Go Back
–+ servings
Salmon Balls with Creamy Avocado Sauce

Savory Salmon Balls with Creamy Avocado Sauce Delight

Enjoy these irresistible Salmon Balls with Creamy Avocado Sauce, a nutritious and guilt-free appetizer bursting with flavor.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 25 minutes
Chilling Time 15 minutes
Total Time 50 minutes
Servings: 4 balls
Course: Appetizers
Cuisine: American
Calories: 220
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Balls
  • 1 lb Fresh Salmon Skinless, preferably wild-caught
  • 1 cup Breadcrumbs Gluten-free if needed
  • 1 large Egg Fresh
  • 1/4 cup Fresh Herbs Dill or Parsley
  • 2 tbsp Lemon Juice Freshly squeezed
  • 1 tsp Garlic Powder
  • to taste Salt
  • to taste Pepper
For the Creamy Avocado Sauce
  • 2 ripe Avocado
  • 1 cup Plain Greek Yogurt
  • 2 tbsp Lemon Juice Fresh
  • to taste Salt
  • to taste Pepper

Equipment

  • Oven
  • Mixing Bowl
  • Baking sheet
  • Parchment Paper
  • Blender

Method
 

Preparation Steps
  1. Preheat your oven to 375°F (190°C). Line your baking sheet with parchment paper.
  2. In a large mixing bowl, flake the skinless salmon into small pieces.
  3. Add the breadcrumbs, egg, chopped fresh herbs, lemon juice, garlic powder, salt, and pepper. Mix gently until combined.
  4. Wet your hands and shape the mixture into 1-inch balls. Place them on the prepared baking sheet.
  5. Bake for 20 to 25 minutes until golden brown and firm to the touch.
  6. While the salmon balls are baking, blend the avocado, Greek yogurt, lemon juice, salt, and pepper until smooth.
  7. Serve the salmon balls warm with the creamy avocado sauce for dipping.

Nutrition

Serving: 2ballsCalories: 220kcalCarbohydrates: 15gProtein: 18gFat: 10gSaturated Fat: 2gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 400mgPotassium: 600mgFiber: 3gSugar: 2gVitamin A: 500IUVitamin C: 25mgCalcium: 100mgIron: 2mg

Notes

For best results, chill salmon balls for 15 minutes before baking. Store leftovers in an airtight container for up to 3 days in the fridge or freeze for up to 2 months.

Tried this recipe?

Let us know how it was!