Salmon Balls With Creamy Avocado Sauce (Printable)

Golden pan-fried salmon bites served with tangy avocado yogurt dip

# What You Need:

→ For the Salmon Balls

01 - 1.1 pounds fresh salmon fillet, skinless, finely chopped
02 - 1 small onion, finely diced
03 - 2 garlic cloves, minced
04 - 2 tablespoons fresh dill, chopped
05 - 2 tablespoons fresh parsley, chopped
06 - 1 egg, lightly beaten
07 - ½ cup breadcrumbs (use gluten-free if needed)
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon lemon zest
10 - ½ teaspoon salt
11 - ¼ teaspoon black pepper
12 - 2 tablespoons olive oil (for pan-frying)

→ For the Creamy Avocado Sauce

13 - 1 ripe avocado, peeled and pitted
14 - ½ cup Greek yogurt
15 - 1 tablespoon lemon juice
16 - 1 tablespoon extra-virgin olive oil
17 - 1 small garlic clove, minced
18 - 2 tablespoons fresh cilantro or parsley, chopped
19 - ¼ teaspoon salt
20 - ⅛ teaspoon 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. Place shaped balls on a tray until ready to cook.
03 - Heat olive oil in a large nonstick skillet over medium heat. Fry salmon balls in batches, turning occasionally, until golden brown and cooked through, about 8 to 10 minutes total. Transfer to a plate lined with paper towel to drain excess oil.
04 - Blend avocado, Greek yogurt, lemon juice, olive oil, garlic, cilantro or parsley, salt, and pepper in a food processor or blender until smooth and creamy consistency is achieved.
05 - Serve the salmon balls warm, drizzled with or alongside the creamy avocado sauce for dipping.

# Expert Tips:

01 -
  • The tender, juicy texture comes from keeping the salmon slightly chunky, not pureed into oblivion
  • That creamy avocado sauce is the kind of thing you will want to put on everything afterwards
  • They come together in under an hour but taste like something from a restaurant kitchen
02 -
  • Damp hands are absolutely essential when shaping the balls, otherwise the sticky salmon mixture will frustrate you completely
  • Do not overcrowd the pan when frying, or the temperature will drop and you will end up with soggy, steamed balls instead of crispy ones
  • The avocado sauce will brown if left too long, so make it just before serving or press plastic wrap directly onto the surface
03 -
  • Test seasoning of the mixture by cooking a tiny bit in a skillet before shaping all the balls
  • If the sauce seems too thick, add a teaspoon of water or more lemon juice until it reaches your desired consistency

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