Creating these gingery salmon meatballs is simple. Follow these steps to ensure a successful outcome:

1. Prepare the Salmon: Remove the skin from the salmon fillet and cut it into chunks. Use a food processor to pulse the salmon until it’s finely chopped but not pureed.
2. Mix Ingredients: In a bowl, combine the chopped salmon, breadcrumbs, grated ginger, minced garlic, green onions, soy sauce, beaten egg, sesame oil, and black pepper.
3. Form the Meatballs: Use your hands to shape the mixture into small meatballs, about 1 inch in diameter.
4. Heat the Oil: In a large skillet, add olive oil over medium heat. Once hot, carefully place the meatballs in the skillet.
5. Cook the Meatballs: Sauté the meatballs for about 8–10 minutes, turning until they are golden brown and cooked through.
6. Prepare the Soy Glaze: In a small saucepan, combine soy sauce, honey or brown sugar, rice vinegar, and sesame oil. Bring to a simmer over medium heat.
7. Thicken the Glaze: Stir in the cornstarch mixture and cook until the glaze thickens, about 1–2 minutes. Remove from heat.
8. Coat the Meatballs: Once cooked, transfer the meatballs to the saucepan with the soy glaze and gently toss to coat.
9. Serve Hot: Remove the meatballs from the heat and prepare them for serving.