Description
These baked salmon meatballs are tender, flaky, and packed with fresh herbs, garlic, and citrus. Paired with a creamy avocado yogurt sauce, they make a light yet satisfying meal or appetizer that comes together quickly.
Ingredients
- 1 lb fresh salmon, skin removed and finely chopped
- 1/2 cup breadcrumbs
- 1/4 cup grated Parmesan cheese
- 1 large egg
- 2 tablespoons fresh parsley, chopped
- 2 cloves garlic, minced
- 1 tablespoon lemon juice
- Salt and pepper to taste
- 1 ripe avocado, peeled and pitted
- 1/4 cup Greek yogurt
- 1 tablespoon lime juice
- 1 garlic clove, minced
- Water, as needed to thin
Instructions
- Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.
- Finely chop salmon into small, even pieces.
- In a bowl, gently mix salmon, breadcrumbs, Parmesan, egg, parsley, garlic, lemon juice, salt, and pepper until just combined.
- Form into 16–18 meatballs and arrange on baking sheet.
- Bake 12–15 minutes until golden and internal temperature reaches 145°F.
- Blend avocado, Greek yogurt, lime juice, and garlic until smooth. Thin with water as needed.
- Serve meatballs warm with sauce.
Notes
- Do not overmix the salmon mixture to keep meatballs tender.
- If mixture feels too wet, add 1–2 tablespoons additional breadcrumbs.
- If too dry, add a teaspoon of olive oil.
- Use a small cookie scoop for evenly sized meatballs.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Cuisine: American