Baked Salmon Meatballs Recipe is a must-try dish!
These light and flavorful salmon meatballs are baked to golden perfection and paired with a creamy, zesty avocado sauce. Packed with protein and healthy fats, this recipe is perfect for a nutritious lunch, appetizer platter, or weeknight dinner with a coastal twist.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Appetizer or Main
- Method: Baking
- Cuisine: American
Ingredients
For the Salmon Meatballs:
1 lb salmon fillet, skin removed and finely chopped
½ cup breadcrumbs (Panko preferred)
1 egg, lightly beaten
2 tablespoons fresh parsley, chopped
1 teaspoon garlic powder
½ teaspoon paprika
Salt and pepper to taste
1 tablespoon olive oil, for drizzling
For the Creamy Avocado Sauce:
1 ripe avocado
¼ cup sour cream
1 tablespoon lemon juice
1 garlic clove, minced
Salt and pepper to taste
Instructions
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Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease it with oil or cooking spray.
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In a large mixing bowl, combine the chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper. Mix until just combined.
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With damp hands, form the mixture into small meatballs, about 1 tablespoon each. Arrange on the prepared baking sheet, leaving space between them.
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Drizzle the tops with olive oil. Bake for 12 to 15 minutes, or until the meatballs are golden and cooked through (internal temperature should reach 145°F/63°C).
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While the meatballs bake, prepare the avocado sauce. Blend the avocado, sour cream, lemon juice, garlic, salt, and pepper in a food processor or blender until smooth. If needed, thin the sauce with a splash of water.
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Serve the salmon meatballs warm with the avocado sauce drizzled over or on the side for dipping. Garnish with extra parsley if desired.
Notes
For a dairy-free version, substitute the sour cream with unsweetened coconut yogurt.
You can use canned salmon if fresh is unavailable—just make sure it’s well-drained.
These meatballs also work well in wraps, salads, or over rice bowls.