Ingredients
- Salmon fillet, skinless and boneless: 1 pound
- Panko breadcrumbs: 1/2 cup
- Egg: 1 large
- Dijon mustard: 1 tablespoon
- Fresh dill, chopped: 2 tablespoons
- Lemon juice: 1 tablespoon
- Avocado: 1 ripe
- Greek yogurt: 1/4 cup
Instructions
- Step 1: Preheat oven to 400°F (200°C). Lightly grease a baking sheet.
- Step 2: In a large bowl, flake the salmon with a fork. Add the panko breadcrumbs, egg, Dijon mustard, dill, and lemon juice to the bowl with the salmon. Mix well until all ingredients are combined.
- Step 3: Using your hands, form the salmon mixture into small balls, about 1 inch in diameter. Place the salmon balls on the prepared baking sheet.
- Step 4: Bake for 12-15 minutes, or until the salmon balls are cooked through and lightly golden brown.
- Step 5: While the salmon balls are baking, prepare the avocado sauce. In a food processor or blender, combine the avocado and Greek yogurt. Blend until smooth and creamy. Add a squeeze of lemon juice if desired.
- Step 6: Serve the baked salmon balls with the creamy avocado sauce.
Notes
- Store leftover salmon balls and avocado sauce separately in airtight containers in the refrigerator for up to 2 days.
- To reheat, gently warm the salmon balls in a low oven or air fryer to prevent them from drying out, and add fresh avocado sauce just before serving.
- Serve these salmon balls as a fun appetizer, atop a salad, or alongside quinoa for a complete meal.
- For extra flavor, lightly toast the panko breadcrumbs in a dry pan before mixing them into the salmon mixture.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American