Baked Salmon Meatballs with Creamy Avocado Sauce
Delicious, healthy, and full of flavor—these salmon meatballs are oven-baked and served with a tangy, creamy avocado sauce. Perfect as an appetizer or main dish.
Ingredients
For the Salmon Meatballs:
- 1 lb (450g) salmon fillet, skin removed and finely chopped
- ½ cup breadcrumbs (panko or regular)
- 1 egg, lightly beaten
- 2 tbsp fresh parsley, finely chopped
- 1 tsp garlic powder
- ½ tsp paprika
- Salt and black pepper, to taste
- 1 tbsp olive oil (for baking or greasing the tray)
For the Creamy Avocado Sauce:
- 1 ripe avocado
- ¼ cup sour cream (or Greek yogurt)
- 1 tbsp lemon juice (freshly squeezed)
- 1 clove garlic, minced
- Salt and black pepper, to taste
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 400°F (200°C).
- Line a baking sheet with parchment paper or lightly grease it with olive oil.
Step 2: Make the Meatball Mixture
- In a large bowl, combine chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper.
- Mix well using a spoon or your hands until evenly combined.
Step 3: Form the Meatballs
- Scoop out about 1–1½ tablespoons of the mixture and roll into balls.
- Place them on the prepared baking sheet, evenly spaced.
Step 4: Bake
- Lightly brush or spray the tops with olive oil.
- Bake for 15–18 minutes, or until the meatballs are golden and cooked through (internal temp should reach 145°F/63°C).
Step 5: Make the Avocado Sauce
- While the meatballs are baking, add avocado, sour cream, lemon juice, garlic, salt, and pepper to a blender or food processor.
- Blend until smooth and creamy. Adjust seasoning as needed.
Step 6: Serve
- Serve the warm salmon meatballs with a generous drizzle of the avocado sauce.
- Optional: Garnish with extra parsley, chili flakes, or a lemon wedge.
Q&A: Common Questions
Q: Can I use canned salmon?
A: Yes, but fresh salmon gives the best texture. If using canned, drain very well and remove bones/skin.
Q: Can I make these ahead of time?
A: Absolutely. Store baked meatballs in the fridge for up to 3 days, or freeze for up to 2 months. Reheat in the oven or air fryer.
Q: What can I use instead of sour cream?
A: Greek yogurt is a great substitute and adds a similar tangy flavor with extra protein.
Q: Are these gluten-free?
A: Not by default, but you can use gluten-free breadcrumbs to make them gluten-free.
Q: Can I pan-fry instead of baking?
A: Yes! Heat a bit of oil in a skillet and fry on medium heat for 3–4 minutes per side, until cooked through.