Smoked Salmon Patty Balls with Creamy Dip
These Salmon Patty Balls are so easy and a great way to use that left over fish that's sitting in your refrigerator. This quick 15 minute recipe will have you satisfied with a protein packed, cute lil' snack. Topped with a delicious creamy dip, this one is an appetizer go-to!
These are great snacks for a cocktail party, game day, or appetizer to get you held over until entrée is ready.
This was inspired by my Smoked Salmon and Sweetened Purple Sweet Potato recipe, and pairs well with my Cowboy Candy recipe or a nice drink like my Spicy Margarita.
Ingredients Overview
*See recipe card for quantities*
Smoked Salmon Patty Balls
- cooked smoked salmon, flaky
- salt
- pepper
- old bay seasoning
- mayonnaise
- yellow mustard
- white onion
- egg
- breadcrumbs
Creamy Dip
- mayonnaise
- sour cream
- fresh chopped dill
- parsley
- pickle juice
- hot sauce
Instructions
Here's what the process will look like!
- Combine Salmon Patty Ball ingredients in mixing bowl.
- Form mixture into 8 evenly bite sized ball shape spheres with your hands.
- Place salmon balls onto greased cast iron skillet and cook on stovetop, medium heat for 3-5 minutes on each side.
- While the salmon balls cook, make your creamy dip. Serve together and enjoy!
Hint: be sure to turn the salmon patty balls over in your cast iron skillet to get all sides nice and brown.
Substitutions
- Gluten Free - use gluten free bread crumbs instead of regular bread crumbs. Measurements should be the same.
- Dairy Free - use dairy alternative mayonnaise and sour cream to make this dairy free!
Variations
- Non-Spicy Dip - remove use of hot sauce in creamy dip to make it less spicy.
- Deluxe - add a little bit of my Cowboy Candy recipe to garnish each bite!
Equipment
- 1 Medium/Large Mixing Bowl
- 1 Large Cast Iron Skillet
- 1 Spoon
- 1 Spatula
- 1 Small Mixing Bowl
Storage
Store the salmon patty balls and creamy dip separately. Do not freeze the creamy dip.
Refrigeration: After cooking, let the salmon patty balls cool to room temperature. Place them in an airtight container or wrap them tightly in plastic wrap. Store them in the refrigerator for up to 3-4 days. The creamy dip should be stored in the refrigerator in an airtight container for 3-4 days.
Freezing: To freeze, let the cooked patty balls cool completely. Arrange them on a baking sheet in a single layer and freeze until solid (about 1-2 hours). This prevents them from sticking together. Once frozen, transfer them to a freezer-safe bag or container, and store for up to 3 months. Thaw in the refrigerator overnight before reheating.
Reheating: To reheat, bake them in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through and crispy again. You can also reheat in a skillet with a little oil to restore their crispiness.
FAQ
No but you can substitute the breadcrumbs for gluten free breadcrumbs and it'll then be gluten free!
No but you can substitute the dairy products with dairy alternatives to make this a dairy free recipe!
It is not! It's a nice addition to the taste of the smoked salmon balls, but by no means is it an absolute must.
