This recipe for Salmon Balls with Creamy Avocado Sauce has been a family favorite since I first tested it on a busy weeknight when I had one pound of salmon and a stubbornly ripe avocado to use. I discovered the combination while trying to create something that felt special but stayed fast and friendly for weeknight schedules. The result was tender salmon meatballs that are moist inside and lightly crisp on the outside paired with a cooling avocado yogurt sauce that brightens every bite. It quickly became a requested dish for casual dinners and small gatherings because it travels well from kitchen to table and pairs with simple sides. I remember the first time I brought these to a friend s potluck and watched them disappear inside twenty minutes. The texture manages to feel indulgent while staying clean and fresh thanks to lemon and herbs. The garlic powder and Greek yogurt add depth without overpowering the salmon. Because the method works equally well in a skillet or air fryer, this is one of the recipes I reach for when I want comforting food without fuss. The combination of savory fish and creamy sauce hits a satisfying contrast that keeps picky eaters asking for more.

Ingredients

• Fresh skinless salmon fillets, 1 lb: Choose bright pink flesh with a firm texture. Wild caught adds more flavor though farm raised is fine for budget friendly cooking. Ask your fishmonger to remove the skin if you prefer not to do it at home.
• Plain breadcrumbs, 1 cup: Regular store breadcrumbs bind the mixture and help maintain shape. For a lighter texture try panko but reduce quantity slightly to keep the mixture moist.
• Large egg, 1: Acts as the primary binder. At room temperature it incorporates better and gives consistent results.
• Fresh dill or parsley, 2 tbsp chopped: Dill pairs beautifully with salmon for a classic profile. Parsley is a fresher, greener swap if you prefer milder herb notes.
• Fresh lemon juice, 2 tbsp: Adds brightness and balances the richness of the fish and avocado. Use fresh lemon for best flavor.
• Ripe avocado, 1: Look for a fruit that yields slightly to gentle pressure. The avocado makes the sauce creamy without heavy creams.
• Plain Greek yogurt, 1 1/2 cups: I prefer full fat for silkiness. Greek yogurt gives tang and body to the sauce while keeping the recipe protein rich.
• Garlic powder, 1/2 tsp: Provides gentle garlic warmth. Use fresh garlic if you prefer stronger aromatics, about one small clove minced.
• Salt and pepper to taste: Season conservatively at first and adjust after cooking because the flavors concentrate as the balls brown.

Instructions

Prepare the salmon and mix: Pat the salmon dry and check for bones. Chop the fillets into large pieces and pulse in a food processor four to six times until coarsely ground. Transfer to a bowl and add the breadcrumbs, egg, chopped dill or parsley, lemon juice, garlic powder, and a pinch of salt and pepper. Mix gently until combined. Avoid over processing to keep some texture in the fish. Portion and chill: Scoop the mixture with a small cookie scoop or two tablespoons and roll into uniform balls. You should get about 18 to 24 small balls depending on size. Place on a tray and refrigerate for at least 15 minutes to firm up. Chilling helps them hold shape while cooking. Cook in an air fryer or skillet: For an air fryer heat to 375 degrees Fahrenheit and arrange balls in a single layer with space between them. Cook for 8 to 10 minutes, turning once until golden and an internal temperature of 145 degrees Fahrenheit is reached. For stovetop use two tablespoons of neutral oil in a nonstick skillet over medium heat and cook for about 3 to 4 minutes per side until golden and cooked through. Make the creamy avocado sauce: In a blender combine the peeled avocado, Greek yogurt, remaining lemon juice, and a pinch of salt and pepper. Blend until silky. If the sauce is too thick add a teaspoon of water at a time until you reach a spoonable consistency. Taste and adjust seasoning. Serve and garnish: Plate the warm salmon balls with a generous spoonful of sauce on the side and scatter extra chopped herbs over the top. A wedge of lemon adds brightness at the table.

Storage Tips

To refrigerate fully cooked salmon balls place them in a shallow airtight container with a paper towel to absorb excess moisture. They will keep well for three days. For freezing first arrange the chilled uncooked or cooked balls on a baking tray lined with parchment and freeze until firm. Transfer to a labeled freezer bag and remove as much air as possible. When ready to use, bake from frozen at 350 degrees Fahrenheit for 15 to 20 minutes if pre cooked, or air fry at 375 degrees Fahrenheit for 10 to 12 minutes if raw, checking internal temperature. The sauce is best stored separately in a sealed jar for up to two days because avocado darkens over time.

Ingredient Substitutions

If you need to avoid gluten replace the plain breadcrumbs with gluten free breadcrumbs or crushed gluten free crackers at a one to one ratio. For a lower dairy option swap Greek yogurt for a plain unsweetened dairy free yogurt and omit if you need dairy free completely. If dill is unavailable use chives or a combination of parsley and lemon zest for brightness. Panko may be used instead of regular breadcrumbs for a lighter texture but reduce the amount slightly to four fifths cup to maintain moisture.

Serving Suggestions

Serve the salmon balls over a bed of mixed greens with cucumber and cherry tomatoes for a light meal, or alongside steamed rice and roasted vegetables for a heartier plate. As an appetizer offer toothpicks and a bowl of the avocado sauce for dipping. Garnish with extra chopped dill, lemon zest, or a dusting of smoked paprika for color. These pair well with a crisp white wine or a citrusy sparkling beverage.

Cultural Background

The idea of shaping seasoned fish into small balls or cakes appears in many coastal cuisines where fresh fish is abundant. Scandinavian and Eastern European kitchens often use fish with dill and cream, while Asian variations use ginger and soy to highlight different flavor profiles. This version leans on Western flavor pairings with lemon and dill and introduces avocado as a creamy, modern twist that reflects contemporary pantry influences.

Seasonal Adaptations

In spring and summer add fresh peas and mint to the side salad. In autumn incorporate roasted root vegetables and a sprinkle of toasted pumpkin seeds. For holidays consider serving the balls with a bright citrus gremolata and a dollop of herbed yogurt for an elevated presentation. Swap the avocado sauce for a warm lemon butter sauce in cold months for a comfort forward approach.

Meal Prep Tips

Form and refrigerate the balls up to 24 hours ahead to save time on the day you plan to cook. Keep the sauce in a separate container and mash it briefly with a fork before serving if it thickens. Pack cooked balls and sauce in divided containers for lunches and reheat in a small oven safe dish to maintain texture. Use microwave sparingly to avoid overheating the salmon which can dry it out.

This dish is as much about ease as it is about flavor. The more you make it the more you will personalize the herbs and heat level. I encourage you to try the air fryer method first for a lighter result and then experiment with additions that reflect your pantry and season.