Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper or a silicone mat for easy cleanup.
Finely chop the salmon fillets into small pieces, aiming for uniform size to help blend easily.
In a large mixing bowl, combine the chopped salmon, breadcrumbs, minced garlic, lemon zest, chopped parsley, salt, and pepper.
Add the beaten egg to the mixture and gently fold everything together until well combined. The mixture should hold together when pressed.
Using your hands, shape the mixture into small, even-sized meatballs, about 1 to 1.5 inches in diameter, and place them on the prepared baking sheet.
Brush the tops of the meatballs lightly with olive oil to promote browning and crispness during baking.
Bake in the preheated oven for about 15–20 minutes, or until the meatballs are golden brown and cooked through, with a flaky appearance inside.
Remove the dish from the oven and let the meatballs rest for a few minutes before serving to allow the flavors to settle.
Finish with an extra squeeze of lemon or sprinkle of fresh herbs if desired, then serve warm.
