Ingredients
Scale
- 1 pound skinless salmon fillet, finely chopped (or ground)
- 1/4 cup panko breadcrumbs
- 1 large egg, lightly beaten
- 1 tablespoon fresh dill, finely chopped
- 1 medium ripe avocado
- 1/4 cup plain Greek yogurt
- 1 tablespoon fresh lime juice
- 1/2 teaspoon kosher salt (plus black pepper to taste)
Instructions
- Step 1: Preheat the oven to 400°F (200°C). In a large bowl, combine the chopped salmon, panko breadcrumbs, beaten egg, fresh dill, and 1/4 teaspoon of kosher salt and pepper. Mix gently but thoroughly until just combined, being careful not to overmix.
- Step 2: Line a baking sheet with parchment paper. Scoop the salmon mixture and roll into approximately 1-inch size meatballs (yielding 16-18 meatballs). Place them evenly on the prepared baking sheet.
- Step 3: Bake the salmon meatballs for 12 to 15 minutes, or until they are firm to the touch and cooked through with an internal temperature of 145°F (63°C).
- Step 4: While the meatballs are baking, prepare the sauce. Combine the avocado, Greek yogurt, fresh lime juice, and remaining 1/4 teaspoon of kosher salt in a food processor or blender. Blend until completely smooth and creamy, adding a tablespoon of water if the sauce is too thick.
- Step 5: Remove the baked salmon meatballs from the oven and allow them to rest for 2-3 minutes. Serve the warm meatballs immediately, drizzling generously with the Creamy Avocado Sauce or serving the sauce on the side for dipping.
Notes
- Store leftover meatballs tightly sealed in the refrigerator for up to 3 days, but keep the creamy avocado sauce in a separate airtight container to prevent rapid browning.
- Reheat cooked meatballs in a 300°F oven or an air fryer for 5-7 minutes until warmed through, which prevents them from becoming rubbery compared to microwave reheating.
- For a complete light dinner, serve these savory meatballs over a bed of quinoa or alongside a crisp arugula salad dressed with a simple vinaigrette.
- When combining the meatball ingredients, mix gently and avoid overworking the salmon, as this keeps the final baked texture moist and tender.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American