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Baked salmon meatballs served on a white plate with a drizzle of creamy avocado sauce, garnished with fresh herbs.

Baked Salmon Meatballs with Creamy Avocado Sauce

Liliana
These healthy and flavorful baked salmon meatballs are tender on the inside with a lightly crisped golden crust. Paired with a velvety, tangy avocado sauce, they make the perfect weeknight dinner or elegant appetizer!
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Dinner
Cuisine American
Servings 16 meatballs (serves 4)
Calories 290 kcal

Ingredients
  

For the Salmon Meatballs:

  • - 1 lb fresh salmon fillet skin removed
  • - 1/2 cup panko breadcrumbs
  • - 1 large egg
  • - 2 cloves garlic minced
  • - 2 green onions finely chopped
  • - 1 tbsp fresh dill or parsley chopped
  • - 1 tbsp Dijon mustard
  • - Zest of 1 lemon
  • - 1 tbsp lemon juice
  • - 1/2 tsp salt
  • - 1/4 tsp black pepper
  • - 1 tbsp olive oil for brushing

For the Creamy Avocado Sauce:

  • - 1 ripe avocado
  • - 1/4 cup plain Greek yogurt
  • - 2 tbsp fresh lime juice
  • - 1 small garlic clove
  • - 2 tbsp olive oil
  • - 2 tbsp water as needed for consistency
  • - Salt and pepper to taste
  • - Optional: 1 tbsp chopped cilantro or parsley

Instructions
 

Make the Salmon Meatballs:

  • 1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
  • 2. Cut salmon into chunks and place in a food processor. Pulse until finely chopped but not a paste.
  • 3. In a large bowl, combine the chopped salmon with panko, egg, garlic, green onions, dill, mustard, lemon zest, lemon juice, salt, and pepper.
  • 4. Mix until well combined. Use damp hands to form 1 ½-inch meatballs. You should get about 16.
  • 5. Place the meatballs on the baking sheet and brush or spray lightly with olive oil.
  • 6. Bake for 18–20 minutes or until firm and slightly golden on top. Broil for 1–2 minutes for extra color if desired.

Make the Avocado Sauce:

  • 7. In a food processor or blender, combine avocado, Greek yogurt, lime juice, garlic, olive oil, and a pinch of salt and pepper.
  • 8. Blend until smooth and creamy. Add water a tablespoon at a time until your desired consistency is reached. Adjust seasoning to taste.
  • 9. Stir in chopped herbs if using.

Notes

Storage: Leftover meatballs can be refrigerated in an airtight container for up to 3 days. The avocado sauce is best fresh but can be stored for 1–2 days with plastic wrap pressed directly on the surface to prevent browning.
Serving Ideas: These meatballs are great over rice, quinoa, salad greens, or tucked into pita wraps.
Make Ahead: You can form the meatballs ahead of time and refrigerate them for up to 24 hours before baking.
Keyword Baked Salmon Meatballs with Creamy Avocado Sauce