Baked Salmon & 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. Goes nicely with a side of cooked green peas."
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Ready In:
1hr 15mins
8 balls


  • 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


  • Oil an 11x9 pan with cooking spray and set aside.
  • Cook the rice according to package directions and set aside to cool.
  • Remove the skin from the canned salmon (and the bones if you prefer).
  • Put the salmon, cooled rice, carrots, onions and eggs in a large bowl.
  • 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.
  • Form mixture into 8 tennis-sized balls, about 3/4 c mixture for each ball.
  • Arrange balls in the prepared pan and allow room for them to expand as they cook.
  • Mix the soup and water together well and pour over the balls.
  • Cover with foil and bake in 350 oven for 1 hour.
  • Allow the salmon balls to rest for a few minutes before serving.

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I'm a busy working mom with two small children. Unfortunately I don't have time to do as much cooking as I used to, but I am excited about the fact that my 3 year old is now old enough to help me in the kitchen now. She can even crack an egg without getting any shell in the bowl (this is her specialty!). My real love in the kitchen is baking and my husband loves to cook. This works out well since I can't cook if I don't have a recipe and he doesn't like to cook with a recipe. Anyone who bakes knows it's an exact science - no little of this and a little of that!
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