This recipe for salmon balls with creamy avocado sauce has been a welcome addition to our table for lazy weeknights and casual gatherings. I first put this combination together on a rainy Sunday when I had a package of fresh salmon and a ripe avocado that needed using. The result was unexpectedly bright and satisfying; the salmon stays tender while the exterior gets a light crust from breadcrumbs, and the avocado sauce adds a cool, lemony finish that keeps the dish feeling fresh.

I love how versatile these bites are. They travel well to potlucks, double as a playful weeknight dinner with steamed rice and greens, and make elegant canapés when you skewer them with a toothpick. The flavors are simple yet layered: the herb aroma of dill or parsley, the sparkle of lemon juice, and a subtle garlic note in the sauce. Every time I make them our family watches the plate empty, and I often catch my partner sneaking the last one before I can serve the leftovers.

Ingredients

• Fresh skinless salmon fillets: Use 1 pound of salmon, boneless and skinless for a smooth texture. Look for firm, glossy fillets from a trusted fishmonger or the refrigerated counter. If frozen, thaw completely and pat dry to avoid a watery mixture.
• Plain breadcrumbs: One cup provides gentle binding and light texture. Panko gives a crunchier exterior while fine breadcrumbs make a tender bite. If you use gluten free breadcrumbs, note the texture will vary.
• Large egg: One beaten egg binds the mixture and keeps the balls tender. Room temperature eggs incorporate more evenly.
• Fresh dill or parsley: Two tablespoons chopped adds herbaceous freshness. Dill gives a classic pairing with salmon while parsley keeps the flavor bright without overwhelming the fish.
• Lemon juice: Two tablespoons of fresh lemon juice adds acidity to balance the richness. Bottled will work in a pinch but fresh is noticeably brighter.
• Ripe avocado: One medium ripe avocado supplies the base for the sauce. Choose an avocado that yields slightly to gentle pressure for the creamiest texture.
• Plain Greek yogurt: Half cup creates a luscious sauce with protein and tang. Use full fat for the silkiest result or 2 percent for a lighter dressing.
• Garlic powder: Half teaspoon brings a mellow garlic warmth without sharp raw bite.
• Salt and pepper: Season to taste. Start with a quarter teaspoon of salt and a generous pinch of pepper in the mixture, then adjust the sauce.

Instructions

Prepare the fish:Pat the salmon fillets dry with paper towels and remove any remaining pin bones. Chop the fillet into large chunks so they are easy to pulse. Keeping the fish cold helps keep the texture firm and prevents the mixture from becoming mushy.Pulse to coarse texture:Use a food processor or finely chop by hand. Pulse the salmon into coarse flakes rather than a paste. Aim for small pieces that still have structure so the finished balls have a pleasant bite. If using a processor, three to five short pulses usually do the trick.Mix binding ingredients:In a large bowl combine the flaked salmon, breadcrumbs, beaten egg, chopped dill or parsley, lemon juice, salt and pepper. Fold gently until evenly mixed. Let the mixture rest for five minutes so the breadcrumbs absorb moisture, which makes shaping much easier.Shape the balls:Wet your hands slightly to prevent sticking and form the mixture into 1 to 1.5 inch balls. Place them on a baking sheet or plate. If time allows, chill them for 15 minutes so they hold together better during cooking.Cook the salmon balls:For pan frying, heat two tablespoons of neutral oil in a nonstick skillet over medium heat and cook for about 3 minutes per side until golden and cooked through. For baking, place on a parchment lined sheet and bake at 400 degrees Fahrenheit for 12 to 15 minutes, turning halfway, until firm and lightly browned. Internal temperature should reach 145 degrees Fahrenheit for safety.Make the avocado sauce:Scoop the ripe avocado into a small bowl and mash with a fork. Stir in half cup plain Greek yogurt, half teaspoon garlic powder, one tablespoon additional lemon juice if desired, and salt and pepper to taste. Whisk to a smooth consistency. If the sauce is too thick, thin with a teaspoon of water at a time until it reaches the desired drizzleable texture.Serve:Arrange the warm salmon balls on a platter with the creamy avocado sauce on the side or spooned over the top. Garnish with extra chopped dill, lemon wedges, or a scattering of microgreens for color.

Storage Tips

For short term storage, cool the cooked bites to room temperature for no more than two hours before refrigerating in an airtight container. They will hold for about three days. For longer storage, freeze uncooked shaped balls on a tray until firm then transfer to a zip top bag. Frozen portions keep for about one month. Reheat in a low oven at 350 degrees Fahrenheit to retain moisture and crisp the exterior. Avoid microwaving for long periods as it can make the texture rubbery.

Ingredient Substitutions

You can swap parsley for dill if you prefer a milder herb. Use panko instead of fine breadcrumbs for extra crunch, or gluten free crumbs if avoiding gluten. Replace Greek yogurt with a dairy free coconut yogurt for a dairy free option, noting the sauce will have a subtly different flavor. If you do not have fresh lemon, use one tablespoon of bottled lemon juice and taste for balance. Canned salmon could be used in a pinch but drain thoroughly and watch the seasoning since it can be saltier.

Serving Suggestions

Serve these with a crisp green salad or a grain bowl to round out the meal. They pair nicely with steamed jasmine rice, a citrus slaw, or roasted seasonal vegetables. For parties, arrange them on a platter with toothpicks and small bowls of sauce and a zesty remoulade. Garnish with lemon zest and additional fresh herbs to create contrast and visual appeal.

Cultural Background

Fish patties and fritters appear in many coastal cuisines where preserving the delicate flavor of seafood is important. These salmon balls borrow that tradition while keeping the profile light with a creamy avocado accompaniment inspired by modern fusion tastes. The combination of lemon, herbs, and a cool dairy based sauce reflects a blending of New World ingredients with classic fish preparations.

Seasonal Adaptations

In spring and summer, swap dill for mint or basil and serve the balls with a bright pea and lemon salad. In autumn, add a little grated apple or fennel for texture and serve with roasted root vegetables. For winter entertaining, offer them as an appetizer with warm mustard vinaigrette and pickled red onion to cut through the richness.

Meal Prep Tips

To streamline weeknight dinners, mix and shape the balls up to 24 hours ahead and refrigerate covered. Prepare the sauce and keep it chilled separately. On the day of service cook just before eating for best texture. If freezing for later use, flash freeze shaped balls on a tray then transfer to labeled bags so you can take out exact portions without thawing the whole batch.

These salmon balls are one of those dishes that feels both simple and special. Whether you are feeding a family on a weeknight or preparing finger food for friends, they deliver satisfying flavor with minimal fuss. Try them once and I suspect they will become one of your go to options for quick, elegant cooking.