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Salmon Balls with Creamy Avocado Sauce

A quick, crowd-pleasing salmon recipe featuring tender salmon meatballs and a silky avocado sauce that’s perfect for weeknight dinners and parties.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 servings
Course: Appetizer, Main Course
Cuisine: American
Calories: 210
Ingredients Method Notes

Ingredients
  

For the Salmon Balls
  • 1 lb fresh salmon, skin removed and finely chopped, or 2 cans (14 oz) drained salmon, flaked Canned salmon makes this a quicker dish.
  • 1/2 cup panko breadcrumbs (or finely crushed crackers)
  • 1 large egg
  • 2 stalks green onions, thinly sliced
  • 1 clove garlic, minced
  • 1 tbsp Dijon mustard
  • 1 tsp lemon zest
  • 2 tbsp fresh parsley or dill, chopped
  • 1/2 tsp smoked paprika (optional)
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 2 tbsp olive oil (for pan-frying) or cooking spray (for baking)
For the Creamy Avocado Sauce
  • 1 ripe avocado
  • 1/3 cup Greek yogurt (or mayonnaise for richer flavor)
  • 1 tbsp lime juice (or lemon juice)
  • 1 small garlic clove
  • 2 tbsp chopped cilantro (or parsley)
  • 1-2 tbsp olive oil
  • to taste Salt and pepper
  • a splash of water to thin if needed

Method
 

Preparation
  1. If using fresh salmon, finely chop or pulse in a food processor until coarsely ground. If using canned, flake and remove any large bones.
  2. In a bowl combine salmon, panko, egg, green onions, garlic, Dijon, lemon zest, herbs, smoked paprika, salt, and pepper. Mix gently until just combined.
  3. Wet your hands and shape the mixture into 1- to 1½-inch balls. You should get about 16–20.
Cooking
  1. Pan-fry: Heat 2 tbsp olive oil in a large skillet over medium heat. Add meatballs and turn gently every 3–4 minutes until golden and cooked through, about 10–12 minutes total.
  2. Bake: Preheat oven to 400°F (200°C). Arrange meatballs on a parchment-lined sheet, spray lightly with cooking oil, and bake 12–15 minutes until firm and lightly browned.
Making the Sauce
  1. In a blender, add avocado, Greek yogurt, lime juice, garlic, cilantro, olive oil, salt, and pepper. Blend until smooth. Adjust thickness with water if needed.
Serving
  1. Plate the salmon balls and drizzle or dip with the creamy avocado sauce. Garnish with extra herbs and lemon wedges.

Notes

Keep the mixture tender by not overworking it. Make ahead by refrigerating formed meatballs for up to 24 hours or freeze raw. For a crispy finish, broil baked meatballs for 1–2 minutes at the end while watching closely. Leftovers make great sandwiches.