Veggie Packed Salmon Meatballs with Orange Teriyaki Glaze

tuna recipe - stuffed jalapeños
Serving Size: 4

Total Time: 30 Min

Submitted by: FitMittenKitchen



  • 2 5oz cans Safe Catch Wild Pink Salmon
  • 1 small zucchini, shredded – 3/4 cup lightly packed, water squeezed out
  • 1 medium carrot, shredded – 3/4 cup lightly packed
  • 2/3 cup almond meal (or flour)
  • 1 large egg
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp salt


  • 2/3 cup orange juice
  • 1/4 cup coconut aminos (or tamari/soy sauce if not paleo)
  • 1 TBS apple cider vinegar
  • 1/2 TBS ginger paste
  • 1 tsp minced garlic
  • 1 tsp tapioca flour + 2 tsp water


  • zucchini noodles
  • caulirice
  • sweet potato noodles
  • salad greens
  1. Preheat oven to 350ºF and line baking sheet with parchment paper; set aside.
  2. In large bowl empty cans of salmon (do not drain), mix well with fork to reincorporate the juices.
  3. Add shredded zucchini (make sure you’ve squeezed water out), shredded carrots, almond flour, egg, spices and salt. Mix well with fork until thoroughly combined.
  4. Using medium cookie scoop, scoop mixture making sure to pack in before releasing. Roll into even ball between hands then place on baking sheet. Leave room between meatballs – you should get about 20 golf-sized meatballs.
  5. Bake salmon meatballs for 22-25 minutes, flipping over at 12 minutes.
  6. Meanwhile, make the glaze: in a small pot over medium heat bring orange juice, coconut aminos, vinegar, minced garlic and ginger paste to a boil then reduce to simmer for 15 minutes. In a small bowl whisk together tapioca flour with water, then pour into pot while whisking continuously. The sauce should now thicken to a glaze.
  7. Once meatballs are done transfer to shallow bowl and pour glaze over meatballs.
  8. Serve immediately with your choice of zoodles, sweet potatoes, cauliflower rice or greens. Enjoy!