Go Back
+ servings
Honey bourbon glazed salmon meatballs on a gray plate with a side of asparagus and baked beans.

Easy Honey Bourbon Glazed Salmon Meatballs

These salmon meatballs are baked in the oven and coated in a homemade honey bourbon glaze. A perfectly easy meal for those busy weeknights!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings 4 servings
Calories 528kcal
Cost $15



  • 1 inch fresh ginger peeled
  • 1 pound skinless salmon
  • cup breadcrumbs
  • 1 large egg
  • ½ teaspoon onion powder
  • ½ teaspoon dried dill
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • 1 cup bourbon
  • ½ cup honey
  • ¼ cup rice vinegar
  • 2 tablespoon brown sugar
  • 2 tablespoon low sodium soy sauce
  • ¼ teaspoon kosher salt
  • ¼ teaspoon black pepper
  • cup water
  • 2 teaspoon cornstarch


  • Preheat oven to 350 degrees F. Prepare a sheet pan by covering it with parchment paper or aluminum foil sprayed with nonstick spray.
  • Roughly cut the salmon into 1 to 2 inch cubes.
  • In a food processor, pulse the ginger until it is finely minced.
  • Add the cubed salmon and pulse until it is the consistency of ground meat.
  • Scoop the ground salmon into a mixing bowl. Combine with the breadcrumbs, egg, onion powder, dill, salt, and pepper.
  • Roll the ground salmon mixture into about 18 to 20 meatballs. Place them on the prepared sheet pan and bake for about 15 minutes.
  • While the meatballs bake, combine the sauce ingredients, besides the water and cornstarch, in a large skillet or pot. To reduce the liquid in half, simmer over medium high heat for about 7 minutes.
  • While the sauce is simmering, combine the water and cornstarch in a small bowl. Whisk thoroughly to combine.
  • After the 7 minutes are up, pour the cornstarch mixture into the sauce. Allow to simmer, whisking constantly for about 5 to 10 minutes until the sauce becomes thick enough to coat the meatballs (about the consistency of maple syrup).
  • Remove the meatballs from the oven and place them in the thickened sauce. Carefully stir to coat them fully in sauce.
  • Serve meatballs warm with fresh vegetables, rice, or beans.


  • To store: allow meatballs to cool completely before scooping them, along with any extra sauce, into an airtight container. Store them in the refrigerator up to 4 days.
    To freeze: allow meatballs to cool completely before placing them, and any extra sauce, in an airtight freezer-safe container. Freeze up to 6 months.
    To reheat: place frozen meatballs in the refrigerator and allow them to defrost overnight. To reheat, add them, along with the sauce, to a skillet over medium heat. Heat a few minutes until warmed through in the middle.


  1. To prevent the meatballs from drying out, do not over-bake them.
  2. You can also make this recipe with ground chicken or ground turkey instead of salmon. Using canned salmon is not recommended.


Calories: 528kcal | Carbohydrates: 56g | Protein: 26g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 103mg | Sodium: 700mg | Potassium: 727mg | Fiber: 1g | Sugar: 48g | Vitamin A: 113IU | Vitamin C: 1mg | Calcium: 58mg | Iron: 2mg