Bourbon Glazed Salmon Meatballs Recipe
I love this recipe because it’s the perfect mashup of savory and sweet, with the bourbon glaze adding a delightful twist that makes my taste buds dance. Plus, the salmon meatballs are a great way to enjoy a healthy dose of omega-3s while feeling a bit fancy—who knew guilt-free indulgence could taste this good?
These Bourbon Glazed Salmon Meatballs combine indulgence with nutrition; I love that about them. They’re made with finely chopped salmon, breadcrumbs, and aromatic green onions, and they have a delightful texture.
The glaze, a harmonious blend of bourbon, brown sugar, and soy sauce, brings a rich sweet-tangy finish that perfectly complements the meatballs’ savoriness.
Ingredients
Salmon contains a wealth of omega 3 fatty acids, which are heart-healthy.
Breadcrumbs: Adds texture, binds ingredients, provides carbohydrates.
Raw green onions taste of vitamin and color power.
They are nature’s zesty spice, capable of jazzing up a salad or a dip that transforms a raw vegetable platter into something sexy.
(Martha Stewart, in all her chalky, meticulous glory, would have you believe otherwise, but I am convinced that Steffy’s Snatch—a green goddess dip made utterly sultry with the addition of two bunches of raw, chopped green onions, some lime juice, and a handful of cilantro—is the way one should go if one is entertaining with a vegetable platter.
)
Egg: Holds things together, makes them stay together.
It is a protein powerhouse.
It does more.
It is a texture enhancer, ameliorating al kinds of products.
Ginger Fresh: Contributes to heat, supports digestion, is a powerful anti-inflammatory.
Bourbon: Sweet and smoky.
Enhances the depth of the glaze.
Sweetness, with notes of caramel, balances the savory elements.
Honey: Sweetness that is natural, contributes to moisture, assists in caramelizing.
Dijon Mustard.
This has a spicy zest; it has depth of flavor.
It aids in emulsifying the glaze.
Ingredient Quantities
- 1 pound salmon, skinless and finely chopped or ground
- 1/2 cup breadcrumbs
- 2 tablespoons green onions, finely chopped
- 1 egg, beaten
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce (for the glaze)
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Chopped fresh parsley for garnish
Instructions
1. Place the salmon, breadcrumbs, green onions, beaten egg, 2 tablespoons soy sauce, grated ginger, minced garlic, salt, and pepper in a large mixing bowl. Hear ye! The mixing bowl is a large mixing bowl. The aforementioned ingredients are to be placed therein. And thence, mix thoroughly and with gusto. If all seems to be in order, carry on and proceed to the next step.
2. Make the combination into tiny meatballs that are nearly 1 1/2 inches wide, and set them on a tray. They can be called meatballs with a clear conscience.
3. In a large skillet, medium-high, heat the vegetable oil. Add the salmon meatballs in batches, making sure not to overcrowd the pan, and cook until nicely browned all over, about 6-8 minutes total. Remove from the skillet and set aside.
4. In the same skillet, add the bourbon with care and permit it to simmer for roughly a minute so that the alcohol can dissipate.
5. Combine and dissolve completely in the skillet:
• Brown sugar
• Honey
• Dijon mustard
• 2 tablespoons soy sauce
• Apple cider vinegar
6. In a small bowl, combine cornstarch and water to form a slurry. This should be done with a small amount of water to ensure that it does not dilute the cornstarch too much. Slowly pour the slurry into the skillet, stirring continuously until the glaze thickens.
7. After the glaze has reached the consistency you want, put the salmon meatballs back in the skillet and gently turn them to coat them evenly with the glaze.
8. For an extra 3 to 4 minutes, cook the meatballs in the glaze, making sure they are heated through and completely slathered in the sauce.
9. Move the salmon meatballs, which have been coated in glaze, to a serving dish.
10. Before serving, top with fresh parsley that has been chopped. Enjoy your tasty Bourbon Glazed Salmon Meatballs!
Equipment Needed
1. Large mixing bowl
2. Spoon or spatula for mixing
3. Tray or baking sheet
4. Large skillet
5. Cooking spoon for stirring
6. Knife for chopping ingredients
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Small bowl for cornstarch slurry
11. Whisk or fork for mixing slurry
12. Tongs or spatula for turning meatballs
FAQ
- Q: Can I use canned salmon instead of fresh salmon?A: Absolutely, you can use canned salmon as a substitute, but be certain it’s not only drained, but drained well, and flaked before you mix it in.
- Q: Can I make these meatballs ahead of time?A: You can prepare the meatballs ahead of time; they keep well in the fridge. Just heat them up and serve.
- Q: What can I use instead of bourbon in the glaze?A: You can swap bourbon for apple juice or chicken broth and still have a delicious drink.
- Q: Can I bake the meatballs instead of frying them?Yes, the meatballs can be baked at 375°F (190°C) for about 15-20 minutes or until they are cooked all the way through.
- Q: Can I make the dish gluten-free?A: Use gluten-free breadcrumbs, and make sure everything else, like the soy sauce, is gluten-free.
- Q: How should I store leftovers?A: Place remaining food in a container that will not allow air to enter. It can be stored in the refrigerator for up to 3 days. The next time it is served, heat it gently before serving.
Substitutions and Variations
You may use finely chopped chives or shallots instead of green onions.
In the absence of fresh ginger, you can replace it with 1 teaspoon of ground ginger.
Instead of regular breadcrumbs, use panko breadcrumbs for a different texture.
Substitute coconut sugar or maple syrup for brown sugar.
If you lack apple cider vinegar, substitute with white wine vinegar or rice vinegar.
Pro Tips
1. Chill the Mixture: Before forming the salmon mixture into meatballs, consider chilling it in the refrigerator for about 15-20 minutes. This will make it easier to form into balls, help them hold their shape better during cooking, and enhance the flavor as the ingredients meld together.
2. Use Panko Breadcrumbs: For a slightly lighter and crispier texture, substitute traditional breadcrumbs with panko breadcrumbs. They will give the meatballs a nice texture and help absorb excess moisture from the salmon mixture.
3. Deglaze with Water or Stock: After browning the meatballs, before adding bourbon, consider deglazing the skillet with a splash of water or fish stock. This will lift any caramelized bits from the pan, enhancing the depth of flavor in your glaze.
4. Adjust Glaze Consistency: If the glaze becomes too thick, gently thin it out with a little water or stock until you reach the desired consistency. This will ensure even coating and prevent the glaze from being overly sticky and cloying.
5. Fresh Citrus Zest: For added brightness, consider sprinkling a touch of fresh lemon or lime zest over the finished dish when garnishing with parsley. This extra touch will balance the sweetness of the glaze and enhance the overall flavor profile.
Bourbon Glazed Salmon Meatballs Recipe
My favorite Bourbon Glazed Salmon Meatballs Recipe
Equipment Needed:
1. Large mixing bowl
2. Spoon or spatula for mixing
3. Tray or baking sheet
4. Large skillet
5. Cooking spoon for stirring
6. Knife for chopping ingredients
7. Cutting board
8. Measuring spoons
9. Measuring cups
10. Small bowl for cornstarch slurry
11. Whisk or fork for mixing slurry
12. Tongs or spatula for turning meatballs
Ingredients:
- 1 pound salmon, skinless and finely chopped or ground
- 1/2 cup breadcrumbs
- 2 tablespoons green onions, finely chopped
- 1 egg, beaten
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 1 clove garlic, minced
- Salt and pepper to taste
- 2 tablespoons vegetable oil
- 1/4 cup bourbon
- 1/4 cup brown sugar
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 2 tablespoons soy sauce (for the glaze)
- 1 tablespoon apple cider vinegar
- 1 tablespoon cornstarch mixed with 1 tablespoon water
- Chopped fresh parsley for garnish
Instructions:
1. Place the salmon, breadcrumbs, green onions, beaten egg, 2 tablespoons soy sauce, grated ginger, minced garlic, salt, and pepper in a large mixing bowl. Hear ye! The mixing bowl is a large mixing bowl. The aforementioned ingredients are to be placed therein. And thence, mix thoroughly and with gusto. If all seems to be in order, carry on and proceed to the next step.
2. Make the combination into tiny meatballs that are nearly 1 1/2 inches wide, and set them on a tray. They can be called meatballs with a clear conscience.
3. In a large skillet, medium-high, heat the vegetable oil. Add the salmon meatballs in batches, making sure not to overcrowd the pan, and cook until nicely browned all over, about 6-8 minutes total. Remove from the skillet and set aside.
4. In the same skillet, add the bourbon with care and permit it to simmer for roughly a minute so that the alcohol can dissipate.
5. Combine and dissolve completely in the skillet:
• Brown sugar
• Honey
• Dijon mustard
• 2 tablespoons soy sauce
• Apple cider vinegar
6. In a small bowl, combine cornstarch and water to form a slurry. This should be done with a small amount of water to ensure that it does not dilute the cornstarch too much. Slowly pour the slurry into the skillet, stirring continuously until the glaze thickens.
7. After the glaze has reached the consistency you want, put the salmon meatballs back in the skillet and gently turn them to coat them evenly with the glaze.
8. For an extra 3 to 4 minutes, cook the meatballs in the glaze, making sure they are heated through and completely slathered in the sauce.
9. Move the salmon meatballs, which have been coated in glaze, to a serving dish.
10. Before serving, top with fresh parsley that has been chopped. Enjoy your tasty Bourbon Glazed Salmon Meatballs!