
Tender, oven-baked salmon meatballs paired with a silky avocado and Greek yogurt sauce — an easy, healthy dinner that’s elegant enough for guests and simple enough for weeknights.

This dish started as a weeknight experiment and quickly became a household favorite. I was trying to use up a piece of fresh salmon and wanted something portable, flavorful, and lighter than heavy fried fish. The idea of combining finely chopped salmon with a few pantry staples and baking the result felt like a tidy compromise between quick and special. The meatballs come out tender and moist, with a delicate salmon flavor brightened by lemon and parsley. Paired with a creamy avocado sauce that leans on Greek yogurt for tang and balance, it’s both nourishing and indulgent in the best way.
I discovered this combination during a spring dinner when friends popped by unexpectedly. I assembled the mixture in minutes, popped the tray in the oven, and while they were sipping wine, I whipped the avocado sauce in a blender. The result disappeared quickly — people loved the contrast of warm, baked morsels with the cool, herbaceous dip. Texturally, these are soft but firm enough to pick up with a toothpick; flavor-wise they are bright, savory, and satisfying. Over time I’ve learned a few tricks — how finely to chop the fish, how much binder to use, and how to keep the sauce from turning gray — and I share all of those notes below.
When I first served this to my family, the response was instant: seconds requested and delighted silence between bites. It’s one of those dishes that feels elevated but is deceptively simple. The texture contrast — moist interior and lightly golden exterior — with the cool avocado dip creates a balance that keeps people coming back for more. I often double the sauce because everyone wants extra.
My favorite part of this dish is the contrast between the warm, almost custardy salmon interior and the cool, bright avocado sauce. At a backyard brunch I once served these with lemon-dressed arugula and a crisp white wine — they vanished faster than I could replenish the tray. They’re flexible enough to appear on a weeknight table or as an elegant appetizer at a dinner party.
Store leftover meatballs in an airtight container in the refrigerator for up to 3 days. For longer storage, place raw formed balls on a tray and freeze until solid, then transfer to a freezer bag for up to 3 months. Thaw overnight in the refrigerator before baking. The avocado sauce keeps for about 24 hours refrigerated but will darken; stir in a little lime juice and blend briefly to refresh its color and texture. Reheat baked portions in a 3506F oven for 8-10 minutes to maintain texture, or gently warm in a skillet over medium heat.
To make this gluten-free, swap the breadcrumbs for gluten-free panko or crushed gluten-free crackers. If you prefer a dairy-free sauce, replace Greek yogurt with an equal amount of dairy-free yogurt or silken tofu blended smooth — note that flavor and tang will be milder. For a lower-sodium option, omit the Parmesan and increase fresh herbs and lemon for flavor. Ground turkey can be substituted for salmon in a pinch, though you’ll lose the distinct salmon taste and healthy omega-3 fats.
Serve these with a crisp green salad tossed in lemon vinaigrette, roasted baby potatoes, or steamed asparagus for a balanced plate. For a tapas-style spread, offer toothpicks and small bowls of the avocado dip, lemon wedges, and a sprinkling of smoked paprika. They also make a great protein option on grain bowls — place over warm quinoa with cucumber ribbons, pickled onions, and a drizzle of extra sauce. Garnish with fresh dill or chives for an herbaceous finish.
While not traditional to any single cuisine, this preparation borrows elements from Mediterranean and modern American coastal cooking. The use of fresh herbs, lemon, and olive oil echoes Mediterranean simplicity, while the meatball format and creamy dip nod to casual, shareable American dining. Salmon has long been a staple in Northern European and Pacific coastal diets; here it’s reimagined into a portable, appetizer-friendly form that still honors the fish’s clean flavor.
In spring and summer, highlight fresh herbs like dill, tarragon, or mint in the meatball mix and add peas or corn to a warm salad accompaniment. In fall and winter, swap parsley for kale or chard in the side dishes and serve with roasted root vegetables. For holidays, make mini meatballs as part of a party platter and add a touch of smoked paprika or a sliver of anchovy to the mixture for a deeper, savory note.
For batch cooking, double the mixture, form all the balls, and freeze half raw on a tray before transferring to freezer bags. Thaw overnight and bake as directed. The sauce can be made ahead but is best when blended within 24 hours; if making in advance, store with plastic wrap pressed against the surface to minimize oxidation. Portion into airtight containers for grab-and-go lunches; add a small zip-top bag of greens and lemon wedge for freshness.
These baked salmon meatballs with creamy avocado sauce are approachable, adaptable, and consistently loved by guests and family alike. Try them once and you’ll likely find yourself tweaking little details to make them your own — that’s the best kind of recipe.
Do not overwork the salmon mixture; mix until cohesive to keep meatballs tender.
Chill formed balls for 15-30 minutes before baking if you have time; this helps them hold shape better.
If the mixture feels too wet, add breadcrumbs one teaspoon at a time until it holds.
Blend the avocado sauce last-minute for the brightest color; add lime juice to slow browning.
This nourishing baked salmon meatballs with creamy avocado sauce recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Baked Salmon Meatballs with Creamy Avocado Sauce recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 4006F (2006C). Line a baking sheet with parchment paper or lightly oil it to prevent sticking.
In a large bowl, combine the finely chopped salmon, breadcrumbs, grated Parmesan, egg, chopped parsley, minced garlic, lemon juice, salt, and pepper. Mix gently until just combined to avoid a dense texture.
Portion the mixture using a small scoop or tablespoon and roll into compact balls about 1 to 1 1/4 inches in diameter. Place them evenly on the prepared baking sheet.
Bake the meatballs for 15 to 18 minutes, or until cooked through and lightly golden. Check one for opacity; the internal temperature should be around 1456F for fully cooked salmon.
Blend the peeled avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper in a blender or food processor until smooth. Add water a tablespoon at a time to reach desired dipping consistency.
Serve warm meatballs with the creamy avocado sauce on the side. Garnish with extra parsley, lemon wedges, and additional grated Parmesan if desired.
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