Salmon Balls with Creamy Avocado Sauce
I have a confession to make. For a long time, my relationship with salmon was stuck in a rut. It was always the same old story: bake it, grill it, maybe pan-sear it if I was feeling fancy.
It was fine, but it wasn’t exciting. I was looking for something new, a way to turn this amazing fish into a dish that felt both fun and a little bit elegant. I wanted a perfect little bite for parties, or even just a Tuesday night treat.
That’s how these Salmon Balls with Creamy Avocado Sauce came to be. They are crispy on the outside, tender and flaky on the inside, and completely irresistible when dipped in that cool, zesty avocado sauce.
This recipe transforms simple ingredients into something truly special. It’s the kind of dish that gets people talking, asking for the recipe before they’ve even finished their first bite.
What You’ll Need
Here’s a quick look at the ingredients. I’ve split them into two parts for the salmon balls and the sauce to keep things organized.
For the Salmon Balls:
- 14-15 ounces cooked salmon, flaked (canned works great!)
- 1 large egg, lightly beaten
- 1/2 cup panko breadcrumbs
- 1/4 cup finely chopped red onion
- 2 tablespoons fresh dill, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- Salt and black pepper to taste
- 2 tablespoons olive oil (for cooking)
For the Creamy Avocado Sauce:
- 1 large ripe avocado
- 1/2 cup plain Greek yogurt or sour cream
- 2 tablespoons fresh lime juice
- 1 clove garlic, minced
- 2 tablespoons chopped fresh cilantro
- A pinch of salt
- 2-3 tablespoons water (to thin, if needed)
Tools Required
You won’t need any high-tech gadgets for this one. Just your basic kitchen essentials.
- Large mixing bowl
- Small mixing bowl
- Baking sheet
- Parchment paper
- Food processor or blender (for the sauce)
- Small ice cream scoop or spoon
- Whisk
How to Make Salmon Balls with Creamy Avocado Sauce
Let’s break this down into simple, manageable steps. We’ll make the salmon balls first, and while they’re cooking, you can whip up the sauce.
Part 1: The Salmon Balls
Step 1: Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper. This little step makes cleanup a breeze later.
Step 2: In a large mixing bowl, combine the flaked salmon, beaten egg, panko breadcrumbs, red onion, dill, lemon juice, and Dijon mustard. Use a fork to gently mix everything together.
Step 3: Season the mixture with salt and pepper. Be careful not to overmix; you want to keep some of that nice flaky texture from the salmon.
Step 4: Using a small ice cream scoop or your hands, form the mixture into balls, about 1.5 inches in diameter. You should get about 12-15 balls. Place them on the prepared baking sheet.
Step 5: Drizzle the salmon balls with olive oil. Bake for 15-20 minutes, flipping them halfway through, until they are golden brown and firm to the touch.
Part 2: The Creamy Avocado Sauce
Step 6: While the salmon balls are in the oven, make the sauce. Combine the avocado, Greek yogurt, lime juice, minced garlic, cilantro, and salt in a food processor or blender.
Step 7: Blend until the sauce is completely smooth and creamy. If it’s too thick for your liking, add a tablespoon of water at a time and blend again until you reach the perfect consistency.
Part 3: Serving
Step 8: Once the salmon balls are cooked, let them cool for a minute or two. Serve them warm with the cool, creamy avocado sauce on the side for dipping.
Pro Tips
I’ve made these dozens of times, and I’ve picked up a few tricks along the way that make a big difference.
- Chill the Mixture: If you have time, chill the salmon mixture in the refrigerator for about 20-30 minutes before forming the balls. It makes the mixture less sticky and much easier to roll.
- Don’t Overcrowd the Pan: Give the salmon balls some space on the baking sheet. This allows the hot air to circulate around each one, ensuring they get crispy all over instead of just steaming.
- Fresh is Best for Sauce: For the most vibrant, green avocado sauce, use a perfectly ripe avocado and fresh lime juice. The acid in the lime not only adds flavor but also helps prevent the avocado from browning too quickly.
- Uniform Size Matters: Use a small cookie or ice cream scoop to portion the salmon mixture. This ensures all your salmon balls are the same size and cook evenly.
Cooking Method Comparison
Baking is my go-to for ease and a healthier result, but you have other options! Here’s a quick comparison.
| Method | Result | Notes |
|---|---|---|
| Baking | Evenly cooked, less fat | Easiest cleanup |
| Pan-Frying | Extra crispy crust | Requires more oil and attention |
| Air Frying | Very crispy, very fast | Cook at 375°F for 10-12 mins |
Substitutions and Variations
One of the best things about cooking is making a recipe your own. Here are a few ideas to get you started.
- Different Fish: No salmon? Canned tuna or even cooked crab meat work wonderfully as a substitute.
- Herb Swap: If you’re not a fan of dill, try fresh parsley, chives, or even a little bit of tarragon.
- Spicy Kick: For those who like heat, add a finely minced jalapeño or a pinch of red pepper flakes to the salmon mixture. You can also add a slice of jalapeño to the avocado sauce before blending.
- Breadcrumb Alternatives: Crushed saltine crackers or almond flour can be used instead of panko for a different texture.
Dietary Adjustments
It’s easy to tweak this recipe to fit different dietary needs.
- Gluten-Free: Simply use your favorite gluten-free panko or almond flour in place of regular panko.
- Dairy-Free: For the sauce, use a dairy-free plain yogurt (like coconut or almond-based) or a dairy-free sour cream alternative.
- Low-Carb / Keto: Swap the panko breadcrumbs for crushed pork rinds or almond flour to significantly lower the carb count. The avocado sauce is already very low-carb friendly!
Make Ahead Tips
Planning a party or just want to get ahead on dinner? This recipe is very prep-friendly.
You can prepare the salmon mixture up to 24 hours in advance. Just cover it tightly and store it in the refrigerator.
You can also form the balls ahead of time. Place them on the baking sheet, cover, and refrigerate for up to a day. When you’re ready, just pop them in the oven, adding a few extra minutes to the baking time.
Meal Pairing Suggestions
These salmon balls are incredibly versatile. They can be an appetizer, a light lunch, or the star of your dinner plate.
| Serving Idea | How to Serve |
|---|---|
| Appetizer | Serve on a platter with the sauce for dipping. |
| Light Lunch | Place 3-4 balls over a bed of mixed greens. |
| Full Dinner | Pair with roasted asparagus and quinoa. |
Leftovers and Storage
If you happen to have any leftovers, they store quite well. The key is to keep the components separate.
Store the cooked salmon balls in an airtight container in the refrigerator for up to 3 days. Store the avocado sauce in a separate airtight container with plastic wrap pressed directly onto the surface to prevent browning. It will last for 1-2 days.
To reheat the salmon balls, I recommend using an oven or an air fryer at 350°F for 5-7 minutes. This helps them get crispy again. The microwave works in a pinch, but they will be softer.
Frequently Asked Questions
Q1. Can I use fresh salmon instead of cooked?
Ans: Absolutely. You can use about 1 pound of raw, skinless salmon. Either bake or poach it first and then flake it, or you can pulse the raw salmon in a food processor until it’s finely chopped. If using raw, you’ll need to increase the cooking time to 20-25 minutes to ensure it’s cooked through.
Q2. My avocado sauce turned brown! How do I stop that?
Ans: The enemy of avocado is air. The lime juice in the recipe is your first line of defense. For storage, the best trick is to press a piece of plastic wrap directly against the entire surface of the sauce before putting the lid on your container. This creates a barrier against oxygen.
Q3. Can I freeze these salmon balls?
Ans: Yes, they freeze beautifully. You can freeze them either cooked or uncooked. For best results, place the balls on a baking sheet and “flash freeze” them for an hour. Once they’re solid, transfer them to a freezer-safe bag. They’ll keep for up to 3 months. You can bake them directly from frozen, just add about 10 minutes to the cooking time.
Wrapping Up
There you have it—a simple, delicious, and versatile way to enjoy salmon. These little bites are proof that healthy food can be packed with flavor and fun to eat.
I really hope you give this recipe a try. It’s become a true favorite in my kitchen, and I think it will in yours, too.
When you make them, I’d love to hear about it! Drop a comment below and let me know how they turned out, or if you discovered any fun variations of your own.
