Pin
I still remember the first time I made these salmon balls. I was looking for a way to use up a fresh fillet my husband had bought since we already had other dinner plans. I did not want to waste such a beautiful piece of fish so I decided to create something entirely new. The result was so much better than I expected and now my family always requests them when salmon is on sale.
The first time I made these I simply wanted to avoid food waste but now I make extra on purpose so I can have leftovers for lunch. It is rare to find a dish that everyone from my toddler to my husband will eat with smiles.
Ingredients
- Fresh salmon fillets: about one pound select firm and bright flesh with no strong odor since freshness creates the best taste
- Breadcrumbs: about one cup use regular or panko for texture panko gives the crunchiest bite
- Large egg: this brings it all together so pick a fresh egg for binding
- Chopped fresh dill or parsley: two tablespoons dill matches salmon best but parsley works for a milder flavor
- Lemon juice: two tablespoons freshly squeezed to add brightness and cut any strong fish flavor
- Garlic powder: one half teaspoon for mellow depth without overpowering salmon
- Salt and pepper: to taste season well and always taste your mixture before baking
- Ripe avocado for the sauce: choose one that just gives to a gentle squeeze avoid anything mushy or stringy
- Plain Greek yogurt: half a cup adds tang and creaminess opt for full fat for the richest sauce
- Lemon juice: one tablespoon for balance and to prevent avocado from browning
- Salt and pepper: to taste taste and adjust as needed for brightness
- Optional serving ideas: such as a crisp salad roasted veggies or even as a party appetizer on skewers. Look for fresh cucumbers or colorful cherry tomatoes to add crunch and contrast.
Step-by-Step Instructions
- Prepare to Bake:
- Get your oven to temperature at one hundred ninety degrees Celsius or about three hundred seventy five Fahrenheit. Line your baking sheet with parchment for easy cleanup and less sticking.
- Make the Mixture:
- Flake the salmon on a board using a fork into small pieces. Place in a mixing bowl. Add breadcrumbs egg chopped herbs lemon juice garlic powder salt and pepper. Stir gently until thoroughly combined and the mixture holds its shape. Add more breadcrumbs if wet or a splash more lemon if dry.
- Shape and Bake:
- Form the mixture into balls about one tablespoon each and roll them gently in your hands to make smooth shapes. Place them spaced out on the baking sheet. Bake for twenty to twenty five minutes until the balls are set and lightly golden. Check that the inside is cooked and not translucent.
- Make Avocado Sauce:
- While the salmon balls bake, halve your avocado and remove the pit. Scoop the soft green flesh into a blender with Greek yogurt lemon juice salt and pepper. Blend until very smooth and creamy. If it is too thick, add a little more lemon juice or a splash of water. Taste and adjust seasoning.
- Serve the Dish:
- Cool the salmon balls just briefly on the tray. Arrange them with fresh herb garnish and a side bowl of avocado sauce for dipping. Add lemon wedges or a sprinkle of greenery for guests.
Pin
My favorite part of making these is the scent of dill and lemon as the salmon balls bake. It fills the whole house in such a comforting way. One time my daughter leaned over and stole a hot one right from the tray because she could not wait—and now that is a running family joke.
Storage Tips
Salmon balls keep well in the fridge for up to four days if sealed tightly. To reheat them, a ten minute bake in a medium oven keeps them from drying out. The avocado sauce is best enjoyed fresh but pressing plastic wrap right onto its surface helps prevent browning if you make it a few hours ahead.
Ingredient Substitutions
You can easily swap out fresh salmon for canned if needed but look for fish canned in water for the best taste. For gluten free needs, use gluten free breadcrumbs quinoa or ground oats as your binder. For the sauce, sour cream or plain Skyr work if you do not have Greek yogurt handy.
Serving Suggestions
Try tucking the salmon balls in a whole grain pita with greens and thinly sliced cucumbers for a tasty lunch wrap. For appetizers, serve each ball with a cocktail stick. Or add a few to a hearty grain bowl with roasted veggies and a generous spoonful of avocado sauce.
Pin
Cultural Note
Salmon is a classic ingredient in Nordic and Northern cooking. Dill and lemon are frequent companions because they highlight the sweet richness of the fish. These salmon balls put a modern spin on old favorites, borrowing textures and flavors from both classic fish cakes and lighter Mediterranean bowls.
Recipe FAQs
- → Can I use canned salmon instead of fresh?
Yes, canned salmon drained of excess liquid works well and offers convenience. Flavor will be slightly different but still enjoyable.
- → Is it possible to fry the balls instead of baking?
Absolutely. Fry them in a few tablespoons of oil on medium heat until golden brown on all sides, ensuring they’re cooked through.
- → How can I make this gluten-free?
Use gluten-free alternatives like ground almonds, oat flour, cooked quinoa, or certified gluten-free breadcrumbs as binders.
- → What’s the best way to prevent avocado sauce from browning?
Mix the avocado with lemon juice and cover tightly with plastic wrap pressed directly on the surface to slow oxidation.
- → Can these balls be grilled?
Yes, use a grill basket or foil tray to keep them intact and brush lightly with oil. Grill about 10–12 minutes, turning halfway.
- → Which sauces complement the salmon balls well?
Tartar sauce, tzatziki, lemon herb mayo, honey Dijon, or sweet chili sauce all add great flavor contrasts.
- → Are these suitable for children?
Definitely. Their mild flavor and fun shape usually appeal to kids. You can also add ground chicken for a familiar taste.