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This elegant salmon meatball recipe transforms ordinary fish into a delightful meal with a creamy, vibrant sauce. I discovered this combination when looking for creative ways to use fresh salmon beyond the typical fillets, and it's quickly become a favorite for both casual family dinners and entertaining guests.
I first created these meatballs when I had unexpected dinner guests and limited time. The combination of tender salmon with the cool avocado sauce received so many compliments that it's now in my regular rotation for special occasions.
Ingredients
- Fresh salmon: Provides the perfect tender texture and healthy fats. Choose wild caught when possible for best flavor
- Breadcrumbs: Help bind the meatballs while keeping them light. Panko works especially well
- Fresh herbs: Both parsley in the meatballs and cilantro in the sauce add brightness and color
- Ripe avocado: Creates the luxurious base for the sauce. Look for ones that yield slightly to gentle pressure
- Greek yogurt: Adds tanginess and creaminess to the sauce without heaviness. Choose full fat for best results
- Citrus: Fresh lemon juice in the meatballs and lime in the sauce provide essential acid balance
Step-by-Step Instructions
- Prepare the salmon:
- Process fresh salmon until finely chopped but still maintaining some texture. Avoid overprocessing into a paste as this will make dense meatballs. The pieces should be about the size of small peas for the best texture.
- Mix the meatball ingredients:
- Combine processed salmon with aromatics and binders in a large bowl. Use your hands to gently mix everything together until just combined. Overmixing will result in tough meatballs so stop once ingredients are evenly distributed.
- Form the meatballs:
- Shape mixture into golf ball sized portions using slightly damp hands to prevent sticking. Place them on parchment with at least an inch between each for proper air circulation. A small ice cream scoop helps create uniform sizes for even cooking.
- Bake to perfection:
- Place meatballs in preheated oven on middle rack and bake until just cooked through. They should reach 145°F internally but avoid overcooking as salmon dries out quickly. Look for a slight golden exterior while maintaining moisture inside.
- Blend the avocado sauce:
- Combine all sauce ingredients in a food processor and blend until silky smooth. If the sauce seems too thick add a tablespoon of water at a time until reaching desired consistency. The sauce should coat the back of a spoon.
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I particularly love using wild Alaskan salmon in this recipe when it's in season. There's something magical about how the natural richness of the fish pairs with the creamy avocado sauce, creating a perfect balance that even my seafoodskeptical nephew devours without complaint.
Storage Suggestions
These salmon meatballs maintain their quality remarkably well when stored properly. Refrigerate leftover meatballs in an airtight container separate from the sauce for up to 3 days. The sauce is best used within 24 hours as avocado oxidizes and changes color even with the lime juice present. When reheating the meatballs, do so gently in a microwave at 50% power or in a covered pan with a splash of water to maintain moisture. Unfortunately these don't freeze well due to the delicate nature of the salmon and breadcrumb mixture.
Serving Ideas
While delicious on their own, these salmon meatballs can be transformed into various meals. Serve them over zucchini noodles or cauliflower rice for a lowcarb option, or with regular pasta tossed in a bit of the avocado sauce thinned with pasta water. They make excellent sliders on small buns with thinly sliced cucumber and the avocado sauce as spread. For an elegant appetizer, spear individual meatballs with fancy toothpicks and serve the sauce as a dip alongside.
Ingredient Swaps
No need to worry if you're missing certain ingredients. Canned salmon works in a pinch though the texture will be slightly different. Substitute the breadcrumbs with crushed crackers, cooked quinoa, or rolled oats. The avocado sauce can be made with dairy alternatives like coconut yogurt for a vegan version. Fresh dill can replace dried at a ratio of 1 tablespoon fresh for each teaspoon dried. If cilantro isn't your preference, fresh basil makes a wonderful alternative in the sauce.
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This recipe combines elegance and nutrition with minimal effort, making it a perfect choice for any occasion.
Frequently Asked Questions
- → Can I use canned salmon instead of fresh?
Yes, canned salmon works as a convenient substitute. Drain it well and remove any bones. The texture will be slightly different but still delicious. You may need to add extra breadcrumbs if the mixture seems too wet.
- → How do I know when the salmon meatballs are cooked through?
The meatballs should reach an internal temperature of 145°F (63°C) and flake easily with a fork. They'll be slightly firm to the touch and opaque throughout with no translucent center.
- → Can I make these salmon meatballs ahead of time?
Absolutely! You can prepare the meatballs up to a day ahead and refrigerate them uncooked. The avocado sauce is best made shortly before serving to prevent browning, though adding extra lime juice helps preserve its color.
- → What can I serve with salmon meatballs?
These versatile meatballs pair wonderfully with rice, quinoa, or cauliflower rice for a complete meal. They also work well with roasted vegetables, a fresh green salad, or tucked into pita bread with some greens.
- → Can I freeze the salmon meatballs?
Yes! After baking, let them cool completely, then freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator and reheat in a 350°F oven until warmed through. The avocado sauce doesn't freeze well, so make that fresh.
- → How can I make this recipe dairy-free?
For a dairy-free version, replace the Greek yogurt in the avocado sauce with coconut yogurt or dairy-free sour cream. You might need to adjust the lime juice to balance the flavor profile.