Salmon Meatballs with Avocado Sauce Recipe – Baked and Nutritious
There are some meals that transport you right back to a specific moment. For me, these salmon meatballs take me to a sun-drenched terrace overlooking the sea at a tiny restaurant in Spain. It was there I first had tender, flavourful fish meatballs, and I knew I had to recreate that magic at home. After a lot of testing in my own kitchen, this Salmon Meatballs with Avocado Sauce recipe is the result. It’s a dish I turn to again and again when I want something that feels a little bit special but is genuinely straightforward to prepare.
What makes this dish stand out is the beautiful balance of textures and tastes. We’re talking delicate, flaky salmon, gently seasoned with fresh dill and zesty lemon, baked until just cooked through. They remain wonderfully moist on the inside with a light, golden exterior. Then, there’s the sauce. Oh, the sauce! It’s a gloriously creamy and vibrant avocado sauce, sharpened with lime juice and a hint of garlic, which provides a cool, rich counterpoint to the warm meatballs. My kids absolutely devour this every time I make it, and honestly, so do I.
This recipe works beautifully for a sophisticated yet simple weeknight dinner, served with a side of quinoa or a crisp salad. It’s also fantastic as an appetiser for a get-together with friends; the meatballs are the perfect size for dipping and mingling. If you’re looking for healthy meatballs that don’t compromise on flavour, you’ve certainly found your match here.
Recipe Overview
This recipe guides you through making light, succulent baked salmon meatballs and a fresh, creamy avocado sauce. The flavour profile is fresh and zesty, with the dill and lemon in the meatballs complementing the rich avocado and tangy lime in the sauce. The first time I tested this, I pan-fried the meatballs, but I quickly discovered that baking them is not only easier (and less messy!), but it also results in a more tender, delicate texture that I much prefer.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Servings: 4 people (makes approx. 16 meatballs)
- Difficulty: Easy
Why You’ll Love This Salmon Meatballs with Avocado Sauce Recipe
- Genuine Flavour: The taste is wonderfully fresh and vibrant. The salmon isn’t overpowered; instead, its natural flavour is lifted by aromatic dill, lemon zest, and a touch of onion. The avocado sauce is luxuriously smooth and tangy, cutting through the richness of the fish perfectly.
- Ready in Under 35 Minutes: This is one of those brilliant meals that comes together in about 30 minutes, making it ideal for those busy evenings when you want something nourishing and delicious without spending hours in the kitchen.
- Flexible Recipe: Don’t have dill? Fresh parsley or chives work just as well. You can also add a pinch of red chilli flakes to the meatballs or the sauce for a gentle warmth. For a different twist, try my Bang Bang Chicken Thighs which also feature a fantastic sauce.
- Great for Entertaining: These are ideal when you want to serve something a little different. They work wonderfully as part of a larger tapas-style spread or as elegant canapés at a drinks party.
- Family Tested: This salmon meatballs recipe is one that always gets compliments in my house. The mild flavours appeal to children, while the fresh, sophisticated taste is appreciated by adults.
Ingredients You’ll Need
For the best results, I recommend using fresh, high-quality salmon fillets. I always buy skinless and boneless fillets to save on prep time. For the sauce, a good quality full-fat Greek yoghurt like Fage Total gives the creamiest, most luscious result without being too watery.
- For the Salmon Meatballs:
- 500g skinless, boneless salmon fillet, cut into chunks
- 60g panko breadcrumbs
- 1 small shallot, very finely chopped
- 2 tbsp fresh dill, chopped
- 1 tbsp capers, rinsed and chopped
- Zest of 1 lemon
- 1 large egg, lightly beaten
- 1/2 tsp salt
- 1/4 tsp black pepper
- For the Creamy Avocado Sauce:
- 2 ripe avocados, halved and stoned
- 120g full-fat Greek yoghurt
- Juice of 1 large lime
- 1 small garlic clove, crushed
- A small handful of fresh coriander (optional)
- 2-3 tbsp water, to thin if needed
- Salt and pepper to taste
Sara’s Tip: When choosing avocados, look for ones that yield to gentle pressure but aren’t mushy. If you can only find hard ones, place them in a paper bag with a banana for a day or two to speed up ripening.
How to Make Salmon Meatballs with Avocado Sauce
The process for these baked salmon meatballs is very straightforward. We’ll quickly blitz the salmon, mix the ingredients, form the balls, and then bake them. The sauce comes together in minutes while the meatballs are in the oven.
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. This prevents the meatballs from sticking and makes cleanup much easier.
- Prepare the Salmon Mixture: Place the salmon chunks into a food processor. Pulse 5-6 times until the salmon is coarsely chopped. Be careful not to over-process it into a paste; we want to retain some texture. I find that a few short bursts is all it takes.
- Combine the Ingredients: Scrape the salmon into a medium mixing bowl. Add the panko breadcrumbs, finely chopped shallot, dill, capers, lemon zest, beaten egg, salt, and pepper. Gently mix with a spatula or your hands until just combined. Again, avoid over-mixing, as this can make the meatballs tough.
- Form the Meatballs: Lightly wet your hands to prevent sticking. Roll the mixture into small, walnut-sized balls (you should get about 16) and place them on the prepared baking tray, leaving a little space between each one.
- Bake the Meatballs: Place the tray in the preheated oven and bake for 12-15 minutes. The meatballs are done when they are slightly firm to the touch, opaque throughout, and lightly golden. You can check one by cutting it in half. For safe fish preparation, always ensure it’s cooked through, as advised by the Food Standards Agency.
- Make the Avocado Sauce: While the meatballs are baking, make the sauce. Scoop the flesh of the avocados into the food processor (no need to wash it after the salmon). Add the Greek yoghurt, lime juice, crushed garlic, and coriander (if using).
- Blend Until Smooth: Blitz the sauce ingredients until completely smooth and creamy. If the sauce is too thick for your liking, add a tablespoon of water at a time and blend again until you reach your desired consistency. Season with salt and pepper to taste.
- Serve Immediately: Arrange the hot salmon meatballs on a platter or on individual plates. Serve with a generous dollop of the creamy avocado sauce for dipping.
Tips From My Kitchen
- Chill the Mixture: If you find the salmon mixture too soft to handle, pop it in the refrigerator for 15-20 minutes. This firms it up, making the meatballs much easier to roll.
- The Secret Step: I learned that adding a small handful of very finely chopped capers to the mix is a game-changer. They provide tiny bursts of salty, briny flavour that cut through the richness of the salmon beautifully.
- Make-Ahead: You can prepare and roll the meatballs up to a day in advance. Arrange them on the baking tray, cover tightly with cling film, and store them in the fridge. Just add a couple of extra minutes to the baking time. The sauce is best made fresh as the avocado can discolour.
- Storage: Store leftover meatballs in an airtight container in the fridge for up to 2 days. The sauce can also be stored for a day; press cling film directly onto the surface to prevent it from browning.
Equipment You’ll Need
- Food processor
- Large baking tray
- Parchment paper
- Mixing bowls
- Spatula
Common Mistakes to Avoid
- Over-processing the Salmon: Mincing the salmon into a fine paste will result in dense, rubbery meatballs. Pulse it just enough to break it down into small, flaky pieces to keep the final texture light and tender.
- Overcrowding the Baking Tray: Always leave space between the meatballs on the tray. If they’re too close together, they will steam instead of bake, and you won’t get that lovely, lightly golden exterior. Use two trays if necessary.
- Making the Sauce Too Early: Avocado oxidises and turns brown when exposed to air. While the lime juice helps, the sauce is at its most vibrant and delicious when made just before serving.
Delicious Variations to Try
Once you’ve mastered the basic recipe, it’s fun to experiment with different flavours. Here are a few ideas that I’ve tried and loved:
- Spicy Version: Add 1/2 a finely chopped red chilli or 1/4 teaspoon of dried chilli flakes to the salmon mixture for a gentle kick of heat. A little chilli in the avocado sauce is also delicious.
- Asian-Inspired Flavours: Swap the dill and capers for fresh coriander, a teaspoon of grated ginger, and a teaspoon of soy sauce. Serve with a dipping sauce made from soy sauce, lime juice, and sesame oil.
- Different Protein: This recipe works well with other firm fish like cod or tuna. If you’re looking for a meatier option, my Bacon Brown Sugar Chicken Tenders are always a huge hit.
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What to Serve With Salmon Meatballs
These versatile meatballs can be the star of the show or a brilliant supporting act. Here are a few of my favourite ways to serve them:
- With a Simple Salad: A crisp green salad with a light vinaigrette is all you need for a healthy, balanced meal. The freshness of the greens complements the rich meatballs and creamy sauce.
- Quinoa or Couscous: For a more substantial meal, serve the meatballs and sauce over a bed of fluffy quinoa or herby couscous.
- As Appetisers: Skewer each meatball with a cocktail stick and serve them on a platter with the avocado sauce in a bowl for dipping. They look fantastic and are easy for guests to eat.
- Wine Pairing: A crisp, dry white wine like a Sauvignon Blanc or a Pinot Grigio works beautifully, as its acidity cuts through the oiliness of the salmon.
Frequently Asked Questions
Salmon Meatballs with Avocado Sauce
Ingredients
Method
- Preheat and Prepare: First, preheat your oven to 200°C (180°C fan) and line a large baking tray with parchment paper. This prevents the meatballs from sticking and makes cleanup much easier.
- Prepare the Salmon Mixture: Place the salmon chunks into a food processor. Pulse 5-6 times until the salmon is coarsely chopped. Be careful not to over-process it into a paste; we want to retain some texture. I find that a few short bursts is all it takes.
- Combine the Ingredients: Scrape the salmon into a medium mixing bowl. Add the panko breadcrumbs, finely chopped shallot, dill, capers, lemon zest, beaten egg, salt, and pepper. Gently mix with a spatula or your hands until just combined. Again, avoid over-mixing, as this can make the meatballs tough.
- Form the Meatballs: Lightly wet your hands to prevent sticking. Roll the mixture into small, walnut-sized balls (you should get about 16) and place them on the prepared baking tray, leaving a little space between each one.
- Bake the Meatballs: Place the tray in the preheated oven and bake for 12-15 minutes. The meatballs are done when they are slightly firm to the touch, opaque throughout, and lightly golden. You can check one by cutting it in half. For safe fish preparation, always ensure it's cooked through, as advised by the Food Standards Agency.
- Make the Avocado Sauce: While the meatballs are baking, make the sauce. Scoop the flesh of the avocados into the food processor (no need to wash it after the salmon). Add the Greek yoghurt, lime juice, crushed garlic, and coriander (if using).
- Blend Until Smooth: Blitz the sauce ingredients until completely smooth and creamy. If the sauce is too thick for your liking, add a tablespoon of water at a time and blend again until you reach your desired consistency. Season with salt and pepper to taste.
- Serve Immediately: Arrange the hot salmon meatballs on a platter or on individual plates. Serve with a generous dollop of the creamy avocado sauce for dipping.
Notes
I really hope you enjoy making this salmon meatballs recipe. It’s a dish that brings a little bit of sunshine into my kitchen, and I hope it does the same for you. It’s a testament to how fantastic ingredients, treated simply, can create something truly special. If you do try it, I’d love for you to leave a comment below and let me know how it turned out! Happy cooking!
– Sara
