These baked salmon meatballs are a wholesome and satisfying twist on the classic meatball. I use fresh salmon fillets and blend them with breadcrumbs, herbs, and spices to create bite-sized, oven-baked delights that are golden and tender. Paired with a velvety avocado-lemon sauce, they’re the kind of dish I turn to when I want something nourishing yet exciting—perfect as a light main or a shareable appetizer.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the salmon meatballs:
1 lb fresh salmon fillets, skin removed
¼ cup grated Parmesan cheese
½ cup breadcrumbs (regular or gluten-free)
¼ cup fresh parsley, chopped
¼ cup green onions (scallions), chopped
1 large egg
2 cloves garlic, minced
1 tsp lemon zest
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 Tbsp olive oil (to drizzle)
For the creamy avocado sauce:
1 ripe avocado
¼ cup sour cream (or unsweetened coconut yogurt for dairy-free)
1 Tbsp lemon juice
1 garlic clove, minced
Salt and pepper to taste
Water to thin, as needed
Directions
I preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
I chop the salmon finely by hand or pulse it in a food processor until it’s minced (but not mushy).
In a large bowl, I combine the salmon with breadcrumbs, Parmesan, parsley, green onions, egg, garlic, lemon zest, salt, black pepper, and smoked paprika. I gently mix everything until just combined.
With damp hands, I form the mixture into meatballs about 1 to 1½ inches in diameter. This yields about 16–20 meatballs. I place them evenly on the baking sheet.
I drizzle them with olive oil and bake for 15–20 minutes, until they’re golden and fully cooked (internal temperature of 145°F / 63°C).
While they bake, I prepare the avocado sauce by blending avocado, sour cream, lemon juice, garlic, salt, and pepper until smooth. I add a splash of water if I want a thinner texture.
After baking, I let the meatballs rest for a few minutes. Then I serve them warm with the avocado sauce either drizzled on top or on the side for dipping. I sometimes garnish with a little extra parsley.
Servings and timing
Servings: 4
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
Calories: Approximately 250 kcal per serving
Variations
I swap out the Parmesan with nutritional yeast for a dairy-free version.
If I’m out of breadcrumbs, I’ve used crushed crackers or almond flour.
Sometimes I use dill or cilantro in place of parsley for a twist in flavor.
For spice lovers, I add a pinch of chili flakes or a dash of hot sauce to the meatball mix.
I’ve even made mini meatballs for skewering on party platters.
Storage/Reheating
I store any leftover meatballs in an airtight container in the fridge for up to 3 days. The avocado sauce keeps well for about 1–2 days if tightly sealed with plastic wrap touching the surface to prevent browning. To reheat the meatballs, I use the oven at 350°F (175°C) for about 10 minutes or quickly warm them in a skillet. I avoid microwaving the sauce—it’s best served cold or at room temperature.
FAQs
How do I know when the salmon meatballs are done?
I look for a golden exterior and check that the internal temperature reaches 145°F (63°C). They should feel firm but not dry.
Can I use canned salmon instead of fresh?
Yes, I can substitute canned salmon (well-drained) in a pinch, but the texture will be a bit softer and the flavor slightly different.
Can I freeze these meatballs?
Yes, I freeze the cooked meatballs on a tray first, then transfer them to a freezer bag. They reheat well in the oven. I don’t recommend freezing the avocado sauce.
Is the avocado sauce spicy?
Not at all—it’s creamy and mild. But I sometimes add jalapeño or hot sauce if I want a kick.
What can I serve with these meatballs?
I like serving them over quinoa, couscous, or in lettuce cups. They also pair nicely with roasted veggies or a simple salad.
Conclusion
These baked salmon meatballs with creamy avocado sauce are one of those recipes I keep coming back to. They’re fresh, flavorful, and easy to make, offering a healthy way to enjoy salmon in a new form. Whether I’m cooking for myself, family, or friends, they always hit the spot.
Recipe:
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Baked Salmon Meatballs with Creamy Avocado Sauce
- Total Time: 30 minutes
- Yield: 4 servings
- Diet: Low Fat
Description
These baked salmon meatballs are a healthy, flavorful twist on traditional meatballs, made with fresh salmon and paired with a creamy avocado sauce. Oven-baked and packed with herbs and spices, they’re perfect for a light meal or appetizer.
Ingredients
1 lb fresh salmon fillets, skin removed
½ cup breadcrumbs (regular or gluten-free)
¼ cup grated Parmesan cheese
¼ cup fresh parsley, chopped
¼ cup green onions (scallions), chopped
1 large egg
2 cloves garlic, minced
1 tsp lemon zest
1 tsp salt
½ tsp black pepper
½ tsp smoked paprika
1 Tbsp olive oil (to drizzle)
1 ripe avocado
¼ cup sour cream (or unsweetened coconut yogurt for dairy-free)
1 Tbsp lemon juice
1 garlic clove, minced
Salt and pepper to taste
Water to thin, as needed
Instructions
- Preheat the oven to 400°F (205°C) and line a baking sheet with parchment paper.
- Chop the salmon finely by hand or pulse it in a food processor until minced but not mushy.
- In a large bowl, combine the minced salmon, breadcrumbs, Parmesan, parsley, green onions, egg, garlic, lemon zest, salt, black pepper, and smoked paprika. Mix gently until just combined.
- With damp hands, form the mixture into 1 to 1½ inch meatballs (about 16–20 total) and place them on the baking sheet.
- Drizzle the meatballs with olive oil and bake for 15–20 minutes, until golden and cooked through (internal temp of 145°F / 63°C).
- While the meatballs bake, prepare the avocado sauce by blending the avocado, sour cream, lemon juice, garlic, salt, and pepper until smooth. Add water to thin as needed.
- Let the meatballs rest a few minutes after baking, then serve warm with the avocado sauce on the side or drizzled on top. Garnish with extra parsley if desired.
Notes
Use nutritional yeast instead of Parmesan for a dairy-free version.
Breadcrumbs can be replaced with crushed crackers or almond flour.
Try fresh dill or cilantro instead of parsley for a flavor twist.
Add chili flakes or hot sauce for a spicier version.
Store leftover meatballs in the fridge for up to 3 days; sauce lasts 1–2 days with proper sealing.
To reheat, use the oven or skillet—avoid microwaving the sauce.
Perfect for meal prep, party platters, or light dinners.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1/4 of recipe (approx. 4–5 meatballs + sauce)
- Calories: 250
- Sugar: 1g
- Sodium: 450mg
- Fat: 16g
- Saturated Fat: 4g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 75mg
