Baked Salmon Meatballs with Creamy Avocado Sauce

If you're looking for a healthy, flavorful, and easy way to enjoy seafood, these Baked Salmon Meatballs with Creamy Avocado Sauce are exactly what you need. Lightly crispy on the outside, tender and juicy on the inside, and paired with a silky, herb-packed avocado sauce, this dish brings comfort and nutrition together in every bite. Whether you serve them as a main dish with your favorite grains, on a salad, or as an appetizer for guests, these salmon meatballs are bound to be a favorite.

Ingredients You’ll Need

For the Salmon Meatballs:

• 1 lb fresh salmon fillets: skin removed, finely chopped with a knife or pulsed in a food processor — not puréed
• 1/2 cup panko breadcrumbs: adds lightness and binding; you can use gluten-free if needed
• 1 large egg: acts as a binder
• 2 tablespoons fresh parsley: finely chopped (you can substitute dill or cilantro)
• 1 tablespoon Dijon mustard: adds tang and depth
• 1 clove garlic: finely minced (for aroma and flavor)
• 1/2 teaspoon kosher salt: adjust to taste
• 1/4 teaspoon freshly ground black pepper
• 1 tablespoon olive oil: optional, for brushing or mixing into the meatballs for added moisture

For the Creamy Avocado Sauce:

• 1 large ripe avocado: should yield slightly to gentle pressure
• 1/4 cup plain Greek yogurt: or sour cream if preferred
• 1 tablespoon fresh lime juice: adjust to taste; lemon also works
• 1 small clove garlic: minced
• 2 tablespoons chopped fresh cilantro or parsley: adds a herbaceous lift
• Salt and pepper: to taste
• 1–2 tablespoons water or olive oil: to thin the sauce to your desired consistency

How to Make Baked Salmon Meatballs (Step-by-Step)

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Step 1: Preheat the Oven and Prepare the Baking Sheet

Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or lightly grease it with oil or cooking spray. This helps the meatballs cook evenly and prevents sticking.

Step 2: Prepare the Salmon Mixture

In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, egg, parsley, Dijon mustard, minced garlic, salt, and pepper. Gently mix using clean hands or a spatula until everything is just combined. Be careful not to overmix—it can make the meatballs dense. Tip: If the mixture feels too wet to form, add a tablespoon or two of extra breadcrumbs. If too dry, add a tiny splash of olive oil.

Step 3: Shape and Bake

Using a cookie scoop or your hands, shape the mixture into small balls about 1.5 inches in diameter. You should get around 16–18 meatballs. Place them evenly spaced on the baking sheet. If desired, lightly brush or spray the tops with olive oil to encourage browning. Bake in the preheated oven for 12–15 minutes, or until cooked through and golden brown. The internal temperature should reach 145°F (63°C).

Step 4: Make the Creamy Avocado Sauce

While the salmon meatballs are baking, prepare the sauce. In a food processor or blender, combine the avocado, Greek yogurt (or sour cream), lime juice, minced garlic, and cilantro or parsley. Blend until smooth and creamy. If the sauce is too thick, thin it with a tablespoon at a time of water or olive oil until you get a drizzle-friendly consistency. Season with salt and pepper to taste. Bonus Add-in: For a spicy twist, add a slice of jalapeño or a pinch of red chili flakes before blending.

How to Serve

• Over quinoa or rice with roasted vegetables
• Inside lettuce wraps for a low-carb meal
• On a salad with greens, cucumber, and cherry tomatoes
• With pita bread or naan and extra avocado sauce
• As party appetizers with toothpicks and a dipping bowl

Variations & Substitutions

• Use canned salmon: Drain well, remove bones and skin, and proceed with the same recipe.
• Gluten-Free: Swap panko for gluten-free breadcrumbs or almond flour.
• Dairy-Free: Use dairy-free yogurt or skip the sauce and drizzle with tahini-lemon dressing.
• Low-Carb: Serve with spiralized zucchini or cauliflower rice.

Nutritional Highlights

Each serving (3–4 meatballs + sauce) is packed with:

• Protein from salmon and Greek yogurt
• Omega-3s for heart and brain health
• Healthy fats from avocado
• Vitamins A, D, and B12, plus potassium and magnesium

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Storage & Reheating

Fridge: Store meatballs and sauce separately in airtight containers for up to 3 days.

Freezer: Freeze uncooked or cooked meatballs for up to 2 months. Thaw in the fridge before baking or reheating.

Reheat: Warm meatballs in a 350°F oven for 8–10 minutes or gently pan-fry. Do not microwave the sauce—serve it fresh and cold.

Final Thoughts

These Baked Salmon Meatballs with Creamy Avocado Sauce are the perfect mix of light and indulgent. With a simple ingredient list, vibrant flavors, and wholesome nutrition, they’re a great addition to your weekly menu—whether you're meal-prepping, hosting, or simply craving something fresh and satisfying.

Frequently Asked Questions

Can I use canned salmon instead of fresh? Yes! Just make sure it’s well-drained and flaked. Remove any bones and skin before mixing.

How do I know when the meatballs are done? They should be golden brown and reach an internal temperature of 145°F (63°C).

Can I make the avocado sauce ahead of time? You can, but it's best made fresh. If making ahead, store it in an airtight container with plastic wrap directly on the surface to minimize browning.

What’s the best way to reheat the meatballs? Reheat in a 350°F oven or pan-fry until warmed through. Avoid microwaving to preserve texture.

Is this recipe kid-friendly? Absolutely! Kids love the mild salmon flavor, and you can leave out herbs or spices as needed.