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Salmon Balls with Creamy Avocado Sauce

Savory Salmon Balls with Creamy Avocado Sauce Delight

These Salmon Balls with Creamy Avocado Sauce are a healthy, gluten-free dinner option, bursting with flavor and ready in under 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 4 balls
Course: Dinner
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salmon Balls
  • 1 pound Fresh Salmon Fillet Frozen salmon can be used if thawed properly.
  • 1/4 cup Fresh Parsley Dill can be a wonderful substitute for a unique twist.
  • 1/4 cup Fresh Cilantro Not a fan? Feel free to increase the parsley instead.
  • 1/2 cup Breadcrumbs Use almond flour for a gluten-free option.
  • 1 large Egg No substitutes without risking the structure.
  • 2 cloves Garlic Use garlic powder for a milder flavor if preferred.
  • 1 teaspoon Smoked Paprika Swap for regular paprika if you prefer less heat.
  • 1 tablespoon Lemon Zest
  • 1 teaspoon Salt
  • 1/2 teaspoon Black Pepper
  • 2 tablespoons Olive Oil Used for grilling to prevent sticking.
For the Creamy Avocado Sauce
  • 1 ripe Avocado Look for slightly under-ripe avocados for the best texture.
  • 1/2 cup Greek Yogurt Sour cream can be substituted for a richer flavor.
  • 2 tablespoons Lime Juice
  • 1 clove Garlic

Equipment

  • Food Processor
  • Skillet
  • Mixing bowl

Method
 

Step-by-Step Instructions
  1. Finely chop the salmon fillet or pulse it in a food processor until coarsely minced. In a large mixing bowl, combine the salmon, parsley, cilantro, breadcrumbs, egg, garlic, smoked paprika, lemon zest, salt, and black pepper. Mix everything together until well combined.
  2. Take a handful of the salmon mixture and roll it into balls about 2 inches in diameter, yielding approximately 12 to 14 balls. Set aside on a parchment-lined plate.
  3. Preheat a skillet over medium heat and add olive oil. Once hot, gently place the salmon balls into the skillet, grilling for about 3–4 minutes on each side until golden brown and cooked through to 145°F (63°C).
  4. In a food processor, blend the avocado, cilantro, Greek yogurt, lime juice, and minced garlic until smooth and creamy, adjusting seasonings with salt and pepper to taste.
  5. Serve the salmon balls with the creamy avocado sauce drizzled on top or as a dip on the side.

Nutrition

Serving: 4ballsCalories: 350kcalCarbohydrates: 10gProtein: 25gFat: 25gSaturated Fat: 4gPolyunsaturated Fat: 5gMonounsaturated Fat: 15gCholesterol: 150mgSodium: 400mgPotassium: 700mgFiber: 3gSugar: 2gVitamin A: 300IUVitamin C: 10mgCalcium: 50mgIron: 1.5mg

Notes

Store leftover salmon balls in an airtight container for up to 2 days. Keep the creamy avocado sauce in a separate container, which lasts up to a week.

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