Salmon Balls With Creamy Avocado Sauce (Printable)

Tender salmon bites with tangy avocado cream sauce. Protein-packed, ready in 45 minutes.

# What You'll Need:

→ For the Salmon Balls

01 - 1.1 lbs fresh salmon fillet, skinless, finely chopped
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tablespoons fresh dill, chopped
05 - 2 tablespoons fresh parsley, chopped
06 - 1 egg, lightly beaten
07 - 1/2 cup breadcrumbs, gluten-free if needed
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon lemon zest
10 - 1/2 teaspoon salt
11 - 1/4 teaspoon black pepper
12 - 2 tablespoons olive oil for pan-frying

→ For the Creamy Avocado Sauce

13 - 1 ripe avocado, peeled and pitted
14 - 1/2 cup Greek yogurt
15 - 1 tablespoon lemon juice
16 - 1 tablespoon extra-virgin olive oil
17 - 1 small garlic clove, minced
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - 1/4 teaspoon salt
20 - 1/8 teaspoon black pepper

# Steps:

01 - In a large bowl, combine chopped salmon, onion, garlic, dill, parsley, egg, breadcrumbs, Dijon mustard, lemon zest, salt, and pepper. Mix until just combined; do not overwork the mixture.
02 - With damp hands, shape the mixture into small balls using about 1 heaping tablespoon per ball. Place formed balls on a tray until ready to cook.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry salmon balls in batches, turning occasionally, until golden brown and cooked through, approximately 8 to 10 minutes total. Transfer to a plate lined with paper towel to drain excess oil.
04 - Blend avocado, Greek yogurt, lemon juice, olive oil, garlic, cilantro or parsley, salt, and pepper in a food processor or blender until smooth and creamy.
05 - Serve salmon balls warm, accompanied by the creamy avocado sauce for dipping or drizzling.

# Expert Tips:

01 -
  • The contrast between crispy, golden salmon and silky cool avocado sauce is absolutely addictive
  • These come together in under 45 minutes but taste like something from a fancy bistro
  • You can prep everything ahead and fry just before serving your guests arrive
02 -
  • Overworking the salmon mixture makes the balls tough, so mix gently and stop as soon as everything is combined
  • Damp hands are your secret weapon for shaping without the sticky mess
  • Do not crowd the pan or the salmon balls will steam instead of getting that beautiful golden crust
03 -
  • Chill the salmon mixture for 15 minutes before shaping if it feels too sticky to work with
  • Use a cookie scoop for perfectly uniform balls that cook evenly
  • Let the fried salmon balls rest on a wire rack instead of paper towels to stay crispy on all sides

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