These baked salmon meatballs are healthy, tasty, and super easy to make! They’re packed with flavor and pair perfectly with a creamy, tangy avocado sauce that will leave your taste buds happy.
I love serving these meatballs over a fresh salad or on whole grain rice. They’re like little bites of sunshine, and I can’t resist dipping them in that avocado sauce! 😋
Key Ingredients & Substitutions
Salmon: Fresh salmon fillets are key for this recipe, providing a delicious flavor. If you can’t find fresh salmon, canned salmon works in a pinch; just drain it well and flake it before mixing.
Panko breadcrumbs: These give the meatballs a crispy texture. You can substitute with regular breadcrumbs, but they might not be as crunchy. If you’re gluten-free, try using crushed gluten-free crackers instead.
Greek yogurt: It adds creaminess to the avocado sauce. If you’re dairy-free or vegan, use a plant-based yogurt or avocado only for creaminess. Any yogurt will work here!
Cilantro: Fresh cilantro adds a nice flavor to the meatballs and sauce. If you’re not a fan, parsley is a great substitute. Feel free to mix it up with basil or thyme too!
How Do I Make Sure My Salmon Meatballs Are Juicy?
The secret to juicy salmon meatballs lies in not overcooking them and mixing the ingredients just right. Overworking the mixture can lead to tough meatballs. Here are some tips:
- Chop the salmon finely but do not puree it; a bit of texture helps.
- Mix gently when combining with the breadcrumbs and seasonings to keep them light.
- Monitor the baking time; they should be just cooked and golden, around 12-15 minutes.
For an extra flavor boost, consider adding a bit of lemon zest to the mixture for a refreshing note!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For the Salmon Meatballs:
- 1 lb (450g) fresh salmon fillets, skin removed
- 1/4 cup panko breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh cilantro or parsley, chopped
- 2 green onions, finely sliced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin
- Salt and pepper, to taste
- 1 tbsp olive oil or cooking spray (for baking or pan-searing)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- Juice of 1 lime
- 1 clove garlic
- 2 tbsp fresh cilantro, chopped
- 2 tbsp water (more as needed for thinning)
- Salt and pepper, to taste
How Much Time Will You Need?
This delicious recipe takes about 15 minutes of prep time and 15 minutes of cooking time, totaling around 30 minutes. Perfect for a quick weeknight dinner or a delightful appetizer for gatherings!
Step-by-Step Instructions:
1. Prepare the Salmon:
Start by finely chopping the salmon fillets or using a food processor to pulse them into a coarse texture. Remember not to over-process; you want some texture, not a puree!
2. Mix the Meatball Ingredients:
In a large mixing bowl, combine the chopped salmon, panko breadcrumbs, egg, minced garlic, chopped herbs (cilantro or parsley), sliced green onions, smoked paprika, cumin, and a good pinch of salt and pepper. Mix everything together until well combined.
3. Form the Meatballs:
Using your hands, shape the mixture into small meatballs, about 1 to 1.5 inches in diameter. Place the meatballs on a lined baking sheet, making sure they’re spaced out evenly.
4. Bake the Meatballs:
Preheat your oven to 400°F (200°C). Lightly grease the baking sheet with olive oil or cooking spray. Bake the meatballs for 12-15 minutes, watching for them to turn golden brown and cook through. You could also pan-sear the meatballs in a hot skillet if you prefer that method.
5. Prepare the Avocado Sauce:
While the meatballs are baking, prepare the tangy avocado sauce. In a blender or food processor, add the ripe avocado, Greek yogurt, lime juice, garlic, chopped cilantro, and water. Blend until smooth and creamy. Taste and season with salt and pepper as needed. If the sauce is too thick, add more water to reach your desired consistency.
6. Serve:
Once the meatballs are ready, arrange them on a serving platter. Drizzle the tangy avocado sauce generously over the meatballs. Garnish with extra chopped cilantro and lime wedges for a fresh touch.
7. Enjoy!
These delightful salmon meatballs are great on their own or served with a fresh salad, steamed rice, or roasted vegetables. Enjoy the burst of flavors!
This recipe yields about 12 meatballs and serves 3-4 people as an appetizer or light main dish. Perfect for sharing (or not!)
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely before chopping or processing it. The best way to do this is to leave it in the refrigerator overnight or place it in a sealed bag and submerge it in cold water until thawed.
How Do I Store Leftover Meatballs?
Leftover salmon meatballs can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them in the oven at 350°F (175°C) for about 10 minutes or in the microwave until heated through.
Can I Make the Meatballs Ahead of Time?
Absolutely! You can prepare the salmon mixture and shape the meatballs a day in advance. Just cover them tightly and refrigerate until you’re ready to bake them the next day. If you need to, you can also freeze them before baking — just thaw in the fridge before cooking.
What Can I Substitute for Greek Yogurt in the Sauce?
If you want a dairy-free or vegan alternative, you can replace Greek yogurt with a plant-based yogurt, silken tofu, or simply use extra avocado for creaminess. Just adjust the seasoning if you use a different yogurt type, as flavors can vary.