Salmon Balls with Creamy Avocado Sauce – A Fresh and Satisfying Bite Sized Meal

Salmon Balls with Creamy Avocado Sauce

There’s something so satisfying about food that fits in your hand. Bite sized meals, when done right, offer comfort, convenience, and flavor in one little package. That’s exactly what these Salmon Balls with Creamy Avocado Sauce bring to the table. Whether you’re looking for an easy weeknight dinner, a high protein snack, or a fun party appetizer, this recipe checks all the boxes.

I first made these when I had leftover cooked salmon from the night before. I wasn’t in the mood for reheating fish, so I mixed it with some pantry staples and turned it into crispy, golden brown salmon balls. They were a hit. Since then, I’ve made them so many ways baked, pan fried, with canned salmon, and even added different herbs depending on what I had. But no matter how I switch things up, one thing stays the same: the creamy avocado sauce. It’s smooth, fresh, and balances the richness of the salmon perfectly.

Let me walk you through exactly how to make these, and I’ll share some tricks I’ve learned along the way.

Ingredients for the Salmon Balls:

• 1 ½ cups cooked salmon (or one 14 oz can, drained and flaked)
• 1 egg
• ½ cup breadcrumbs (panko or regular)
• ¼ cup finely diced red onion
• 2 tablespoons chopped fresh parsley or dill
• 1 tablespoon Dijon mustard
• 1 garlic clove, minced
• Juice of ½ lemon
• Salt and pepper to taste
• Olive oil for cooking (if pan-frying)

For the Creamy Avocado Sauce:

• 1 ripe avocado
• 2 tablespoons Greek yogurt or sour cream
• 1 tablespoon lime juice
• 1 garlic clove
• Salt to taste
• Water, as needed, to thin the sauce

How to Make Salmon Balls

Step 1: Prep Your Salmon
If using cooked salmon, make sure it’s flaked well and remove any skin or bones. If you’re using canned salmon, drain it and flake it with a fork.

Step 2: Mix the Ingredients
In a large mixing bowl, combine the salmon, egg, breadcrumbs, red onion, mustard, parsley, garlic, lemon juice, salt, and pepper. Use a fork or your hands to mix everything until well combined.

Pro Tip: If your mix feels too dry, add a small splash of olive oil or an extra tablespoon of yogurt. If it feels too wet, sprinkle in more breadcrumbs.

Step 3: Shape the Balls
Use your hands or a small scoop to shape the mixture into balls about the size of a golf ball. You should get around 12 to 14.

Step 4: Cook the Salmon Balls
You can cook them in a few ways:

• Pan-fry: Heat a little oil in a skillet over medium heat. Cook the balls for about 3 to 4 minutes on each side, until golden and crispy.
• Bake: Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper, brush the salmon balls lightly with oil, and bake for 15 to 18 minutes, flipping halfway through.
• Air fryer: Air fry at 375°F (190°C) for 10 to 12 minutes, shaking the basket once halfway.

Pro Tip: Let the salmon balls rest for a few minutes after cooking. This helps them firm up and makes them easier to handle.

Making the Creamy Avocado Sauce

This sauce couldn’t be easier.

1. Scoop the avocado into a blender or small food processor.
2. Add Greek yogurt, lime juice, garlic, and a pinch of salt.
3. Blend until smooth. If it’s too thick, add a spoonful of water at a time until it reaches your preferred consistency.

Pro Tip: If you’re making this sauce ahead of time, press a piece of plastic wrap against the surface to keep it from browning.

Serving Suggestions

These salmon balls are versatile. Here are a few ways to serve them:

• As an appetizer: Serve with toothpicks and a bowl of avocado sauce for dipping.
• In a bowl: Pair with brown rice, steamed veggies, and drizzle the avocado sauce on top.
• In a wrap: Tuck them into a tortilla with shredded lettuce, pickled onions, and extra sauce.
• On a salad: Place a few salmon balls over mixed greens with cherry tomatoes and cucumber, then spoon on the avocado sauce as a dressing.

Presentation Tip: Add a sprinkle of fresh herbs or chili flakes over the avocado sauce just before serving for a little visual pop.

Add On:

Servings: 4
Prep Time: 15 minutes
Cooking Time: 15 minutes
Total Time: 30 minutes

This recipe is packed with protein, healthy fats from salmon and avocado, and it’s low in carbs. If you want to make it gluten free, you can use almond flour or gluten free breadcrumbs.

Recipe FAQ

Can I use canned salmon?
Yes. Just make sure to drain it well and remove any bones or skin if needed. Wild caught canned salmon works great.

Can I make these ahead?
Absolutely. You can store uncooked salmon balls in the fridge for up to 24 hours. Cooked ones will keep in the fridge for up to 4 days. Reheat in a pan, oven, or air fryer for the best texture.

Can I freeze them?
Yes, they freeze really well. After forming the balls, freeze them on a baking sheet until solid. Transfer to a zip top bag and freeze for up to 2 months. Cook directly from frozen, adding a few extra minutes to the cooking time.

What can I use instead of yogurt in the sauce?
You can use sour cream or even a dairy free yogurt if you’re avoiding dairy. Just taste and adjust the salt and lime to balance.

What other herbs work in this?
Fresh dill, chives, or cilantro are all great in the salmon mix and the sauce. Use what you like or have on hand.

Final Thoughts

These salmon balls are a hit every time I make them. They’re crisp, tender, and full of flavor. The avocado sauce is what really ties it together. It’s fresh and cooling, and it complements the richness of the salmon so well.

This recipe is a lifesaver for busy nights or when I want something light but filling. My family loves them, and I’ve had friends ask for the recipe more times than I can count. I hope you try them soon and enjoy every bite.