“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. Goes nicely with a side of cooked green peas.”
1hr 15mins
8 balls

Ingredients Nutrition

  • 12 cup white rice, uncooked
  • 2 (14 3/4 ounce) cans salmon, drained
  • 12 cup carrot, grated (optional)
  • 14 cup onion, chopped
  • 2 eggs
  • salt and pepper
  • 1 (10 1/2 ounce) can cream of mushroom soup
  • 12 cup water


  1. Oil an 11x9 pan with cooking spray and set aside.
  2. Cook the rice according to package directions and set aside to cool.
  3. Remove the skin from the canned salmon (and the bones if you prefer).
  4. Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
  5. Add salt and pepper and mix everything together with your hands. When I come across a bone I simply crush it between my thumb and forefinger.
  6. Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
  7. Arrange balls in the prepared pan and allow room for them to expand as they cook.
  8. Mix the soup and water together well and pour over the balls.
  9. Cover with foil and bake in 350 oven for 1 hour.
  10. Allow the salmon balls to rest for a few minutes before serving.

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