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These baked salmon meatballs are a real game changer for weeknight appetizers or light dinners. Moist and tender inside with a golden finish outside, they are paired with an ultra-creamy avocado sauce that adds both richness and a fresh zing. The whole batch comes together quickly and is a hit every time I serve them for friends or family gatherings.
I made these one night to use up leftover salmon and ended up loving them so much they became a regular rotation in my house. My friends now beg me to bring them for parties.
Ingredients
- Salmon fillet: chopped small ensures juicy and tender meatballs always select bright pink fresh salmon for best results
- Breadcrumbs: adds structure and lightness I love to use panko for extra crisp texture
- Egg: helps bind everything together for a perfect bite go for free range if possible
- Fresh parsley: brings brightness and a pop of color flat leaf parsley has a more robust flavor
- Garlic powder: adds savory depth and warmth use granulated for best blending
- Paprika: gives a whisper of smoke and beautiful color adjust to preferred spice level
- Salt and pepper: boosts flavors and brings balance always season to taste
- Olive oil: keeps the meatballs from drying out and helps them brown select a fruity extra virgin olive oil for best flavor
- Avocado: soft and ripe makes the creamiest sauce look for avocados that give slightly to gentle pressure
- Sour cream: adds tangy smoothness and richness I like full fat for extra body
- Lemon juice: gives freshness and a gentle brightness always use freshly squeezed for most flavor
- Garlic for sauce: punches up the dip with gentle heat press fresh for maximum aroma
Step-by-Step Instructions
- Preheat the Oven:
- Set your oven to 375 degrees Fahrenheit or 190 degrees Celsius and prepare your baking sheet with a thin layer of olive oil which ensures the meatballs bake evenly and pick up beautiful color
- Mix the Salmon Base:
- Combine finely chopped salmon breadcrumbs lightly beaten egg fresh parsley garlic powder paprika salt and pepper in a large bowl then mix gently until everything is just combined to keep the mixture tender
- Shape the Meatballs:
- Scoop about a tablespoon of mixture for each ball shape gently with wet hands to avoid sticking line up meatballs on the oiled sheet with space in between for even cooking
- Bake to Perfection:
- Drizzle meatballs with olive oil then bake for twelve to fifteen minutes until firm and cooked through meatballs should reach an internal temperature of one hundred forty five degrees Fahrenheit or sixty three degrees Celsius
- Make the Avocado Sauce:
- As meatballs bake blend together ripe avocado sour cream lemon juice minced garlic salt and pepper mix until smooth creamy and light taste for seasoning adding extra lemon or salt as needed
- Serve and Enjoy:
- When the meatballs are ready plate them warm and generously drizzle with the avocado sauce fresh parsley on top adds extra brightness serve immediately for best texture and flavor
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I especially love the brightness that lemon juice brings to the avocado sauce. My sister always asks for extra on the side because she cannot get enough. These meatballs have also become our go to party food after a family birthday when they disappeared in ten minutes flat.
Storage Tips
Store any leftover meatballs in an airtight container for up to three days in the refrigerator. For best quality store avocado sauce separately and press plastic wrap directly onto the surface to prevent browning. Reheat meatballs gently in a low oven or air fryer so they stay moist.
Ingredient Substitutions
If you do not have fresh salmon try using canned wild salmon with the bones removed for a budget option. Gluten free breadcrumbs work well here for those avoiding gluten. Greek yogurt is a great stand in for sour cream if you want a lighter sauce.
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Serving Suggestions
Serve these salmon meatballs as the star appetizer at gatherings or over salad greens for a healthy lunch. Tuck them into pita or wraps with cabbage and extra avocado sauce for lunchboxes. For fancier occasions serve alongside a tangle of crunchy slaw and lemon wedges.
Cultural Roots
Salmon is a hero ingredient in many Pacific Northwest kitchens and meatballs with fish echo Swedish and Norwegian traditions. I love how this recipe brings those flavors together in a modern way making salmon more playful and snackable.
Recipe FAQs
- → How do I keep salmon meatballs moist while baking?
Finely chopping the salmon and mixing with egg and breadcrumbs helps retain moisture. Avoid overbaking to prevent dryness.
- → Can I prepare the avocado sauce ahead of time?
The avocado sauce is best served fresh, but if needed, store it tightly covered in the refrigerator for up to 1 day to prevent browning.
- → Are there alternatives to sour cream in the sauce?
Greek yogurt or crème fraîche can be used instead of sour cream for a similar creamy texture and tangy flavor.
- → What sides pair well with these meatballs?
Serve alongside a crisp salad, roasted vegetables, or pita wedges for a more complete meal.
- → Can I substitute fresh salmon with canned salmon?
Canned salmon works in a pinch; be sure to drain well and remove any bones or skin before mixing.