Salmon Meatballs Recipe For Baby/Toddler/Kids

I’m excited to share my baked salmon meatballs, a simple Salmon Recipes For Baby option with a soft interior that’s rich in omega-3 and vitamin D and ideal as finger food for babies 6 to 7 months and up.

I never thought salmon would be something my kid grabbed like a snack, but these salmon meatballs made that happen. They’re soft inside, mild enough for a brand new eater, and packed with omega-3, vitamin D and protein so I dont worry about nutrients.

I use salmon fillet and a good handful of chopped parsley for a fresh lift. They fit right into Blw Snacks 7 Months and have earned a spot in our Protein Toddler Meals rotation.

Every time I serve them the house reacts differently, which keeps me curious and reaching for them again.

Ingredients

• Salmon: rich in protein and omega-3s, it’s great for brain and growth.
• Egg: binder that adds protein and moisture, helps the balls hold shape.
• Breadcrumbs or oats: give fiber and carbs, add mild nutty chew and bulk.
• Mashed potato or sweet potato: creamy carbs, keeps meatballs soft and a bit sweet.
• Shallot or onion: adds a small savoury bite and gentle natural sweetness.
• Garlic (optional): boosts flavour, mild when cooked, little antibacterial perks.
• Parsley or dill: fresh herbs with vitamin C, brightens flavor and looks pretty.
• Lemon zest or juice: tangy acidity that lifts and balances the rich fish.
• Olive oil: healthy fats for brain development, helps browning and keeps moist.
• Parmesan or feta (optional): adds calcium and savory saltiness, use sparingly for toddlers.

Ingredient Quantities

• 450 g (1 lb) salmon fillet skin and bones removed
• 1 large egg
• 1/3 to 1/2 cup (30 to 50 g) plain breadcrumbs or quick oats
• 1/2 cup (120 g) cooked mashed potato or sweet potato
• 1 small shallot or 1/4 small onion very finely grated
• 1 small garlic clove minced (optional)
• 2 tablespoons chopped fresh parsley or dill
• 1 teaspoon lemon zest or 1 tablespoon lemon juice
• 1 tablespoon olive oil
• Pinch of salt (optional)
• Small pinch ground black pepper (optional)
• 2 tablespoons grated Parmesan or feta (optional)

How to Make this

1. Preheat oven to 180°C (350°F) and line a baking sheet with parchment paper or lightly oil it. Make sure the salmon fillet is totally skinless and bone free, check for pin bones with your fingers.

2. Cut salmon into chunks and pulse in a food processor until finely chopped but not a puree. If you don’t have a processor, mince very finely with a knife.

3. In a bowl combine the chopped salmon, 1 large egg, 1/3 to 1/2 cup breadcrumbs or quick oats, 1/2 cup cooked mashed potato or sweet potato, the very finely grated shallot or onion, minced garlic if using, 2 tbsp chopped parsley or dill, 1 tsp lemon zest or 1 tbsp lemon juice, 1 tbsp olive oil, small pinch of salt and pepper if you want, and 2 tbsp grated Parmesan or crumbled feta if using. Mix gently until evenly combined.

4. Check texture by squeezing a small amount, it should hold together. If too wet add a little more breadcrumbs or oats, if too dry add a teaspoon of olive oil or a bit more mashed potato.

5. Chill the mixture 10 to 15 minutes to firm up, this helps the balls keep their shape.

6. With wet hands or a small scoop form into small meatballs about
2.5 cm (1 inch) across, place on the prepared sheet and gently press each ball flat a little so they cook evenly.

7. Brush or spray the tops with a little olive oil then bake for about 12 to 15 minutes until golden and cooked through and internal temp reaches 63°C (145°F). Smaller balls may be done in 10 minutes. You can also pan fry 3 to 4 minutes per side on medium heat for a crispier outside or steam 5 to 8 minutes for extra tender balls for new eaters.

8. Let cool to lukewarm, check again for any missed bones, then serve. For babies under 1 year skip added salt and keep lemon very light.

9. Store leftovers in the fridge up to 48 hours or freeze in a single layer then transfer to a bag for up to 3 months.

10. To reheat gently warm through in a low oven or microwave until steaming hot then cool to a safe temperature before giving to baby. These freeze and reheat really well, so make extra, parents will thank you.

Equipment Needed

1. Oven set to 180°C (350°F)

2. Baking sheet plus parchment paper or a little oil to grease the tray

3. Food processor for pulsing the salmon, or a sharp knife and cutting board to mince it by hand

4. Large mixing bowl and a sturdy spoon or rubber spatula

5. Measuring cups and spoons (or a kitchen scale if you prefer)

6. Small cookie scoop or tablespoon and your hands for forming the balls

7. Pastry brush or oil spray to coat the tops

8. Instant read thermometer and a wire cooling rack (both optional but handy)

FAQ

Salmon Meatballs Recipe For Baby/Toddler/Kids Substitutions and Variations

• Salmon fillet: use boneless canned salmon, or a mild white fish like cod or haddock, cooked and flaked — canned salmon is easy and quick, white fish keeps the flavor mild for picky kids.
• Large egg: swap with 1 tbsp ground flaxseed mixed with 3 tbsp water (let sit 5 min), or 1/4 cup silken tofu pureed for binding if there’s an egg allergy.
• Plain breadcrumbs / quick oats: replace with finely crushed plain crackers, cooked quinoa (cooled), or extra quick oats ground a bit finer — good if you want gluten free use certified GF oats or quinoa.
• Grated Parmesan or feta: use nutritional yeast for a cheesy note, or mild grated cheddar, or a couple tablespoons of drained cottage cheese for extra moisture and protein.

Pro Tips

– Keep everything cold and don’t overprocess the fish. Chill the salmon and your bowl, pulse in the processor just until it looks evenly chopped not pureed, or you’ll end up with a gummy texture. If you dont have a processor, mince finely and keep the meat cold while you work.

– Always make one test ball. Fry or bake a single small piece to check seasoning and texture, then tweak: too wet add a spoon or two of breadcrumbs or oats, too dry add a bit more mashed potato or a tsp of olive oil. This saves you from ruining a whole batch.

– To get a nice crust, cook in a hot skillet with a little oil for 3 to 4 minutes per side or place the balls on a wire rack in the oven so air circulates under them. For tiny kids or anyone who needs softer food, steam or gently poach instead, and of course skip added salt for babies under 1.

– Freeze smart: lay them out single layer on a sheet until firm, then transfer to a bag so they dont stick together. Reheat slowly in a low oven or microwave until steaming hot, check internal temp (63°C 145°F for safety) and cool to a safe serving temp for kids.