I start by heating neutral oil in a skillet over medium heat. Then I add garlic, shallots, and ginger, cooking just 30 seconds to release their aroma. Half of this mixture is set aside for the glaze, while the rest goes into the salmon mixture.

In the same pan, I combine soy sauce, honey, sesame oil, and lime juice. I bring it to a gentle boil, then simmer for 2–4 minutes until slightly thickened. This glaze will coat the meatballs later, giving them a beautiful shine.

Next, I place the remaining aromatics in a food processor with salmon, cilantro, sesame oil, and soy sauce. I pulse until the mixture is slightly smooth but still has texture. This step ensures the meatballs are tender and flavorful.

I scoop the salmon mixture into small balls using a spoon or ice cream scoop. In a skillet with remaining oil, I cook them 6–8 minutes, turning halfway to ensure even browning. They should be firm but juicy in the center.

Finally, I drizzle the thickened soy glaze over the cooked meatballs. Serving them over rice with crunchy vegetables like carrots and cucumbers makes the dish visually appealing and delicious.