Crispy Salmon Bites with Avocado Sauce

Why You’ll Love This Recipe

I make these salmon meatballs whenever I want something impressive but not heavy. Baking instead of frying keeps them light, and the fresh herbs bring brightness to every bite. The avocado sauce is silky, tangy, and just rich enough to complement the salmon. I also appreciate how easily I can prep these ahead—perfect for parties, weeknight meals, or make-ahead lunches.

Ingredients

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

For the Salmon Bites:

• Fresh salmon, finely chopped

• Panko or gluten-free breadcrumbs

• Fresh parsley, chopped

• Fresh garlic, minced

• Egg, beaten

• Fresh lemon juice

• Olive oil

• Salt and pepper

• Optional: pinch of Old Bay seasoning

For the Avocado Sauce:

• Ripe avocados

• Fresh lemon juice

• Sour cream

• Salt and pepper

Directions

1. Prepare the Salmon:
   I finely chop the salmon with a sharp knife, taking care not to mash it. I remove any pin bones and pat the salmon dry with paper towels.

2. Mix the Ingredients:
   In a bowl, I mix breadcrumbs, parsley, garlic, and seasonings. I stir in the egg, then gently fold in the chopped salmon until just combined. I avoid overmixing to keep the texture tender.

3. Chill the Mixture:
   I chill the mixture in the fridge for at least 20–30 minutes to help it firm up, making it easier to shape.

4. Form the Bites:
   With lightly wet hands, I roll the mixture into golf ball-sized meatballs, placing them on a parchment-lined baking sheet with space between each.

5. Bake:
   I drizzle or brush the tops with olive oil and bake at 375°F for 12–15 minutes, until just cooked through with a light golden crust. I let them rest for 5 minutes after baking.

6. Make the Sauce:
   While they bake, I blend avocado, lemon juice, sour cream, and seasoning until smooth and creamy. I adjust the consistency if needed by adding a splash of water or lemon juice.

7. Serve:
   I arrange the salmon bites around a bowl of avocado sauce and garnish with fresh herbs for a bright presentation.

Servings and timing

This recipe makes about 16–18 bites, serving 4–6 as an appetizer. It takes around 15 minutes to prep, 30 minutes to chill and bake, for a total time of about 45 minutes.

Variations

• I add a pinch of chili flakes or cayenne for a spicy version.

• For extra brightness, I stir some lemon zest into the sauce.

• I sometimes use dill or chives in place of parsley for a different herb profile.

• To make it dairy-free, I replace the sour cream in the sauce with plain dairy-free yogurt or mashed avocado alone.

storage/reheating

I store the cooked salmon bites in an airtight container in the fridge for up to 2 days. I reheat them in a 350°F oven for about 8–10 minutes until warmed through. I keep the avocado sauce stored separately and make a fresh batch if it’s been more than a few hours to avoid browning.

FAQs

Can I use canned salmon?

Yes, I can. I use about two 6-ounce cans, drained well and checked for bones. It works great in a pinch, though fresh salmon gives the best texture.

Can I freeze these meatballs?

Yes, I freeze them after baking. Once cooled, I store them in a freezer-safe container for up to 3 months. I reheat directly from frozen in the oven until heated through.

Can I make these ahead of time?

Definitely. I form the meatballs up to 4 hours in advance and store them in the fridge. I bake them just before serving.

Can I make this without breadcrumbs?

If I’m avoiding grains, I’ve used almond flour or crushed pork rinds successfully as a substitute.

How do I keep the avocado sauce green?

I cover it tightly with plastic wrap pressed against the surface and use lemon juice to help prevent browning. It’s best made shortly before serving.

Conclusion

These Crispy Salmon Bites with Avocado Sauce are the perfect combination of elegance and ease. With their golden crust, tender interior, and creamy dipping sauce, they’re a crowd-pleasing appetizer I return to again and again. Whether I’m serving guests or treating myself, these bites never fail to impress.

Print