Salmon Balls With Creamy Avocado Sauce

The first time I made these salmon balls, my apartment smelled like a seaside bistro. I had bought too much salmon from the market and needed to get creative, so I chopped it by hand while listening to jazz and nursing a glass of white wine. Something about mixing fresh herbs into that beautiful pink fish felt luxurious and resourceful all at once.

Last summer, I served these at a rooftop gathering and watched them disappear in minutes. My friend Sarah, who claims she hates fish, went back for thirds and actually asked for the recipe right there at the table. Theres something about bite-sized food that makes people try things they would normally say no to.

Ingredients

• Fresh salmon fillet: Chopping it yourself keeps the texture tender and gives you those perfect little pockets of pink in every bite.
• Fresh dill and parsley: These herbs make the salmon taste brighter and more alive, so do not skip them.
• Breadcrumbs: Use gluten-free if needed, but do not go too heavy or the balls will turn dense.
• Dijon mustard: This adds a subtle sharpness that cuts through the richness of the fish.
• Ripe avocado: The sauce needs a perfectly ripe avocado to get that velvety, restaurant-style texture.
• Greek yogurt: This makes the sauce tangy and lighter than a cream-based alternative.

Instructions

Mix the salmon base:

Gently combine everything until just holding together, treating it like you would a meatball mixture that needs a light touch.

Shape the balls:

Keep your hands damp to prevent sticking, and form them about the size of a golf ball for easy eating.

Pan-fry to golden:

Let them develop a nice crust in the hot oil before turning, and listen for that satisfying sizzle.

Blend the sauce:

Process everything until completely smooth, tasting and adjusting the salt and acid as you go.

Serve warm:

Plate them while they are still hot with that cool green sauce waiting alongside for dipping.

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These became my go-to when I want to serve something that looks impressive but does not leave me trapped in the kitchen while everyone else is having fun. The sauce can be made ahead, and the balls reheat surprisingly well if you need to prep in advance.

Choosing The Right Salmon

Look for fillets that are bright pink and smell clean, like the ocean, not fishy. Fresh salmon works best here because frozen can release too much water and make the mixture hard to shape.

Getting The Sauce Just Right

A perfectly ripe avocado yields to gentle pressure but is not mushy. If your avocado is underripe, the sauce will taste grassy and bitter, and if it is too far gone, it will taste flat and sad.

Serving Ideas

These work beautifully as an appetizer with toothpicks or as a light main with a simple green salad on the side. I have also served them over roasted vegetables for a more substantial dinner.

• Roll them in panko before frying for extra crunch if you want that restaurant-style texture.
• A pinch of chili flakes in the sauce wakes everything up if you like heat.
• Lemon wedges on the side let guests add more acid to taste.

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Every time I make these, I am reminded that the best recipes often come from having too much of something good and not wanting any of it to go to waste.

Common Recipe Questions

→ Can I bake the salmon balls instead of frying?

Yes, bake at 400°F (200°C) for 15-18 minutes on a parchment-lined sheet, turning halfway through. They'll be slightly less crispy but still delicious.

→ How long does the avocado sauce last?

The sauce keeps refrigerated in an airtight container for up to 2 days. The lemon juice helps prevent browning, but give it a quick stir before serving.

→ Can I use canned salmon instead of fresh?

Fresh salmon works best for texture, but you can use well-drained canned salmon. Reduce the salt slightly since canned salmon is typically pre-seasoned.

→ What can I substitute for Greek yogurt?

Sour cream, crème fraîche, or coconut yogurt work well. Each brings a slightly different tanginess and richness to the sauce.

→ Can I freeze uncooked salmon balls?

Absolutely! Shape the mixture, freeze on a tray until firm, then transfer to a freezer bag. Thaw overnight in the refrigerator before cooking.

→ What other herbs work in this dish?

Fresh basil, tarragon, or chives can replace or complement the dill and parsley. Each adds its own aromatic profile to the salmon or sauce.