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These baked salmon meatballs are packed with fresh herbs, seasonings, and flaky salmon, creating a light yet flavorful bite-sized treat. Served with a creamy avocado sauce, this dish is perfect as an appetizer or main course. Best of all, it’s baked instead of fried, making it a healthier alternative that doesn’t compromise on taste!
This recipe quickly became a favorite in my kitchen. The first time I made these salmon meatballs, I was amazed at how easy they were to prepare while still delivering incredible flavor. Now, they’re a go-to for gatherings and quick weeknight meals.
Ingredients
- Fresh Salmon Fillet (1 lb): Skin removed and finely chopped for a tender, flavorful base.
- Breadcrumbs (½ Cup): Helps bind the patties; use almond flour for a gluten-free option.
- Egg (1, Lightly Beaten): Ensures the ingredients hold together properly.
- Fresh Parsley (2 tbsp, Chopped): Adds a bright, fresh contrast to the rich salmon.
- Garlic Powder (1 tsp): Enhances the savory depth of flavor.
- Paprika (½ tsp): Provides a subtle smoky undertone.
- Salt & Pepper (To Taste): Adjust for perfect seasoning balance.
- Olive Oil (1 tbsp): Used for baking, ensuring a golden crust.
- Avocado (1, Ripe): Creates a creamy, luscious base for the sauce.
- Sour Cream (¼ Cup): Adds tanginess; substitute with Greek yogurt if preferred.
- Lemon Juice (1 tbsp): Brightens the sauce with a hint of citrus.
- Garlic (1 Clove, Minced): Infuses the sauce with bold, aromatic flavor.
Instructions
- Preheat & Prepare:
- Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper and lightly grease with olive oil.
- Make the Salmon Mixture:
- In a large mixing bowl, combine finely chopped salmon, breadcrumbs, egg, parsley, garlic powder, paprika, salt, and pepper. Gently mix until just combined. Avoid overmixing to keep meatballs tender.
- Shape the Meatballs:
- With slightly wet hands, roll the mixture into golf ball-sized meatballs. Place them on the baking sheet, spaced apart.
- Bake Until Golden:
- Drizzle with olive oil to help them brown. Bake for 12-15 minutes, or until firm and internal temperature reaches 145°F (63°C).
- Blend the Avocado Sauce:
- While the meatballs bake, blend avocado, sour cream, lemon juice, garlic, salt, and pepper in a food processor until smooth and creamy.
- Serve & Enjoy:
- Serve warm salmon meatballs with a generous drizzle of avocado sauce. Garnish with extra parsley if desired.
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The trick to perfectly textured salmon meatballs lies in using fresh, high-quality salmon and handling the mixture gently. This keeps them light and flavorful instead of dense or dry.
Storage & Meal Prep
Store cooked meatballs and sauce separately in the refrigerator for up to two days. When reheating, warm the meatballs in a 350°F oven for five minutes. Freeze baked meatballs for up to three months, but make the avocado sauce fresh when serving.
Serving Suggestions
Serve these meatballs as an appetizer with toothpicks and a dipping bowl of avocado sauce, in a grain bowl over quinoa or rice, wrapped in a pita or lettuce wrap, or as a main dish with roasted vegetables or a fresh salad.
Creative Variations
Swap salmon for another fish like cod or trout for a different twist. Try adding Parmesan cheese to the mix for extra richness. Experiment with different herbs such as cilantro or dill for a new flavor profile. For a spicy version, mix sriracha or red pepper flakes into the avocado sauce.
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These baked salmon meatballs are a fantastic way to enjoy salmon in a fun and delicious way. Their versatility makes them perfect for any occasion, whether a quick weeknight meal or an elegant dinner party. Give them a try and let me know how you enjoyed them!
Frequently Asked Questions
- → Can I use canned salmon instead of fresh for these meatballs?
- Yes, you can use canned salmon as a time-saving alternative. Drain it well and flake it before mixing with the other ingredients. The texture will be slightly different but still delicious. Make sure to remove any bones if using traditional canned salmon.
- → How can I make these salmon meatballs gluten-free?
- Simply substitute the regular breadcrumbs with gluten-free breadcrumbs or crushed gluten-free crackers. The binding properties work similarly, and the flavor difference is minimal. You might need to adjust the amount slightly based on the absorption rate.
- → Can I make these salmon meatballs ahead of time?
- Absolutely! You can prepare the meatball mixture up to 24 hours in advance and keep it refrigerated. Alternatively, you can fully cook the meatballs, refrigerate them, and then reheat in a 350°F oven for about 10 minutes before serving. The avocado sauce is best made fresh to prevent browning.
- → What can I serve with these salmon meatballs besides the avocado sauce?
- These meatballs pair wonderfully with tzatziki sauce, lemon aioli, or even a simple Greek yogurt mixed with dill and cucumber. For a complete meal, serve them over brown rice, quinoa, or with a fresh Mediterranean salad on the side.
- → Can I freeze these salmon meatballs?
- Yes, these meatballs freeze well! Cool them completely after baking, then place in an airtight container or freezer bag. They'll keep for up to 3 months. Thaw in the refrigerator overnight and reheat in the oven at 350°F for about 10-15 minutes until warmed through.