Salmon Balls With Creamy Avocado (Printable Version)
Golden pan-fried salmon bites with a velvety avocado-yogurt dipping sauce.
# What You Need:
→ For the Salmon Balls
01 - 1.1 lbs fresh salmon fillet, skinless, finely chopped
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tbsp fresh dill, chopped
05 - 2 tbsp fresh parsley, chopped
06 - 1 egg, lightly beaten
07 - ½ cup breadcrumbs (use gluten-free if needed)
08 - 1 tbsp Dijon mustard
09 - 1 tsp lemon zest
10 - ½ tsp salt
11 - ¼ tsp black pepper
12 - 2 tbsp olive oil (for pan-frying)
→ For the Creamy Avocado Sauce
13 - 1 ripe avocado, peeled and pitted
14 - ½ cup Greek yogurt
15 - 1 tbsp lemon juice
16 - 1 tbsp extra-virgin olive oil
17 - 1 small garlic clove, minced
18 - 2 tbsp fresh cilantro or parsley, chopped
19 - ¼ tsp salt
20 - ⅛ tsp black pepper
# Directions:
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; do not overwork 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. Arrange 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 towels 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 drizzle with the creamy avocado sauce or serve sauce on the side for dipping. Garnish with additional fresh herbs if desired.
# Expert Advice:
01 -
- The combination of fresh herbs and zesty lemon makes these taste brighter than any salmon cake you've had
- That avocado sauce is the kind of thing you'll want to put on everything afterwards
02 -
- Overworking the salmon mixture makes the balls tough, so mix until ingredients are just combined
- The sauce thickens in the fridge, so add a teaspoon of water if needed before serving
03 -
- Chill the salmon mixture for 30 minutes before shaping if it feels too soft to handle
- Use gluten-free breadcrumbs if needed, the texture remains excellent