Baked Salmon Meatballs with Avocado Sauce

Baked Salmon Meatballs with Avocado Sauce are a fresh and healthy twist on traditional meatballs. These flavorful bites are made with flaked salmon, herbs, and light seasoning, then baked to golden perfection and served with a creamy, tangy avocado sauce. I love how light yet satisfying they are—and how well they pair with salads, rice bowls, or even tucked into pita bread.

Why You’ll Love This Recipe

I love this recipe because it’s a clever way to enjoy salmon in a new form. The meatballs are tender, not fishy, and full of flavor from lemon, garlic, and herbs. Baking makes them easy and mess-free. The avocado sauce adds a smooth, cooling contrast that makes every bite creamy and fresh. Plus, they’re meal-prep friendly and gluten-free if I skip the breadcrumbs or use a gluten-free option.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon meatballs:

• Fresh or canned salmon (skinless and boneless)

• Egg

• Garlic (minced)

• Green onions or chives (finely chopped)

• Lemon zest

• Fresh parsley or dill (chopped)

• Salt

• Black pepper

• Panko breadcrumbs or almond flour (for binding)

• Olive oil (for brushing or drizzling)

For the avocado sauce:

• Ripe avocado

• Greek yogurt or sour cream

• Lime or lemon juice

• Garlic (minced or grated)

• Fresh herbs (like cilantro or parsley)

• Salt

• Water (to thin, if needed)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. I flake the salmon into a large bowl, then add egg, garlic, green onions, lemon zest, herbs, salt, pepper, and breadcrumbs. I mix until just combined.

3. I shape the mixture into small meatballs (about 1–1.5 inches) and place them on the baking sheet.

4. I brush or lightly drizzle the tops with olive oil for a golden finish.

5. I bake for 15–18 minutes, or until firm and lightly browned.

6. While they bake, I blend all the avocado sauce ingredients in a food processor or blender until smooth. I adjust the thickness with a splash of water if needed.

7. I serve the meatballs warm, with avocado sauce on the side or drizzled on top.

Servings and timing

This recipe makes about 12–16 meatballs and serves 3–4. It takes around 30 minutes total—15 minutes to prep and 15 minutes to bake.

Variations

Sometimes I add finely chopped spinach or grated zucchini to the meatball mix for extra veggies. I’ve also swapped Greek yogurt for mayo in the sauce for a richer feel. For a bit of spice, I mix chili flakes into the meatballs or add jalapeño to the sauce.

Storage/Reheating

I store leftovers in an airtight container in the fridge for up to 3 days. The avocado sauce keeps for 1–2 days before browning slightly. To reheat, I warm the meatballs in a skillet over low heat or in the oven at 325°F (160°C) until hot.

FAQs

Can I use canned salmon?

Yes, I use canned salmon often for convenience. I just make sure it’s well-drained and flake it before mixing.

Are these freezer-friendly?

The meatballs are. I freeze them after baking, then reheat in the oven or skillet. I make the avocado sauce fresh, as it doesn’t freeze well.

Can I pan-fry the meatballs instead?

Yes. I cook them in a nonstick skillet with a bit of oil over medium heat, turning to brown all sides.

Is there a dairy-free option for the sauce?

I use a dairy-free yogurt or just blend avocado with olive oil, lime juice, and garlic for a vegan version.

What can I serve this with?

I love them with quinoa, rice, roasted veggies, or in lettuce wraps. They also work great in bowls with greens and grains.

Conclusion

Baked Salmon Meatballs with Avocado Sauce are one of my favorite lighter meals that don’t sacrifice flavor. They’re easy to make, naturally nutritious, and versatile enough to enjoy in so many ways. Whether I serve them for dinner, pack them for lunch, or set them out as a fun appetizer, they always impress with their fresh flavor and creamy sauce.

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