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

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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