Salmon Albóndigas (Albóndigas de salmón)

The mexican Albóndigas are always a favorite; they can be made out of many different ingredients, even fish! This includes also salmon as outlined here. They also are very easy to prepare as we have seen in the many other recipes in this section, so we welcome you to try and make them. The chopped fresh dill spices in this recipe really help bring out the taste of these albondigas; however when frying the salmon balls you have to make sure they remain crispy on the outside while keeping them tender and moist on the inside; personally I doubled up the quantities of this recipe as I have a large family and it was still a big success..

| Yield: 4 portions | Preparation: | Cooking time: | Total time: | | by:

salmon albondigas plate

Salmon Albóndigas


* 1 lb. fresh salmon without skin or fishbones
* 2 slices of sliced white bread, in crumbs without the crust
* 1 egg
* salt
* pepper
* 6 tablespoons flour
* 1 sprig of dill (or as desired)
* 4 tablespoons butter
* 1 egg yolk
* 1 teaspoon nutmeg
* Olive oil
* 4 medium sized potatoes


1) Clean the salmon fillets: remove the fishbones and carefully peel its skin. With a sharp knife, chop up the salmon flesh as thinly as you can.

2) In a bowl, mix the salmon with the egg, chopped dill, bread crumbs, salt and pepper. If needed, add another egg; mix until your mixture gets the texture of dough.

3) Sprinkle the flour on a plate; form the albondigas then roll them in flour.

4) In skillet with 1 inch hot oil, fry the albondigas until they have browned slightly, turning them around once in a while with metal kitchen tongs. Drain on absorbent paper and set aside.

5) Peel the potatoes, cut them into smaller pieces and boil in salted water and two tablespoons of oil.

When cooked, mash the potatoes with a masher and mix with egg yolks, nutmeg and the rest of butter. Season with salt and pepper.

Arrange the meatballs over the mashed potatoes, heat and serve.

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