Print

Baked Salmon Meatballs with Avocado Sauce: An Amazing Ultimate Recipe

Baked Salmon Meatballs with Avocado Sauce: An Amazing Ultimate Recipe

4.7 from 19 reviews

These Baked Salmon Meatballs with Avocado Sauce are a delicious and healthy twist on traditional meatballs. The tender salmon is mixed with flavorful ingredients and baked to perfection, then served with a creamy avocado sauce that adds a refreshing touch. This ultimate recipe is perfect for a main course that is both satisfying and nutritious.

Ingredients

Units Scale

For the Salmon Meatballs:

  • 1 pound skinless salmon fillet (fresh or canned, finely chopped)
  • 1/2 cup breadcrumbs (panko or regular)
  • 1 egg
  • 2 tablespoons mayonnaise
  • 1 tablespoon Dijon mustard
  • 2 tablespoons chopped fresh dill or parsley
  • 2 cloves garlic (minced)
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • zest of 1 lemon
  • olive oil spray (for baking)

For the Avocado Sauce:

  • 1 ripe avocado
  • 1/4 cup Greek yogurt or sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon olive oil
  • 1 clove garlic (minced)
  • salt and pepper to taste
  • 23 tablespoons water (to thin, if needed)

Instructions

  1. To make the meatballs: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper and lightly spray with olive oil. In a large bowl, combine the finely chopped salmon, breadcrumbs, egg, mayo, Dijon mustard, herbs, garlic, onion powder, salt, pepper, and lemon zest. Mix until fully combined. Form into meatballs and bake for 15–18 minutes.
  2. To make the avocado sauce: Blend avocado, Greek yogurt, lemon juice, olive oil, garlic, salt, and pepper until smooth. Add water to reach desired consistency. Serve with meatballs.

Notes

  • These meatballs are great served over rice, quinoa, or salad greens.
  • You can make the meatballs ahead and reheat in the oven or air fryer.
  • The avocado sauce is best fresh but can be stored in the fridge for 1–2 days in an airtight container.

Nutrition