Baked Salmon Balls with Creamy Avocado: Fresh Flavors (Print Version)
Baked Salmon Balls with Creamy Avocado Sauce offer a light, flavorful meal. Discover my easy recipe with a vibrant sauce for a weeknight win.
# Recipe Info:
Prep Time: 20 Minutes minutes
Cook Time: 18 Minutes minutes
Total Time: 38 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Pescatarian
# Ingredients:
→ Base Ingredients for Salmon Balls
01 -
Canned Salmon (wild-caught, 14.75 oz can), drained
02 -
Panko Breadcrumbs (1/2 cup)
03 -
Large Egg (1)
→ Flavor Boosters & Seasonings
04 -
Fresh Dill (2 tbsp, chopped)
05 -
Red Onion (1/4 cup, finely minced)
06 -
Lemon Juice (1 tbsp, fresh)
07 -
Garlic Powder (1/2 tsp)
08 -
Salt (to taste)
09 -
Black Pepper (to taste)
→ Creamy Avocado Sauce
10 -
Avocados (2 ripe)
11 -
Greek Yogurt (1/4 cup, plain)
12 -
Lemon Juice (1 tbsp, fresh)
13 -
Salt (to taste)
14 -
Black Pepper (to taste)
# Instructions:
01 -
Honestly, this is where I always make a mess. Get that drained salmon into a big mixing bowl, then use a fork to flake it up. See how it separates easily? That's what we want. Making sure you've drained it properly is critical; no one likes watery salmon balls, and I've been there, done that, and sighed a lot.
02 -
Now, for the fun part! Add your panko breadcrumbs, that fresh chopped dill, a good squeeze of fresh lemon juice, the finely minced red onion, garlic powder, salt, pepper, and the egg to the flaked salmon. Get your hands in there! It's messy, but it's the best way to make sure everything's combined evenly. It should feel slightly firm, not too wet, or they won't hold their shape.
03 -
Roll 'em up! About 1.5-inch balls, like little golf balls. I usually get around 12-15 from this recipe. This is where my kitchen always gets flour-dusted, oops. Don't worry if they're not perfectly round; homemade charm, right? Place them on a baking sheet lined with parchment paper.
04 -
Pop those beauties into a preheated oven at 400°F (200°C). Bake for 15-18 minutes. They'll get slightly golden brown on the outside and smell absolutely amazing, like a little bit of sunshine in your kitchen. I always set a timer, because I've definitely overbaked them once or twice, and they get a bit dry.
05 -
While the salmon balls are baking, get on that gorgeous creamy avocado sauce! Scoop out your ripe avocados into a food processor or blender. Add the Greek yogurt, a good squeeze of fresh lemon juice, and a pinch of salt and pepper. Blend it up until it's super silky smooth. Taste it! Does it need more lemon? More salt? You're the chef here, make it perfect for you.
06 -
Once the baked salmon balls are done, let them cool for just a minute or two. Then, drizzle that vibrant green sauce generously over them, or serve it on the side for dipping. I love seeing the contrast of the golden salmon and the bright green sauce. It just looks so fresh and inviting!
# Notes:
01 -
Press plastic wrap directly onto the surface of the avocado sauce to keep it from browning.
02 -
Don't overmix the salmon ball mixture; it can make them tough.
03 -
For extra crispiness, lightly spray the salmon balls with olive oil before baking.
04 -
Serve these as appetizers with toothpicks or over a bed of quinoa for a light meal.
# Tools You'll Need:
01 -
Large mixing bowl
02 -
baking sheet
03 -
parchment paper
04 -
food processor or blender
05 -
fork
# Nutrition Facts (Per Serving):
Calories: 350
Total Fat: 20g
Total Carbohydrate: 25g
Protein: 25g