Deliciously Baked Salmon Meatballs with a Tangy Avocado Sauce
Table of Contents
Description
These Baked Salmon Meatballs with Creamy Avocado Sauce are a nutritious twist on traditional meatballs. Packed with fresh salmon, herbs, and seasonings, they’re baked to perfection for a light yet flavorful dish. The creamy avocado sauce adds a tangy, refreshing touch, making this a perfect option for weeknight dinners, meal prep, or even as party appetizers. They’re high in protein, rich in omega-3s, and naturally gluten-free.
Ingredients
For the Salmon Meatballs:
1 lb (450 g) fresh salmon fillet, skin removed
1 large egg
½ cup breadcrumbs (or almond flour for gluten-free)
2 cloves garlic, minced
¼ cup onion, finely chopped
2 tbsp fresh parsley, chopped
1 tbsp fresh dill, chopped (optional)
1 tsp lemon zest
1 tbsp lemon juice
½ tsp salt
½ tsp black pepper
2 tbsp olive oil (for brushing or spraying)
For the Creamy Avocado Sauce:
1 large ripe avocado
½ cup plain Greek yogurt (or dairy-free yogurt)
2 tbsp lime juice (or lemon juice)
1 tbsp olive oil
1 garlic clove
Salt & pepper to taste
2 tbsp fresh cilantro or parsley
Instructions
Prepare Salmon – Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper. Roughly chop the salmon and pulse in a food processor until finely ground.
Mix Meatball Ingredients – In a large bowl, combine salmon, egg, breadcrumbs, garlic, onion, parsley, dill, lemon zest, lemon juice, salt, and pepper. Mix until just combined.
Shape & Bake – Form mixture into 1-inch balls. Place on baking sheet and lightly brush/spray with olive oil. Bake for 15–18 minutes, flipping halfway, until golden and cooked through.
Make Avocado Sauce – In a blender or food processor, blend avocado, yogurt, lime juice, olive oil, garlic, cilantro, salt, and pepper until smooth and creamy.
Serve – Plate salmon meatballs with a drizzle of avocado sauce or serve the sauce on the side for dipping.
Notes
Use wild-caught salmon for the best flavor and nutrition.
If the mixture feels too wet, add extra breadcrumbs or almond flour.
These meatballs can be made ahead and frozen. Reheat in the oven before serving.
Tips
For a lighter version, replace breadcrumbs with oats.
Add a pinch of red pepper flakes for a little heat.
Pairs well with zucchini noodles, rice, or roasted veggies.
To make dairy-free, use coconut yogurt in the sauce.
Servings
Makes 16–18 meatballs
Serves 4 people
Nutritional Info (per serving, 4 meatballs + sauce)
Calories: ~320
Protein: 24 g
Carbohydrates: 10 g
Fat: 20 g
Fiber: 4 g
Omega-3s: High
Health Benefits
Salmon provides lean protein and omega-3 fatty acids for heart and brain health.
Avocado adds healthy fats and fiber, supporting digestion and skin health.
Baked (not fried) makes them lighter and healthier.
Herbs and lemon boost flavor naturally without excess salt.
Q & A
Q: Can I make these without a food processor?
A: Yes! Just finely mince the salmon with a sharp knife until paste-like.
Q: Can I meal prep these meatballs?
A: Absolutely. Store in the fridge for up to 3 days or freeze up to 2 months.
Q: Can I use canned salmon?
A: Yes, but fresh salmon gives better texture. If using canned, drain well and reduce breadcrumbs.
Q: Is the avocado sauce optional?
A: Yes, but it complements the salmon perfectly. You can also pair with tzatziki or a light lemon-dill sauce.
