This recipe began as a kitchen experiment on a busy weeknight when I had a pound of salmon and a ripe avocado that needed to be used. I wanted something that felt special but came together without fuss. The result was these tender salmon balls that brown beautifully on the outside and remain moist inside. Paired with a creamy avocado and Greek yogurt sauce brightened with lemon and herbs the plate quickly became a family favorite for weekday dinners and small gatherings.

I discovered this combination when testing ways to turn leftover fillets into something everyone would enjoy. The texture of the salmon when gently bound with a single egg and plain breadcrumbs creates a light bite that is not dense. Fresh dill or parsley adds a clean herbal note and lemon juice balances the richness. The avocado sauce keeps the dish feeling fresh and adds a cooling counterpoint to warm salmon balls straight from the pan or air fryer. My children and friends have always asked for seconds which is the surest sign a recipe belongs in the regular rotation.

Ingredients

• Fresh salmon fillets: Use one pound of skinless fillets. Look for firm flesh that has a bright color without any strong fishy smell. Wild caught or farmed both work. If possible choose center cut pieces for even texture.
• Plain breadcrumbs: One cup of fine breadcrumbs helps the mixture hold together without weighing it down. Panko gives a lighter texture while regular crumbs bind more tightly. For gluten free swap to almond meal or gluten free crumbs.
• Large egg: One egg acts as the binder and keeps the balls tender. Use a room temperature egg so it integrates smoothly into the salmon mix.
• Fresh dill or parsley: Two tablespoons chopped adds brightness. Dill provides a classic seafood pairing while parsley is fresher and more versatile depending on what you have.
• Lemon juice: Two tablespoons of fresh lemon juice lifts the flavors and cuts through the richness of the fish and avocado. Fresh squeezed is best for clarity of flavor.
• Ripe avocado: One ripe avocado makes the sauce silky. Look for fruit that yields slightly to gentle pressure and is free from dark spots inside.
• Plain Greek yogurt: Half a cup provides creaminess and a tangy counterpoint to avocado. Use full fat for richness or low fat if you prefer.
• Garlic powder: Half teaspoon gives a gentle savory background without overpowering the delicate salmon. Adjust to taste.
• Salt and pepper: Season to taste. I recommend starting with a half teaspoon salt and a quarter teaspoon black pepper for the mixture and adjusting the sauce separately.

Instructions

Prepare the fish:Start by patting the salmon dry with paper towels and remove any remaining skin or bones. Use a sharp knife to chop the fillets into small pieces then pulse briefly in a food processor until you have a coarse texture. This helps create a uniform mixture that forms well when shaped. If you do not have a processor finely mince by hand and keep the pieces roughly the size of a small pea.Mix the binding ingredients:Transfer the chopped salmon to a mixing bowl. Add one cup of breadcrumbs, one large beaten egg, two tablespoons chopped dill or parsley, two tablespoons lemon juice, half teaspoon garlic powder, salt and pepper to taste. Mix with a spatula until just combined. Avoid over mixing which will make the finished texture dense. The mixture should hold together when pinched but remain light.Form the balls:Use a tablespoon or small ice cream scoop to portion the mixture. Gently roll between your palms to form uniform balls about one inch in diameter. Place them on a tray while you heat the pan or preheat the air fryer. If the mix is too wet add one to two tablespoons more breadcrumbs until it holds shape.Cook on the stovetop:Heat two tablespoons of neutral oil in a nonstick skillet over medium heat. Place the balls in a single layer without crowding. Cook for two to three minutes per side turning gently to brown evenly and finish cooking through. Total time should be about eight to ten minutes depending on size. A light golden crust and an internal temperature of 63 degrees Celsius or 145 degrees Fahrenheit indicates doneness.Cook in the air fryer:Preheat the air fryer to 400 degrees Fahrenheit. Spray the basket lightly with oil and arrange the balls in a single layer. Cook for eight to ten minutes, shaking halfway through to promote even browning. The outside should be firm and golden and the inside cooked through but moist.Make the avocado sauce:Scoop one ripe avocado into a bowl and mash with half a cup plain Greek yogurt, two tablespoons lemon juice, a pinch of salt, and a pinch of pepper. Whisk until smooth and adjust seasoning. For a thinner sauce add a tablespoon of water or olive oil. The sauce should be cool and slightly tangy to balance the salmon.Serve:Arrange the warm balls on a platter and spoon the avocado sauce over them or serve the sauce on the side for dipping. Garnish with extra chopped dill or parsley and a squeeze of lemon if desired.

Storage Tips

Store leftover salmon balls in an airtight container in the refrigerator for up to three days. Place a paper towel under the lid to absorb excess moisture which helps maintain a better texture. To reheat from chilled place on a baking sheet and heat in a 350 degree Fahrenheit oven for about eight to ten minutes until warmed through. For best results reheat from frozen in a 375 degree Fahrenheit oven for fifteen to twenty minutes after thawing slightly. Keep the avocado sauce separate and only add fresh sauce when serving because avocado tends to brown over time.

Ingredient Substitutions

If you need a gluten free version replace the plain breadcrumbs with an equal volume of almond meal or gluten free crumbs. For a lower dairy profile swap the Greek yogurt in the sauce for plain unsweetened coconut yogurt though the flavor will be different. If you want more herb intensity double the dill or parsley. To add a spicy note fold in a quarter teaspoon of cayenne or serve the sauce mixed with a teaspoon of hot sauce. Lemon juice can be swapped for lime for a slightly brighter finish.

Serving Suggestions

Serve the salmon balls over a bed of mixed greens with cucumber ribbons and toasted quinoa for a light meal. For a more substantial plate pair with roasted baby potatoes and steamed asparagus. As an appetizer place the balls on skewers with a small cup of sauce per guest. Garnish with additional minced herbs and lemon zest to enhance aroma. These also work well with a chilled glass of dry white wine or a citrus forward lager.

Cultural Background

Seafood balls in various forms are common across coastal cuisines where fish is abundant. In northern European and American coastal kitchens small fish cakes made from chopped fillets have a long tradition as a way to stretch good quality fish and make it accessible for family meals. The avocado sauce brings a contemporary twist influenced by the broader interest in creamy plant based sauces across modern home cooking. Combining a classic approach to shaping fish with a fresh green sauce is a way to bridge familiar technique and modern flavor preferences.

Seasonal Adaptations

In spring and summer add fresh herbs like chives and tarragon for a lighter profile. In autumn incorporate warm flavors such as a hint of smoked paprika and serve with roasted root vegetables. For winter entertain a heartier approach with a warm grain salad and roasted squash. The avocado sauce can be adjusted seasonally by adding seasonal citrus like blood orange in winter or extra cucumber and mint in summer for a cooling note.

Meal Prep Tips

To make ahead prepare the salmon mixture and shape the balls up to one day in advance. Arrange them on a tray and cover tightly before refrigerating. When you are ready to cook let them come to room temperature for fifteen minutes while you preheat your pan or air fryer. Store sauce separately and stir before serving. If packing for lunches keep sauce in a small sealed container to prevent sogginess and finish with lemon right before eating.

These salmon balls are a simple way to turn good ingredients into something special. They are forgiving to small changes and rewarding when shared which is why they have stayed in my weeknight lineup. Try a double batch and freeze some for nights when you want a quick, nourishing meal with minimal effort.