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Salmon Balls with Creamy Avocado Sauce finished recipe

Salmon Balls with Creamy Avocado Sauce

These salmon balls are made with canned salmon and served with a creamy avocado sauce, making for a quick and delicious appetizer.
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Prep Time 20 minutes
Cook Time 18 minutes
Total Time 53 minutes
Servings: 18 salmon balls servings
Ingredients Method Notes

Ingredients
  

For the Salmon Balls
  • 2 cans canned salmon, drained thoroughly
  • 3/4 cup plain panko breadcrumbs
  • 2 large eggs, lightly beaten
  • 1/3 cup finely diced red bell pepper
  • 1/4 cup thinly sliced green onions
  • 2 tablespoons finely chopped fresh parsley
  • 1 tablespoon Dijon mustard
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon fine sea salt
  • 1/4 teaspoon ground black pepper
  • 1 tablespoon olive oil, for brushing
For the Creamy Avocado Sauce
  • 1 large ripe avocado, peeled and pitted
  • 1/2 cup plain Greek yogurt
  • 2 tablespoons fresh lime juice
  • 2 tablespoons chopped fresh cilantro
  • 1 small garlic clove, roughly chopped
  • 1/4 teaspoon fine sea salt
  • 2 to 4 tablespoons cold water, as needed
For Serving
  • as needed lemon or lime wedges, optional
  • as needed chopped fresh parsley or cilantro, optional

Method
 

Method
  1. 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.
  2. 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.
  3. 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.

Notes

Use a thermometer to confirm doneness because exterior browning can vary between ovens.

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