
Light, flaky salmon meatballs baked until golden and served with a silky avocado-yogurt sauce — a quick, crowd-pleasing weeknight favorite.

This recipe for baked salmon meatballs with creamy avocado sauce has been a weekday lifesaver in my kitchen. I discovered the combination on a damp spring evening when I wanted something quick, healthy, and a little festive for a small dinner with friends. The salmon is tender and lightly seasoned, while the avocado sauce adds a cool, tangy creaminess that makes every bite feel lifted. It’s wholesome enough for a nourishing family meal yet bright enough to serve at an informal dinner party.
I first made these meatballs using a bag of skinless salmon fillets from the fish counter; I removed the skin myself and chopped the flesh finely by hand for texture. What surprised me was how the breadcrumb and Parmesan binder lets the salmon stay moist while holding a gentle shape in the oven. The meatballs stay flaky rather than dense, and the avocado sauce brings acidity and freshness that balances the dish. They’re quick to assemble and freeze beautifully, which is why they often show up in my meal-prep rotation.
Personally, my family’s immediate reaction the first time I made these was delighted surprise — even my most skeptical eater loved the bright avocado dip and kept reaching for more. Over time I’ve tweaked the citrus in the meatballs and the garlic level in the sauce to suit different meals, but the core combination never disappoints.
One of my favorite things about this dish is how adaptable it is. I’ve brought trays of these meatballs to potlucks and swapped the avocado yogurt for tzatziki or a soy-ginger glaze for variety. Watching friends’ faces light up when they dip a warm, flaky meatball into the cool, creamy sauce is one of those small domestic pleasures that keeps me cooking and refining simple recipes like this.
For short-term storage, cool meatballs completely and store them in an airtight container in the refrigerator for up to three days. To freeze, place formed but uncooked meatballs on a tray in a single layer and flash-freeze for an hour, then transfer to a labeled freezer bag for up to three months. Bake from frozen, adding 4–6 minutes to the cooking time and checking internal temperature. The avocado sauce will not freeze well because of texture changes; instead, keep sauce refrigerated for up to two days or make a quick batch before serving.
If you need gluten-free options, swap the breadcrumbs for gluten-free panko or crushed gluten-free crackers in a 1:1 ratio. For a dairy-free version, omit the Parmesan and replace Greek yogurt in the sauce with plain dairy-free yogurt or silken tofu blended with lime. To boost herbaceous flavor, try dill or chives instead of parsley at the same volume. Using canned salmon is possible in a pinch; drain well and flake with a fork, then reduce added salt because canned fish can be saltier.
Serve the meatballs on a bed of lemony couscous, herbed rice, or quinoa for a complete meal. For lighter plates, pair with a crisp green salad, roasted asparagus, or charred zucchini ribbons. As appetizers, thread two meatballs on a small skewer with a lemon wedge and an herb sprig for a pretty, hand-held bite. Garnish the sauce with extra lime zest and toasted sesame seeds to give the dish an elevated finish for guests.
While fish balls have a long history in many coastal cuisines around the world, these baked salmon meatballs are a modern hybrid — inspired by Mediterranean herb-forward fish preparations and the convenience of Western meatball techniques. Salmon is a staple in Northern coastal cooking, and pairing it with bright citrus and creamy accoutrements draws on a tradition of balancing fatty fish with acidity and cooling elements. This version reflects contemporary home cooking: simple, seasonal, and adaptable.
In spring and summer, amplify fresh herbs like dill, chives, and tarragon, and serve with a citrus-garlic salad. For colder months, fold in roasted shallot or a touch of smoked paprika, and pair meatballs with warm winter grains and roasted root vegetables. Around the holidays, add a teaspoon of finely grated orange zest to the mixture and swap parsley for fennel fronds to echo classic winter citrus and anise notes.
To streamline busy weeks, form meatballs ahead and store them raw in a single layer on a tray in the freezer, then bag them once solid. Bake straight from frozen for a fast dinner. Make extra avocado sauce the morning of service, or prepare a lemony yogurt alternative and keep it chilled. Portion meatballs into reusable containers with grains and vegetables for grab-and-go lunches that reheat well in the microwave or oven.
These baked salmon meatballs with creamy avocado sauce are a small celebration of texture and bright flavors — easy enough for a weeknight but special enough to share. Give them a try and make the sauce your signature twist; I guarantee they’ll become a regular in your rotation.
Pat salmon dry before chopping to prevent a watery mixture and to help binders like breadcrumbs work effectively.
Wet your hands before shaping to keep the mixture from sticking and to create smooth, uniform meatballs.
Use an instant-read thermometer to avoid overcooking; remove meatballs at 145°F for flaky, moist results.
If you prefer a lower-fat sauce, substitute half the Greek yogurt with low-fat buttermilk or kefir for a tangy, pourable dip.
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.
Check the internal temperature with an instant-read thermometer. Salmon is safely cooked at 145°F (63°C) and should be opaque and flaky.
Form meatballs and freeze them on a tray until firm, then transfer to a freezer bag. Bake from frozen, adding a few extra minutes to the cook 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 400°F (200°C). Line a baking sheet with parchment paper or a silicone mat. Pat the salmon dry and have all ingredients measured and ready.
In a large bowl, mix the finely chopped salmon with breadcrumbs, grated Parmesan, beaten egg, parsley, minced garlic, lemon juice, salt, and pepper until just incorporated.
With lightly moistened hands, form the mixture into 1- to 1 1/4-inch meatballs and place them on the prepared baking sheet about 1 inch apart.
Bake for 15–18 minutes or until the internal temperature reaches 145°F (63°C) and the exterior is lightly golden.
Blend avocado, Greek yogurt, lime juice, minced garlic, salt, and pepper until smooth. Add 1–2 tablespoons water if a thinner consistency is desired.
Serve warm meatballs with the avocado sauce on the side for dipping or spoon the sauce over the meatballs. Garnish with extra parsley or lemon zest.
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This recipe looks amazing! Can't wait to try it.
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