Description
Salmon Balls with Creamy Avocado Sauce are bite-sized, protein-packed appetizers made from seasoned salmon and served with a creamy avocado dip. Perfect for parties, gatherings, or light dinners, this recipe combines tender salmon balls with a smooth and flavorful sauce for an elegant yet easy dish that’s ready in under 30 minutes.
Ingredients
Scale
For the salmon balls:
- 1 lb fresh or canned salmon (drained, skin/bones removed if canned)
- 1/2 cup breadcrumbs or oats
- 1 egg
- 1 tbsp Dijon mustard
- 1 tsp garlic powder
- Salt and pepper, to taste
- Olive oil, for cooking
For the creamy avocado sauce:
- 1 ripe avocado
- 1/4 cup Greek yogurt or sour cream
- 1 tbsp lime juice
- Salt and pepper, to taste
- Optional: fresh cilantro or parsley, for garnish
Instructions
- In a mixing bowl, combine salmon, breadcrumbs (or oats), egg, Dijon mustard, garlic powder, salt, and pepper. Mix well and shape into 1-inch balls.
- Heat olive oil in a skillet over medium heat. Cook salmon balls until golden brown on all sides, about 8–10 minutes.
Alternative: Bake at 375°F (190°C) on a parchment-lined sheet for 15–20 minutes. - For the sauce, blend avocado, Greek yogurt (or sour cream), lime juice, salt, pepper, and optional cilantro until smooth.
- Serve salmon balls warm with creamy avocado sauce. Garnish with fresh herbs or lemon wedges if desired.
Notes
- Don’t overcook salmon balls to keep them moist.
- Add fresh herbs (dill, parsley) or spices (paprika, cayenne) for extra flavor.
- Store leftovers in the fridge for up to 3 days or freeze (cooked or uncooked) for up to 3 months.
- Reheat in the oven at 350°F (175°C) for 5–10 minutes.
- Customize by adding Parmesan, spinach, or jalapeños.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Appetizer
- Method: Baked or Pan-Seared
- Cuisine: Fusion / Seafood
Nutrition
- Serving Size: 1/4 of recipe (approx. 4 balls + sauce)
- Calories: ~210
- Sugar: 1 g
- Sodium: 280 mg
- Fat: 12 g
- Saturated Fat: 2 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 3 g
- Protein: 18 g
- Cholesterol: 65 mg