Salmon Balls Creamy Avocado

Salmon balls with creamy avocado sauce have become my go to weeknight trick for something light but still cozy They make a satisfying snack or a fun main dish and are always a crowd favorite at my kitchen table

I started making these when I needed a lighter twist on party appetizers and now we serve them at summer picnics and rainy day dinners alike

Ingredients

• Fresh skinless salmon fillets: this is the star so go for high quality fresh fish from a reputable source
• Plain breadcrumbs: helps bind things together and adds subtle texture choose panko for a little extra crunch
• Large egg: needed to hold the mixture into perfect little balls eggs from free range hens tend taste richer
• Fresh dill or parsley chopped: either herb brings a burst of green flavor dill if you like classic fish pairings parsley for an earthier finish
• Lemon juice: brightens things up fresh squeezed makes all the difference
• Ripe avocado: forms the foundation of the sauce you want one that yields gently to pressure and is vibrant green
• Plain Greek yogurt: makes the dipping sauce creamy and tangy look for whole milk Greek yogurt for extra richness
• Garlic powder: excellent for gentle flavor without overwhelming the dish use a fresh jar for best taste
• Salt and pepper to taste: be generous with seasoning it helps every layer pop

Step-by-Step Instructions

Prep the Oven:

Preheat oven to three hundred seventy five degrees Fahrenheit so it is fully heated by the time you assemble everything This ensures even baking

Flake the Salmon:

Place fresh salmon fillets into a large bowl Break up the fish with your hands or a fork until you have bite sized pieces This creates a tender texture for the balls

Mix it Up:

Add breadcrumbs egg fresh chopped herbs lemon juice garlic powder salt and pepper into the bowl with the salmon Use a fork or clean hands to combine until everything is evenly mixed The mixture should hold its shape but not feel too dense

Shape the Balls:

Scoop about one tablespoon of the salmon mixture and lightly roll it into a one inch ball Place each ball on a parchment lined baking sheet leaving a little space between them This keeps them from steaming

Bake to Golden:

Slide the tray into your prepped oven and bake for twenty to twenty five minutes You want the exterior to be golden brown and slightly crisp but the center moist

Blend the Sauce:

While the salmon balls bake combine ripe avocado Greek yogurt lemon juice salt and pepper in a blender or food processor Blend until silky smooth Taste and season as needed

Serve Warm:

Arrange the salmon balls on a serving platter and spoon over the creamy avocado sauce or serve the sauce on the side for dipping Enjoy while warm for the best flavor and texture

Save

Dill is my favorite to use here because it reminds me of summers spent in my grandma’s garden She always sprinkled fresh herbs over fish and I swear it makes all the difference My youngest niece loves to help me squish the avocado for the sauce Every time we make these together it becomes a mini celebration

Storage Tips

Store leftover salmon balls in an airtight container in the fridge for two or three days They reheat well in a toaster oven or the air fryer The avocado sauce is best used fresh but can be kept with a piece of plastic wrap pressed directly on the surface to help prevent browning

Ingredient Substitutions

Use canned wild salmon in place of fresh if you re short on time or budget If you want a dairy free version swap the Greek yogurt for unsweetened coconut yogurt Gluten free breadcrumbs also work well for anyone avoiding wheat Chives or cilantro can stand in for dill or parsley if needed

Serving Suggestions

These salmon balls are fantastic with a crisp green salad warm pita or even tossed into a grain bowl for lunch For a party skewer them with cucumber slices and cherry tomatoes The avocado sauce doubles as a spread for wraps and sandwiches

Cultural Context

Fish balls of all kinds are beloved in many cultures from Scandinavia to Asia This recipe is inspired by classic salmon patties but shaped smaller for a fun modern appetizer The avocado sauce gives it a California feel with its smooth creaminess and citrus

Recipe FAQs

→ Can I use canned salmon instead of fresh fillets?

Yes, canned salmon can be substituted for fresh fillets. Drain well and remove any skin or bones for best results.

→ Is it possible to make these balls ahead of time?

Absolutely! You can form and refrigerate the salmon mixture a day in advance, then bake when ready to serve.

→ Can I pan-fry instead of baking?

Yes, pan-frying works well. Use a bit of oil and cook until each side is golden and cooked through.

→ How should I store leftovers?

Store cooked salmon balls and avocado sauce separately in airtight containers in the fridge for up to 2 days.

→ Is there a dairy-free alternative for the sauce?

You can substitute Greek yogurt with dairy-free yogurt or blended silken tofu for a creamy, plant-based option.