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+ servings

Teriyaki Salmon Meatballs

Servings: 40 meatballs
Author: Shinee
These light and easy salmon meatballs are made in food processor in just under 10 minutes. Glazed with homemade teriyaki sauce, they’re irresistible!
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For meatballs:

  • ½ cup 30gr Panko, Japanese breadcrumbs
  • 24 oz 680gr salmon fillet, skin removed and cut into cubes
  • 1 large egg
  • 2 cloves of garlic pressed
  • 2 tablespoons regular Japanese soy sauce
  • 1 tablespoon grated fresh ginger or fresh ginger paste
  • 1 tablespoon sesame oil

For teriyaki sauce:

  • ¼ cup 60ml regular Japanese soy sauce
  • 3 tablespoons Mirin sweet rice wine
  • 3 tablespoons brown sugar
  • 2 tablespoons honey
  • 1 teaspoon grated fresh ginger or fresh ginger paste
  • 2 tablespoons cornstarch


  • Preheat the oven to 350°F (177°C).
  • In a food processor, pulse the Panko until the crumbs are very fine. Add salmon cubes, egg, pressed garlic, soy sauce, ginger and sesame oil. Process the mixture until well combined, 1-2 minutes.
  • Using a medium cookie scoop, form 1.5in (3.5cm) meatballs and arrange on a baking sheet lined with silicone mat, or aluminum foil (spray cooking spray if using foil). Bake for 15-18 minutes, or until cooked through.
  • Meanwhile, make the teriyaki sauce. In a small saucepan, combine all the ingredients, except for cornstarch, and add ½ cup (120ml) water. Bring it a boil over medium high heat, whisking it occasionally, until the sugar is melted. In a small mason jar, combine the cornstarch with ¼ cup of water. Tightly cover and vigorously shake it until the mixture is smooth. Pour it into the boiling sauce and cook for 3-5 minutes, or until desired thickness.
  • Once the meatballs are cooked, place them in a bowl and pour the teriyaki sauce. Toss to cover the meatballs in sauce. Arrange on serving platter and sprinkle some sesame seeds, if desired.