Salmon Balls with Avocado (Print Version)
Golden-baked salmon balls mixed with savory spices and fresh herbs. Served alongside a smooth avocado dip for a twist on handheld seafood snacks.
# Ingredients:
→ Meatball Ingredients
01 -
1 pound salmon, skin off, chopped finely
02 -
1 egg, whisked lightly
03 -
1 teaspoon garlic powder
04 -
1/2 teaspoon smoked paprika
05 -
A pinch of salt and pepper
06 -
2 tablespoons chopped fresh parsley
07 -
1/2 cup dried breadcrumbs
08 -
1 tablespoon olive oil (for greasing)
→ Avocado Sauce Components
09 -
1 medium avocado, ripe
10 -
1 minced garlic clove
11 -
1 teaspoon freshly squeezed lemon juice
12 -
1/4 cup sour cream
13 -
Add salt and pepper as needed
→ Toppings (Optional)
14 -
Sprinkled parsley leaves, chopped small
# Steps:
01 -
Heat your oven up to 375°F (190°C). Use a bit of olive oil or nonstick spray to lightly coat a baking pan.
02 -
Stir the finely chopped salmon, breadcrumbs, parsley, whisked egg, garlic powder, paprika, salt, and pepper together in a big bowl. Make sure everything is mixed evenly but don’t overdo it.
03 -
Scoop out a tablespoon of the mixture for each meatball. Mold it into a ball and place it on the baking tray. Leave enough space between the balls. Drizzle a small amount of olive oil over them. Bake for about 12 to 15 minutes, or until they feel firm and hit 145°F (63°C) when measured inside.
04 -
While your meatballs cook, combine avocado, sour cream, garlic, lemon juice, salt, and pepper in either a food processor or blender. Blend until smooth. If it ends up thicker than you'd like, add water a teaspoon at a time and mix till it’s right.
05 -
Move the cooked salmon meatballs onto a platter. Spoon or drizzle the avocado sauce on top, or serve it on the side for dipping. Optionally, toss some chopped parsley over the dish before digging in.
# Helpful Notes:
01 -
Serve these meatballs as a starter or have them as your main meal with veggies or a salad on the side.
02 -
Chop the salmon easier by freezing it briefly—15 minutes works well.
03 -
Want to save time? Make the avocado sauce ahead of time and prevent browning by covering its surface with plastic wrap before refrigerating.