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
1 ripe avocado
½ cup plain Greek yogurt
½ tsp garlic powder
Salt and pepper to taste
Instructions
- Preheat oven to 375°F (190°C) and line or lightly grease a baking sheet.
- Finely chop the salmon fillets or pulse briefly in a food processor until minced.
- In a large bowl, mix chopped salmon, breadcrumbs, egg, chopped dill or parsley, lemon juice, garlic powder, and salt and pepper until well combined.
- Shape mixture into small balls (about 1½–2 tablespoons each) and arrange on the prepared baking sheet.
- Bake for 15–18 minutes, until firm, golden on the bottom, and cooked through.
- While baking, prepare the avocado sauce: blend avocado, Greek yogurt, a pinch of salt and pepper, and optional water or lemon juice until smooth and creamy.
- Serve salmon balls warm, drizzled with the avocado sauce or with sauce on the side for dipping.
- Garnish with extra fresh herbs if desired.
Notes
Use panko or gluten-free breadcrumbs as alternatives.
Add chili flakes or smoked paprika for a spicy or smoky twist.
Air-fryer option: cook at 375°F for about 10 minutes, flipping halfway.
Store leftovers in the fridge up to 3 days; freeze up to 3 months.
Reheat gently in the oven and stir avocado sauce before serving.
- Prep Time: 10 minutes
- Cook Time: 18 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Modern
- Diet: Halal
Nutrition
- Serving Size: 1 serving (approx 4 salmon balls + sauce)
- Calories: 280
- Sugar: 1g
- Sodium: 380mg
- Fat: 17g
- Saturated Fat: 3g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 95mg
