Baked Salmon Meatballs with Creamy Avocado Sauce
Ingredients
- 1 lb fresh salmon fillet, skin removed and finely chopped
- 1/3 cup plain breadcrumbs
- 1 large egg, beaten
- 2 cloves garlic, minced
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 tablespoon olive oil
- 2 ripe avocados, pitted and scooped
- 2 tablespoons plain Greek yogurt
- 2 tablespoons fresh lime juice
- 1 small garlic clove
- 2 tablespoons fresh cilantro
- 3–4 tablespoons cold water
- Salt to taste
Instructions
- Preheat oven to 400°F and line a baking sheet with parchment paper.
- Finely chop the salmon with a sharp knife into small pieces — not a paste, you want some texture.
- In a large bowl, combine chopped salmon, breadcrumbs, beaten egg, garlic, parsley, Dijon mustard, lemon zest, smoked paprika, salt, and pepper. Mix gently until just combined — do not overwork.
- Roll the mixture into golf ball-sized meatballs (about 16 total) and place on the prepared baking sheet with space between each. Drizzle olive oil lightly over the tops.
- Bake for 18–20 minutes until lightly golden on the outside and opaque throughout. Check one at 18 minutes by cutting it open.
- While meatballs bake, blend avocados, Greek yogurt, lime juice, garlic, cilantro, and a pinch of salt until smooth. Add cold water one tablespoon at a time to reach a thick but pourable consistency. Taste and adjust lime and salt as needed.
- Remove meatballs from oven and rest 2–3 minutes. Serve with avocado sauce spooned over the top or on the side for dipping.
Notes
Don't overmix the salmon mixture — work it just until combined or the meatballs will turn dense and dry. And always make the avocado sauce fresh; it browns quickly and loses its flavor after more than a day.