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Top-down view of charred Baked Salmon Meatballs with visible pink flakes and green herbs in a white ceramic bowl.

Baked Salmon Meatballs with Zesty Avocado Crema and Fresh Cilantro

Crispy, golden-brown Baked Salmon Meatballs served with a velvety avocado crema. This protein-packed dish features flaked Atlantic salmon, fresh cilantro, and a hint of red pepper heat for a gourmet, healthy dinner.
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Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 people
Course: Dinner, Lunch
Cuisine: American, Seafood
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1 lb (450g) Salmon Fillet Skinless, finely chopped
  • 1/2 cup (60g) Panko Breadcrumbs
  • 1 Large Egg Beaten
  • 2 tbsp (12g) Scallions Finely sliced
  • 1 tsp (2g) Lemon Zest Freshly grated
  • 2 tbsp (30ml) Olive Oil For brushing
  • 1 Ripe Avocado Pitted and peeled
  • 1/4 cup (60g) Greek Yogurt Full fat preferred
  • 1 tbsp (15ml) Lime Juice Freshly squeezed
  • 1/4 cup (10g) Fresh Cilantro Finely chopped for garnish
  • 1/2 tsp (1g) Red Pepper Flakes For garnish

Equipment

  • 1 Rimmed Baking Sheet Lined with parchment paper
  • 1 High-speed blender For the avocado crema

Method
 

Prepare the Salmon
  1. Hand-chop the salmon fillets into 1/4-inch cubes to ensure a flaked texture.
  2. Combine salmon, panko, egg, scallions, lemon zest, salt, and pepper in a bowl.
Shape and Bake
  1. Form into 2-tablespoon sized meatballs and chill for 15 minutes.
  2. Bake at 425°F (220°C) for 12 minutes, then broil for 2 minutes until golden-brown and slightly charred.
Sauce and Serve
  1. Blend avocado, yogurt, and lime juice until thick and smooth.
  2. Dollop crema over meatballs in a shallow bowl and garnish with cilantro and red pepper flakes.

Notes

For an even crispier exterior, air fry at 400°F (200°C) for 10 minutes.
Wet your hands with water before rolling to prevent the salmon mixture from sticking.