Can I use canned salmon instead of fresh?

Yes — just drain well, flake, and remove skin and bones. You may need less almond flour since canned salmon varies in moisture.

Are these kid-friendly?

Totally. They’re mild, bite-sized, and fun to dip—kid approval is almost guaranteed.

Can I make them gluten-free?

Yes. Use almond flour or certified gluten-free breadcrumbs. This recipe naturally fits many Чистое Питание (clean eating) approaches.

How do I prevent them from falling apart?

Chill the shaped balls before cooking and avoid over-mixing the salmon. Add a tiny bit more binder (almond flour or a beaten egg) if needed.

Can I bake instead of air-fry?

Yes — baking works wonderfully and keeps the dish lighter. Flip halfway for even browning.

Salmon Balls with Creamy Avocado Sauce — Party-Ready Salmon Appetizer Recipes

Name: Salmon Balls with Creamy Avocado Sauce — Party-Ready Salmon Appetizer Recipes
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 lb fresh salmon, cooked and flaked; ½ cup almond flour (or use gluten-free breadcrumbs if you prefer); 2 large eggs; 2 tbsp fresh parsley, finely chopped; 2 green onions, minced; 1 clove garlic, minced; 1 tbsp Dijon mustard; ½ tsp smoked paprika; Salt and pepper, to taste; Olive oil spray, for baking; 1 ripe avocado; ¼ cup Greek yogurt (or dairy-free yogurt alternative); 2 tbsp fresh lime juice; 1 small clove garlic; 2 tbsp cilantro or parsley; Salt, to taste; 2–3 tbsp water, for thinning

Description

There’s just something so satisfying about a recipe that feels both cozy and fresh at the same time. These Salmon Balls with Creamy Avocado Sauce check all those boxes — rich, light, and bursting with flavor in every bite. They’re fancy enough for guests, yet simple enough for a relaxing weeknight dinner when you want something a little special without extra effort.

The idea for this recipe actually came from a beach trip years ago. A friendly local made these incredible fish cakes out of fresh-caught salmon and served them with a bright, smooth avocado dip that instantly stole the show. That combo of tender fish, herbs, and creamy avocado stuck with me — and after a few tweaks, I landed on this version that’s now a regular in my kitchen rotation.

They’re baked, not fried, which keeps things lighter but still satisfying. The salmon stays juicy, the exterior gets lightly crisped, and the avocado sauce ties it all together with its tangy, creamy freshness. Whether you serve these at a dinner party or enjoy them solo with a side salad, they never disappoint.

Ingredients

Scale

For the Salmon Balls:

1 lb fresh salmon, cooked and flaked
½ cup almond flour (or use gluten-free breadcrumbs if you prefer)
2 large eggs
2 tbsp fresh parsley, finely chopped
2 green onions, minced
1 clove garlic, minced
1 tbsp Dijon mustard
½ tsp smoked paprika
Salt and pepper, to taste
Olive oil spray, for baking

For the Creamy Avocado Sauce:

1 ripe avocado
¼ cup Greek yogurt (or dairy-free yogurt alternative)
2 tbsp fresh lime juice
1 small clove garlic
2 tbsp cilantro or parsley
Salt, to taste
2–3 tbsp water, for thinning

Instructions

Step 1: Prepare the Salmon

If starting with fresh salmon, bake it first. Preheat your oven to 375°F (190°C) and cook the salmon for about 15–20 minutes, or until it flakes easily with a fork. Let it cool slightly, then break it into small flakes. (Leftover cooked salmon works perfectly here, too!)

Step 2: Make the Salmon Mixture

In a large mixing bowl, add your flaked salmon, almond flour, eggs, parsley, green onions, garlic, Dijon mustard, smoked paprika, and a good pinch of salt and pepper. Gently stir everything together until evenly combined. The mixture should stick together but not feel too sticky — if it’s crumbly, add another egg; if it’s too wet, sprinkle in a bit more almond flour.

Step 3: Shape the Balls

Scoop about 1½ tablespoons of the mixture and roll it into a ball using your hands. You’ll get about 14–16 salmon balls total. Arrange them on a parchment-lined baking sheet and give them a light spritz of olive oil to help them brown.

Step 4: Bake Until Golden

Bake at 400°F (200°C) for 18–20 minutes, flipping halfway through for even color. The salmon balls are done when they’re golden on the outside and firm to the touch.

Step 5: Blend the Creamy Avocado Sauce

While the salmon balls bake, make your sauce. In a blender or food processor, combine avocado, yogurt, lime juice, garlic, and cilantro (or parsley). Blend until smooth and creamy, adding water gradually to reach a dipping or drizzling consistency. Taste and adjust the seasoning — you might want a pinch more salt or lime.

Step 6: Serve and Savor

Serve the salmon balls warm with the avocado sauce drizzled over the top, or serve the sauce on the side for dipping. These go beautifully with rice bowls, mixed greens, or even tucked into pita or lettuce wraps.

Notes

Make it ahead: These salmon balls reheat beautifully! Store them in the fridge and pop them in the oven for a few minutes to refresh.
Switch up the herbs: Try dill for a classic salmon pairing or basil for something a little more aromatic.
No yogurt? Use mashed avocado with a splash of olive oil for a dairy-free version.
Want crunch? Mix in a little diced red pepper or celery for texture.
Perfect meal prep: These taste just as good cold as they do hot — ideal for lunches or on-the-go snacks.

Nutrition

Calories: 250
Sugar: 1g
Fat: 17g
Carbohydrates: 5g
Fiber: 3g
Protein: 20g