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Salmon Meatballs In Creamy Avocado Sauce Light Flavorful & Delicious

Salmon Meatballs In Creamy Avocado Sauce Light Flavorful & Delicious

Salmon meatballs stay tender and golden, topped with cool creamy avocado sauce for a fresh, satisfying seafood dinner.
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Prep Time20 minutes
Cook Time15 minutes
Total Time35 minutes
Servings:4
Course:Main Course
Cuisine:American
Calories:520
Ingredients Method Notes

Ingredients
  

  • For the Salmon Meatballs
  • 1 1/4 lb fresh salmon skin removed (chopped finely; a mix of hand-chopped + slightly minced works best)
  • 1/2 cup panko breadcrumbs keeps meatballs light
  • 1 large egg binds everything gently
  • 2 cloves garlic minced (savory backbone)
  • 2 tbsp fresh parsley chopped (or dill for a more coastal feel)
  • 2 tbsp green onion finely sliced (adds mild sweetness)
  • 1 tbsp Dijon mustard optional (quiet depth and tang)
  • 1 tbsp lemon zest + 1 tbsp lemon juice brightens salmon beautifully
  • 1/2 tsp kosher salt adjust to taste
  • 1/2 tsp black pepper
  • 1/4 tsp smoked paprika or chili flakes optional (gentle warmth)
  • 1 –2 tbsp olive oil for pan-searing
  • For the Creamy Avocado Sauce
  • 2 ripe avocados soft but not overly mushy
  • 1/3 cup plain Greek yogurt or sour cream creaminess + tang
  • 1 –2 tbsp lime juice or lemon juice taste and adjust
  • 1 small garlic clove optional; use less for a softer flavor
  • 1/4 cup fresh cilantro or parsley or a mix
  • 1/2 tsp salt plus more to taste
  • 2 –4 tbsp water to thin to a drizzle-able sauce
  • Optional: pinch of cumin jalapeño, or hot sauce (if you like a little kick)
  • Preparation or Marination if needed
  • You don’t need to marinate salmon for this recipe but you do want to treat the mixture gently. The best texture comes from chopping the salmon rather than fully puréeing it. I like to chop most of it finely with a knife, then take a small portion and mince it a bit more—almost like a paste. That tiny “paste” portion helps bind the meatballs so they hold together without becoming dense.
  • Once your salmon is chopped mix it with the breadcrumbs, egg, herbs, lemon zest, and seasonings just until everything comes together. Try not to overwork it. Think of it like folding rather than kneading. If the mixture feels very soft, cover the bowl and refrigerate it for 10–15 minutes. That short chill makes shaping easier and helps the meatballs keep their round, tidy shape in the pan.
  • For the avocado sauce make it right before serving if you can. Avocado is happiest when it’s fresh, bright, and green. If you need to make it ahead, add a little extra citrus and press plastic wrap directly onto the surface to slow browning.

Method
 

  1. Prep the salmon. Remove skin (and any pin bones). Chop salmon finely. Keep some texture—tiny pieces are good.
  2. Make the binding base. In a large bowl, whisk egg with lemon juice and Dijon (if using). This helps distribute flavor evenly.
  3. Combine meatball mixture. Add chopped salmon, panko, garlic, herbs, lemon zest, salt, pepper, and paprika/chili flakes if using. Mix gently until just combined.
  4. Chill if needed. If the mixture feels loose, refrigerate for 10–15 minutes so it firms up for shaping.
  5. Shape the meatballs. With damp hands, roll into 1 1/2-inch meatballs (about golf ball size). Place on a plate.
  6. Heat the pan. Warm olive oil in a large skillet over medium heat until it shimmers.
  7. Sear the first side. Add meatballs with space between them. You should hear a gentle sizzle. Let them cook 2–3 minutes without moving until the bottoms turn golden.
  8. Turn carefully. Use tongs or a spoon to turn meatballs. Cook another 2–3 minutes, turning as needed, until you see golden patches all over.
  9. Finish cooking. Lower heat slightly and cook 2–4 minutes more, until the meatballs feel firm but still springy. The center should be opaque and moist (not dry).
  10. Blend the avocado sauce. In a blender or food processor, combine avocado, yogurt/sour cream, citrus juice, herbs, salt, and garlic (optional). Blend until creamy.
  11. Adjust texture. Add water a tablespoon at a time until it’s silky and spoonable—thick enough to coat, thin enough to drizzle. Taste and adjust salt and citrus.
  12. Serve warm with cool sauce. Plate the salmon meatballs and spoon or drizzle the creamy avocado sauce over top. Finish with extra herbs and a squeeze of citrus if you like.

Notes

The key to making salmon meatballs that are tender—not dry, not tough—is treating the mixture like something delicate. Salmon is naturally rich, but it can become firm if it’s handled too aggressively. That’s why chopping is worth the extra few minutes. When you hand-chop the salmon, you keep little pieces that stay juicy and soft after cooking. If you want an even better bind, mince a small portion of salmon into a paste-like texture and mix that in—it acts like a natural “glue” without needing extra fillers.
When mixing, stop as soon as everything holds together. Overmixing compresses the mixture and can lead to dense meatballs. If you’re unsure, do a quick test: shape one small meatball and set it on a plate. If it holds its shape without slumping, you’re good. If it feels too soft, chilling the mixture for 10–15 minutes makes a big difference. It gives the breadcrumbs time to hydrate and the mixture time to firm, and shaping becomes easier and cleaner.
Cooking is about patience and gentle heat. Medium heat gives you that golden exterior without rushing the center. You’ll know the first side is ready to turn when the meatball releases easily from the pan. If it sticks, give it another minute—forcing it can tear the surface and make it harder to keep its shape. Keep turning gently until you see golden patches all around. The meatballs should feel springy when pressed lightly, not squishy.
For the avocado sauce, focus on balance. Avocado + yogurt is creamy, but it needs citrus and salt to feel bright. Blend, taste, then adjust. If it’s too thick, add water slowly until it’s spoonable. If it tastes flat, add more lime or lemon a little at a time. That bright finish is what makes the whole dish feel light and fresh, especially against the warm, savory meatballs.