Elevate your weeknight dinner with these incredibly delicious and healthy Baked Salmon Meatballs with Creamy Avocado Sauce! These tender, flavorful meatballs are made from fresh salmon, seasoned to perfection, and baked until golden. Served with a vibrant, zesty, and utterly creamy avocado sauce, it’s a gourmet-feeling meal that’s surprisingly easy to prepare and packed with healthy fats and lean protein.
Why I Love This Recipe
These Baked Salmon Meatballs are a true revelation for healthy and delicious eating, and I absolutely adore this recipe! What I love most is how effortlessly it transforms fresh salmon into a tender, flavorful, and incredibly moist meatball, especially because they’re baked, not fried. The touch of Dijon mustard and smoked paprika elevates the salmon’s natural taste, while the lemon juice and parsley add a wonderful brightness. But the real star is that Creamy Avocado Sauce – it’s zesty, smooth, and perfectly complements the richness of the salmon, adding a fresh, vibrant element to every bite. It feels incredibly gourmet, yet comes together quickly, making it ideal for a healthy and satisfying weeknight dinner.
Ingredients
Here’s what you’ll need to create these delicious Baked Salmon Meatballs with Creamy Avocado Sauce:
For the Salmon Meatballs:
- 1 lb fresh salmon, skin and bones removed, finely chopped
- 1/2 cup breadcrumbs (plain or Panko)
- 1 large egg
- 2 cloves garlic, minced
- 1/4 cup fresh parsley, chopped
- 1 tablespoon lemon juice (freshly squeezed recommended)
- 1 teaspoon Dijon mustard
- 1/2 teaspoon smoked paprika
- Salt and black pepper, to taste
For the Creamy Avocado Sauce:
- 1 large avocado, ripe, peeled and pitted
- 1/4 cup Greek yogurt (plain, full-fat recommended)
- 1 tablespoon lime juice (freshly squeezed recommended)
- 1 clove garlic, minced
- 1 tablespoon fresh cilantro, chopped
- Salt and black pepper, to taste
Swaps and Notes
- Salmon: Use fresh salmon fillets. Ensure skin and bones are completely removed. Finely chopping it allows for better binding and texture. Do not use canned salmon for this recipe.
- Breadcrumbs: Plain breadcrumbs or Panko breadcrumbs both work well. Panko might give a slightly lighter texture.
- Garlic: Freshly minced garlic is preferred for both the meatballs and the sauce for the best flavor.
- Parsley/Cilantro: Fresh herbs are crucial for brightness. Do not substitute with dried.
- Lemon Juice/Lime Juice: Freshly squeezed citrus juice is essential for the vibrant flavor in both components.
- Dijon Mustard: Adds a tangy depth to the meatballs.
- Smoked Paprika: Provides a subtle smoky flavor that complements salmon beautifully. Regular paprika can be used, but smoked is preferred.
- Avocado: Ensure the avocado is ripe for a smooth and creamy sauce.
- Greek Yogurt: Plain, full-fat Greek yogurt adds creaminess and tang to the sauce. Sour cream can be substituted.
Directions
Let’s get these delicious Baked Salmon Meatballs and Creamy Avocado Sauce prepared!
- Preheat Oven & Prep Sheet: Preheat your oven to 375°F (190°C). Line a baking sheet with parchment paper for easy cleanup and to prevent sticking.
- Prepare Salmon Meatball Mixture: In a large mixing bowl, combine the 1 lb finely chopped salmon, 1/2 cup breadcrumbs, 1 large egg, 2 cloves minced garlic, 1/4 cup fresh chopped parsley, 1 tablespoon lemon juice, 1 teaspoon Dijon mustard, 1/2 teaspoon smoked paprika, and salt and black pepper to taste. Mix well with your hands or a sturdy spoon until all ingredients are fully incorporated and the mixture is cohesive. Be careful not to overmix.
- Shape & Bake Meatballs: Shape the salmon mixture into 1-inch meatballs. Place them evenly spaced on the prepared baking sheet. Bake in the preheated oven for 15-20 minutes, or until the meatballs are firm to the touch, cooked through (internal temperature of 145°F/63°C), and lightly golden.
- Make the Creamy Avocado Sauce: While the salmon meatballs are baking, prepare the sauce. In a blender or food processor, combine the 1 large ripe avocado (peeled and pitted), 1/4 cup Greek yogurt, 1 tablespoon lime juice, 1 clove minced garlic, 1 tablespoon fresh chopped cilantro, and salt and pepper to taste. Blend (or process) until the mixture becomes completely smooth and creamy. If it’s too thick, you can add a tiny splash of water or more lime juice.
- Serve: Serve the baked salmon meatballs hot, either drizzled generously with the creamy avocado sauce, or serve the sauce on the side as a dip for the meatballs.
Tips for Success
- Finely Chop Salmon: Chopping the salmon finely (rather than processing to a paste) helps maintain a good texture in the meatballs.
- Don’t Overmix Meatballs: Mix just until combined to keep the meatballs tender. Overmixing can make them dense.
- Pat Dry (Optional for Salmon): If your salmon seems very wet, gently pat it dry before chopping to help with binding.
- Don’t Overcook Meatballs: Salmon cooks quickly. Overcooked salmon can be dry. Bake just until firm and cooked through.
- Ripe Avocado: Use a perfectly ripe avocado for the creamiest, smoothest sauce.
- Fresh Citrus for Sauce: Fresh lemon and lime juice make a significant difference in the brightness of the sauce.
- Serve Sauce Fresh: Avocado sauce is best served fresh, as it can brown over time (though the lime juice helps slow this).
Serving Suggestions and Pairings
These Baked Salmon Meatballs with Creamy Avocado Sauce are a complete and incredibly satisfying meal, perfect for:
- Light Dinner: Serve with a side of quinoa, brown rice, or a simple green salad.
- Healthy Appetizer: Serve smaller meatballs on skewers with the sauce for dipping.
- Lunch: Great as a protein-packed lunch.
- Bowls: Build a power bowl with the meatballs, sauce, roasted vegetables, and your favorite grain.
- For other comforting and flavorful main dishes, consider our This Mexican Chicken And Rice Casserole Is My Favorite One-Pan Dinner That’s Always A Hit or our This Tomato Skillet With Okra And Sausage Is My Favorite Quick Dinner Packed With Southern Flavor.
Storage and Leftover Tips
While best enjoyed fresh, components can be stored.
- Cooked Meatballs: Store cooled, baked salmon meatballs in an airtight container in the refrigerator for up to 2-3 days.
- Avocado Sauce: Avocado sauce is best consumed fresh. To minimize browning, store it in an airtight container with plastic wrap pressed directly onto the surface of the sauce, eliminating air, for up to 1 day.
- Reheating Meatballs: Reheat meatballs gently in the microwave or a toaster oven until warmed through. Avoid high heat, which can dry them out.
- Freezing Meatballs: Cooked salmon meatballs can be frozen. Once completely cooled, flash freeze on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 1-2 months. Reheat from frozen in the oven.
More Recipes You Will Love
If you loved the healthy, flavorful, and easy nature of these salmon meatballs, you’ll definitely want to explore some of our other fantastic, fuss-free recipes that bring comfort and satisfaction to your table:
- For another rich and comforting bowl of goodness, our This Cajun Chicken Sausage Gumbo Is My Favorite Bowl Of Southern Comfort is a must-try.
- If you’re a fan of easy turkey dishes, our These Easy Turkey Wings Are My Favorite Comfort Food For Lazy Sundays are a fantastic option.
- And for a flavorful appetizer, check out This Baked Kosher Salami Is My Favorite Easy Appetizer With Big Flavor.
Final Thoughts
These Baked Salmon Meatballs with Creamy Avocado Sauce are a brilliant solution for bringing a truly comforting, flavorful, and incredibly satisfying meal to your table with ease. They’re perfect for a healthy weeknight dinner, promising a plate full of tender salmon and a bright, creamy sauce that will make your taste buds sing.
Give this recipe a try and let these delicious meatballs become a new favorite! What’s your go-to healthy meal that doesn’t compromise on flavor? Share your ideas and feedback in the comments below! And for more amazing, easy-to-follow recipes that bring joy to your kitchen, be sure to visit Chefmaniac.com. Happy cooking!
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