Growing up, fish was always one of those things we had during special times—Good Friday dinners, family gatherings near the coast, or whenever my mom wanted to bring something a little lighter (but still hearty) to the table. Salmon, in particular, always felt like a treat—luxurious yet down-to-earth, comforting yet clean. Fast forward to today, and this recipe for Baked Salmon Meatballs with Creamy Avocado Sauce has quickly become a new favorite in our home.
There’s something undeniably comforting about meatballs—maybe it’s the way they soak up flavor or how they instantly make any meal feel a little more special. But swapping out traditional meat for salmon brings a fresh, flaky twist that’s both unexpected and absolutely delicious. The avocado sauce? Oh, it’s dreamy—creamy, smooth, and bright with lime. It adds the perfect contrast to the savory meatballs, creating a dish that feels elegant and comforting all at once.
Perfect for weeknight dinners, entertaining guests, or even meal prepping for the week ahead, this recipe is one you’ll come back to again and again. It’s light but filling, simple but flavorful, and a fun way to introduce more omega-3s into your meals. Plus, it’s baked—not fried—which means less mess and a little healthier too.
Why You’ll Love This Recipe:
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It’s baked, not fried – healthier and easier cleanup
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Bright and fresh flavors – thanks to the lime-kissed avocado sauce
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Kid-approved – even picky eaters love these!
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Perfect for meal prep – they reheat beautifully
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Naturally gluten-free and dairy-free – great for many dietary needs
INGREDIENTS YOU’LL NEED:
For the Salmon Meatballs:
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1 lb skinless salmon fillet, cut into chunks
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1 large egg
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½ cup chopped flat-leaf parsley
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2 garlic cloves, minced
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¼ cup chopped green onions
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1 tbsp Dijon mustard
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¾ tsp kosher salt
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½ tsp ground pepper
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½ tsp paprika
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⅓ cup oat flour
For the Creamy Avocado Sauce:
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1 ripe avocado, peeled and pitted
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1 garlic clove, minced
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3 tbsp fresh lime juice
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3 tbsp olive oil
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¼ cup water (plus more for thinning, if needed)
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¼ tsp kosher salt
HOW TO MAKE BAKED SALMON MEATBALLS WITH CREAMY AVOCADO SAUCE:
STEP-BY-STEP INSTRUCTIONS:
Step 1: Preheat and Prep Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. It helps the meatballs brown up nicely without sticking. A little spritz of cooking spray also ensures easy cleanup.
Step 2: Make the Salmon Mixture In a food processor, combine your salmon chunks, egg, parsley, garlic, green onions, Dijon mustard, salt, pepper, and paprika. Pulse until everything is well combined but still has a bit of texture—you’re not aiming for a smooth paste, just a cohesive mix. Transfer the mixture to a bowl and stir in the oat flour. It helps bind everything together and keeps the meatballs nice and tender.
Step 3: Shape and Bake Scoop out the salmon mixture and roll into about 1 ½-inch balls. You should get around 18 to 20 meatballs, depending on the size. Place them on your prepared baking sheet and pop them in the oven. Bake for about 15 to 18 minutes, or until the meatballs are firm and cooked through.
Step 4: Blend the Avocado Sauce While the meatballs are baking, let’s make that dreamy avocado sauce. In a blender or food processor, combine the ripe avocado, garlic, lime juice, olive oil, water, and salt. Blend until smooth and creamy. You can add a splash more water if you like a thinner consistency. The lime not only adds zing, but it also keeps the avocado bright and green.
Step 5: Serve and Enjoy Once the meatballs are out of the oven, serve them warm with a generous drizzle of avocado sauce. You can also serve the sauce on the side for dipping. They’re lovely over a salad, tucked into wraps, or paired with rice or quinoa for a complete meal.
HELPFUL TIPS:
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No food processor? Just finely chop the salmon with a knife and mix everything by hand. A little more effort, but still works great.
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Make it ahead: These meatballs can be prepped in advance and baked just before serving.
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Avocado sauce tip: Store extra sauce in an airtight container with a piece of plastic wrap pressed directly onto the surface—it helps prevent browning.
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Want extra texture? Add finely chopped celery or red bell pepper to the salmon mixture.
DETAILS:
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Prep Time: 20 minutes
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Cook Time: 18 minutes
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Total Time: 38 minutes
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Yield: About 20 meatballs
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Category: Dinner, Appetizer
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Method: Baking
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Cuisine: American
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Diet: Gluten-Free, Dairy-Free
NOTES:
These meatballs are incredibly versatile—you can serve them warm, at room temperature, or even cold straight from the fridge. They’re just as good the next day, making them perfect for lunchboxes or quick snacks. The avocado sauce also doubles as a dip for veggies or a spread for sandwiches!
NUTRITIONAL INFORMATION: (per serving, approximately)
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Calories: 170
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Protein: 14g
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Carbohydrates: 4g
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Fat: 11g
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Fiber: 2g
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Sugar: 0g
FREQUENTLY ASKED QUESTIONS:
Can I use canned salmon instead of fresh?
Yes, just make sure to drain it well and remove any bones or skin. Fresh salmon will give you the best texture and flavor, but canned is a good budget-friendly alternative.
What can I use instead of oat flour?
Almond flour or breadcrumbs (gluten-free if needed) work well too, though oat flour keeps it light and nutritious.
Can I freeze these meatballs?
Absolutely! Bake them first, let them cool completely, and freeze in a single layer. Once frozen, transfer to a container or freezer bag. Reheat in the oven or microwave when ready to enjoy.
STORAGE INSTRUCTIONS:
Store any leftover salmon meatballs in an airtight container in the fridge for up to 3 days. Reheat gently in the microwave or oven. The avocado sauce is best enjoyed fresh, but you can store it with plastic wrap pressed against the surface for up to 2 days.
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CONCLUSION
These Baked Salmon Meatballs with Creamy Avocado Sauce are one of those dishes that surprise you with how simple and satisfying they are. Whether you’re cooking for your family, planning a picnic, or just craving something cozy yet refreshing, this recipe delivers. The tender salmon, the bright avocado drizzle, the ease of baking—it’s all the comfort of a classic meatball dish with a modern, wholesome twist. Give it a try and make it your own—you just might find it becomes a new favorite in your kitchen too.
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Baked Salmon Meatballs with Creamy Avocado Sauce
Description
Growing up, fish was always one of those things we had during special times—Good Friday dinners, family gatherings near the coast, or whenever my mom wanted to bring something a little lighter (but still hearty) to the table. Salmon, in particular, always felt like a treat—luxurious yet down-to-earth, comforting yet clean. Fast forward to today, and this recipe for Baked Salmon Meatballs with Creamy Avocado Sauce has quickly become a new favorite in our home.
There’s something undeniably comforting about meatballs—maybe it’s the way they soak up flavor or how they instantly make any meal feel a little more special. But swapping out traditional meat for salmon brings a fresh, flaky twist that’s both unexpected and absolutely delicious. The avocado sauce? Oh, it’s dreamy—creamy, smooth, and bright with lime. It adds the perfect contrast to the savory meatballs, creating a dish that feels elegant and comforting all at once.
Perfect for weeknight dinners, entertaining guests, or even meal prepping for the week ahead, this recipe is one you’ll come back to again and again. It’s light but filling, simple but flavorful, and a fun way to introduce more omega-3s into your meals. Plus, it’s baked—not fried—which means less mess and a little healthier too.
Ingredients
For the Salmon Meatballs:
1 lb skinless salmon fillet, cut into chunks
1 large egg
½ cup chopped flat-leaf parsley
2 garlic cloves, minced
¼ cup chopped green onions
1 tbsp Dijon mustard
¾ tsp kosher salt
½ tsp ground pepper
½ tsp paprika
⅓ cup oat flour
For the Creamy Avocado Sauce:
1 ripe avocado, peeled and pitted
1 garlic clove, minced
3 tbsp fresh lime juice
3 tbsp olive oil
¼ cup water (plus more for thinning, if needed)
¼ tsp kosher salt
Instructions
Step 1: Preheat and Prep Start by preheating your oven to 375°F and lining a baking sheet with parchment paper. It helps the meatballs brown up nicely without sticking. A little spritz of cooking spray also ensures easy cleanup.
Step 2: Make the Salmon Mixture In a food processor, combine your salmon chunks, egg, parsley, garlic, green onions, Dijon mustard, salt, pepper, and paprika. Pulse until everything is well combined but still has a bit of texture—you’re not aiming for a smooth paste, just a cohesive mix. Transfer the mixture to a bowl and stir in the oat flour. It helps bind everything together and keeps the meatballs nice and tender.
Step 3: Shape and Bake Scoop out the salmon mixture and roll into about 1 ½-inch balls. You should get around 18 to 20 meatballs, depending on the size. Place them on your prepared baking sheet and pop them in the oven. Bake for about 15 to 18 minutes, or until the meatballs are firm and cooked through.
Step 4: Blend the Avocado Sauce While the meatballs are baking, let’s make that dreamy avocado sauce. In a blender or food processor, combine the ripe avocado, garlic, lime juice, olive oil, water, and salt. Blend until smooth and creamy. You can add a splash more water if you like a thinner consistency. The lime not only adds zing, but it also keeps the avocado bright and green.
Step 5: Serve and Enjoy Once the meatballs are out of the oven, serve them warm with a generous drizzle of avocado sauce. You can also serve the sauce on the side for dipping. They’re lovely over a salad, tucked into wraps, or paired with rice or quinoa for a complete meal.
Notes
These meatballs are incredibly versatile—you can serve them warm, at room temperature, or even cold straight from the fridge. They’re just as good the next day, making them perfect for lunchboxes or quick snacks. The avocado sauce also doubles as a dip for veggies or a spread for sandwiches!