Baked Salmon Meatballs with Avocado Sauce
Tender oven-baked salmon meatballs flavored with jalapeño, cumin and cilantro, served alongside a silky avocado-yogurt cilantro 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.
Notes
My first batch stuck to the parchment—lightly spray the sheet to prevent sticking.
If the mixture feels loose, chill for 10 minutes before shaping.
Sauce flavor deepens if made a few hours ahead, though it may darken slightly.