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Salmon and Rice Balls

Rated as 3.83 out of 5 Stars

"This is something my mom used to make when I was growing up. It's easy, inexpensive and filling! I always make sure my canned salmon is wild caught for a healthier fish. I also like to leave the bones in for the calcium - just crush them up between your fingers (they are really soft) as you come across them when you are mixing everything with your hands. This is a nice recipe to have children help out with and they love to get their hands messy and be able to eat what they made for dinner."
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Ingredients

1 h 20 m servings 267 cals
Original recipe yields 8 servings

Directions

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  1. Bring the rice and 1/2 cup water to a boil in a saucepan over high heat. Reduce heat to medium-low, and cover; simmer until the rice is tender and the liquid has been absorbed, 20 to 25 minutes. Fluff with fork, and allow to cool.
  2. Preheat oven to 350 degrees F (175 degrees C). Spray an 11 x 9 baking pan with cooking spray.
  3. Remove the skin from the salmon (and bones if you prefer). Combine salmon, optional carrots, onions, eggs, cooled rice, and salt and pepper in a large bowl. Mix well with your hands. Form into 8 (tennis ball sized) balls, using about 3/4 cup salmon mixture per portion. Arrange balls in the prepared pan, allowing room for them to expand. Mix the soup and 1/2 cup water together in a small bowl; pour over the salmon balls. Cover with foil.
  4. Bake in the preheated oven for 1 hour. Allow salmon balls to rest for a few minutes before serving.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 267 calories; 11 g fat; 13 g carbohydrates; 27 g protein; 86 mg cholesterol; 639 mg sodium. Full nutrition

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Reviews

Read all reviews 12
  1. 12 Ratings

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    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

I used the recipe as is first, and it was fine but I wanted more veg into it, so I added the carrots and a few other veg (onion, green pepper, celery) and also some parley. I used fresh, halved ...

Most helpful critical review

I made this because we love salmon, even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followe...

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I used the recipe as is first, and it was fine but I wanted more veg into it, so I added the carrots and a few other veg (onion, green pepper, celery) and also some parley. I used fresh, halved ...

I made this because we love salmon, even salmon patties from a can. I thought this would be a different recipe to try out since I had some left over white rice from the night before. I followe...

Based on the previous review, I added some seasoning (Worcestershire sauce, dill, a little cayenne, and some parsley for color) to the recipe and I was pleased with the result. I did use the op...

This is an awesome recipe, a definitely refreshing break away from salmon filets and fried ho-hum salmon cakes and rice. I made this for my wife and kids and it was a definite smash hit!!! I s...

Really tasty! I used leftover baked salmon and leftover rice from the night before. It's a GREAT way to use up leftover salmon. Used the carrots. Will add more seasoning next time though, it was...

I did not care for this recipe.

the kids love it!

Pretty good recipe. I decided to skip the sauce; made smaller balls; rolled them in cornflake crumbs and baked them. Also used brown rice instead and some finely chopped fresh tomato. Good fish ...

Like some of the others, I added a bit more seasoning: a dash of dried dill weed, a dash of dried parsley flakes, a dash of Worcestershire sauce and a dash of ground mustard; used seasoned salt ...