Save These baked salmon meatballs combine fresh salmon with herbs and aromatics for tender, flavorful bites. The accompanying avocado sauce adds creaminess and zest, creating a balanced healthy meal. Perfect for weeknight dinners or meal prep, these protein-packed meatballs come together quickly and bake in just 20 minutes.
The first time I made these, my roommate walked in and asked what smelled so incredible. She could not believe I had turned a simple salmon fillet into something that felt like restaurant food but took less than an hour.
Last summer I served these at a small dinner party and watched three people who swore they hated fish reach for seconds. Something about the texture of baked salmon combined with that creamy sauce wins everyone over eventually.
Ingredients
- Salmon fillet: Fresh salmon works best but frozen thawed completely works too
- Egg: Room temperature egg binds everything together perfectly
- Gluten-free breadcrumbs: Regular breadcrumbs work fine if you do not need gluten-free
- Fresh parsley and dill: These herbs make the salmon flavor sing
- Green onions: Add just the right amount of mild onion flavor
- Garlic: Fresh minced garlic is worth the extra effort
- Lemon juice: Brightens the rich salmon and cuts through the sauce
- Dijon mustard: A tiny bit adds depth without tasting mustardy
- Salt and pepper: Do not be shy with seasoning the salmon
- Olive oil: Helps the meatballs get golden and gorgeous
- Ripe avocado: Should yield slightly when gently squeezed
- Greek yogurt: Makes the sauce creamy without being too heavy
- Fresh cilantro or parsley: Either herb brings the sauce to life
- Water: Adjust until your sauce reaches the perfect consistency
Instructions
- Preheat your oven:
- Get it to 200°C and line a baking sheet while you work
- Mix the salmon base:
- Combine salmon, egg, breadcrumbs, herbs, and seasonings until just combined
- Shape the meatballs:
- Use damp hands to form 16 equal balls and place on your prepared sheet
- Add a little shine:
- Brush the tops lightly with olive oil for that golden finish
- Bake until perfect:
- Cook for 18 to 20 minutes until firm and lightly golden
- Make the magic sauce:
- Blend avocado, yogurt, lemon, garlic, and herbs until smooth
- Bring it together:
- Serve warm meatballs with that gorgeous sauce on the side or drizzled over
Save My mother now requests these every time she visits instead of going out for dinner. There is something special about food that looks impressive but comes from such simple honest ingredients.
Make Ahead Magic
You can form the meatballs up to a day ahead and store them covered in the refrigerator. The sauce actually develops more flavor after sitting for a few hours so make it in the afternoon if you can.
Serving Ideas
I love these over a bed of fluffy quinoa or with roasted asparagus on the side. They are also surprisingly good tucked into a pita with extra sauce and some crunchy cucumber.
Perfect Pairings
A crisp white wine cuts through the rich salmon beautifully. Try a chilled glass of Sauvignon Blanc or Pinot Grigio to balance the creamy avocado sauce.
- Add chili flakes if you like things spicy
- Double the sauce because people always want extra
- These freeze beautifully for busy weeks
Save These salmon meatballs have become my go to when I want something that feels special but does not require spending all evening in the kitchen.
Recipe FAQs
- → Can I use canned salmon instead of fresh?
-
Yes, you can substitute canned salmon. Drain thoroughly and remove any bones before mixing with other ingredients. The texture may be slightly denser than fresh salmon.
- → How long do these meatballs keep in the refrigerator?
-
Store cooled meatballs in an airtight container for up to 3 days. Keep the avocado sauce separate and use within 2 days. Reheat meatballs gently at 350°F for 5-7 minutes.
- → Can I freeze these salmon meatballs?
-
Absolutely. Freeze uncooked meatballs on a baking sheet, then transfer to a freezer bag for up to 3 months. Bake from frozen, adding 5-7 minutes to cooking time.
- → What can I substitute for Greek yogurt in the sauce?
-
Sour cream, coconut yogurt, or additional avocado work well. For a dairy-free option, use coconut yogurt or omit yogurt entirely and add more avocado with a splash of lime.
- → How do I know when the meatballs are done?
-
Meatballs should feel firm to the touch and register 145°F internally on a meat thermometer. They'll also be lightly golden on the outside after 18-20 minutes of baking.
