Description
These salmon balls are crisp on the outside, flaky inside, and loaded with herbs, spices, and citrusy brightness. Paired with a cool, velvety avocado-lime sauce, they deliver big flavor with better-for-you ingredients—perfect for a weeknight dinner, a fancy appetizer, or even packed lunch glory.
Instructions
1. Prep the Salmon
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Pulse salmon in a food processor into a coarse mix (5–6 pulses) OR finely chop with a knife. Add to a mixing bowl.
2. Mix It Up
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Add parsley, cilantro, breadcrumbs, egg, garlic, smoked paprika, lemon zest, salt, and pepper. Gently combine with hands or fork—don’t overmix.
3. Form the Balls
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Wet your hands. Roll into 1½-inch balls (about 1 tbsp mixture each). Chill in the fridge for 10 minutes to firm up.
4. Fry to Golden Goodness
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Heat olive oil in a skillet over medium. Fry balls 3–4 mins per side until golden and cooked through (internal temp 145°F/63°C). Drain on paper towels.
5. Make the Sauce
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In a blender or food processor, combine avocado, cilantro, Greek yogurt, lime juice, garlic, salt, and pepper. Blend until smooth. Thin with water if needed. Taste and adjust lime/salt.
Notes
Q: Can I use canned salmon?
Yes! Use two 6-oz cans, drained and patted dry. Mix will be softer—add extra egg or a spoon of mayo for moisture.
Q: Can I bake these?
Bake at 400°F (200°C) for 15–18 mins on parchment, flipping halfway. Finish with 2 mins broil for extra crisp.
Q: Sauce turned brown?
Oxidation! Press plastic wrap directly on surface to prevent. Add a splash of lime to refresh color/flavor.
- Prep Time: 20 minutes
- Cook Time: 10–12 minutes
Nutrition
- Calories: 350 Cal Per Serving
- Fat: 22g
- Carbohydrates: 9g (5g with almond flour)
- Protein: 30g