Baked Salmon Balls with Avocado

This protein-packed salmon ball recipe transforms ordinary seafood into delightful bite-sized morsels that pair perfectly with creamy avocado sauce. The combination creates a stunning appetizer or light main course that will impress your dinner guests while being surprisingly simple to prepare.

I first created these salmon balls when looking for an elegant yet easy appetizer for a dinner party. The plate was empty within minutes, and now they've become my signature dish that friends specifically request when they visit.

Ingredients

• Fresh salmon fillet: Provides lean protein and omega-3 fatty acids. Look for wild-caught when possible for best flavor
• Breadcrumbs: Act as a binder and create a perfect texture. Panko works especially well for extra crispiness
• Egg: Helps hold everything together during baking
• Fresh parsley: Adds brightness and color contrast
• Garlic powder: Infuses flavor without overwhelming the delicate salmon
• Paprika: Brings a subtle smokiness and beautiful color
• Olive oil: Prevents sticking and helps create a golden exterior

• Ripe avocado: Creates the creamy base. Choose ones that yield slightly to gentle pressure
• Sour cream: Adds tanginess and smooths the texture
• Lemon juice: Brightens the flavor and prevents the avocado from browning
• Fresh garlic: Provides pungent depth. Use only fresh for the best flavor profile
• Salt and pepper: Enhance all the flavors. Sea salt works particularly well

Step-by-Step Instructions

Prepare the Oven:

Preheat your oven to 375°F. This moderate temperature allows the salmon balls to cook through without drying out. Prepare your baking sheet with a light coating of olive oil to prevent sticking and add a subtle flavor.

Mix the Salmon Mixture:

Combine your finely chopped salmon with the breadcrumbs, beaten egg, and seasonings in a large bowl. The key here is to mix just until combined. Overmixing can make the texture tough rather than tender. The mixture should hold together when pressed but still maintain some texture.

Form the Balls:

Using clean hands or a small cookie scoop, portion the mixture into tablespoon-sized balls. Roll them gently between your palms to create a smooth surface. Arrange them on your prepared baking sheet with about an inch between each to allow for even air circulation.

Bake to Perfection:

Drizzle the tops with olive oil to promote browning and prevent drying. Bake until the internal temperature reaches 145°F, which usually takes 12-15 minutes. The outside should be lightly golden and the inside moist and flaky.

Prepare the Avocado Sauce:

While the salmon balls bake, create your sauce by blending all sauce ingredients until completely smooth. The consistency should be thick enough to coat the back of a spoon but still pourable. Taste and adjust seasoning as needed.

Serve and Garnish:

Arrange the warm salmon balls on a serving platter with the avocado sauce drizzled on top or served alongside for dipping. A sprinkle of fresh parsley adds color and freshness.

My absolute favorite part of this recipe is how the creamy avocado sauce complements the richness of the salmon. It reminds me of summer dinners on our deck, where even my seafood-hesitant nephew devoured these without realizing he was eating salmon!

Make-Ahead Options

These salmon balls freeze beautifully before baking. Simply form the balls, place them on a parchment-lined tray, and freeze until solid. Transfer to a freezer bag and store for up to one month. When ready to use, place the frozen balls on a baking sheet and add 5-7 minutes to the baking time.

The avocado sauce is best made fresh, but can be prepared up to 4 hours ahead if kept in an airtight container with plastic wrap pressed directly onto the surface to prevent oxidation. The lemon juice helps maintain its bright green color, but it will eventually darken.

Perfect Pairings

These salmon balls work wonderfully as part of a larger spread. Try serving them alongside a crisp green salad with citrus vinaigrette, roasted vegetables, or a simple grain pilaf. For an appetizer spread, pair with crudités, olives, and a selection of cheeses.

For drinks, a crisp white wine like Sauvignon Blanc or Pinot Grigio complements the flavors perfectly. Non-alcoholic options include sparkling water with cucumber or a light iced tea with lemon.

Ingredient Swaps

No need to worry if you're missing an ingredient. The recipe adapts beautifully with these substitutions:

• Salmon can be replaced with other firm fish like cod or halibut. Canned salmon works in a pinch but drain thoroughly and remove any bones.
• Greek yogurt makes an excellent substitute for sour cream in the avocado sauce, adding extra protein and reducing fat.
• Dried herbs can replace fresh at a ratio of 1 teaspoon dried to 1 tablespoon fresh, though the flavor profile will change slightly.

Frequently Asked Questions

→ Can I use canned salmon instead of fresh?

Yes, you can substitute fresh salmon with canned. Be sure to drain it thoroughly and remove any excess liquid before mixing.

→ How do I keep the salmon balls from falling apart?

Ensure the mixture is well-combined, and avoid overhandling them. The egg and breadcrumbs help bind everything together, so mix thoroughly.

→ Can I prepare the avocado sauce ahead of time?

Yes. To prevent browning, store the sauce in an airtight container with plastic wrap pressed directly onto the surface.

→ What can I serve with these salmon balls?

These salmon balls pair wonderfully with roasted vegetables, rice, or a fresh green salad. They also make excellent appetizers with the sauce on the side.

→ Can I make these salmon balls gluten-free?

Absolutely! Use gluten-free breadcrumbs as a substitute for regular breadcrumbs to make this dish gluten-free.

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

The salmon balls should be firm to the touch and have an internal temperature of 145°F (63°C) when fully cooked.