothpicks
• A main dish over rice, quinoa, or salad
• A lunchbox favorite (reheat or serve cold)

You Must Know

• Pat salmon dry —excess moisture makes balls fall apart.
• Use fresh salmon —never frozen unless thawed completely and drained.
• Don’t over-process —you want texture, not paste.
• Tastes better the next day! Reheats beautifully in oven or air fryer.
• Freezer-friendly —cool completely and freeze before or after baking.

Storage Tips

• Store leftovers in an airtight container in the fridge for up to 4 days.
• Reheat in oven at 375°F for 8–10 minutes (best texture). Microwave works but may soften edges.
• Freeze unbaked or baked: Wrap tightly and freeze up to 3 months. Reheat from frozen (+2–3 mins).

Ingredient Substitutions

Serving Suggestions

• Serve family-style on a platter with dipping bowls.
• Great for potlucks—bring the whole tray!
• Double the batch and freeze half for future joy.
• Pair with:
  • Coconut rice or jasmine rice
  • Steamed broccoli or edamame
  • A crisp Asian slaw

Cultural Context

Rooted in Southeast Asian street food and American fusion cuisine, this recipe celebrates how bold flavors—chili, garlic, ginger, sesame—can elevate simple ingredients. Found at dinner parties, creative kitchens, and health-focused homes alike, it honors the joy of sharing food that’s both nourishing and exciting.

Pro Tips

• Double the recipe? Yes—perfect for feeding a crowd. Use two baking sheets.
• Want more heat? Add sriracha, red pepper flakes, or extra chili sauce.
• Make ahead: Assemble unbaked balls and refrigerate overnight. Bake when ready.
• Label your dish: People will ask for the recipe.
• Say “ready?” before serving —it’s part of the ritual.

Frequently Asked Questions

Q: Can I use canned salmon?
A: Yes! Drain well and remove bones/skin. Reduce breadcrumbs slightly.

Q: Why did my balls fall apart?
A: Likely too wet or not enough binder. Drain salmon well and ensure egg is fully mixed.

Q: Is this gluten-free?
A: Only if using GF breadcrumbs and verifying all ingredients.

Q: Can I air fry them?
A: Absolutely! Air fry at 375°F for 8–10 minutes, shaking halfway.

Q: Can I pan-fry instead?
A: Yes! Pan-fry in oil over medium heat 3–4 mins per side until golden.

Allergy Information

Contains: eggs, fish, wheat (in breadcrumbs, soy sauce).
Gluten-free option: Use certified GF breadcrumbs and tamari.
Nut-free: This recipe is naturally nut-free.
Always check labels—especially on processed sauces and seasonings.

Nutrition Facts (Per Serving – Approximate)

Based on 6 servings (3 balls + 2 tbsp sauce)

• Calories: 290
• Fat: 18g
• Saturated Fat: 4g
• Carbohydrates: 10g
• Fiber: 1g
• Sugar: 6g
• Protein: 22g
• Sodium: 580mg

These balls don’t whisper. They emerge golden from the oven, crisp and inviting, saying everything a great snack should: “Grab me. Share me… maybe.” That’s how the best ones begin—not with silence, but with salmon, soul, and someone who says, “Let’s make it together.”