Salmon balls with creamy avocado sauce

The first time I made these salmon balls was on a rainy Tuesday when I had salmon fillets that needed to be used and zero inspiration. I ended up chopping everything by hand while listening to a podcast, and when that first batch hit the pan, the smell of dill and searing salmon filled my entire kitchen. My husband walked in asking what smelled so incredible, and honestly, I was just as surprised as he was. Now they're our go-to when we want something that feels fancy but comes together in under an hour.

I served these at a small dinner party last month, and my friend Sarah actually asked for the sauce recipe before she even finished her first salmon ball. Everyone was standing around the kitchen island, dipping and talking, and the whole evening just felt so effortless and warm. There's something about bite sized food that makes people relax and linger a little longer.

Ingredients

• Fresh salmon fillet: Chopping it by hand gives you better texture control than a food processor, and you can leave some slightly larger pieces for interesting bites
• Onion and garlic: Finely dice these so they distribute evenly throughout each ball without creating texture pockets
• Fresh dill and parsley: The combination of these herbs is what makes these taste bright and fresh, not heavy
• Egg and breadcrumbs: This is what binds everything together without making the mixture feel dense or rubbery
• Dijon mustard: Just enough to add depth and a tiny sharpness that cuts through the rich salmon
• Lemon zest: Essential for brightness, and I always zest the whole lemon since I'll need the juice for the sauce anyway
• Ripe avocado: Choose one that gives slightly to gentle pressure, and make the sauce right before serving to prevent any browning
• Greek yogurt: Creates that incredibly creamy texture while keeping the sauce lighter than a cream based version
• Fresh cilantro or parsley: I switch between them depending on my mood, and both bring their own lovely herbal notes

Instructions

Mix the salmon mixture:

Combine the chopped salmon, onion, garlic, dill, parsley, egg, breadcrumbs, Dijon mustard, lemon zest, salt, and pepper in a large bowl. Mix gently with your hands or a spoon until everything is just incorporated, being careful not to overwork the mixture.

Shape the balls:

Keep a small bowl of water nearby to dampen your hands as you work. Scoop about a heaping tablespoon of mixture and roll it between your palms to form even balls, placing them on a tray as you go.

Fry to golden perfection:

Heat the olive oil in a large nonstick skillet over medium heat. Cook the salmon balls in batches, turning them occasionally until they're golden brown on all sides and cooked through, about 8 to 10 minutes total per batch.

Make the avocado sauce:

Blend the avocado, Greek yogurt, lemon juice, olive oil, garlic, cilantro or parsley, salt, and pepper in a food processor or blender until completely smooth and creamy.

Serve and enjoy:

Arrange the warm salmon balls on a platter with the sauce drizzled over the top or served alongside for dipping.

Save

Last week I made these for my mom, who claims she doesn't like salmon, and she ate three before even realizing what they were. She was dipping them in that sauce and talking about how light and fresh everything tasted. It was one of those small kitchen victories that reminds me why I love cooking so much.

Making The Perfect Texture

The key to these salmon balls is not overworking the mixture when you combine everything. Think of it like making meatballs, you want to mix just until the ingredients hold together, no more. This keeps the final result tender and light rather than dense.

Sauce Variations

Sometimes I add a pinch of smoked paprika to the avocado sauce for a subtle smoky note that plays beautifully with the salmon. Other times, a tiny bit of honey balances the tanginess if my avocados are particularly sharp that day.

Make Ahead Wisdom

You can form the salmon balls up to a day ahead and keep them covered in the refrigerator. They actually fry up a bit better when the mixture has had time to rest and firm up slightly. Just let them sit at room temperature for about 15 minutes before cooking.

• Roll them in panko breadcrumbs right before frying for extra crunch
• Freeze uncooked salmon balls on a tray, then transfer to a bag for longer storage
• Double the sauce recipe because you'll want leftovers for other dishes

Save

These salmon balls have become one of those recipes I make without even thinking about it. They're simple, satisfying, and always make people happy around the table.

Recipe FAQs

→ Can I bake the salmon balls instead of frying?

Yes, baking works well. Arrange the shaped balls on a parchment-lined baking sheet and bake at 400°F (200°C) for 15-18 minutes, turning halfway through. They won't develop quite the same crispy exterior, but they'll still be tender and flavorful.

→ What can I substitute for fresh salmon?

Canned salmon works in a pinch—drain thoroughly and flake before mixing. You could also use fresh cod, tilapia, or even crab for different flavor profiles. Just adjust cooking time as white fish cooks slightly faster than salmon.

→ How long does the avocado sauce last?

The sauce stays fresh in an airtight container in the refrigerator for up to 2 days. The lemon juice helps prevent browning, but press a piece of plastic wrap directly onto the surface for extra protection. Stir before serving if any separation occurs.

→ Can I freeze the uncooked salmon balls?

Absolutely. Shape the mixture into balls and freeze them on a baking sheet until solid, then transfer to a freezer bag. They'll keep for up to 3 months. Thaw overnight in the refrigerator before cooking, or cook from frozen, adding a few extra minutes.

→ What's the best way to serve these?

Arrange warm balls on a platter with the sauce in a bowl for dipping. Garnish with extra fresh herbs and lemon wedges. They pair beautifully with crusty bread, a simple green salad, or roasted vegetables. For drinks, try crisp white wine or light beer.

→ How do I know when the salmon balls are cooked through?

The exterior should be golden brown, and they should feel firm when gently pressed. You can also cut one open—the inside should be opaque and flaky, not translucent. An instant-read thermometer inserted into the center should read 145°F (63°C).