These baked salmon meatballs are super juicy and full of flavor, making them a tasty treat for seafood lovers. Plus, they come with a cool and zesty avocado sauce!
Making these meatballs is a breeze! Just mix the ingredients, shape them, and bake – no frying mess here! I love pairing them with rice or a salad for a hearty meal.
Key Ingredients & Substitutions
Salmon: Fresh salmon is key for moist and flavorful meatballs. If fresh isn’t available, you can use canned salmon, just remember to drain it well. Some even use a mix of salmon and white fish for variety.
Breadcrumbs: Panko adds a nice crunch, but regular breadcrumbs work too. If you need a gluten-free option, try almond flour or crushed gluten-free crackers instead.
Herbs: Dill and parsley brighten the dish. If you don’t have dill, fresh basil or sage can be an interesting twist. You can also use dried herbs, but you’ll need less since dried herbs are more potent.
Greek Yogurt: This gives creaminess in the sauce, but feel free to substitute with sour cream or even a dairy-free yogurt if you’re looking for a lighter or plant-based version.
How Do You Get the Perfect Texture for Salmon Meatballs?
The balance of texture is essential in these meatballs. Here’s how to get it just right:
- Use a light hand when mixing. Overworking the salmon can make the meatballs tough.
- Don’t skip the egg – it’s a binder that helps hold everything together without making it dense.
- Form the balls gently. If they’re too compact, they won’t be tender. Use a light touch!
After you form them, let them rest for a few minutes before baking. This helps them hold their shape and cook uniformly. Patience here will reward you with deliciously moist meatballs!
Baked Salmon Meatballs With A Tangy Avocado Sauce
Ingredients You’ll Need:
For the Salmon Meatballs:
- 1 lb (450g) fresh salmon fillet, skin removed and chopped finely or processed
- 1/4 cup finely chopped onion or shallot
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1/4 cup fresh dill, chopped (plus extra for garnish)
- 1/4 cup panko breadcrumbs
- 1 large egg
- 1 tablespoon Dijon mustard
- 1 teaspoon lemon zest
- 1 tablespoon lemon juice
- Salt and freshly ground black pepper, to taste
- 1 tablespoon olive oil (for greasing the baking sheet)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/2 cup plain Greek yogurt or sour cream
- 1 tablespoon fresh lemon juice
- 1 clove garlic, minced
- 1/4 cup fresh cilantro or parsley
- Salt and pepper, to taste
- Water or milk (optional, to thin sauce)
How Much Time Will You Need?
This recipe will take about 30 minutes total. You’ll need around 10-15 minutes for prep and then about 12-15 minutes of baking time. The sauce comes together quickly while the meatballs bake!
Step-by-Step Instructions:
1. Prepare the Salmon Mixture:
In a large bowl, combine the finely chopped salmon, onion, garlic, parsley, dill, panko breadcrumbs, egg, Dijon mustard, lemon zest, lemon juice, salt, and pepper. Gently mix everything until well blended, but be careful not to overwork the mixture – you want it to be tender!
2. Form Meatballs:
Preheat your oven to 400°F (200°C). While it’s heating, lightly grease a baking sheet with olive oil. Take the salmon mixture and form small golf ball-sized meatballs with your hands or a scoop. Place them on the baking sheet, giving them space so they can bake evenly.
3. Bake:
Pop the baking sheet in the oven and bake the salmon meatballs for about 12-15 minutes. They should be cooked through and have a nice golden color when done. Keep an eye on them to avoid overbaking!
4. Make the Avocado Sauce:
While the meatballs are baking, you can whip up the tangy avocado sauce. In a blender or food processor, combine the avocado, Greek yogurt (or sour cream), lemon juice, garlic, cilantro (or parsley), salt, and pepper. Blend until smooth and creamy. If you find the sauce too thick, just add a splash of water or milk to thin it out to your liking.
5. Serve:
Once the meatballs are done, transfer them to a serving plate. Generously spoon the tangy avocado sauce over each one. For a lovely presentation, you can garnish with extra chopped herbs and a sprig of dill.
6. Optional:
For an extra burst of flavor, serve with a wedge of lemon on the side. A little squeeze of fresh lemon juice enhances the dish beautifully!
Enjoy these delicious, juicy salmon meatballs paired perfectly with the zingy avocado sauce!
Can I Use Frozen Salmon for This Recipe?
Yes, you can! Just be sure to thaw the salmon completely before using it. The best way to do this is by leaving it in the fridge overnight or quickly thawing it in a sealed bag submerged in cold water. Pat it dry before mixing to avoid excess moisture.
What Can I Substitute for Panko Breadcrumbs?
If you don’t have panko, regular breadcrumbs will work just fine. For a gluten-free option, try almond flour or crushed gluten-free crackers. Just keep in mind that the texture may differ slightly, but they will still hold the meatballs together!
How Do I Store Leftover Salmon Meatballs?
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm them gently in the oven or microwave. If you’re reheating in the microwave, cover them to retain moisture!
Can I Make the Tangy Avocado Sauce Ahead of Time?
You can! The sauce lasts up to 2 days in the refrigerator. Just remember to store it in an airtight container. If it darkens slightly due to oxidation, a quick stir will help freshen it up before serving!