If you’re looking for a show-stopping seafood dish that’s both nourishing and irresistibly delicious, look no further than Baked Salmon Meatballs with Avocado Sauce. Imagine tender, flaky salmon transformed into flavorful, golden meatballs, and then topped (or dipped!) with the dreamiest, velvety avocado sauce. This recipe is the kind of comfort food you can feel great about sharing, whether you’re planning a dinner party centerpiece or just spicing up a weeknight. Every bite combines zesty lemon, aromatic spices, and the creamy tang of Greek yogurt and avocado — it’s simply impossible to resist!
Ingredients You’ll Need
You only need a handful of ingredients to create something truly spectacular, and each one plays a starring role in making Baked Salmon Meatballs with Avocado Sauce burst with flavor and color. These pantry staples and fresh picks bring the dish its signature moist texture, lively freshness, and vibrant presentation.
- Skinless Salmon Fillet: The heart of the dish; choose fresh, high-quality salmon for the best flavor and texture in your meatballs.
- Panko Breadcrumbs: Adds a light and airy texture, preventing dense meatballs and helping them hold together beautifully.
- Egg: Binds all the ingredients, ensuring the meatballs are moist but never crumbly.
- Green Onions: Offers a gentle, herby sharpness that brightens every bite.
- Garlic Cloves: Provides robust, aromatic depth — don’t skip!
- Dijon Mustard: Gives that subtle tang and rich flavor that makes salmon pop.
- Lemon Juice: Freshens and balances the flavors both in the meatballs and the creamy sauce.
- Salt & Black Pepper: Essential for seasoning and enhancing all other flavors.
- Smoked Paprika: Adds a gentle warmth and a hint of smokiness to the salmon.
- Ripe Avocado: The creamy backbone for your dreamy sauce.
- Plain Greek Yogurt: Lends tang, body, and silkiness to the sauce—plus a protein boost!
- Olive Oil: Adds richness and helps the avocado blend smoothly.
- Water: Just a splash to get your sauce to that perfect, pourable consistency.
How to Make Baked Salmon Meatballs with Avocado Sauce
Step 1: Prep Your Baking Sheet
Start by preheating your oven to 400°F (200°C). Line a baking sheet with parchment paper or give it a light coat of oil. This step keeps your Baked Salmon Meatballs from sticking, so you get every golden morsel onto your plate mess-free.
Step 2: Mix the Meatball Ingredients
In a large mixing bowl, combine your finely chopped salmon, panko, egg, green onions, garlic, Dijon mustard, lemon juice, salt, black pepper, and smoked paprika. Gently stir to mix everything together—aim for evenness, but don’t overwork the mixture, which keeps the meatballs tender.
Step 3: Shape the Meatballs
With damp hands or a scoop, shape your mixture into 1 1/2-inch balls. Place them evenly spaced on the prepared baking sheet. A little moisture on your hands makes this step a breeze and helps prevent sticking.
Step 4: Bake to Perfection
Pop the tray into your hot oven and bake for 15–18 minutes. You’re looking for meatballs that are just cooked through and developing a light, golden top. This gentle baking keeps the salmon moist and flavorful.
Step 5: Whip Up the Avocado Sauce
While the meatballs bake, make your creamy avocado sauce. Blend the avocado, Greek yogurt, lemon juice, olive oil, garlic, and a tablespoon of water in a food processor or blender until smooth. Season with salt and pepper, and adjust the water for your desired consistency. This vibrant sauce is everything!
Step 6: Serve with Avocado Sauce
Once the meatballs are ready, serve them warm with a generous drizzle or side of the avocado sauce. Add a sprinkle of fresh herbs or wedge of lemon if you’d like — and get ready for the compliments!
How to Serve Baked Salmon Meatballs with Avocado Sauce
Garnishes
Dress up your Baked Salmon Meatballs with Avocado Sauce by adding a scattering of fresh dill, chopped chives, or a little zest of lemon right on top. For even more color and brightness, offer a few extra lemon wedges on the side. These simple touches make each plate look restaurant-worthy and bring even more freshness to every bite.
Side Dishes
This recipe shines alongside an aromatic rice pilaf, a fresh leafy green salad, or couscous tossed with veggies. If you want a heartier meal, tuck the meatballs into pita breads or serve them atop herbed quinoa for a satisfying bowl. The creamy avocado sauce is also perfect for drizzling over steamed veggies or roasted potatoes.
Creative Ways to Present
Get playful at your next gathering by serving Baked Salmon Meatballs with Avocado Sauce as party bites on skewers, or pop them into lettuce cups for a vibrant, handheld option. For a brunch twist, pile meatballs atop toasted sourdough or use them to create bold grain bowls—the avocado sauce doubles as a dreamy salad dressing!
Make Ahead and Storage
Storing Leftovers
Any leftover Baked Salmon Meatballs with Avocado Sauce will stay fresh in an airtight container in the fridge for up to 3 days. Store the sauce and meatballs separately to maintain their best texture—you’ll thank yourself later!
Freezing
Freeze the cooked (and cooled) salmon meatballs on a tray, then transfer to a bag or container for up to 2 months. While the avocado sauce doesn’t freeze well, you can quickly whip up a new batch when you’re ready to serve.
Reheating
To reheat, warm the meatballs gently in a 325°F oven, or pop them in the microwave for a short burst until heated through. Add the avocado sauce fresh, right before serving, for the creamiest results.
FAQs
Can I use canned salmon instead of fresh?
Absolutely! Just be sure to thoroughly drain and flake the canned salmon, and remove any skin or bones. The texture will be slightly different but still delicious and perfect for a speedy version of Baked Salmon Meatballs with Avocado Sauce.
Is there a dairy-free option for the avocado sauce?
No problem! Swap the Greek yogurt for a little extra olive oil and a splash more lemon juice. You’ll have an equally creamy and zesty sauce that’s entirely dairy-free.
What can I use instead of panko breadcrumbs?
If you’re gluten-free, substitute with gluten-free panko or even almond flour for a nutty twist. Regular breadcrumbs also work in a pinch, though panko adds an incomparable lightness.
Can I make the meatballs ahead for meal prep?
Definitely! Prepare and shape the raw meatballs in advance, then refrigerate covered for up to 24 hours until ready to bake. This makes weeknight dinners or entertaining a breeze.
How do I know the salmon meatballs are fully cooked?
They’re ready when they feel firm to the touch and have a light golden color on top. If you want to be exact, the internal temperature should reach 145°F. With these cues, you’ll never have to worry about undercooked salmon!
Final Thoughts
There’s something so satisfying about pulling a tray of Baked Salmon Meatballs with Avocado Sauce from the oven, knowing a fresh, wholesome, and truly crowd-pleasing dish is moments away. Whether you’re impressing guests or simply treating yourself, I can’t recommend this recipe enough—try it and see why it’s sure to become a new favorite!
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Baked Salmon Meatballs with Avocado Sauce Recipe
- Total Time: 38 minutes
- Yield: 16–18 meatballs 1x
- Diet: Non-Vegetarian
Description
Delicious and healthy baked salmon meatballs served with a creamy avocado sauce. These flavorful meatballs are perfect for a main course or appetizer, offering a high-protein and nutritious option for seafood lovers.
Ingredients
For the Salmon Meatballs:
- 1 pound skinless salmon fillet, finely chopped or pulsed in a food processor
- 1/4 cup panko breadcrumbs
- 1 egg
- 2 green onions, finely chopped
- 2 garlic cloves, minced
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon smoked paprika
For the Avocado Sauce:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon olive oil
- 1 garlic clove
- 1–2 tablespoons water (to thin)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it.
- In a mixing bowl, combine chopped salmon, breadcrumbs, egg, green onions, garlic, mustard, lemon juice, salt, pepper, and paprika. Mix until evenly combined but not overworked.
- Form mixture into 1 1/2-inch meatballs and place on the prepared baking sheet.
- Bake for 15–18 minutes, or until meatballs are firm and cooked through with light golden tops.
- Prepare the avocado sauce by blending avocado, Greek yogurt, lemon juice, olive oil, garlic, and water until creamy. Season with salt and pepper to taste.
- Serve warm salmon meatballs drizzled with avocado sauce or with sauce on the side for dipping. Garnish with fresh herbs or lemon wedges if desired.
Notes
- These meatballs are great served over rice, salad, or in pita wraps.
- For a dairy-free version, substitute the yogurt with extra olive oil and lemon juice.
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Category: Main Course, Appetizer
- Method: Baking
- Cuisine: Modern American
Nutrition
- Serving Size: 4 meatballs + sauce
- Calories: 280
- Sugar: 1g
- Sodium: 360mg
- Fat: 18g
- Saturated Fat: 4g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 3g
- Protein: 22g
- Cholesterol: 75mg
