Sweet Chili Salmon Balls with Creamy Garlic Sauce
These sweet chili salmon balls are tender, flavorful, and oven-baked for a lighter finish. Made with fresh salmon, garlic, ginger, and sweet chili sauce, they’re paired with a creamy garlic dipping sauce that adds richness and balance. Perfect as a dinner, appetizer, or meal prep option.
Equipment
- food processor
- large mixing bowl
- baking sheet
- parchment paper
- small bowl
Ingredients
- 1 lb fresh salmon, skinless and boneless
- 0.5 cup breadcrumbs
- 0.25 cup green onions, finely chopped
- 0.25 cup red bell pepper, finely chopped
- 2 garlic cloves, minced
- 1 tbsp fresh ginger, grated
- 1 large egg
- 0.25 cup sweet chili sauce
- 1 tbsp soy sauce
- 1 tsp sesame oil
- salt and black pepper, to taste
- 0.5 cup mayonnaise
- 2 tbsp sour cream
- 2 garlic cloves, minced (for sauce)
- 1 tbsp fresh lemon juice
Instructions
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Place the salmon in a food processor and pulse until finely chopped, leaving some texture.
- Transfer salmon to a bowl and mix with breadcrumbs, green onions, bell pepper, garlic, ginger, egg, sweet chili sauce, soy sauce, sesame oil, salt, and pepper.
- Shape the mixture into 1-inch balls and place them evenly on the prepared baking sheet.
- Bake for 15–20 minutes, until cooked through and lightly golden.
- In a small bowl, stir together mayonnaise, sour cream, garlic, lemon juice, salt, and pepper until smooth. Chill for 15 minutes before serving.
Notes
Do not over-process the salmon to keep the texture tender. Lightly oil your hands when shaping the balls. Chill the garlic sauce before serving for best flavor. Broil for the last 2 minutes if you want extra browning.