Easy Salmon Balls with Creamy Avocado Sauce

I’m loving how this dish brings together rich salmon meatballs and a smooth avocado-yogurt sauce for a satisfying yet fresh meal.

Why You’ll Love This Recipe

I find that these salmon balls are perfect when I want something hearty but not heavy. The salmon gives wonderful flavor and omega-3s, while the breadcrumbs and egg bind everything into a tender ball. The creamy avocado sauce ties it all together with a cool, tangy contrast. I especially enjoy serving them when I want to treat myself without over-indulging.

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

1. I preheat the oven to around 375 °F (190 °C) (or about 190 °C) and line a baking sheet or lightly grease it.
2. I chop the salmon fillets finely (either by hand with a sharp knife or briefly in a food processor) until the texture is almost minced.
3. In a large mixing bowl I combine the chopped salmon, 1 cup plain breadcrumbs, 1 large egg, 2 tbsp chopped fresh dill or parsley, 2 tbsp lemon juice, ½ tsp garlic powder, and salt & pepper to taste. I mix until everything is evenly distributed.
4. I then shape the mixture into balls — I aim for about 1½ to 2 tablespoons of mixture per ball (depending on desired size). I place them on the prepared baking sheet with a little space in between.
5. I bake the salmon balls in the preheated oven for about 15-18 minutes, or until they are firm to the touch, golden on the bottom, and cooked through. (Some versions suggest 12-15 minutes; mine needed around 16 minutes.)
6. While the meatballs bake, I prepare the creamy avocado sauce: I place the 1 ripe avocado (peeled and pitted) in a blender or food processor with the ½ cup plain Greek yogurt, a pinch of salt & pepper, and optionally a little water or extra lemon juice to thin to a pourable consistency. I blend until smooth.
7. After the salmon balls are done, I serve them warm, either drizzled with the avocado-yogurt sauce or with the sauce on the side for dipping. I garnish with a few fresh parsley or dill leaves if I like.

Servings and Timing

This recipe yields about 4 servings (assuming approx 1 lb salmon and standard size balls).

• Prep time: ~10 minutes
• Cook time: ~15-18 minutes
• Total time: ~25-30 minutes

Variations

• I swap the fresh dill with fresh parsley or even chopped cilantro for a different herb note.
• Instead of plain breadcrumbs I sometimes use panko for extra crispness or gluten-free breadcrumbs.
• I can add a teaspoon of smoked paprika or chili flakes into the salmon mixture for a smoky or spicy twist.
• For the sauce, I may add a squeeze of lime juice instead of lemon, or a dash of hot sauce to bring heat.
• If I want an air-fryer version, I shape the balls and cook them in the air fryer at ~375 °F for about 10 minutes, flipping halfway.
• I might serve the balls over a bed of mixed greens, quinoa, or even inside pita wraps.

Storage/Reheating

I store any leftover salmon balls in an airtight container in the fridge for up to 3 days. To reheat, I pre-heat the oven to ~350 °F (175 °C) and warm the balls for 8-10 minutes until heated through. The avocado sauce I store separately in the fridge; it can thicken, so I stir in a teaspoon or two of water or yogurt to loosen it before serving.
If I want to freeze, I let the cooked balls cool, then freeze in a single layer on a tray until firm, then transfer to a freezer bag. They’ll keep for up to 2-3 months. To use, I thaw overnight in the fridge and then reheat in the oven.

FAQs

What if I don’t have plain breadcrumbs?

I can substitute with panko breadcrumbs, crushed crackers, or even gluten-free bread crumbs. If using something very absorbent, I may add a splash of milk or water to keep the mixture moist.

Can I use canned salmon instead of fresh?

Yes — canned salmon works in a pinch. It may have a softer texture, so I’d reduce the liquid slightly or add an extra spoonful of breadcrumbs to help binding.

Is this recipe gluten-free?

It can be made gluten-free by using gluten-free breadcrumbs. The rest of the ingredients are naturally gluten-free.

Can I make the sauce dairy-free?

Yes — I can replace the plain Greek yogurt with a non-dairy yogurt or even use a bit of coconut milk or cashew cream for a creamy sauce that’s dairy-free.

How can I tell when the salmon balls are cooked through?

They should feel firm when gently pressed, have no translucent raw bits in the center, and the internal temperature should reach about 145 °F (63 °C) if I use a meat thermometer.

Can I bake the salmon balls on a stovetop instead of oven?

Yes — I can lightly oil a skillet over medium heat and cook the balls for ~4-5 minutes per side until golden and cooked through. I just need to turn gently to avoid breaking them.

What sides go well with this dish?

I often serve with a fresh green salad, roasted vegetables, quinoa or couscous, or steamed rice. A simple cucumber-tomato salad also pairs nicely.

How thick should the sauce be?

I aim for a sauce that’s thick enough to coat a spoon but still pourable. If it’s too thick right after blending, I add a teaspoon of water, lemon juice or yogurt to loosen it.

Can I prepare ahead of time?

Yes — I can make the salmon ball mixture a few hours ahead and keep it in the fridge until ready to bake. I can also make the sauce ahead and store it in the fridge. However, I prefer to bake the balls just before serving for best texture.

Conclusion

I absolutely enjoy this recipe for salmon balls with creamy avocado sauce because it feels like something special yet is easy enough for a weeknight. The flavors balance beautifully — rich salmon, fresh herbs, crisp breadcrumb bind, and that smooth, tangy sauce. If you’re looking for a dish that impresses without fuss, I’d definitely make this one.

Print