Can I use canned salmon?

Fresh salmon gives the best texture, but canned can work in a pinch. Drain it well and remove any bones/skin if needed. The mixture may be softer, so handle gently and consider adding a bit more breadcrumbs.

Can I substitute Greek yogurt in the sauce?

Yes! Regular yogurt works, and sour cream works too (richer, a little heavier). If you’re dairy-free, a plain dairy-free yogurt is a solid swap.

How do I store leftovers?

Store meatballs in an airtight container in the fridge for up to 3 days . Keep the sauce separate if you can.

Yep—warm the meatballs in the oven at 350°F for about 8–10 minutes , or microwave gently in short bursts. (Microwave works, but oven keeps them nicer.)

Can I make these ahead?

Totally. You can form the meatballs and keep them covered in the fridge for several hours before baking. The sauce is best fresh, but you can make it ahead and press plastic wrap directly on the surface to slow browning.

9 Delicious Baked Salmon Meatballs That Wow

Description

These Baked Salmon Meatballs with Creamy Avocado Sauce are tender, golden, and packed with fresh flavor—perfect for a quick weeknight dinner or an easy appetizer with a “wow” factor.

Ingredients

Scale

For the Baked Salmon Meatballs

1 lb fresh salmon, skin removed and finely chopped
1/2 cup breadcrumbs (regular or whole wheat)
1/4 cup grated Parmesan cheese
1 large egg
1/4 cup fresh parsley, chopped
2 cloves garlic, minced
1 tbsp lemon juice
1/2 tsp salt
1/4 tsp black pepper

For the Creamy Avocado Sauce

1 ripe avocado
1/2 cup plain Greek yogurt
1 tbsp lime juice (or lemon juice)
1 clove garlic, minced
2–4 tbsp water (to thin, as needed)
Pinch of salt, to taste

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Instructions

Prep the oven: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Mix the meatballs: In a large bowl, combine chopped salmon, breadcrumbs, Parmesan, egg, parsley, garlic, lemon juice, salt, and pepper. Mix just until combined.
Shape: Roll into golf-ball-sized meatballs and place on the baking sheet.
Bake: Bake 15–18 minutes, until cooked through and lightly golden on top.
Make the sauce: Blend avocado, Greek yogurt, lime juice, garlic, and a pinch of salt until smooth. Add water a little at a time until creamy and dippable.
Serve: Serve warm meatballs with creamy avocado sauce on the side (or drizzle on top) and enjoy!

Notes

Don’t overmix the salmon mixture—keeping a little texture makes the meatballs more tender.

If the mixture feels sticky, wet your hands with a little water before rolling.

Sauce browns naturally over time—press plastic wrap directly on the surface and refrigerate to keep it greener.

Great serving ideas: rice bowls, salads, wraps, or as a party appetizer.

Prep Time: 15 minutes
Cook Time: 18 minutes
Category: Dinner
Method: Baked
Cuisine: American

Nutrition

Serving Size: 1/4 of recipe (about 4 meatballs + sauce)
Calories: 400 kcal
Sugar: 3 g
Sodium: 520 mg
Fat: 24 g
Saturated Fat: 5 g
Unsaturated Fat: 17 g
Trans Fat: 0 g
Carbohydrates: 12 g
Fiber: 4 g
Protein: 33 g
Cholesterol: 120 mg