Description
Healthy Salmon Balls with Creamy Avocado Sauce are a weeknight lifesaver! Learn my tricks for tender salmon and a dreamy, vibrant avocado dip. So easy!
Ingredients
Scale
- Main Ingredients for Salmon Balls:
- 1 (14.75 oz) can wild-caught pink salmon, super drained
- 1/2 cup panko breadcrumbs (use GF for gluten-free)
- 1 large egg, lightly beaten
- 2 tablespoons fresh dill, finely chopped
- 1 teaspoon lemon zest
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- For the Creamy Avocado Sauce:
- 2 ripe avocados, pitted and scooped
- 1/2 cup plain Greek yogurt (full-fat recommended)
- 1/4 cup fresh cilantro, chopped (or more dill/parsley)
- 2 tablespoons fresh lime juice
- 1 small garlic clove, minced
- 1/4 teaspoon salt
- 1/8 teaspoon black pepper
- For Cooking:
- 2–3 tablespoons olive oil
Instructions
- Prep the Salmon Mixture:: First things first, drain that canned salmon like your life depends on it! Seriously, squeeze out every last drop of liquid. I usually put it in a fine-mesh sieve and press it with a spoon or even my hands (after washing, obviously!). Then, flake it into a medium bowl. Add your panko breadcrumbs, the beaten egg, fresh dill, lemon zest, a good pinch of salt, and a grind of black pepper. Mix it all gently until just combined. Overmixing makes for tough salmon balls, and we don’t want that! This is where the magic starts to happen, you’ll see those beautiful flakes coming together.
- Form the Salmon Balls:: Now for the fun part, or sometimes the messy part! Take about a tablespoon of the salmon mixture and gently roll it between your palms to form a small ball, roughly 1 to 1.5 inches in diameter. I usually get about 16-18 balls from this recipe. If the mixture feels a little sticky, lightly dampen your hands with water – that’s a trick I learned after too many sticky situations. Place the formed balls on a plate or baking sheet as you go. This is where I sometimes get a little impatient, but taking your time here really pays off for nicely shaped balls.
- Pan-Fry the Salmon Balls:: Time to get cooking! Heat a good glug of olive oil in a large non-stick skillet over medium heat. You want enough oil to lightly coat the bottom, but not deep-fry them. Once the oil is shimmering, carefully add the salmon balls in a single layer, making sure not to overcrowd the pan. I usually cook them in two batches. Let them cook for about 3-4 minutes per side, turning gently, until they’re beautifully golden brown and crispy all over. Oh, the smell of them sizzling is just divine! This step is critical for that lovely texture.
- Whip Up the Creamy Avocado Sauce:: While your salmon balls are cooking, let’s get that dreamy sauce ready. Halve and pit your ripe avocados, then scoop the flesh into a food processor or a blender. Add the Greek yogurt, fresh cilantro, lime juice, minced garlic clove, and a good pinch of salt and pepper. Blend until it’s super smooth and creamy. You might need to scrape down the sides a few times. Taste it here! This is your moment to add more lime, salt, or even a tiny pinch of chili flakes if you like a little kick. Honestly, it smells so fresh and vibrant, it’s hard not to just eat it with a spoon!
- Finish Cooking & Drain:: Once all your salmon balls are golden and cooked through, carefully remove them from the skillet and place them on a plate lined with paper towels. This helps to absorb any excess oil, ensuring they stay nice and crisp. I always make sure to give the pan a quick wipe between batches if there’s any stray crumbs, just to keep everything clean and prevent burning. You’ll notice they firm up a little as they cool, which is exactly what we want. They should be tender on the inside with that satisfying crunch on the outside. This is where I usually sneak a taste, oops!
- Serve Your Salmon Balls with Creamy Avocado Sauce:: And just like that, you’re ready to serve! Arrange your beautiful, golden-brown salmon balls on a platter. Drizzle or dollop that luscious creamy avocado sauce generously over them, or serve it on the side for dipping. I love to garnish with a little extra fresh dill or cilantro, maybe a sprinkle of red pepper flakes for color and a tiny bit of heat. They look so vibrant and inviting, don’t they? This dish is just so satisfying, and honestly, the flavors really sing together. Enjoy your healthy, homemade creation!