Salmon Balls with Creamy Avocado Sauce: Healthy Dinner Ideas

Why You’ll Love This Recipe

I enjoy how this dish balances flavor, texture, and nutrition in one plate. The salmon balls are packed with fresh herbs and citrus, giving them a bright and savory taste. I also like that this recipe is quick to prepare, naturally high in protein, and easy to adapt for gluten-free or dairy-free needs. The creamy avocado sauce ties everything together and makes each bite feel complete.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon balls
1 lb (450 g) fresh salmon fillet, skin removed
1/4 cup fresh parsley, finely chopped
1/4 cup fresh cilantro, finely chopped
1/2 cup breadcrumbs or almond flour
1 large egg
2 cloves garlic, minced
1 tsp smoked paprika
1 tsp lemon zest
Salt and black pepper, to taste
2 tbsp olive oil

For the creamy avocado sauce
1 ripe avocado
1/4 cup fresh cilantro, chopped
1/4 cup Greek yogurt or sour cream
2 tbsp lime juice
1 clove garlic, minced
Salt and pepper, to taste

Directions

I start by finely chopping the salmon or pulsing it in a food processor until it is coarsely minced. I place it in a large bowl and mix it with parsley, cilantro, breadcrumbs, egg, garlic, smoked paprika, lemon zest, salt, and pepper until everything is well combined.

I then roll the mixture into balls about 2 inches in size. I usually end up with around 12 to 14 salmon balls.

I heat the olive oil in a skillet or grill pan over medium heat and cook the salmon balls for about 3 to 4 minutes per side until they are golden and cooked through. Once done, I remove them from the pan and set them aside.

To make the sauce, I blend the avocado, cilantro, Greek yogurt, lime juice, garlic, salt, and pepper until smooth and creamy. I taste and adjust the seasoning if needed.

I serve the salmon balls warm with the creamy avocado sauce either drizzled on top or on the side for dipping.

Servings and Timing

I usually get about 4 servings from this recipe.
Prep time: 15 minutes
Cook time: 12–15 minutes
Total time: about 30 minutes

Variations

I sometimes swap the breadcrumbs for almond flour when I want a gluten-free version. For extra heat, I like adding a pinch of chili flakes or a bit of jalapeño to the salmon mixture. When I want a richer sauce, I use sour cream instead of Greek yogurt, or I add a drizzle of olive oil to the blender for a silkier texture.

Storage/Reheating

I store leftover salmon balls in an airtight container in the refrigerator for up to 3 days. When reheating, I prefer warming them gently in a skillet over low heat or in the oven so they stay moist. I keep the avocado sauce separate and use it fresh, as it tastes best the same day.

FAQs

Can I bake the salmon balls instead of pan-frying them?

I sometimes bake them at 400°F (200°C) for about 15–18 minutes, turning once, when I want a lighter cooking method.

Can I make this recipe ahead of time?

I often prepare the salmon mixture a few hours in advance and keep it covered in the fridge until I am ready to cook.

What can I serve with salmon balls?

I like serving them with a simple green salad, roasted vegetables, or wrapped in lettuce for a lighter meal.

Can I freeze the salmon balls?

I freeze the uncooked salmon balls on a tray first, then transfer them to a freezer bag. I cook them straight from frozen, adding a few extra minutes.

Is the avocado sauce optional?

I enjoy the dish most with the sauce, but the salmon balls are still flavorful on their own if I skip it.

Conclusion

I keep coming back to this salmon balls with creamy avocado sauce recipe because it is easy, wholesome, and full of fresh flavor. It works just as well for a quick weeknight dinner as it does for a casual get-together. Every time I make it, it reminds me how simple ingredients can come together into something truly satisfying.