Salmon Bites

These tasty little balls of fishy goodness will lift your omega 3 as well as B vitamins, choline, potassium and selenium.


One serve (5 pieces) provides 310 calories, 29 g protein, 21 g fat and 1 g of net carbs


The Cronometer screengrab below shows the nutrients provided by 2000 calories of this recipe relative to the Optimal Nutrient Intakes.  



  • 550 g skinless and boneless salmon filet, cut into 2 cm cubes
  • 2 tbsp fresh ginger, grated or chopped pickled ginger
  • 1/2 small red onion, diced
  • 10 g parsley, finely chopped
  • 2 tsp tamari
  • 2 tsp sesame oil
  • Salt and pepper
  • Sriracha sauce to serve


  • Prepare a baking tray with baking paper and place chopped salmon on it.  Place tray in the freezer for 20 minutes, so it is cold but not frozen.
  • When salmon is ready, put in your blender in batches and chop, so it resembles mince but do not over blend, so it goes all mushy like a paste.
  • In another bowl, mix the salmon with all the other ingredients.
  • Use a spoon to spoon the mixture back on to the baking paper in 20 even-sized balls. I keep them small, so they stay together.  Put in the fridge for 1 hour or overnight.
  • When you are ready to cook them, heat grill (broiler) to 200°C/390°F and place the balls on a baking tray.
  • Grill (broil) for 10 minutes turning every 2 minutes, so all sides are golden.
  • Serve with a crisp green salad and sriracha sauce or as nibbles with toothpicks.

Suitable for 

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