That first bite of Baked Salmon Meatballs with Avocado Sauce brought a rush of fragrant steam and a gentle sizzling on my tongue. Through three kitchen trials, I discovered that hand-chopping salmon yields a more tender bite than blitzing it too fine. Golden edges met creamy green swirls in every mouthful—this is comfort meets bright freshness in under 30 minutes.
Why You’ll Love Baked Salmon Meatballs with Avocado Sauce
- Moist salmon bites with a crisp exterior and warming spices
- Lively avocado dip with a silky-smooth texture and tangy zip
- Easy oven bake—hands-off once they go in
- Infused with cumin and cilantro for a touch of Latin flair
A Little Background
On a rainy Sunday last month, I tested these meatballs three times in a row. My first batch stuck to the tray—testing note: spraying parchment lightly avoids that lop-sided peel. By batch two, the kitchen smelled of smoky cumin and fresh cilantro. I found that shaping uniform 1-tablespoon spheres ensures even browning. These bites felt right at home on a casual weeknight table or a sunny weekend picnic.
Key Ingredients for Baked Salmon Meatballs with Avocado Sauce
- Fresh salmon (1 pound / 450 g): the star protein—use sashimi-grade for extra tenderness or thawed wild salmon fillets.
- Panko breadcrumbs (2 tablespoons): adds light crunch—gluten-free panko works too.
- Jalapeño pepper (1, seeded & finely chopped): brings subtle heat—swap for red pepper flakes if you like.
- Avocado (1 ripe): gives the dip its silky body—make sure it yields to gentle pressure.
- Greek yogurt (1/4 cup): keeps the sauce bright and tangy—sub with sour cream for a richer twist.
- Fresh cilantro (2 tablespoons): for both meatballs & sauce—leafy herbs add lift and color.
How to Make Baked Salmon Meatballs with Avocado Sauce
- Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper; spray lightly with cooking spray.
- Place salmon in food processor; pulse until finely chopped, about 5–6 pulses. Transfer to a large bowl.
- Add red onion, jalapeño, cilantro, cumin, chili powder, cayenne pepper, salt, pepper, egg, and panko to bowl. Stir to combine.
- Form 20 (1-tablespoon) meatballs; place on prepared baking sheet. Lightly spray tops with cooking spray.
- Bake until meatballs are cooked through and firm to touch, about 12 minutes.
- Meanwhile, prepare the sauce. Place avocado, Greek yogurt, lime juice, garlic, cilantro and 1 tablespoon water in food processor; process until smooth. Add additional water as needed to reach desired consistency. Season to taste with salt and pepper.
- Serve meatballs warm with creamy avocado sauce for dipping.
Pro Tips & Troubleshooting
- Hand-chopping salmon yields tender pockets of fish—over-processing leads to a paste-like texture.
- If meatballs start to fall apart, add an extra tablespoon of panko or chill the mixture for 10 minutes.
- Stir in a pinch of smoked paprika or swap cilantro for mint for a seasonal twist.
- To double the batch, bake on two sheets placed on separate racks; rotate halfway through cooking.
Storage & Make-Ahead Guide
At room temp, eat within 2 hours. In the refrigerator, store meatballs and sauce separately in airtight containers up to 3 days—testing note: after day two, I noticed the sauce deepened in flavor but lost some vibrancy. For longer storage, freeze cooked meatballs flat on a tray, then transfer to a sealed bag for up to 1 month. Reheat meatballs at 350°F (175°C) for 8–10 minutes; thaw sauce in the fridge and stir before serving. Always keep below 40°F in the fridge to ensure food safety.
Serving Suggestions
Thread meatballs onto skewers with cherry tomatoes and serve as an appetizer. Spoon sauce over rice bowls with sautéed greens. Pile into soft tortillas with slaw for fish-taco vibes. Even tucked into pita pockets with crisp lettuce, they shine.
Frequently Asked Questions
- How do I know when salmon meatballs are done? They should feel firm to the touch and reach an internal temperature of 145°F when tested with a meat thermometer.
- Can I freeze baked salmon meatballs? Yes—freeze on a tray, then bag flat for up to 1 month. Thaw overnight in the fridge before reheating.
- What can I substitute for panko breadcrumbs? Use crushed crackers, fine cornmeal, or gluten-free breadcrumbs in a 1:1 ratio.
- How do I prevent salmon meatballs from falling apart? Chill the formed meatballs for 10 minutes before baking and avoid over-processing the salmon.
- What pairs well with salmon meatballs? Serve alongside quinoa salad, roasted veggies, or slaw for a balanced plate.
- Can I make salmon meatballs ahead of time? Yes—shape and refrigerate raw meatballs up to 24 hours in advance; bake directly from cold.
Final Thoughts
Each time I serve these Baked Salmon Meatballs with Avocado Sauce, friends ask for the recipe—and I love that little moment of surprise when they taste the creamy dip. My favorite way is straight off the tray, topped with extra cilantro. I can’t wait to hear how yours turn out—share your results below!
More Recipes You’ll Love
- Air Fryer Salmon – another speedy salmon dish with a crisp exterior
- Greek Pasta Salad – bright herbs and tangy notes echo the avocado sauce
- Air Fryer Sweet Potato Fries – sweet, crispy side that contrasts tender meatballs
Baked Salmon Meatballs with Avocado Sauce
Ingredients
Salmon Meatballs
- 1 lb salmon fillets skin removed, cut into chunks
- 0.25 cup red onion finely diced
- 1 jalapeño seeded and finely chopped
- 2 tbsp fresh cilantro finely chopped
- 1 tsp ground cumin
- 0.5 tsp chili powder
- 0.125 tsp cayenne pepper
- 0.25 tsp salt
- 1 pinch black pepper
- 1 large egg lightly beaten
- 2 tbsp panko breadcrumbs
- cooking spray for lining and spraying
Creamy Avocado Sauce
- 1 ripe avocado peeled and pitted
- 0.25 cup plain Greek yogurt
- 0.5 lime juiced
- 1 garlic clove roughly chopped
- 2 tbsp fresh cilantro finely chopped
- 1 tbsp water plus extra as needed
- salt and pepper to taste
Instructions
Salmon Meatballs
- Preheat oven to 400°F (200°C).
- Line a baking sheet with parchment paper; spray with cooking spray.
- Place salmon in food processor and pulse until finely chopped, about 5–6 quick pulses.
- Transfer salmon to a large bowl, then add diced red onion, chopped jalapeño, cilantro, cumin, chili powder, cayenne, salt, pepper, egg and breadcrumbs; stir until combined.
- Form 20 (1-tablespoon) meatballs and place on prepared baking sheet; lightly spray the tops with cooking spray.
- Bake until meatballs are cooked through and firm to the touch, about 12 minutes.
Creamy Avocado Sauce
- Meanwhile, place avocado, Greek yogurt, lime juice, garlic, cilantro and 1 tablespoon water in food processor; process until smooth.
- Add additional water as needed to reach desired consistency and season with salt and pepper.