These salmon balls are a fun twist on fish dishes! They’re packed with flavor and paired with a creamy avocado sauce that adds a yummy touch.
When you take a bite, the salmon is juicy, and the sauce is so smooth. I love serving these at parties because everyone always wants the recipe—they disappear fast!
Key Ingredients & Substitutions
Salmon: Fresh salmon is the star of these balls. If you’re short on time, canned salmon works well too! Just drain it and flake it before mixing. For a healthier option, use skinless salmon fillet or even trout.
Panko Breadcrumbs: These give a lovely crunch! If you can’t find panko, regular breadcrumbs are fine, but they won’t be as crispy. Gluten-free breadcrumbs also work if you need a gluten-free option.
Egg: The egg helps bind the salmon mixture. If you’re looking for an egg-free version, you can use a flax egg (1 tbsp flaxseed meal + 3 tbsp water, let it sit for 5 minutes) or a couple of tablespoons of mashed potato.
Cilantro or Parsley: Fresh herbs brighten the dish! Feel free to mix it up—basil works if you want something different. Just use whatever you have on hand.
How Do You Cook Salmon Balls to Keep Them From Falling Apart?
Cooking salmon balls is simple, but you want to make sure they hold together. Here are some tips:
- Make sure your hands are wet when forming the balls; this helps the mixture stick together without sticking to your hands.
- Don’t overcrowd the skillet; cook in batches if needed. This ensures even cooking and crispy outsides.
- Cook them on medium heat; too high may burn the outside before the inside cooks.
These tips will help you achieve perfectly cooked salmon balls every time!
How Do You Achieve a Creamy Avocado Sauce?
The avocado sauce is easy to make and so creamy! Here’s how to get it just right:
- Blend the ingredients until completely smooth. If it’s too thick, add a little water or olive oil until you reach your desired consistency.
- For an extra burst of flavor, try adding a small jalapeño or some chopped green onion for a bit of spice!
- If you want a tangier sauce, adjust the lime juice according to your taste.
This sauce is not only great with salmon balls; it works well on salads or as a dip! Enjoy your cooking!
Salmon Balls With Creamy Avocado Sauce
Ingredients You’ll Need:
For the Salmon Balls:
- 1 lb (450 g) fresh salmon fillet, skin removed and finely chopped or processed
- 1/2 cup panko breadcrumbs
- 1 large egg
- 2 tbsp fresh parsley, finely chopped
- 1 garlic clove, minced
- 1 tsp smoked paprika
- 1/2 tsp ground cumin (optional)
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1 tbsp olive oil (for frying)
For the Creamy Avocado Sauce:
- 1 ripe avocado, peeled and pitted
- 1/2 cup plain Greek yogurt or sour cream
- 1 tbsp fresh lime juice
- 1 garlic clove
- 2 tbsp fresh cilantro or parsley leaves
- Salt and pepper to taste
- Water or olive oil, as needed for desired consistency
Garnish:
- Extra chopped parsley or cilantro
- Lemon or lime wedges
How Much Time Will You Need?
This recipe will take about 15 minutes to prepare and an additional 15-20 minutes to cook, totaling around 30-35 minutes. You’ll have a delightful dish ready in no time!
Step-by-Step Instructions:
1. Prepare the Salmon Balls Mixture:
In a large bowl, combine the finely chopped salmon, panko breadcrumbs, egg, minced garlic, smoked paprika, cumin (if using), salt, pepper, and chopped parsley. Stir gently until all ingredients are well mixed. If the mixture feels too loose, you can add a bit more panko breadcrumbs to help bind it together.
2. Form Salmon Balls:
Using your hands, shape the mixture into small balls, about 1.5 inches in diameter. Place the formed balls onto a plate or tray, ready for cooking.
3. Cook the Salmon Balls:
Heat the olive oil in a large skillet over medium heat. Once hot, add the salmon balls in batches, making sure not to overcrowd the pan. Cook for about 3-4 minutes on each side, or until they turn golden brown and are cooked through. Once done, remove the salmon balls from the skillet and set aside.
4. Make the Creamy Avocado Sauce:
In a blender or food processor, combine the avocado, Greek yogurt, lime juice, garlic, cilantro or parsley, salt, and pepper. Blend until the mixture is smooth and creamy. If the sauce is too thick, you can add a little water or olive oil to achieve your desired consistency.
5. Serve:
Arrange the salmon balls on a serving plate. Drizzle the creamy avocado sauce generously over them. Garnish with extra chopped herbs and a sprinkle of paprika or black pepper, if desired. Serve with lemon or lime wedges on the side for an extra zesty kick.
6. Enjoy!
Dig in and relish these delicious salmon balls as an appetizer or main dish! They pair wonderfully with a fresh salad or steamed veggies.
This recipe yields about 12-15 salmon balls, so you can share them with family and friends (or keep them all to yourself—no judgment here!).
Can I Use Canned Salmon Instead of Fresh?
Absolutely! Canned salmon is a great time-saver. Just be sure to drain it well and flake it before mixing into the ingredients. It works perfectly in this recipe.
How Do I Store Leftover Salmon Balls?
Store any leftovers in an airtight container in the fridge for up to 3 days. They reheat well in the oven or microwave. To keep them crispy, consider reheating in a skillet for a few minutes.
Can I Freeze the Salmon Balls?
Yes, you can freeze uncooked salmon balls! Just place them on a baking sheet in a single layer until frozen, then transfer them to a freezer-safe bag or container. They can be cooked straight from frozen—just add a few extra minutes to the cooking time.
What Can I Use Instead of Greek Yogurt in the Sauce?
If you don’t have Greek yogurt, sour cream works great as a substitute! Alternatively, you can use regular yogurt, but the sauce might be a little thinner.
