Salmon and Rice Balls

Salmon and Rice Balls


"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."

Ingredients 1 h 20 m {{adjustedServings}} servings 267 cals

Serving size has been adjusted!

Original recipe yields 8 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 267 kcal
  • 13%
  • Fat:
  • 11 g
  • 17%
  • Carbs:
  • 13g
  • 4%
  • Protein:
  • 27 g
  • 54%
  • Cholesterol:
  • 86 mg
  • 29%
  • Sodium:
  • 639 mg
  • 26%

Based on a 2,000 calorie diet

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  • Prep

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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.
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Reviews 10

  1. 10 Ratings


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 followed the recipe exactly (except for already having a cup of cooked rice on hand), with carrots, and wild caught canned salmon. The end product is pretty bland and tastes just like canned salmon. If you don't like the taste of canned salmon, you probably won't like the end product as written. We like fresh wild salmon or even farmed salmon that has been doctored up. But this needs some serious seasoning to help out the falvor. If I were to make this again I would add a little more onion and some old bay seasoning to see if that would help. Our one year old did love it, she ate an entire ball herself.

Irish Pixie

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 button mushrooms tossed around the salmon cakes before covering with the soup. Since I'm doing the Weight Watchers thing, it bulked up each salmon cake so the portions were lower points, which means I could eat more! LOL But it's a great basic recipe and not fried!


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 optional carrots. The sauce is very pale looking and I think a few drops of Kitchen Bouquet or the like would give it a better appearance. It's a comfort kind of food, and I would make it again.