Description
Quick Salmon Meatballs with Creamy Avocado Sauce recipe! Light, flavorful, and so easy for weeknights. My family loves these tender salmon meatballs.
Ingredients
Scale
- For the Salmon Meatballs:
- 1 lb fresh salmon fillet, skinless, finely chopped
- 1/2 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 2 tbsp fresh dill, finely chopped
- 1 tbsp fresh parsley, finely chopped (optional)
- 1 small shallot, finely minced
- 2 cloves garlic, minced
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil, for cooking
- For the Creamy Avocado Sauce:
- 2 ripe avocados, pitted and scooped
- 1/4 cup fresh cilantro, packed
- 2 tbsp fresh lime juice
- 2–4 tbsp water (to reach desired consistency)
- 1/4 tsp salt
- Pinch of black pepper
- Garnish & Finishing Touches:
- Extra fresh dill or cilantro, for garnish
- Lime wedges, for serving
- Red pepper flakes (optional)
Instructions
- Prep the Salmon:: Okay, first things first, grab that fresh salmon fillet. I usually pat it super dry with paper towels—this helps everything bind better, trust me. Then, either finely chop it by hand or give it a few quick pulses in your food processor. You want a texture that’s still got some bite, not a paste. I often get a little too zealous with the food processor and end up with salmon mush, so go easy! You want to see distinct flakes, not baby food. This step smells so fresh, like the ocean, honestly.
- Mix the Meatball Magic:: Now for the fun part! In a big bowl, combine your prepped salmon with the panko breadcrumbs, that trusty egg, finely minced dill, garlic, and shallot. Don’t forget a good pinch of salt and pepper! Gently mix everything together with your hands. Overmixing is a common mistake I’ve made, which can lead to tough meatballs. We’re aiming for tender here, so just mix until combined. It should feel slightly sticky but hold its shape.
- Form and Chill:: Time to roll! I like to use a small cookie scoop to get uniform meatballs, about 1-1.5 inches in diameter. Roll them gently between your palms to make them nice and round. Place them on a plate or baking sheet. This is where I sometimes get distracted and leave them on the counter too long, but popping them in the fridge for 15-20 minutes really helps them firm up for cooking. It makes them less likely to fall apart, which is a major win!
- Sauté to Golden Perfection:: Heat a little olive oil in a non-stick skillet over medium heat. Once it’s shimmering, carefully add your chilled salmon meatballs. Don’t crowd the pan, or they won’t brown properly – you might need to do this in batches. Cook them for about 3-4 minutes per side, until they’re beautifully golden brown and cooked through. I always sneak one off the pan to test for doneness, and maybe a little quality control, you know?
- Whip Up the Creamy Avocado Sauce:: While your meatballs are cooking, let’s get that sauce going! In your blender or food processor, combine the ripe avocados, fresh lime juice (so important for brightness and preventing browning!), a splash of water to thin it, a handful of cilantro, and a pinch of salt and pepper. Blend until it’s super smooth and creamy. If it’s too thick, add a tiny bit more water, a teaspoon at a time. This sauce is so vibrant, a real showstopper, honestly.
- Serve and Savor:: Plate your gorgeous golden salmon meatballs and spoon that luscious creamy avocado sauce generously over the top, 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 if I’m feeling spicy. The smell of the fresh herbs with the cooked salmon is just divine. This dish looks so fancy, but we both know it was just a happy accident from a Tuesday night!