Salmon · Japanese · 35 min
Teriyaki Salmon Meatballs with Broccoli, Carrot & Rice Pilaf
- 35 min
- 2–6 servings
- 598 kcal / serving
Tender salmon meatballs pair with a glossy teriyaki sauce, broccoli and carrot, served over fragrant basmati rice. The dish comes together quickly on weeknights with simple steps and friendly flavors.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ cupbasmati rice
- 1 crownbroccoli
- 1 mediumcarrot
- 8 fl ozchicken or vegetable broth
- 1egg
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1 (7.5 oz) canwild pink salmon, traditional style
- 1 mediumyellow onion
- carrots
- eggs
- yellow onions
From the pantry: black pepper, cornstarch, extra virgin olive oil, honey, panko bread crumbs, rice vinegar, salt, sesame seeds, soy sauce
Cookware
baking dish · can opener · chef's knife · cutting board · garlic press (optional) · grater · measuring cups · measuring spoons · medium saucepan · mixing bowls · oven mitts · small saucepan · stirring spoon · whisk or fork
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
More dinner ideas: easy dinners · dinners for two
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Produce
- 1 crownbroccoli
- 1 mediumcarrot
- 2 clovesgarlic
- 1 (1 inch) pieceginger root
- 1 mediumyellow onion
- carrots
- yellow onions
Meat & seafood
- 1 (7.5 oz) canwild pink salmon, traditional style
Dairy, eggs & chilled
- 1egg
- eggs
Pantry & dry goods
- ½ cupbasmati rice
- 8 fl ozchicken or vegetable broth
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Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| basmati rice | ½ cup | 1 cup | 1 ½ cups |
| broccoli | 1 crown | 2 crowns | 3 crowns |
| carrot | 1 medium | 2 medium | 3 medium |
| chicken or vegetable broth | 8 fl oz | 16 fl oz | 24 fl oz |
| egg | 1 | 2 | 3 |
| garlic | 2 cloves | 4 cloves | 6 cloves |
| ginger root | 1 (1 inch) piece | 2 (1 inch) pieces | 3 (1 inch) pieces |
| wild pink salmon, traditional style | 1 (7.5 oz) can | 2 (7.5 oz) cans | 3 (7.5 oz) cans |
| yellow onion | 1 medium | 2 medium | 3 medium |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 350°F and have a baking dish ready.
- Wash the broccoli, carrot, onion, garlic, and ginger; dry the produce.
- Peel and mince the onion, setting half aside in a bowl and the rest to a medium saucepan.
- Chop the broccoli and carrot, then add both to the saucepan with the onion.
- Stir in the rice and broth with the vegetables and bring to a boil.
- Drain the salmon and mix it with breadcrumbs, the egg, salt, and pepper until well combined.
- When the liquid reaches a boil, scrape the pan edges so all the rice is in the liquid; cover, reduce heat, and cook until absorbed, about 15–18 minutes. Let stand off heat for 5 minutes.
- Lightly oil a baking dish and form the salmon mixture into 2-inch meatballs; bake until set, about 15 minutes.
- Mince the garlic and ginger.
- In a small saucepan, combine garlic, ginger, soy sauce, honey, and vinegar; bring to a boil and simmer until slightly thickened, 1–2 minutes.
- Whisk a bit of water with cornstarch to make a slurry, then whisk it into the sauce while cooking until it thickens, 1–2 minutes; remove from heat.
- Toss the baked meatballs with the teriyaki sauce to coat them.
- Serve the rice and meatballs on plates, and finish with a sprinkle of sesame seeds.
Two tips
- Make ahead: form the salmon mixture and refrigerate for up to a few hours before baking.
- Leftovers keep in the fridge for up to 2 days; rewarm and toss with any remaining sauce for a quick lunch.
Nutrition per serving
- Calories
- 598 kcal
- Protein
- 41 g
- Carbs
- 82 g
- Fat
- 13 g
- Fiber
- 6 g
- Sodium
- 589 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.