Printable Old Fashioned Salmon Ball Recipe Card
Mix, chill, and serve a classic salmon ball appetizer with simple ingredients and no cooking required.
Calories: 150kcal
Ingredients
- 7.5 oz. Canned pink salmon drained and bones removed.
- 1 Block of cream cheese softened
- 1 Tbsp. Finely diced onion
- 1 tsp. Lemon juice
- 1 tsp. Worcestershire sauce
- 1 tbsp dill
- 1 tsp Parsley dill for coating
- 1 tsp Paprika for coating
- ¼ tsp Black pepper for coating
Instructions
- Mash the drained salmon with a fork until smooth, with no visible lumps.
- Add the cream cheese, finely diced onion, lemon juice, Worcestershire sauce, and dill to the mashed salmon. Stir until all ingredients are fully combined and the mixture is even throughout.
- Using wax paper or plastic wrap, shape the blended mixture into a firm, round ball. Press gently to ensure it is compact and holds its shape.
- Wrap the formed ball tightly in plastic wrap. Place it in the refrigerator and chill for at least 2 hours or until it becomes firm to the touch.
- After chilling, unwrap the firm ball. Roll it in the combined paprika, parsley, and black pepper mixture to evenly coat the outside.
- Serve with crackers.
Notes
Doneness Cue
- The salmon ball is ready when it is noticeably firm and no longer yields to gentle pressure after chilling.
- It should maintain a well-defined shape when sliced or spread, with pieces holding together cleanly without crumbling or collapsing.
- Check for the absence of visible moisture on the surface and ensure the ball remains stable and upright after slicing or spreading.
- Drain the salmon completely to avoid a soft mixture.
- Use block cream cheese for proper binding.
- Chill fully before coating.
- Wrap tightly to maintain shape.
Storage
- Refrigerate: 3–4 days (wrapped).
- Keep chilled until serving.
- Freezing is not recommended (texture changes).
Nutrition & Calories (Estimated)
- Calories: ~120–180 per serving
- Protein: ~6–8g
- Fat: ~9–12g
- Carbohydrates: ~1–3g
Nutrition
Calories: 150kcal