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This salmon ball recipe has become my absolute favorite way to use fresh salmon when I want something different than a standard fillet. The crispy exterior gives way to a tender, flavorful center while the creamy avocado sauce provides the perfect complement with its cool, tangy notes.
I first created these salmon balls when hosting a dinner party where I needed something elegant yet approachable. The empty plate at the end of the night told me everything I needed to know they were an instant hit.
Ingredients
- Fresh skinless salmon fillets: The star of the show provides lean protein and those beneficial omega3 fatty acids
- Plain breadcrumbs: Creates the perfect binding and helps achieve that golden crust
- Large egg: Essential for holding everything together during baking
- Fresh dill or parsley: Brightens the flavor profile and adds a pop of color
- Lemon juice: Cuts through the richness of the salmon and adds brightness
- Ripe avocado: Creates the creamy base for our sauce with healthy fats
- Plain Greek yogurt: Adds tanginess and protein to the sauce while keeping it light
- Garlic powder: Infuses both components with savory depth
- Salt and pepper: Enhances all other flavors choose kosher salt for best results
StepbyStep Instructions
- Prepare the oven:
- Set your oven to 375°F and allow it to fully preheat while you prepare the salmon mixture. Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the salmon:
- Flake the salmon into small pieces using a fork or your fingers. You want consistently small pieces about the size of a pea for the best texture. Check carefully for any small bones that might remain.
- Mix the ingredients:
- Combine the flaked salmon with breadcrumbs egg fresh herbs lemon juice garlic powder salt and pepper. Use your hands for the most effective mixing being careful not to overmix which could make the balls dense.
- Form the balls:
- Scoop approximately 2 tablespoons of mixture and gently roll between your palms to form 1inch balls. Place them on the prepared baking sheet with about 1 inch between each ball to allow for even browning.
- Bake to perfection:
- Slide the baking sheet into the preheated oven and bake for 2025 minutes. Look for a golden brown exterior which indicates they're cooked through. The internal temperature should reach 145°F.
- Create the sauce:
- While the salmon balls bake blend the avocado Greek yogurt remaining lemon juice salt and pepper until completely smooth. For the creamiest texture use a food processor or high powered blender.
- Serve and enjoy:
- Arrange the warm salmon balls on a serving plate with the avocado sauce alongside for dipping or drizzling.
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The fresh dill in this recipe is truly transformative. I discovered its perfect pairing with salmon during a trip to Scandinavia years ago where dill and salmon are practically inseparable. The herb adds a subtle anise note that elevates these humble salmon balls into something truly memorable.
Make Ahead Options
The salmon mixture can be prepared up to 24 hours in advance and stored covered in the refrigerator. This actually allows the flavors to meld even better. Form the balls just before baking for the best texture. The avocado sauce should ideally be made no more than 2 hours before serving to prevent oxidation though adding extra lemon juice helps preserve its bright green color.
Perfect Pairings
These salmon balls work beautifully alongside a crisp green salad with a lemony vinaigrette. For a more substantial meal serve them with roasted vegetables and quinoa or over creamy polenta. They also make fantastic sliders when placed on small dinner rolls with a thin layer of the avocado sauce and some peppery arugula.
Ingredient Swaps
If youre watching carbs almond flour can replace breadcrumbs for a lowcarb option. No fresh salmon available? Canned salmon works in a pinch just drain thoroughly and remove any skin and bones. The avocado sauce can be adapted by substituting the Greek yogurt with dairy free yogurt or mayonnaise for those avoiding dairy. Fresh herbs can be replaced with dried just use onethird of the amount called for.
Recipe FAQs
- → Can I make these salmon balls ahead of time?
Yes! You can prepare the salmon mixture up to 24 hours in advance and refrigerate it. Form and bake the balls just before serving. The avocado sauce is best made fresh to prevent browning, though adding extra lemon juice helps preserve its color if made a few hours ahead.
- → Can I use canned salmon instead of fresh?
Absolutely. Drained canned salmon works well as a substitute for fresh. You may need to adjust the breadcrumb amount slightly as canned salmon can be moister. Make sure to remove any bones and skin from the canned salmon before mixing.
- → How do I know when the salmon balls are done cooking?
The salmon balls should be golden brown on the outside and reach an internal temperature of 145°F (63°C). They typically take 20-25 minutes in a 375°F oven. If you cut one open, the center should be opaque and flake easily.
- → What can I serve with salmon balls?
These salmon balls pair wonderfully with a fresh green salad, steamed vegetables, or grain bowls. They're also excellent as appetizers served with toothpicks. For a complete meal, consider serving alongside roasted potatoes or a light pasta salad.
- → Can I freeze the salmon balls?
Yes, these freeze well! Allow baked salmon balls to cool completely, then place them on a baking sheet in the freezer until solid. Transfer to an airtight container and store for up to 3 months. Reheat in a 350°F oven until warmed through.
- → What can I substitute for the avocado sauce?
If avocados aren't available, try a tzatziki sauce (cucumber-yogurt), lemon-dill yogurt sauce, or even a simple tartar sauce. The key is having a creamy element to complement the salmon balls.