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You are in for a kid approved, bite size snack or dinner!  These Keto Lemon Salmon Balls are a fun way to get creative for dinner or simply pop a few for a snack!


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Keto Lemon Salmon Balls

 

Keto Lemon Salmon Balls

We’ve been on a lemon kick these last few weeks. Ever since I got my lemon extract.

These don’t use that, but we’ve been on a lemon kick none the less.  You can check out my Keto Lemon Mug Cakes if you are curious about what we created with the lemon extract!

Ok, back to salmon balls!  I love salmon patties and I wanted to create something that was bite-size rather than pattie size.  And, of course, I wanted it to taste phenomenal.   

Keto Lemon Salmon Balls

As you know, hubby and I are the keto cooking duo.  Except with baking.  I do all the baking creations. 

Dinners though?  That’s a team effort. I come up with the flavors, he picks the ingredients, and we create. 

So for this dish, I wanted salmon, lemon and risotto.    

RELATED RECIPECreamy Lemon Risotto

RELATED RECIPELemon Cream Sauce  

Lemon Salmon Balls were born!  

Keto Lemon Salmon Balls

Flavors

Lemon!  The lemon flavor in this dish comes from the lemon pepper seasoning

Like I said before, these past few weeks have been all about lemon and tonight was no different.  

Maybe it stems back from childhood when my mom would make fish and squeeze fresh lemon on it.  Maybe!  

Kitchen Essentials

I recommend a deeper, more narrow sauce pan rather than a wide one.  The more narrow, the less coconut oil you have to use.  

The flip side is that the more narrow, the less you can do at one time.   Your call! 

We chose narrow and less coconut oil. 

I also recommend a soft pair of tongs with a silicone tip.  The reason is that they are less abrasive on the salmon balls!  

Keto Lemon Salmon Balls

Other Recipes You Might Like:

Tuna Casserole

Creamy Lemon Risotto

Beef Casserole  


 

Yield: 24

Keto Lemon Salmon Balls

Keto Lemon Salmon Balls

Ingredients

  • 4 cans salmon (5 ounces each), drained
  • 3 egg whites
  • 1/2 cup almond flour
  • 1/4 green onions, finely chopped
  • 2 teaspoons lemon pepper
  • 1 teaspoon sage
  • lemon cream sauce (optional)
  • 2 cups coconut oil for frying (this will vary based on your pot size)

Instructions

  1. Mix all ingredients in a large bowl (except coconut oil and cream sauce of course). Make sure it is will combined.
  2. Roll mixture into 1 inch balls. It makes about 24. You can make them as large or small as you like.
  3. Heat coconut oil in a taller, slimmer pot until it is between 285-325 degree. You don't need to be overly specific about this, but you don't want it smokign or burning and you don't want it too cool.
  4. Using tongs, one by one place a few balls into the hot coconut oil. Hold the ball in the tongs for about 20 seconds before letting it go. This will prevent it from sticking to the bottom. You want it to get a little "fried" before dropping it in. Do as many batches or rotations as you need to.
  5. Let each ball simmer for about 5 minutes or until golden. We made about 5-6 per rotation.
  6. Serve warm or cold. Both taste amazing.
  7. Top with lemon cream sauce (optional) or serve over lemon risotto (optional).

Nutrition Information:

Yield:

24

Serving Size:

1 ball

Amount Per Serving: Calories: 48.98Total Fat: 2.38gSaturated Fat: 0.3gSodium: 95.62mgCarbohydrates: 0.7gFiber: 0.35gSugar: 0.11gProtein: 6.38g
Nutrition is calculated using a third party plug-in. It is best to always validate!
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