Ingredients
4 filets (16 ounces) of Ducktrap Smoke Roasted Salmon
1 cup panko breadcrumbs
2 large eggs
1 tablespoon fresh chives, chopped
1 teaspoon garlic powder
½ teaspoon ground black pepper
½ cup buffalo wing sauce
Ranch or blue cheese dressing, for dipping
Tools Needed
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Preparation
Preheat oven to 425℉. Line a baking tray with aluminum foil and grease generously with cooking spray.
Carefully remove the salmon skin, and place the salmon filets onto a cutting board. Use a sharp knife to finely chop the salmon. Transfer to a medium mixing bowl.
Add the breadcrumbs, eggs, chives, garlic powder, and pepper to the bowl. Mix until well-combined.
Scoop the salmon mixture into portions about 1-ounce each and shape tightly into a ball. Place the salmon meatballs onto the prepared baking tray.
Bake the meatballs in the preheated oven for about 15-20 minutes, or until lightly golden and slightly crispy. Remove from the oven but leave the oven on and preheated.
Carefully toss meatballs in the buffalo sauce and put them back on the baking tray. Bake for an additional 3-5 minutes, or until the sauce sets.
Remove from the oven and allow to cool for a few minutes. Serve warm with ranch or blue cheese dressing, for dipping.
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