Sweet Chili Salmon Balls with Creamy Garlic Sauce

Here’s a clean, professional, no-emoji recipe for Sweet Chili Salmon Balls with Creamy Garlic Sauce — crisp on the outside, tender inside, with a tangy-sweet glaze and smooth sauce.

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Sweet Chili Salmon Balls with Creamy Garlic Sauce

Servings

4–5 servings (makes about 18–20 balls)

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Ingredients

For the Salmon Balls

• 1 pound (450 g) fresh salmon fillet, skin removed

• 1/2 cup breadcrumbs (panko preferred)

• 1 egg, lightly beaten

• 2 tablespoons mayonnaise

• 2 green onions, finely chopped

• 2 tablespoons sweet chili sauce

• 1 tablespoon soy sauce

• 1 teaspoon garlic powder

• 1/2 teaspoon ground black pepper

• 1 tablespoon oil (for pan-searing or baking sheet greasing)

For the Sweet Chili Glaze

• 1/3 cup sweet chili sauce

• 1 tablespoon honey or brown sugar

• 1 teaspoon rice vinegar or lime juice

• 1 teaspoon soy sauce

For the Creamy Garlic Sauce

• 1/2 cup mayonnaise

• 2 tablespoons sour cream or Greek yogurt

• 1 tablespoon lemon juice

• 1–2 cloves garlic, finely minced or grated

• Salt and pepper, to taste

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Instructions

1. Prepare the Salmon

1. If using fresh salmon, bake or steam it lightly until just cooked through (about 10 minutes at 375°F / 190°C).

2. Let it cool, then flake into small pieces with a fork.

2. Make the Salmon Mixture

1. In a large bowl, combine flaked salmon, breadcrumbs, egg, mayonnaise, green onions, sweet chili sauce, soy sauce, garlic powder, and black pepper.

2. Mix until evenly combined. The mixture should be moist but hold together when shaped.

3. Form into 1-inch balls (about tablespoon size) and place on a tray or plate.

3. Cook the Salmon Balls

Option A – Pan-Fried:

• Heat 1 tablespoon of oil in a nonstick skillet over medium heat.

• Cook the salmon balls in batches for 3–4 minutes per side until golden brown and cooked through.

Option B – Oven-Baked:

• Preheat oven to 400°F (200°C).

• Place salmon balls on a parchment-lined baking sheet.

• Lightly spray or brush with oil and bake for 15–18 minutes, turning halfway through.

4. Make the Sweet Chili Glaze

1. In a small saucepan, combine sweet chili sauce, honey (or brown sugar), rice vinegar, and soy sauce.

2. Simmer over low heat for 2–3 minutes until slightly thickened.

3. Brush or toss the cooked salmon balls in the glaze until evenly coated.

5. Prepare the Creamy Garlic Sauce

1. In a small bowl, whisk together mayonnaise, sour cream, lemon juice, minced garlic, salt, and pepper.

2. Adjust seasoning to taste and chill until ready to serve.

6. Serve

• Serve the salmon balls warm, drizzled or dipped in creamy garlic sauce.

• Garnish with chopped green onions or sesame seeds if desired.

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Tips

• Canned salmon (well-drained) can be used for a quicker version.

• For extra crispiness, roll the formed balls lightly in panko before cooking.

• The garlic sauce keeps well refrigerated for up to 3 days.

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