Salmon Balls with Creamy Avocado Sauce combine tender salmon, crisp panko, fresh herbs, lemon, and Dijon mustard in bite-size baked portions. The salmon balls develop lightly browned edges while staying moist inside, and the cool avocado-yogurt sauce adds a creamy, tangy finish.
Using canned salmon keeps the preparation quick and eliminates the need to cook the fish separately. The mixture benefits from a brief chill before shaping, which helps the salmon balls hold together in the oven.
Recipe at a Glance
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Additional Time: 15 minutes
- Total Time: 53 minutes
- Yield: 18 salmon balls
- Servings: 6
- Difficulty: Easy
Why You’ll Love This Recipe
- Draining the salmon thoroughly prevents excess moisture from making the mixture loose.
- Panko absorbs moisture while keeping the centers lighter than fine breadcrumbs would.
- A short chilling period allows the breadcrumbs to hydrate and makes the mixture easier to shape.
- Brushing the salmon balls with olive oil encourages browning without the mess of frying.
- Greek yogurt gives the avocado sauce a creamy consistency while lemon juice helps balance its richness.
Equipment Needed
- Large mixing bowl
- Fork
- 13-by-18-inch (33-by-46-cm) rimmed baking sheet
- Parchment paper
- 1 1/2-tablespoon cookie scoop or measuring spoon
- Pastry brush
- Food processor, blender, or immersion blender
- Instant-read thermometer
Ingredients You’ll Need
For the Salmon Balls
- 2 cans, 14.75 ounces (418 g) each, canned salmon, drained thoroughly; about 3 cups (450 g) drained
- 3/4 cup (45 g) plain panko breadcrumbs
- 2 large eggs (about 100 g without shells), lightly beaten
- 1/3 cup (50 g) finely diced red bell pepper
- 1/4 cup (25 g) thinly sliced green onions
- 2 tablespoons (8 g) finely chopped fresh parsley
- 1 tablespoon (15 g) Dijon mustard
- 1 tablespoon (15 ml) fresh lemon juice
- 1 teaspoon (2 g) finely grated lemon zest
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon (3 g) fine sea salt
- 1/4 teaspoon (0.5 g) ground black pepper
- 1 tablespoon (15 ml) olive oil, for brushing
For the Creamy Avocado Sauce
- 1 large ripe avocado, about 7 ounces (200 g), peeled and pitted
- 1/2 cup (120 g) plain Greek yogurt
- 2 tablespoons (30 ml) fresh lime juice
- 2 tablespoons (8 g) chopped fresh cilantro
- 1 small garlic clove, about 3 g, roughly chopped
- 1/4 teaspoon (1.5 g) fine sea salt
- 2 to 4 tablespoons (30 to 60 ml) cold water, as needed
For Serving
- Lemon or lime wedges, optional, for serving
- Chopped fresh parsley or cilantro, optional, for garnish
How to Make Salmon Balls with Creamy Avocado Sauce
1. Prepare the baking sheet
Line a 13-by-18-inch (33-by-46-cm) rimmed baking sheet with parchment paper. Leave the oven off while the salmon mixture chills.
2. Drain and flake the salmon
Drain the canned salmon thoroughly, pressing out any excess liquid. Transfer it to a large bowl and flake it with a fork. If using salmon with skin and soft bones, mash them finely or remove them according to preference.
3. Mix the salmon base
Add the panko, beaten eggs, red bell pepper, green onions, parsley, Dijon mustard, lemon juice, lemon zest, garlic powder, smoked paprika, salt, and black pepper. Fold until evenly combined without crushing the salmon into a smooth paste.
4. Check the consistency
Press a spoonful of the mixture together in your hand. It should hold its shape without feeling wet. If it crumbles, stir in 1 tablespoon water. If it feels loose or sticky enough to slump, add 1 tablespoon additional panko.
5. Chill the mixture
Cover the bowl and refrigerate for 15 minutes. This gives the panko time to absorb moisture and makes the mixture easier to portion.
6. Preheat the oven
Position a rack in the center of the oven and preheat it to 425°F (220°C).
7. Shape the salmon balls
Scoop about 2 tablespoons of mixture for each portion and gently roll it into a 1 1/2-inch ball. Arrange the 18 balls on the prepared baking sheet, leaving about 1 inch of space between them. Avoid packing them too firmly, which can make the centers dense.
8. Brush with olive oil
Lightly brush the tops and sides of the salmon balls with the olive oil. A thin coating is enough to help them brown.
9. Bake until set
Bake for 16 to 18 minutes, turning the pan after 10 minutes. The salmon balls should be lightly golden, firm around the edges, and hot in the center. An instant-read thermometer inserted into the middle should register at least 160°F (71°C) because the mixture contains eggs.
10. Blend the avocado sauce
While the salmon balls bake, place the avocado, Greek yogurt, lime juice, cilantro, garlic, and salt in a food processor or blender. Blend until smooth, scraping the container as needed.
11. Adjust the sauce
Add cold water 1 tablespoon at a time and blend until the sauce is creamy and spoonable. It should be thick enough to cling to a salmon ball but loose enough for dipping.
12. Serve
Let the salmon balls rest for 5 minutes after baking. Transfer them to a serving plate and serve warm with the creamy avocado sauce, citrus wedges, and chopped herbs, if using.
Tips for Success
- Drain the salmon well before mixing. Residual canning liquid can prevent the balls from holding their shape.
- Dice the bell pepper finely so large pieces do not create cracks in the salmon mixture.
- Do not skip the chilling time, especially if the mixture feels soft after mixing.
- Shape the portions gently rather than compressing them into dense balls.
- Prepare the avocado sauce close to serving time for the brightest green color.
Storage, Freezing, and Make-Ahead Instructions
Refrigerate cooked salmon balls within 2 hours of baking. Store them in an airtight container for up to 3 days. Keep the avocado sauce in a separate airtight container with plastic wrap pressed directly against its surface to slow browning. Use the sauce within 2 days.
Reheat the salmon balls on a baking sheet at 350°F (175°C) for 8 to 10 minutes, until the centers reach 165°F (74°C). They can also be reheated gently in the microwave, although the exterior will be softer.
To freeze, cool the baked salmon balls completely and arrange them on a parchment-lined tray. Freeze until firm, then transfer them to a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator before reheating. Do not freeze the avocado sauce, as it may separate and become watery.
For make-ahead preparation, mix and shape the salmon balls up to 1 day in advance. Cover and refrigerate them on the lined baking sheet, then brush with olive oil immediately before baking. The avocado sauce is best made no more than several hours ahead.
FAQ
Can I use fresh salmon instead of canned salmon?
Yes. Use about 1 pound (450 g) cooked, cooled salmon with the skin and bones removed. Flake it into the bowl and follow the recipe as written, adjusting with a small amount of extra panko if the mixture feels soft.
Why are my salmon balls falling apart?
The salmon may not have been drained thoroughly, the mixture may need more panko, or the shaped portions may not have chilled long enough. Adjust the mixture until it holds when pressed and shape it gently but firmly.
Can I cook the salmon balls in an air fryer?
Yes. Arrange them in a lightly greased air-fryer basket with space between each one. Air fry at 390°F (200°C) for approximately 9 to 12 minutes, turning halfway through, until the centers reach 160°F (71°C).
Can I make the avocado sauce without cilantro?
Yes. Omit the cilantro or replace it with fresh parsley. The sauce will taste milder and less herbaceous but will retain its creamy texture.
Can I serve these as a main dish?
Yes. Serve three to four salmon balls per person with rice, quinoa, roasted vegetables, salad, or warm pita. The stated appetizer yield provides three salmon balls per serving.
Ingredients
Method
- Prepare the baking sheet: Line a 13-by-18-inch (33-by-46-cm) rimmed baking sheet with parchment paper. Leave the oven off while the salmon mixture chills.
- Drain and flake the salmon: Drain the canned salmon thoroughly, pressing out any excess liquid. Transfer it to a large bowl and flake it with a fork. If using salmon with skin and soft bones, mash them finely or remove them according to preference.
- Mix the salmon base: Add the panko, beaten eggs, red bell pepper, green onions, parsley, Dijon mustard, lemon juice, lemon zest, garlic powder, smoked paprika, salt, and black pepper. Fold until evenly combined without crushing the salmon into a smooth paste.
- Check the consistency: Press a spoonful of the mixture together in your hand. It should hold its shape without feeling wet. If it crumbles, stir in 1 tablespoon water. If it feels loose or sticky enough to slump, add 1 tablespoon additional panko.
- Chill the mixture: Cover the bowl and refrigerate for 15 minutes. This gives the panko time to absorb moisture and makes the mixture easier to portion.
- Preheat the oven: Position a rack in the center of the oven and preheat it to 425°F (220°C).
- Shape the salmon balls: Scoop about 2 tablespoons of mixture for each portion and gently roll it into a 1 1/2-inch ball. Arrange the 18 balls on the prepared baking sheet, leaving about 1 inch of space between them. Avoid packing them too firmly, which can make the centers dense.
- Brush with olive oil: Lightly brush the tops and sides of the salmon balls with the olive oil. A thin coating is enough to help them brown.
- Bake until set: Bake for 16 to 18 minutes, turning the pan after 10 minutes. The salmon balls should be lightly golden, firm around the edges, and hot in the center. An instant-read thermometer inserted into the middle should register at least 160°F (71°C) because the mixture contains eggs.
- Blend the avocado sauce: While the salmon balls bake, place the avocado, Greek yogurt, lime juice, cilantro, garlic, and salt in a food processor or blender. Blend until smooth, scraping the container as needed.
- Adjust the sauce: Add cold water 1 tablespoon at a time and blend until the sauce is creamy and spoonable. It should be thick enough to cling to a salmon ball but loose enough for dipping.
- Serve: Let the salmon balls rest for 5 minutes after baking. Transfer them to a serving plate and serve warm with the creamy avocado sauce, citrus wedges, and chopped herbs, if using.
