Salmon Balls With Creamy Avocado Sauce (Printable version)
Tender pan-fried salmon balls served with a smooth, tangy avocado yogurt sauce. A protein-rich appetizer or light meal ready in under an hour.
# What You'll Need:
→ For the Salmon Balls
01 - 1.1 pounds fresh salmon fillet, skinless, finely chopped
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tablespoons fresh dill, chopped
05 - 2 tablespoons fresh parsley, chopped
06 - 1 egg, lightly beaten
07 - ½ cup breadcrumbs, gluten-free if needed
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon lemon zest
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons olive oil, for pan-frying
→ For the Creamy Avocado Sauce
13 - 1 ripe avocado, peeled and pitted
14 - ½ cup Greek yogurt
15 - 1 tablespoon lemon juice
16 - 1 tablespoon extra-virgin olive oil
17 - 1 small garlic clove, minced
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - ¼ teaspoon salt
20 - ⅛ teaspoon black pepper
# How to Prepare:
01 - In a large bowl, combine chopped salmon, onion, garlic, dill, parsley, egg, breadcrumbs, Dijon mustard, lemon zest, salt, and pepper. Mix until just combined; avoid overworking the mixture to maintain tender texture.
02 - With damp hands to prevent sticking, shape the mixture into small balls using approximately 1 heaping tablespoon per ball. Place shaped balls on a tray until ready to cook.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry the salmon balls in batches, turning occasionally, until golden brown and cooked through, about 8–10 minutes total. Transfer to a plate lined with paper towel to drain excess oil.
04 - Combine avocado, Greek yogurt, lemon juice, olive oil, garlic, cilantro or parsley, salt, and pepper in a food processor or blender. Process until smooth and creamy, scraping down sides as needed.
05 - Arrange warm salmon balls on a serving platter and serve immediately with the creamy avocado sauce on the side for dipping or drizzling over the top.
# Expert advice:
01 -
- The contrast between crispy exterior and impossibly tender interior feels like something from a restaurant
- That avocado sauce transforms everything it touches into something special
02 -
- Damp hands prevent the salmon mixture from sticking while you shape the balls
- Overmixing creates a dense, rubbery texture instead of the light tenderness you want
03 -
- Use salmon at its absolute freshest, and ask your fishmonger to remove the skin for you
- Let the shaped salmon balls rest for 10 minutes before frying to help them hold together