This recipe from NYT Cooking mostly uses pantry ingredients and is a great weeknight supper. Combine canned salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest, salt and pepper. Form the mixture into balls and bake for about 10 minutes. You could also pan fry the salmon balls.

Avoiding Additives and Preservatives

I used Clover Leaf pink salmon, Hellmann’s mayo and homemade breadcrumbs. Check the dried spices to make sure they don’t contain colour or anti-caking agents.

Baked salmon meatballs

Ingredients:

4 (5-ounce/142-g) cans skinless and boneless salmon, drained

1 cup (250 ml) panko breadcrumbs

¼ cup (60 ml) mayonnaise (or olive oil)

1 large egg

¼ cup (60 ml) chopped fresh dill

1 garlic clove, grated

1 teaspoon (5 ml) smoked paprika

1 lemon, zested and cut into wedges

Salt and black pepper

Tartar sauce (optional), or other favourite sauce

Preparation:

Heat the oven to 400 degrees F (204 degrees C). Line a baking sheet with parchment paper.

To a medium bowl, add the salmon, panko, mayonnaise, egg, dill, garlic, paprika, lemon zest and ½ teaspoon (2.5 ml) each of salt and black pepper. Mix until just combined.

Form the salmon mixture into 24 small balls (about 2 tablespoons/30 ml each) and place on the baking sheet. Bake meatballs for 10 minutes, until golden brown. Remove from the oven and let rest for 5 minutes.

Serve with lemon wedges and, if you like, tartar sauce or your desired dipping sauce on the side.

From NYT Cooking