I love this recipe because it’s simple, wholesome, and full of bright flavors. The salmon stays moist and flaky inside, while the oven gives the outside a lovely crunch. The creamy avocado sauce adds a cool, refreshing balance that makes each bite irresistible. I also appreciate how versatile it is—I can serve these salmon balls as an appetizer, snack, or even a main dish with a salad or rice. Plus, it’s a nutritious option packed with protein and healthy fats.
Ingredients
(Note: All ingredient amounts are listed in the recipe card below.)
1 lb fresh skinless salmon fillets 1 cup plain breadcrumbs 1 large egg 2 tbsp fresh dill or parsley, chopped 2 tbsp lemon juice 1 ripe avocado ½ cup plain Greek yogurt ½ tsp garlic powder Salt and pepper to taste
Directions
I begin by preheating the oven to 375°F (190°C). While it heats, I flake the salmon into small pieces in a large bowl. I then add the breadcrumbs, egg, herbs, lemon juice, garlic powder, salt, and pepper, mixing everything together until the texture holds but isn’t too dry.
Next, I form small balls, about an inch in size, and place them on a parchment-lined baking sheet. I bake them for 20–25 minutes, or until they turn golden brown and slightly crisp on the outside.
While the salmon balls are baking, I prepare the avocado sauce. In a blender or food processor, I combine the ripe avocado, Greek yogurt, lemon juice, salt, and pepper, blending until smooth and creamy. Once the salmon balls are done, I serve them warm with the sauce either on the side or drizzled on top.
Servings and Timing
This recipe makes approximately 12 servings. Prep Time: 15 minutes Cook Time: 25 minutes Total Time: 40 minutes Calories: 120 per serving
Variations
Sometimes I like to mix things up by adding finely chopped green onions or a bit of Dijon mustard to the salmon mixture for extra flavor. When I want a spicier kick, I stir a touch of cayenne or smoked paprika into the mix. For a gluten-free version, I use almond flour or crushed gluten-free crackers instead of breadcrumbs. The avocado sauce can also be customized—adding lime juice and cilantro gives it a zesty twist.
Storage/Reheating
I store leftover salmon balls in an airtight container in the refrigerator for up to 3 days. When I’m ready to enjoy them again, I reheat them in the oven at 350°F (175°C) for about 10 minutes to bring back their crispiness. The avocado sauce is best fresh, but I keep it refrigerated in a sealed jar for up to a day, pressing plastic wrap directly against the surface to prevent browning.
FAQs
Can I use canned salmon instead of fresh?
Yes, I sometimes use canned salmon when I’m short on time. I just make sure to drain it well before mixing.
Can I make the salmon balls ahead of time?
Absolutely, I form the balls and refrigerate them for a few hours before baking when I’m planning ahead.
How do I keep the salmon balls from falling apart?
I make sure the mixture is moist but firm, and if needed, I add a bit more breadcrumbs to help bind it together.
Can I air fry these instead of baking?
Yes, I cook them in the air fryer at 375°F for about 12–14 minutes, flipping halfway for even browning.
What can I serve with these salmon balls?
I like serving them with a side salad, roasted vegetables, or on skewers as party appetizers.
Can I freeze salmon balls?
Yes, I freeze them after baking. Once cooled, I store them in a freezer-safe bag for up to 2 months and reheat directly in the oven.
Can I make the avocado sauce dairy-free?
I replace Greek yogurt with coconut yogurt or a spoonful of vegan mayo for a dairy-free version.
What herbs work best in this recipe?
I love using dill for its classic salmon pairing, but parsley adds a fresh, mild flavor too.
Can I pan-fry the salmon balls instead of baking?
Definitely. I cook them in a skillet with a little oil over medium heat until golden on all sides.
How do I make the sauce extra smooth?
I blend the ingredients longer or add a splash of water or milk to reach my desired consistency.
Conclusion
These Salmon Balls with Creamy Avocado Sauce are a perfect blend of flavor, texture, and nutrition. I love how easy they are to make, yet they look and taste impressive enough for guests. Whether I’m serving them as appetizers or making them the star of my meal, they never fail to deliver that satisfying mix of crispiness and creaminess. It’s a recipe I always come back to when I want something wholesome, elegant, and delicious.
Crispy on the outside and tender inside, these baked Salmon Balls with Creamy Avocado Sauce are a flavorful and elegant appetizer or light meal, perfect for entertaining or a nutritious treat.
Ingredients
1 lb fresh skinless salmon fillets
1 cup plain breadcrumbs
1 large egg
2 tbsp fresh dill or parsley, chopped
2 tbsp lemon juice
½ tsp garlic powder
Salt and pepper to taste
1 ripe avocado
½ cup plain Greek yogurt
Instructions
Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Flake the salmon into small pieces in a large bowl.
Add breadcrumbs, egg, dill or parsley, lemon juice, garlic powder, salt, and pepper. Mix until the mixture holds together.
Form into small 1-inch balls and place on the prepared baking sheet.
Bake for 20–25 minutes, or until golden brown and crisp on the outside.
While baking, prepare the avocado sauce: blend avocado, Greek yogurt, lemon juice, salt, and pepper until smooth.
Serve the salmon balls warm with the creamy avocado sauce on the side or drizzled on top.
Notes
Add green onions or Dijon mustard to the salmon mixture for extra flavor.
Use almond flour or gluten-free crackers instead of breadcrumbs for a gluten-free version.
For a spicier option, add cayenne or smoked paprika.
Make the avocado sauce dairy-free by using coconut yogurt or vegan mayo.
Reheat leftover salmon balls in the oven at 350°F (175°C) for about 10 minutes to restore crispiness.
