Baked Salmon Meatballs with Avocado Sauce

Baked salmon meatballs with avocado sauce are a light, fresh, and flavorful twist on traditional meatballs. Made with flaked salmon, herbs, and simple seasonings, these tender bites are oven-baked for a healthier finish and paired with a creamy, zesty avocado sauce. I love how easy they are to make and how vibrant they taste—perfect for a wholesome lunch, dinner, or appetizer.

Why You’ll Love This Recipe

I love this recipe because it’s full of protein, packed with flavor, and feels fancy without being fussy. The salmon meatballs come out juicy and tender, and the avocado sauce adds a cool, creamy contrast that brightens every bite. It’s a great way to enjoy salmon in a new form, and it works beautifully for meal prep or entertaining.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the salmon meatballs:

• Cooked or canned salmon, flaked and skin removed

• Eggs

• Panko breadcrumbs

• Garlic, minced

• Green onions or chives, finely chopped

• Fresh parsley or dill, chopped

• Dijon mustard

• Lemon zest

• Salt

• Black pepper

• Olive oil or cooking spray (for baking)

For the avocado sauce:

• Ripe avocado

• Greek yogurt or sour cream

• Lemon or lime juice

• Garlic

• Fresh herbs (like parsley, cilantro, or dill)

• Salt

• Water (to thin, if needed)

Directions

1. I preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.

2. In a large bowl, I combine the flaked salmon, egg, breadcrumbs, garlic, green onions, mustard, lemon zest, salt, and pepper.

3. I mix until the mixture holds together, then shape it into small meatballs (about 1½ inches each).

4. I place the meatballs on the baking sheet, lightly brush or spray them with oil, and bake for 15–18 minutes until golden and cooked through.

5. While they bake, I blend all the avocado sauce ingredients in a food processor or blender until smooth and creamy, adding a bit of water to thin if needed.

6. I serve the warm meatballs with a generous spoonful of avocado sauce on the side or drizzled on top.

Servings and timing

This recipe makes about 15–18 meatballs (3–4 servings).
Prep time: 15 minutes
Cook time: 15–18 minutes
Total time: 30–35 minutes

Variations

Sometimes I add a touch of smoked paprika or chili flakes to the meatballs for extra flavor. I’ve also swapped in cooked quinoa instead of breadcrumbs for a gluten-free version. If I want a dairy-free avocado sauce, I leave out the yogurt and use olive oil and lemon juice instead for a thinner, tangier dressing.

storage/reheating

I store the meatballs and sauce separately in airtight containers in the fridge for up to 3 days. To reheat the meatballs, I use the oven or air fryer so they stay crisp. The avocado sauce is best fresh but holds up for a day or two if tightly covered to prevent browning.

FAQs

Can I use canned salmon?

Yes, I often use canned salmon for convenience. I just make sure it’s boneless and well-drained before mixing.

Can I make these ahead?

Absolutely. I form the meatballs ahead of time and bake them when I’m ready to serve. They also reheat well for meal prep.

What goes well with these meatballs?

I like serving them with a side of rice, couscous, or salad. They also make a great protein option for grain bowls or wraps.

Can I freeze the meatballs?

Yes, I freeze the cooked meatballs on a tray, then transfer to a freezer bag. I reheat them straight from frozen in the oven or air fryer.

Is the avocado sauce spicy?

Not unless I add spice. It’s creamy and mild, but I sometimes blend in jalapeño or chili flakes for heat.

Conclusion

Baked salmon meatballs with avocado sauce are a fresh and satisfying dish that’s just as perfect for a weeknight meal as it is for a party platter. I love how quick they are to make, how healthy they feel, and how much flavor they pack into every bite. With a creamy, zesty sauce to finish it all off, this is one recipe I keep coming back to again and again.

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