Rich, flaky salmon meets fresh herbs and vibrant seasonings in these baked salmon meatballs — a delicious appetizer that feels indulgent yet light. Paired with a smooth, tangy avocado dipping sauce, these bites deliver the perfect balance of fresh and savory flavors, making you forget they’re actually good for you!
Why You’ll Love This Recipe:
- Great for casual snacking or elegant entertaining
- Baking instead of frying keeps them light and healthy
- Make-ahead friendly for easy party prep
- Packed with heart-healthy omega-3 fatty acids
- Naturally gluten-free when using gluten-free breadcrumbs
When I first served these at a dinner party, guests were amazed that these tender meatballs were made from salmon — even those who say they don’t like fish now request them every time!
Key Ingredients:
- Fresh salmon: Wild-caught for best flavor and texture
- Breadcrumbs: Panko adds a light, airy texture
- Fresh parsley: Brightens and colors the meatballs
- Garlic: Fresh for depth of flavor
- Ripe avocado: For the creamy dipping sauce
- Lemon juice: Adds a refreshing zing to both meatballs and sauce
- Olive oil: For a golden crust during baking
How to Make Perfect Salmon Meatballs
Salmon Prep:
Finely chop fresh salmon by hand to preserve texture — avoid using a food processor to prevent turning it into paste. Remove any pin bones and pat dry to keep the mixture from becoming too wet.
Mixing:
Start by mixing breadcrumbs with herbs and seasonings, then add the beaten egg. Gently fold in the chopped salmon last, taking care not to overmix — you want the mixture to hold together but stay light and tender.
Shaping:
Wet your hands slightly to prevent sticking. Roll mixture into golf ball–sized meatballs using gentle pressure to avoid toughness. Place meatballs spaced evenly on a parchment-lined baking sheet.
Baking:
Drizzle olive oil over the meatballs before baking to help form a beautiful golden crust. Bake at 375°F (190°C) for 12-15 minutes until cooked through but still slightly pink in the center — they’ll continue cooking a bit after removal.
Creamy Avocado Sauce
While the meatballs bake, blend ripe avocado with lemon juice, sour cream, garlic, salt, and pepper until silky smooth. The sauce should be thick enough to coat a spoon but easy to drizzle over the meatballs.
Pro Tips:
- Chill the mixture before shaping to help hold its form
- Use a meat thermometer — meatballs should reach 145°F internally
- Try adding a pinch of Old Bay seasoning for a subtle, special flavor
- Make sauce up to 2 hours ahead to save time
Serving Suggestions
Arrange the meatballs around a bowl of avocado sauce for a stunning appetizer platter. Garnish with extra parsley or lemon zest for a fresh finish.
Storage & Make-Ahead
- Prepare meatballs up to 4 hours ahead; refrigerate before baking
- Store cooked meatballs and sauce separately in airtight containers
- Reheat meatballs in a 350°F oven until warm; make sauce fresh if possible
- Freeze cooked meatballs up to 3 months — thaw before reheating
FAQs
Can I use canned salmon?
Yes! Drain well and remove bones. Use about two 6-ounce cans for this recipe.
What if I want to pan-fry instead?
Cook in a nonstick pan over medium heat, 3-4 minutes per side, until golden and cooked through.
Can I substitute breadcrumbs?
Crushed pork rinds or almond flour work well for a gluten-free alternative.
These elegant salmon meatballs prove healthy appetizers can be just as crowd-pleasing as traditional party snacks. They’ve quickly become a signature dish at my gatherings and are sure to impress your guests too!