baked arancini with salmon and pea

Baked Arancini with Salmon & Peas

Course: Appetiser
Cuisine: Italian
Keyword: appetizer, baked, oven-fried, peas, rice, rice balls, salmon, sicilian
Prep Time: 30 minutes
Cook Time: 15 minutes
Total Time: 45 minutes
Servings: 15
Author: The Petite Cook
Crispy, delicious Salmon & Pea Baked Arancini make a great lighter alternative to the traditional Sicilian fried rice balls- Super easy to make and loaded with flavour!
Print Recipe


For the rice:

  • 500 gr carnaroli rice
  • 1 big pinch of saffron
  • 2 tbsp of Parmesan cheese finely grated (optional)
  • 1 tbsp of butter optional
  • salt

For the filling:

  • 1 tbsp Mazola oil
  • 1 small gold onion finely minced
  • 300 gr 10oz fresh salmon fillet, finely chopped
  • 150 g/5½oz frozen peas
  • zest of ½ lemon
  • a handful of fresh thyme leaves chopped
  • sea salt & black pepper

For the coating:

  • 250 gr panko breadcrumbs
  • 5 tbsp Mazola oil
  • 2 large eggs
  • salt & black pepper


  • For the rice: Bring a large pot of water to a boil. Add the rice and season with salt to taste. Cook until al dente, and towards the end of cooking time add the saffron.
  • Drain the rice and transfer into a large bowl. Stir in optional Parmesan cheese & butter, then cover with cling film and refrigerate for about one hour or until cooled completely. The rice should be compact and sticky to the touch.
  • For the filling: Heat 1 tablespoon of Mazola oil in a large pan over low heat. Add the onion and stir-fry for 2 minutes, or until soft and translucent. Then add chopped salmon and cook until no longer pink, about 2 minutes.
  • Add the lemon zest and thyme leaves, then season with salt and pepper to taste and remove from the heat.
  • For the baked arancini: Preheat oven to 180C. Line a baking tray with non-stick baking paper.
  • To make the arancini, scoop a tablespoon of rice into your hand. Place 1 tablespoon of the salmon mixture into the centre and wrap the risotto around it to seal completely. Repeat with the remaining rice and filling.
  • In a medium bowl, mix together the breadcrumbs with Mazola oil until well combined, your coating mix should be lightly wet, add a bit more oil if necessary, then season with salt and pepper to taste.In another bowl, lightly whisk the eggs.
  • Dip each arancini ball first into the egg mixture, then roll into the coating mix, gently pressing to coat. Repeat with remaining balls.
  • Arrange the arancini onto the prepared baking tray and bake in oven for 20 minutes or until crisp and golden. Serve immediately.