Salmon Balls with Avocado (Printable Version)
Flavorful salmon balls baked golden, served with a creamy avocado and tangy yogurt sauce.
# Ingredients:
→ Salmon Balls
01 -
450 g fresh skinless salmon fillets
02 -
120 g breadcrumbs (regular or panko)
03 -
1 large egg
04 -
2 tbsp chopped fresh dill or parsley
05 -
2 tbsp fresh lemon juice
06 -
½ tsp garlic powder
07 -
Salt and black pepper to taste
→ Creamy Avocado Sauce
08 -
1 ripe avocado
09 -
120 g plain Greek yogurt
10 -
1 tbsp fresh lemon juice
11 -
Salt and black pepper to taste
# Steps:
01 -
Preheat oven to 190°C. Line a baking sheet with parchment paper. Arrange mixing bowl, cutting board, fork, and tablespoon for shaping balls.
02 -
Flake salmon into bite-sized pieces using a fork and transfer to mixing bowl. Add breadcrumbs, egg, herbs, lemon juice, garlic powder, salt, and pepper. Mix gently until cohesive. Adjust moisture with water, lemon juice, or breadcrumbs as needed.
03 -
Form mixture into 2.5 cm (1-inch) balls using about one tablespoon each. Place on prepared sheet, spacing evenly. Bake 20–25 minutes until golden and fully opaque inside.
04 -
Blend avocado flesh, Greek yogurt, lemon juice, salt, and pepper until smooth. Thin with water or lemon juice if needed. Optionally, add baby spinach, arugula, or a pinch of cumin for extra flavor.
05 -
Allow salmon balls to rest briefly after baking. Serve warm with avocado sauce on the side, garnished with fresh herbs or lemon wedges.
# Notes:
01 -
Use fresh salmon for optimal flavor and texture. Adjust mixture moisture to ensure balls hold shape without being too dry or sticky.
02 -
Avoid overbaking to maintain moist interior; remove once opaque.
03 -
Avocado sauce can be stored up to 6 hours refrigerated with plastic wrap pressed on surface to prevent browning.