These baked salmon meatballs are juicy and full of flavor! They’re easy to make and pair perfectly with a creamy, tangy avocado sauce that adds a nice twist.
Honestly, these meatballs could make anyone a salmon fan! I love serving them with a fresh salad or on top of rice for a tasty meal. Plus, they’re baked, so you can skip the frying mess! 😄
Key Ingredients & Substitutions
Salmon: Fresh salmon is ideal for these meatballs for its rich flavor. If you’re looking for a budget-friendly option, canned salmon works well too! Just ensure you drain it well before mixing.
Panko Breadcrumbs: I love using panko for its light and crispy texture. If you’re gluten-free, substitute with gluten-free breadcrumbs or crushed cornflakes to keep the crunch!
Greek Yogurt: This adds creaminess to the avocado sauce. If you prefer, you can use sour cream or even a dairy-free yogurt for a lighter version.
Herbs: Dill and parsley really brighten these meatballs. You can replace them with other fresh herbs like basil or chives if you like! Fresh is always best, but dried herbs can work in a pinch; use about one-third the amount.
What’s the Best Way to Keep Salmon Meatballs Tender?
Getting tender meatballs takes a little care during mixing and baking. First, avoid overmixing the salmon mixture; it can make the meatballs tough. Gently fold the ingredients until just combined.
- Preheat the oven and ensure it’s fully ready before baking—this helps them cook evenly.
- Brush them lightly with olive oil for browning. They won’t dry out this way!
- Check for doneness at 12 minutes. Overbaking makes them dry, so keep an eye on them!
By following these tips, you’ll ensure your salmon meatballs are moist and flavorful. Enjoy your cooking!
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
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tbsp mayonnaise (optional, for moisture)
- 2 garlic cloves, minced
- 1/4 cup fresh parsley, finely chopped
- 2 tbsp fresh dill, chopped
- 1 small carrot, grated (optional, for texture and sweetness)
- 1 tsp Dijon mustard
- 1/2 tsp smoked paprika
- Salt and black pepper to taste
- 1 tbsp olive oil (for brushing before baking)
For the Tangy Avocado Sauce:
- 1 ripe avocado
- 1/2 cup Greek yogurt or sour cream
- Juice of 1 lime
- 1/4 cup fresh cilantro or parsley leaves
- 1 garlic clove
- 1 tbsp olive oil
- Salt and black pepper to taste
- Optional: 1 tsp honey or agave syrup to balance acidity
How Much Time Will You Need?
This delicious recipe takes about 20 minutes to prepare and about 15 minutes to bake, so you’ll need a total of approximately 35 minutes from start to finish. Just enough time to whip up a tasty meal without too much hassle!
Step-by-Step Instructions:
1. Preheat Your Oven:
First things first, preheat your oven to 400°F (200°C). This will ensure your meatballs cook perfectly! Line a baking sheet with parchment paper or give it a light grease to prevent sticking.
2. Prepare the Meatball Mixture:
In a large mixing bowl, blend together the finely chopped salmon, panko breadcrumbs, egg, optional mayonnaise, minced garlic, chopped parsley, dill, grated carrot (if you like a bit of sweetness), Dijon mustard, smoked paprika, salt, and pepper. Mix gently until everything is just combined—overmixing can make your meatballs tough, and we want them to be tender and juicy!
3. Shape and Place the Meatballs:
With clean hands or using a small ice cream scoop, shape the salmon mixture into meatballs about 1.5 inches in diameter. As you shape each one, place them neatly on the prepared baking sheet.
4. Brush with Olive Oil:
Ready to bake? Lightly brush each meatball with olive oil. This will help them get that lovely golden color and stay moist during baking.
5. Bake the Meatballs:
Pop the baking sheet in your preheated oven and bake for 12-15 minutes. They should be firm, cooked through, and just starting to turn golden brown on the outside. Delicious!
6. Make the Tangy Avocado Sauce:
While the meatballs are baking, let’s whip up that creamy avocado sauce! In a blender or food processor, combine the ripe avocado, Greek yogurt, lime juice, garlic, fresh cilantro (or parsley), olive oil, salt, and pepper. Blend until it’s smooth and creamy. Give it a taste, and if you want a little sweetness, you can add honey or agave syrup.
7. Serve and Enjoy:
Once the salmon meatballs are done, take them out of the oven and arrange them on a serving plate. Drizzle the tangy avocado sauce generously over them, and if you like, sprinkle a little extra chopped dill or parsley on top for a beautiful finish!
8. Pair It Up:
These tasty salmon meatballs are best served warm. Enjoy with a side salad, steamed rice, or some roasted veggies for a complete meal. Bon appétit!
Enjoy these flavorful salmon meatballs with the creamy, tangy avocado sauce that brightens every bite!
Can I Use Frozen Salmon for This Recipe?
Yes, you can use frozen salmon! Just make sure to thaw it completely in the fridge or a sealed bag in cold water before chopping. Pat it dry to remove excess moisture for the best texture.
Can I Make These Meatballs Ahead of Time?
Absolutely! You can prepare the meatball mixture a day in advance and store it covered in the fridge. When you’re ready to cook, shape and bake them as directed. This makes meal prep a breeze!
How Do I Store Leftover Meatballs?
Store any leftovers in an airtight container in the fridge for up to 3 days. They can also be frozen for a longer shelf life; just make sure to separate them with parchment paper before freezing to avoid sticking together.
Can I Substitute with Different Herbs?
Sure! While parsley and dill are delicious in this recipe, you can use other fresh herbs like basil, chives, or cilantro if you prefer. Just keep in mind that different herbs will change the flavor profile slightly!
