1 lb fresh skinless salmon fillets

1 cup plain breadcrumbs

1 large egg

2 tablespoons fresh dill or parsley, chopped

2 tablespoons lemon juice

1 ripe avocado

1/2 cup plain Greek yogurt

1/2 teaspoon garlic powder

Salt and pepper, to taste

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Preheat oven to 375°F (190°C) and line a baking sheet with parchment paper.
Finely chop or pulse salmon in a food processor until minced.
In a bowl, mix salmon, breadcrumbs, egg, dill or parsley, lemon juice, salt, and pepper until combined.
Shape mixture into small balls (1–2 tablespoons each) and place on the baking sheet.
Bake for 15–18 minutes, flipping halfway, until cooked through and lightly golden.
Meanwhile, blend avocado, Greek yogurt, garlic powder, lemon juice, salt, and pepper until smooth and creamy.
Serve salmon balls warm with avocado sauce for dipping.

Use panko instead of breadcrumbs for a lighter texture.

Add diced onion or bell pepper for more flavor.

Mix cayenne into salmon or jalapeño into sauce for heat.

Blend cilantro into sauce for a fresh twist.

Best served fresh; avocado sauce keeps for 1 day with lemon juice to prevent browning.