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Salmon Balls with Creamy Avocado Sauce

Salmon balls with creamy avocado sauce are baked until lightly browned and tender, with a smooth, tangy dip made from avocado and Greek yogurt. They come together on a parchment-lined baking sheet and bake at 425°F.
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Prep Time 15 minutes
Cook Time 15 minutes
resting 2 minutes
Total Time 32 minutes
Servings: 4 servings
Course: Appetizer
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

For the salmon balls
  • 1 lb salmon skinless, finely chopped
  • 0.5 cup panko breadcrumbs
  • 1 egg large
  • 2 tbsp mayonnaise
  • 2 green onions finely chopped
  • 1 tbsp Dijon mustard
  • 1 tbsp fresh dill chopped
  • 1 tsp lemon zest
  • 1 tbsp lemon juice
  • 0.75 tsp kosher salt divided
  • 0.25 tsp black pepper
  • 1 tbsp olive oil
For the creamy avocado sauce
  • 1 avocado ripe, peeled and pitted
  • 0.5 cup plain Greek yogurt
  • 1 cloves garlic small clove
  • 1 tbsp lime juice
  • 2 tbsp water

Equipment

  • 1 rimmed baking sheet
  • 1 blender

Method
 

Make the salmon balls
  1. Heat the oven to 425°F.
  2. Line a rimmed baking sheet with parchment paper.
  3. In a medium bowl, gently mix the salmon, panko, egg, mayonnaise, green onions, Dijon, dill, lemon zest, lemon juice, 1/2 teaspoon of the salt, and black pepper until combined.
  4. Shape the mixture into 16 balls, about 1 1/4 inches wide.
  5. Arrange the balls on the baking sheet.
  6. Brush the balls with the olive oil.
  7. Bake for 12 to 15 minutes, until the balls are lightly browned and reach 145°F in the center.
Make the creamy avocado sauce
  1. While the salmon balls bake, blend the avocado, Greek yogurt, garlic, lime juice, water, and remaining 1/4 teaspoon salt until smooth.
  2. Let the salmon balls rest for 2 minutes.
  3. Serve the salmon balls with the sauce.

Notes

For tender salmon balls, mix the ingredients gently and stop as soon as they are combined. Refrigerate the salmon balls and sauce separately for up to 3 days; freeze the cooked salmon balls without the sauce for up to 2 months. Use gluten-free panko for a gluten-free option.