Salmon Balls with Creamy Avocado Sauce

Active Prep Time: 25 minutes
Cook Time: 15-20 minutes
Total Time: 45 minutes
Intensity: Moderate – Involves some hands-on shaping and sauce blending, but steps are straightforward.

Ingredients

For the Salmon Balls:

1.5 lbs (680g) fresh salmon fillet, skin removed, finely diced or coarsely ground
1/3 cup panko breadcrumbs (or gluten-free alternative)
1 large egg, lightly beaten
3 green onions, finely sliced
1/4 cup fresh dill, finely chopped
1 tbsp fresh lemon juice
2 tsp Dijon mustard
1 tsp smoked paprika
1/2 tsp garlic powder
1/2 tsp sea salt
1/4 tsp freshly ground black pepper
Olive oil spray or 1 tbsp olive oil, for baking

For the Creamy Avocado Sauce:

1 large ripe avocado, pitted and scooped
1/2 cup plain Greek yogurt (full-fat or 2% for creamiest texture)
1/4 cup fresh cilantro (or substitute with more dill if preferred)
2 tbsp fresh lime juice (about 1 lime)
1 small garlic clove
2-3 tbsp water, to adjust consistency
Salt and pepper, to taste

For Serving (Optional):

Lemon or lime wedges
Extra fresh dill or cilantro
A simple side salad, quinoa, or roasted vegetables

Instructions

Step 1: Prepare the Salmon Mixture

Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper.
In a large mixing bowl, combine the finely diced salmon, panko, egg, green onions, dill, lemon juice, Dijon mustard, smoked paprika, garlic powder, salt, and pepper. Use a fork or your hands to mix gently but thoroughly until everything is well incorporated. Be careful not to over-mix, as this can make the balls dense.

Step 2: Shape the Balls

Using damp hands (this prevents sticking), scoop about 2 tablespoons of the mixture. Roll it firmly between your palms to form a ball, about 1.5 inches in diameter. Place it on the prepared baking sheet. Repeat with the remaining mixture, spacing the balls about an inch apart. You should have 16-18 balls.
Lightly spray or brush the tops with olive oil. This will help them achieve a beautiful golden color.

Step 3: Bake

Bake in the preheated oven for 15-20 minutes, or until the salmon balls are cooked through, firm to the touch, and lightly browned.

Step 4: Make the Sauce

While the salmon balls bake, prepare the sauce. In a blender or food processor, combine the avocado, Greek yogurt, cilantro, lime juice, and garlic clove. Blend until completely smooth and creamy. If the sauce is too thick, add water one tablespoon at a time, blending after each addition, until you reach your desired drizzling consistency. Season generously with salt and pepper. Transfer to a serving bowl.

Step 5: Serve

Remove the salmon balls from the oven and let them rest for 2-3 minutes.
Serve warm alongside the cool, creamy avocado sauce for dipping or drizzling. Garnish with extra herbs and lemon wedges. They are excellent over a bed of greens, with quinoa, or alongside roasted asparagus or broccoli.

Chef’s Notes & Tips

Salmon Texture: For the best texture, hand-dice the salmon into very small pieces instead of using pre-ground. It creates a more interesting, tender bite.
Make-Ahead: You can prepare the salmon mixture, cover it tightly, and refrigerate for up to 4 hours before shaping and baking. The avocado sauce is best made fresh but can be stored in an airtight container with plastic wrap pressed directly onto the surface (to prevent browning) for up to 6 hours in the fridge.
Reheating: Reheat leftover salmon balls in a 350°F (175°C) oven for about 10 minutes or until warmed through to maintain texture. The microwave can make them a bit rubbery.
Variations: Add 1/4 cup of finely grated Parmesan to the salmon mix for a cheesy twist. For a kick, add a pinch of cayenne pepper to the salmon balls or a dash of hot sauce to the avocado sauce.

Nutrition Information (Per Serving, approx. 4 salmon balls + 1/4 of sauce)

Calories: 415 kcal
Total Fat: 26g
- Saturated Fat: 5g
Cholesterol: 135mg
Sodium: 520mg
Total Carbohydrates: 12g
- Dietary Fiber: 5g
- Sugars: 2g
Protein: 35g