Ingredients
- 1 lb salmon fillet, skin removed and finely chopped (Alternatively, canned salmon can be used, but fresh provides the best flavor and texture.)
- 1/2 cup breadcrumbs (Panko breadcrumbs work well, but for a gluten-free version, use almond flour or crushed rice crackers.)
- 1 egg, lightly beaten (Acts as a binder; for an egg-free version, use a flaxseed or chia seed egg replacement.)
- 2 tablespoons fresh parsley, chopped (Cilantro or basil can also add a fresh herbaceous note.)
- 1 teaspoon garlic powder (Minced fresh garlic can be used for a stronger flavor.)
- 1/2 teaspoon paprika (Adds a mild smoky flavor, but cayenne or chili powder can be used for more heat.)
- Salt and pepper to taste
- 1 tablespoon olive oil (for baking)
Avocado Sauce
- 1 ripe avocado (Choose one that is soft but not overly mushy.)
- 1/4 cup sour cream (For a dairy-free option, use Greek yogurt or a plant-based alternative.)
- 1 tablespoon lemon juice (Lime juice can be used for a slightly different citrus flavor.)
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare the Oven and Baking Sheet
Preheat the oven to 375°F (190°C). Grease a baking sheet with a small amount of olive oil or use a nonstick cooking spray to prevent sticking.
2. Make the Meatball Mixture
In a large mixing bowl, combine the finely chopped salmon, breadcrumbs, beaten egg, parsley, garlic powder, paprika, salt, and pepper. Mix until everything is well combined. The mixture should be moist but hold together when shaped.
Tip: If the mixture feels too wet, add an extra tablespoon of breadcrumbs. If it’s too dry, mix in a small amount of olive oil or a splash of milk to improve texture.
3. Shape the Meatballs
Using your hands or a small scoop, form the mixture into small meatballs, about the size of a tablespoon. Place them evenly on the prepared baking sheet. Drizzle the tops lightly with olive oil to help them brown in the oven.
4. Bake the Meatballs
Bake for 12-15 minutes, or until the meatballs are firm and the internal temperature reaches 145°F (63°C). The salmon should be fully cooked but still moist inside.
Tip: If you don’t have a thermometer, check for doneness by cutting into one of the meatballs. The salmon should be opaque and flake easily with a fork.
5. Make the Avocado Sauce
While the meatballs are baking, prepare the avocado sauce. In a blender or food processor, combine the ripe avocado, sour cream, lemon juice, minced garlic, salt, and pepper. Blend until smooth and creamy.
If the sauce is too thick, add a small amount of water or extra lemon juice to reach the desired consistency.
6. Serve and Enjoy
Once the meatballs are done, remove them from the oven and let them cool slightly. Serve warm with a generous drizzle of avocado sauce. Garnish with additional chopped parsley if desired.
Notes
How to Tell If the Salmon Is Cooked
- The meatballs should be firm but not dry.
- The color should change from translucent to an opaque pink.
- The fish should easily flake apart when pressed with a fork.
What to Do If Your Meatballs Are Falling Apart
- Make sure the salmon is finely chopped and well combined with the other ingredients.
- If the mixture is too wet, add more breadcrumbs.
- If it’s too dry, add a small amount of olive oil.
How to Prep Efficiently
- Chop the salmon in advance or use a food processor to save time.
- Prepare the avocado sauce while the meatballs are baking to keep things moving smoothly.
- Prep Time: 20 Minutes
- Cook Time: 15 Minutes