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1
Fill a large pot halfway with water and bring to a boil.
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2
Carefully lower the salmon into the pot.
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3
When the water comes back to a boil, turn off the heat and cover the pot with a tight-fitting lid.
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4
Allow the salmon to rest until it is just cooked through, about 10 minutes.
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5
Using a slotted spatula, transfer the salmon to a tray and place in the refrigerator to cool thoroughly, about 25 minutes.
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6
Preheat the oven to 450F.
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7
Drizzle 2 tablespoons of the olive oil into a 9 x 13-inch baking dish and use your hand to evenly coat the entire surface.
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8
Set aside.
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9
Heat the remaining 2 tablespoons olive oil in a medium frying pan over medium-high heat.
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10
Add the onions and celery and cook, stirring frequently, until they are soft and translucent but not browned, about 10 minutes.
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11
Using a slotted spoon, transfer the vegetables to a tray and place in the refrigerator to cool.
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12
When the salmon and vegetables are completely cool, break the salmon into small pieces but do not completely shred.
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13
Combine the salmon and vegetables with the mayonnaise, eggs, bread crumbs, parsley, tarragon, salt, and pepper in a large mixing bowl and mix by hand until thoroughly incorporated.
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14
Roll the mixture into round, golf ballsize meatballs (about 1 1/2 inches), making sure to pack the meat firmly.
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15
Place the balls in the prepared baking dish, being careful to line them up snugly and in even rows vertically and horizontally to form a grid.
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16
The meatballs should be touching one another.
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17
Roast for 15 minutes, or until the meatballs are firm and cooked through.
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18
Allow the meatballs to cool for 5 minutes in the baking dish before serving.
