Sesame Ginger Salmon Meatballs with Sticky BBQ Glaze

These Salmon Meatballs are coated in sesame seeds and glazed with a sticky, Asian-inspired sesame ginger BBQ sauce. They’re quick to make and can be cooked either on the stovetop or in the air fryer, depending on your preference. The bright ginger and savory soy notes pair beautifully with the richness of salmon for a flavorful, family-friendly meal.

We love experimenting with bold and unexpected meatball recipes — from tikka masala and buffalo chicken to rosemary-thyme and green curry — so it was only a matter of time before salmon got its moment. These meatballs are savory, slightly sweet, and glazed to perfection, making them a new favorite at home for weeknights or entertaining.

Top Tips for Perfect Salmon Meatballs

• Wet your hands before shaping the meatballs to prevent the mixture from sticking.
• We tested both the air fryer and the stovetop. Both methods work well — choose whichever is easiest for you.
• If cooking on the stovetop, use a nonstick skillet. Cast iron can cause the meatballs to stick and break apart.

Don’t Skip the Sesame Ginger BBQ Sauce

This homemade sesame ginger BBQ sauce is the standout component: sticky, sweet, and bright with fresh ginger. Making it from scratch yields a better texture and flavor than store-bought sauces. The sauce is simple to prepare and keeps well in the refrigerator.

Key sauce ingredients:

• Sesame oil
• Garlic
• Fresh grated ginger
• Soy sauce
• Tomato paste
• Rice vinegar
• Honey
• Cornstarch (to thicken)

Stovetop Method

Stovetop instructions:

1. Heat 1–2 tablespoons of avocado oil in a large nonstick skillet over medium-high heat.
2. Add the meatballs and cook for 6–8 minutes, turning approximately every 2 minutes so each side browns evenly. Cook until the internal temperature reaches 145°F (63°C).
3. Remove the skillet from the heat and gently add the BBQ sauce, tossing the meatballs to coat them evenly.

Air Fryer Method

Air fryer instructions:

1. Lightly spray the air fryer basket with oil. Arrange the meatballs in the basket so they don’t touch; you may need to work in batches.
2. Air fry at 400°F (200°C) for 4.5–6 minutes, or until the internal temperature reaches 145°F (63°C).
3. Remove the meatballs and toss them in the sesame ginger BBQ sauce to glaze.

Storage

Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, freeze them. Thaw completely before reheating and glazing with sauce.

Serving Suggestions

These salmon meatballs are versatile. Our favorite way to serve them is over steamed rice with a sprinkle of sesame seeds, sliced green onions, and fresh cilantro. Other ideas:

• Make a flavorful sandwich using a toasted bun and your favorite toppings.
• Serve as an appetizer with toothpicks and extra BBQ sauce for dipping.
• Add the meatballs to a salad for an extra boost of protein and flavor — they pair well with sesame-ginger dressings and sturdy greens like kale.

Salmon Meatballs with Sesame Ginger BBQ Sauce — Recipe

Sticky, sweet, and savory, these glazed salmon meatballs are perfect for weeknights or casual gatherings. Cook them on the stovetop or in the air fryer.

Recipe Details

• Prep time: 30 minutes
• Cook time: 10 minutes
• Total time: 40 minutes
• Servings: 6
• Author: Emily Richter

Ingredients

BBQ Sauce

• 3 teaspoons sesame oil
• 3 cloves garlic, minced
• 2 teaspoons freshly grated ginger
• 1/4 cup tomato paste
• 2 tablespoons soy sauce
• 3/4 cup water
• 1 tablespoon rice vinegar
• 1/4 cup honey
• 1/2 teaspoon cornstarch

Meatballs

• 1.5 lb salmon fillet, skin removed
• 3/4 cup panko bread crumbs
• 1/4 cup white onion, roughly chopped
• 1 teaspoon garlic powder
• 1 large egg
• 2 teaspoons soy sauce
• 1/2 teaspoon sea salt
• 2 teaspoons fresh ground ginger

Other

• Optional: 1/2 cup white sesame seeds, for rolling
• Avocado oil, for cooking

Instructions

1. Make the BBQ sauce: Heat the sesame oil in a small saucepan over medium heat. Add the garlic and grated ginger and sauté for about 1 minute until fragrant.
2. Add the tomato paste and cook for another minute. Stir in soy sauce, water, rice vinegar, and honey. Bring the mixture to a gentle boil over medium-high heat.
3. In a small bowl, whisk 1.5 tablespoons of water with 1/2 teaspoon cornstarch to form a slurry. Add it to the saucepan, whisk until smooth, then reduce heat to low. The sauce will thicken as it cools slightly.
4. Make the meatballs: Add the salmon, panko, onion, garlic powder, egg, soy sauce, salt, and ground ginger to a food processor. Pulse until the mixture resembles ground meat but still has some texture.
5. Use a 1.5-tablespoon scoop to portion the mixture. Wet your hands and form each portion into a compact meatball. Place them on a plate and continue until all the mixture is used.
6. Optional: Pour sesame seeds onto a plate and gently roll each meatball to coat evenly.
7. Cook using your chosen method: stovetop — heat 1–2 tablespoons avocado oil in a large nonstick skillet over medium-high heat and cook the meatballs 6–8 minutes, turning every couple of minutes until they reach 145°F; or air fryer — spray the basket with oil and air fry at 400°F for 4.5–6 minutes, working in batches if needed. Toss cooked meatballs in the prepared BBQ sauce.
8. Serve hot over rice and garnish with sliced green onions and cilantro.

Tips & Notes

• This recipe has not been tested with other types of fish; results may vary.
• Avoid cast iron pans for this recipe to prevent sticking and breaking the meatballs.
• Wet hands and a small scoop help create uniform meatballs that cook evenly.

Nutrition (per serving, approximate)

Calories: 283 kcal; Carbohydrates: 21 g; Protein: 26 g; Fat: 10 g; Fiber: 1 g; Sugar: 14 g.

Nutrition information is automatically calculated and should be considered an approximation.