If you’re ready to shake up dinner with something both deeply satisfying and surprisingly simple, Baked Salmon Meatballs with Creamy Avocado Sauce deserve a spot at the top of your menu. These vibrant meatballs get their tender, savory flavor from fresh salmon, elevated by bright herbs and a spark of Dijon, all baked (not fried!) for a lighter take. The star pairing is a dreamy, whipped avocado-yogurt sauce that’s equally good for drizzling or enthusiastic dipping. This dish is my secret pick for impressing guests or upgrading a weeknight—full of nourishing ingredients and colors that promise pure joy with every bite.
Ingredients You’ll Need
The brilliance of these Baked Salmon Meatballs with Creamy Avocado Sauce lies in their simplicity: every ingredient works together to deliver fresh flavor, richness, and those addictively tender textures. You don’t need a fancy pantry—just a few wholesome basics and some bright herbs to bring everything to life.
- Salmon fillet (1 pound, skinless): Choose fresh or responsibly frozen salmon for maximum flavor and moistness in every bite.
- Breadcrumbs (1/2 cup) or almond flour: Regular or gluten-free, these give body and help the meatballs hold their shape without being dense.
- Egg (1): Acts as the binder, ensuring your meatballs turn out just the right amount of tender.
- Garlic (2 cloves, minced): Lends a subtle kick and savory depth—freshly minced makes a world of difference.
- Red onion (1/4 cup, finely chopped): Adds color and a gentle, sweet crunch.
- Fresh parsley (2 tablespoons, chopped): Brightens the whole dish with a burst of freshness.
- Dijon mustard (1 tablespoon): Introduces tang and complexity that pairs perfectly with salmon.
- Lemon juice (1 tablespoon): Gives lively acidity and keeps the flavor clean and balanced.
- Salt (1/2 teaspoon) and black pepper (1/4 teaspoon): Classic seasonings to round out all the flavors.
- Avocado (1 ripe): The heart of our creamy sauce, offering good fats and a buttery smooth consistency.
- Plain Greek yogurt (1/4 cup): Delivers tang and lusciousness—choose dairy-free for a vegan option.
- Lime or lemon juice (2 tablespoons): Brightens and prevents the avocado from browning.
- Garlic (1 small clove, for sauce): Just a touch, for subtle complexity in the sauce.
- Olive oil (1 tablespoon): Adds silkiness, helping the sauce blend extra smooth.
- Water (2 tablespoons, or as needed): Adjusts the sauce’s consistency to your liking.
- Salt and pepper (to taste): The finishing touch for a perfectly seasoned sauce.
How to Make Baked Salmon Meatballs with Creamy Avocado Sauce
Step 1: Prep Your Oven and Sheet
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper for easy cleanup and to make sure those delicious meatballs don’t stick. This little prep step means you can focus on flavor and not the dishes later!
Step 2: Mix up the Meatball Ingredients
In a large mixing bowl, combine the chopped (or ground) salmon, breadcrumbs or almond flour, egg, garlic, finely chopped red onion, parsley, Dijon mustard, lemon juice, salt, and black pepper. Use a fork or your clean hands to gently mix until just blended—mixing too much can make the meatballs tough, so a light touch is key!
Step 3: Form and Bake the Meatballs
With clean, damp hands, scoop out portions of the mixture (about 1 1/2 inches each) and roll them into balls. Place each one onto your prepared baking sheet, leaving a little space in between. Slide them into the oven and bake for 15–18 minutes, just until they’re cooked through and lightly golden. The aroma as they bake is your reward for this easy work!
Step 4: Whip Up the Creamy Avocado Sauce
While the meatballs are in the oven, get out your blender or food processor. Combine the ripe avocado, Greek yogurt, lime or lemon juice, garlic, olive oil, and water. Blend until the sauce is ultra-smooth and totally creamy, pausing to scrape down the sides if needed. Taste it—add salt and pepper as you like, and if you want your sauce a bit thinner, splash in another spoonful of water.
Step 5: Serve and Savor
Arrange those gorgeous Baked Salmon Meatballs with Creamy Avocado Sauce on a platter. Drizzle the sauce over or serve it up on the side for generous dipping. Every bite is a celebration of fresh flavors—creamy, zesty, and utterly satisfying!
How to Serve Baked Salmon Meatballs with Creamy Avocado Sauce
Garnishes
For a dish this lovely, a little extra flourish goes a long way! Sprinkle chopped fresh parsley or cilantro over the top for brightness. A light grate of lemon zest adds punch and a splash of color, and if you love a bit of heat, thinly sliced red chili does wonders. A few extra wedges of lemon or lime on the side invite guests to make their plate sing.
Side Dishes
You have so many options for rounding out these Baked Salmon Meatballs with Creamy Avocado Sauce. Serve them over a bed of garlicky sautéed greens, fluffy rice, or quinoa to soak up extra sauce. They’re also amazing tucked into soft wraps with fresh lettuce, or as a protein-packed topper for big, leafy salads. Roasted sweet potato or crispy potato wedges make it feel like a feast!
Creative Ways to Present
Make them cocktail-party chic by skewering each meatball with a pick and serving the avocado sauce in little dipping cups. For a meal prep win, pack them up in bento boxes with grains and colorful veggies. Or try a Mediterranean-style platter, arranging meatballs alongside grilled veggies, olives, and pita wedges—the possibilities are deliciously endless.
Make Ahead and Storage
Storing Leftovers
Leftover Baked Salmon Meatballs with Creamy Avocado Sauce store beautifully. Let them cool completely, then transfer to an airtight container and stow in the fridge for up to 3 days. The sauce holds up well too—just give it a little stir before serving.
Freezing
To freeze, lay the cooled meatballs on a tray and freeze until firm, then move to a freezer-safe bag or container. They’ll keep for about 2 months. The sauce doesn’t freeze as well (the avocado can change texture), so whip up a fresh batch when you’re ready to serve.
Reheating
For the juiciest results, reheat salmon meatballs in a 350°F (175°C) oven for 8–10 minutes, or microwave gently in short bursts. Always heat them until just warmed through—overheating dries out the delicate salmon. Add sauce after reheating for best flavor.
FAQs
Can I use canned salmon for the meatballs?
Absolutely! Canned salmon is a great time-saver and works well in these Baked Salmon Meatballs with Creamy Avocado Sauce. Just be sure to drain the salmon thoroughly and check for any small bones before mixing with the other ingredients.
Is there a dairy-free option for the avocado sauce?
You can easily make the sauce dairy-free by trading the Greek yogurt for a plant-based alternative, like coconut yogurt or a thick cashew-based yogurt. The sauce will be just as creamy and flavorful!
How do I make the meatballs gluten-free?
Simply replace the breadcrumbs with almond flour or your favorite gluten-free breadcrumb alternative. The result is just as moist and tender, with an added nutty note that complements the salmon beautifully.
Can Baked Salmon Meatballs with Creamy Avocado Sauce be served cold?
They’re surprisingly good cold! Pack them up for a picnic or lunch bowls, and serve with the avocado sauce on the side. The flavors mellow a bit, but they’re still refreshing and satisfying.
What can I substitute for fresh parsley?
If you don’t have parsley, try chopped cilantro, dill, or even a bit of fresh chive. Each herb gives a different twist, but all pair nicely with salmon and the creamy avocado sauce.
Final Thoughts
Treat yourself to something truly special with Baked Salmon Meatballs with Creamy Avocado Sauce—they’re the colorful, effortless dish you’ll want to make again and again. Whether you serve them at a casual dinner or dress them up for company, these meatballs guarantee happy faces and clean plates. Go ahead, give them a try, and let a simple supper become something to savor!
Print
Baked Salmon Meatballs with Creamy Avocado Sauce Recipe
- Prep Time: 15 minutes
- Cook Time: 18 minutes
- Total Time: 33 minutes
- Yield: 16 meatballs (4 servings)
- Category: Main Course
- Method: Baking
- Cuisine: American
- Diet: Non-Vegetarian
Description
These Baked Salmon Meatballs with Creamy Avocado Sauce are a flavorful and healthy twist on traditional meatballs. Tender salmon is mixed with savory seasonings, baked to perfection, and served with a luscious avocado sauce. This recipe is gluten-free and packed with protein and good fats.
Ingredients
For the meatballs:
- 1 pound skinless salmon fillet (chopped or ground)
- 1/2 cup breadcrumbs (or almond flour for gluten-free)
- 1 egg
- 2 cloves garlic (minced)
- 1/4 cup red onion (finely chopped)
- 2 tablespoons fresh parsley (chopped)
- 1 tablespoon Dijon mustard
- 1 tablespoon lemon juice
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
For the avocado sauce:
- 1 ripe avocado
- 1/4 cup plain Greek yogurt
- 2 tablespoons lime or lemon juice
- 1 small clove garlic
- 1 tablespoon olive oil
- 2 tablespoons water (or as needed)
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Form into 1 1/2-inch meatballs and place on the prepared baking sheet.
- Bake for 15–18 minutes, or until cooked through and lightly golden.
- While the meatballs are baking, prepare the avocado sauce.
- Serve the baked salmon meatballs warm, drizzled with the avocado sauce or served on the side for dipping.
In a mixing bowl, combine the chopped or ground salmon, breadcrumbs, egg, garlic, onion, parsley, mustard, lemon juice, salt, and pepper. Mix until just combined—do not overmix.
In a blender or food processor, combine avocado, Greek yogurt, lemon or lime juice, garlic, olive oil, and water. Blend until smooth and creamy. Season with salt and pepper to taste. Add more water for a thinner consistency, if desired.
Notes
- These meatballs are delicious over greens, rice, or in wraps.
- For dairy-free, substitute yogurt with a dairy-free alternative.
- You can also make the meatballs ahead and reheat before serving.
Nutrition
- Serving Size: 4 meatballs + sauce
- Calories: 310
- Sugar: 1g
- Sodium: 430mg
- Fat: 20g
- Saturated Fat: 4g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 24g
- Cholesterol: 70mg
