Ingredients

For the Savory Salmon Balls

• Cooked Salmon: About 1.5 cups, flaked. Honestly, don’t use canned salmon here unless you absolutely have to, fresh or leftover baked salmon makes all the difference in flavor and texture. It’s the star, hon!
• Breadcrumbs: 1/2 cup. I usually go for panko for that extra crisp, but any plain breadcrumbs work. Just don’t overdo it like I did that one time, or you’ll have salmon rocks!
• Egg: 1 large. This is our binder, our kitchen glue. Without it, your balls (the salmon ones, that is!) will fall apart.
• Fresh Dill: 2 tablespoons, chopped. This herb just sings with salmon. I swear by fresh, dried just doesn’t have that vibrant personality.
• Lemon Zest: 1 teaspoon. Brightens everything up! Don’t skip this, it adds a little zing that makes the whole dish pop.
• Dijon Mustard: 1 tablespoon. Adds a little tang and depth. I once used regular yellow mustard and… it was okay, but Dijon is the move here. Trust me.

For the Creamy Avocado Sauce

• Ripe Avocados: 2 medium. You want them just yielding, not mushy, not hard. The perfect avocado is like finding a unicorn, but it’s worth it for this sauce.
• Greek Yogurt: 1/4 cup. Adds creaminess and a lovely tang. I prefer full-fat, skim just doesn’t give that lush texture we’re after.
• Lime Juice: 2 tablespoons. Freshly squeezed, please! Bottled just doesn’t have the same vibrant kick.
• Garlic Clove: 1 small, minced. More garlic if you’re like me and believe there’s no such thing as too much garlic.
• Fresh Cilantro: 1/4 cup, chopped. If you’re not a cilantro fan, fresh parsley works too, I tried it once and it worked… kinda, but cilantro is my preference for that authentic vibe.

Seasonings & Oil

• Salt & Black Pepper: To taste. Essential for bringing out all those lovely flavors. Season generously, taste as you go!
• Olive Oil: 2 tablespoons for cooking. Just enough to get those beautiful golden-brown crusts on our salmon balls.

Instructions

Prep the Salmon:

First things first, make sure your salmon is cooked and cooled. I usually bake mine simply with a little salt, pepper, and lemon. Once it’s cool enough to handle, flake it into a medium bowl, making sure there are no big chunks. This is where you want to get your hands in there and really feel the texture. I always make sure there are no bones hiding, that’s a mistake I only made once, and it was not a pleasant surprise! You want it flaky, but still with some body.

Mix the Savory Salmon Balls:

To that flaked salmon, add your breadcrumbs, the egg (don’t forget it, seriously!), fresh dill, lemon zest, Dijon mustard, a good pinch of salt, and some freshly ground black pepper. Now, get your hands in there again! Gently mix everything until it’s just combined. Don’t overmix, or your salmon balls will be tough. You’re looking for a mixture that holds together when you squeeze it, not a paste. This is where I often taste a tiny bit (before the egg goes in, of course!) to adjust seasonings.

Form the Balls:

Time to get rolling! Take about 1.5 to 2 tablespoons of the mixture and gently roll it into a ball. They don’t have to be perfectly round, hon, rustic is charming! I usually get about 12-14 salmon balls from this recipe. Place them on a plate or baking sheet. This is the fun part, and sometimes my kitchen gets a little messy with stray crumbs, but that’s part of the charm, right? They should feel firm enough to hold their shape.

Cook the Savory Salmon Balls:

Heat the olive oil in a large non-stick skillet over medium heat. Once shimmering, carefully place the salmon balls in the pan, making sure not to overcrowd it. You might need to do this in batches. Cook for about 3-4 minutes per side, turning gently, until they’re beautifully golden brown and heated through. The smell at this stage? Divine! It fills the kitchen with such a comforting aroma. Don’t rush it, that golden crust is everything.

Whip up the Creamy Avocado Sauce:

While the salmon balls are cooking, let’s make that glorious sauce! In a food processor or blender, combine the ripe avocados, Greek yogurt, lime juice, minced garlic, fresh cilantro, and a pinch of salt and pepper. Blend until it’s completely smooth and creamy. You might need to stop and scrape down the sides a few times. I love how the vibrant green just pops! Taste it and adjust the seasonings maybe a little more lime if you like it zesty, or more salt if it needs a lift.

Serve It Up:

Once your Savory Salmon Balls are perfectly golden and the Creamy Avocado Sauce is silky smooth, it’s time to plate! Serve the warm salmon balls immediately with a generous dollop (or a big drizzle, you do you!) of that incredible avocado sauce. I love to garnish with a little extra fresh cilantro or a sprinkle of chili flakes for a tiny kick. The contrast of the warm, savory salmon and the cool, creamy sauce is just chef’s kiss! You’ll see, it looks as good as it tastes.

Keeping Salmon Balls with Creamy Avocado Sauce Fresh: Storage Tips

Okay, let’s talk leftovers, because honestly, these Savory Salmon Balls with Creamy Avocado Sauce are just as good the next day, sometimes even better! For the salmon balls themselves, let them cool completely, then store them in an airtight container in the fridge for up to 3 days. I’ve tried freezing them cooked, and they hold up okay for about a month, but the texture can be a little softer when reheated. The creamy avocado sauce is a bit trickier. Avocado sauces can oxidize and turn brown, so store it in an airtight container with a piece of plastic wrap pressed directly onto the surface to prevent air exposure. It’ll stay green and fresh for about 1-2 days in the fridge. I microwaved it once without the plastic wrap, and the sauce turned a sad shade of grey-brown so don’t do that lol. Reheat the salmon balls gently in a skillet or oven for best results, avoiding the microwave if you want to keep that lovely crust.

Ingredient Swaps for Salmon Balls with Creamy Avocado Sauce

Life happens, and sometimes you don’t have everything on hand, right? For the salmon balls, if you don’t have fresh dill, parsley or even chives can work, though the flavor profile will shift a bit I tried parsley once, and it worked… kinda, but it lacked that signature dill brightness. If you’re out of panko, regular breadcrumbs are fine, or even crushed crackers in a pinch (though texture will vary!). For the creamy avocado sauce, if Greek yogurt isn’t your jam, sour cream or even a little mayonnaise can substitute, though the tang and lightness will be different. I once used a splash of buttermilk, and it gave it a lovely, thinner consistency. No lime? Lemon juice is a perfect swap. And if cilantro is a no-go for you, fresh parsley or even a bit of basil can add a fresh green note, but the classic taste of these Salmon Balls with Creamy Avocado Sauce really shines with cilantro.

Serving Suggestions

Oh, the possibilities! These Savory Salmon Balls with Creamy Avocado Sauce are so versatile. For a light dinner, I love serving them over a bed of fluffy quinoa or brown rice, with a simple side salad dressed with a bright vinaigrette. They’re also fantastic tucked into warm pita bread with some shredded lettuce for a quick lunch wrap. If I’m feeling fancy, I’ll plate them on a bed of sautéed spinach or asparagus. And for a truly cozy night in, this dish and a rom-com? Yes please! Don’t forget a crisp white wine or even a sparkling water with a slice of cucumber to cut through the richness. They even make great appetizers for a casual gathering just make them a bit smaller!

Cultural Backstory

While salmon patties or fish cakes are a staple in many cultures, often born from the need to use up leftover fish, my version of these Savory Salmon Balls with Creamy Avocado Sauce doesn’t have a deep, ancient cultural root. It really grew out of my own kitchen, a modern take on comfort food, inspired by my love for fresh, healthy ingredients and the need to get my family to eat more fish! The avocado sauce, though, definitely takes a nod from the vibrant flavors of Latin American cuisine, where avocado and lime are culinary stars. Combining the two was my personal stroke of genius, a blend of practical home cooking and a desire for bright, zesty flavors. It’s my little tribute to making healthy food exciting and approachable for everyone around my table.

Frequently Asked Questions About Salmon Balls with Creamy Avocado Sauce

→ Can I use canned salmon for these Salmon Balls?

You can, but honestly, I much prefer fresh or leftover cooked salmon for the best texture and flavor. Canned salmon tends to be softer and can make the balls a bit mushy. If you do use it, drain it really well!

→ How do I prevent my avocado sauce from turning brown?

The trick is to minimize air exposure! Store the creamy avocado sauce in an airtight container with plastic wrap pressed directly onto the surface of the sauce. A little extra lime juice also helps slow down the oxidation, from my experience.

→ My salmon balls are falling apart in the pan, what am I doing wrong?

Oh, I’ve been there! It usually means not enough binder (egg) or too little breadcrumbs. Make sure your salmon mixture isn’t too wet, and don’t flip them too soon. Let them get a good crust before turning, that’s key!

→ Can I make the salmon balls ahead of time?

Absolutely! You can form the salmon balls and store them uncooked in the fridge for up to 24 hours. Just cover them tightly. You can also cook them fully and then reheat, as mentioned in the storage tips.

→ What if I don’t like dill or cilantro?

No worries at all! For the salmon balls, fresh parsley or chives are good substitutes for dill. For the creamy avocado sauce, if cilantro isn’t your thing, try fresh parsley or even a touch of basil for a different but still lovely flavor profile. Experiment a little!