Easy Salmon Balls Recipe with Creamy Avocado Sauce for Easter Dinner

Name: Easy Salmon Balls Recipe with Creamy Avocado Sauce for Easter Dinner
Prep time: 15 min
Cook time: 12 min
Total time: 27 min
Cuisine: American
Ingredients: 14 oz (400g) fresh or canned salmon, flaked; ½ cup (60g) panko breadcrumbs; 1 large egg, room temperature; 2 stalks green onions, finely chopped; 2 tablespoons fresh dill, chopped; 1 teaspoon lemon zest; ½ teaspoon garlic powder; Salt and pepper to taste; Olive oil or avocado oil for frying; For the creamy avocado sauce:; 1 medium ripe avocado; ¼ cup (60g) Greek yogurt; 1 tablespoon lime juice; 2 tablespoons fresh cilantro, chopped; Salt and pepper to taste

Posted on January 27, 2026

Grace Allen

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Last Easter, I found myself scrambling for a fresh, crowd-pleasing dish that didn’t involve the usual ham or deviled eggs. That’s when I stumbled onto this Easy Salmon Balls recipe with Creamy Avocado Sauce—and honestly, it stole the show. The moment those golden, crispy salmon balls hit the table, everyone was reaching for seconds (and thirds).

I’ve made these salmon balls probably a dozen times since then, tweaking the seasoning and sauce balance, and each time they come out perfectly tender inside with a crispy outside that’s just begging to be dipped. If you love seafood but want something a little different for your Easter dinner, this recipe will be your new secret weapon.

Why You’ll Love This Recipe

Okay, real talk—this Easy Salmon Balls recipe with Creamy Avocado Sauce has completely changed the way I think about seafood appetizers. Here’s why I keep coming back to it:

Super simple to make: From start to finish, these salmon balls come together in about 30 minutes. I’ve whipped them up even on busy weeknights.
Unexpected crowd-pleaser: I’ve served these at family dinners and even to a few serious food snobs. Nobody ever guesses salmon balls can taste this good.
Healthy but indulgent: Salmon is packed with omega-3s, and the creamy avocado sauce adds healthy fats without any heavy mayo or sour cream.
Perfect finger food: No forks or awkward plating—just grab a ball, dip it in that luscious avocado sauce, and enjoy.
Customizable: You can easily swap in different herbs or spices, or make the sauce spicier if you like a kick.

Honestly, these salmon balls have become my go-to for holiday gatherings and casual dinners alike. They’re the kind of recipe that makes you feel like you nailed it in the kitchen without breaking a sweat.

What Ingredients You’ll Need

Here’s what I love about this ingredient list: it’s straightforward, and you probably have most of these in your pantry or fridge already. I’m breaking them down so you know exactly what each is doing in the recipe.

Fresh or canned salmon (14 oz / 400g) — I usually use canned wild-caught salmon for convenience, but fresh cooked salmon works great too. Just make sure it’s flaked well.
Panko breadcrumbs (½ cup / 60g) — These give the salmon balls a light, crispy texture. If you don’t have panko, regular breadcrumbs or crushed crackers will work, but the texture changes a bit.
Egg (1 large) — Acts as the binder to keep everything together. I always use room temperature eggs because they blend better.
Green onions (2 stalks, finely chopped) — Adds a fresh, mild onion flavor without overpowering the salmon.
Fresh dill (2 tablespoons, chopped) — Dill and salmon are a classic pairing. If you don’t have fresh, dried works, but use less.
Lemon zest (1 teaspoon) — Brightens the flavor and adds a subtle zing that cuts through the richness.
Garlic powder (½ teaspoon) — Just enough to add depth without stealing the spotlight.
Salt and pepper — Essential for seasoning. I always start light and adjust as I go.
Olive oil or avocado oil (for frying) — I prefer avocado oil for its high smoke point and mild flavor.

For the creamy avocado sauce:

Ripe avocado (1 medium) — The star of the sauce. Make sure it’s soft and ready to mash.
Greek yogurt (¼ cup / 60g) — Adds tang and creaminess without heaviness. You can swap with sour cream if that’s what you have.
Lime juice (1 tablespoon) — Keeps the avocado bright and prevents browning.
Fresh cilantro (2 tablespoons, chopped) — If you’re not a cilantro fan, fresh parsley is a good alternative.
Salt and pepper — To taste.

Quick tip: I always buy my avocados a few days ahead and keep them on the counter to ripen. If you’re short on time, a quick 10-minute bath in warm water helps speed things up.

Equipment Needed

You don’t need a fancy kitchen to pull this off—I’ve made these salmon balls with the simplest tools. Here’s what you’ll want:

Mixing bowls — Two should do: one for the salmon mixture, one for the sauce. It keeps things clean and organized.
Fork or spatula — For mixing and mashing the salmon. I usually use a fork because I like a little texture in the balls.
Measuring spoons and cups — I’m all about eyeballing sometimes, but precise measurements help first-timers.
Skillet or frying pan — A non-stick pan makes frying easier, but cast iron works beautifully too.
Spatula or slotted spoon — For flipping and removing the salmon balls without breaking them.
Blender or food processor — To whip up the avocado sauce smooth and creamy. If you don’t have one, a fork and some elbow grease will do in a pinch.

Pro tip: I use a small ice cream scoop to portion out the salmon balls evenly. It saves time and keeps them all a similar size so they cook uniformly.

How to Make It: Step-by-Step

Prep your ingredients (10 minutes)
Grab your salmon and drain any excess liquid if using canned. Finely chop green onions and dill. Zest your lemon and get your egg ready—room temperature is best.
Mix the salmon balls (5 minutes)
In a large bowl, combine the salmon, panko breadcrumbs, egg, green onions, dill, lemon zest, garlic powder, salt, and pepper. Use a fork or spatula to mix gently until just combined. The mixture should hold together when pressed but not be too wet.
Shape the balls (5 minutes)
Using your hands or a small scoop, form the mixture into balls about 1 to 1.5 inches (2.5 to 4 cm) in diameter. Place them on a plate or baking sheet as you go.
Cook the salmon balls (10-12 minutes)
Heat 2 tablespoons of avocado or olive oil in a skillet over medium heat. Once hot, add the salmon balls in batches, making sure not to overcrowd the pan. Fry for 4-5 minutes per side until golden brown and cooked through. They should feel firm but still tender inside.
Make the creamy avocado sauce (5 minutes)
While the salmon balls cook, combine the ripe avocado, Greek yogurt, lime juice, cilantro, salt, and pepper in a blender or food processor. Blend until smooth and creamy. Taste and adjust seasoning as needed.
Serve immediately
Plate the salmon balls and serve with a generous dollop of the avocado sauce on the side for dipping. Garnish with extra cilantro or lemon wedges if you’re feeling fancy.

Heads up: If you don’t want to fry, these can be baked at 400°F (200°C) for 15-18 minutes, flipping halfway through. The outside won’t be quite as crispy but still delicious.

My Best Tips & Techniques

Okay, here’s where I spill the tea on what makes these salmon balls foolproof (and crave-worthy).

Don’t skip draining the salmon. Too much moisture = mushy balls that fall apart. I always press mine gently with paper towels before mixing.
Be gentle when mixing. Overmixing breaks down the salmon and makes dense balls. Fold ingredients together until just combined.
Panko breadcrumbs are your best friend. They keep the texture light and crispy. If you only have regular breadcrumbs, toast them first for extra crunch.
Let the balls chill before cooking. If you have the time, pop them in the fridge for 15-20 minutes. It helps them firm up and hold their shape better in the pan.
Use a medium heat for frying. Too hot and the outside burns before the inside cooks; too low and they soak up oil and get soggy.
Fresh herbs make a difference. Dill and cilantro brighten the flavor and cut through the richness. I always keep a small herb garden just for this reason.
The avocado sauce is best fresh. It can brown if left out too long, so make it right before serving. A squeeze of lime helps keep it vibrant.
Don’t be afraid to experiment. I’ve added a pinch of smoked paprika or cayenne to the mix for a smoky kick that’s amazing.

Ways to Mix It Up

Once you’ve nailed the basic Easy Salmon Balls recipe with Creamy Avocado Sauce, you can get creative. Here are some variations I’ve tried (and loved):

Spicy Sriracha Kick: Mix 1 tablespoon of Sriracha into the salmon mixture and add a bit of lime zest to the sauce. Perfect if you like some heat.
Herby Mediterranean: Swap dill for fresh parsley and add 1 teaspoon of za’atar spice. Serve with a lemon-tahini sauce instead of avocado.
Crunchy Veggie Boost: Add ½ cup finely grated carrot or zucchini to the salmon mix. Just squeeze out excess moisture first so the balls don’t get soggy.
Cheesy Surprise: Toss in ¼ cup shredded sharp cheddar or Parmesan cheese. It melts inside the balls and adds a delicious savory note.
Gluten-Free Version: Replace panko with almond flour or gluten-free breadcrumbs. The texture is a bit different, but still tasty.
Dairy-Free Avocado Sauce: Swap Greek yogurt for coconut cream or a splash of olive oil blended with avocado and lime juice.

Serving Ideas & Storage

This recipe shines as an appetizer or part of an Easter dinner spread. Here’s how I like to enjoy and store it:

Serving: Serve salmon balls warm with the creamy avocado sauce on the side for dipping. Add fresh lemon wedges and a sprinkle of extra herbs for a pop of color and flavor.
Party platter: Arrange with crisp veggies, pita bread, or crackers to make a lovely, shareable platter.
Storage: Leftover salmon balls keep well in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet or oven to keep the crispiness.
Freezing: You can freeze uncooked salmon balls on a baking sheet, then transfer to a bag once solid. Cook from frozen, adding a few extra minutes to the cooking time.
Sauce storage: Keep the avocado sauce in a sealed container with a piece of plastic wrap pressed directly on the surface to minimize browning. Use within 24 hours for best flavor.

Nutritional Info & Health Benefits

Per Salmon Ball (with sauce)	Amount
Calories	90
Protein	6g
Carbohydrates	4g
Fat	6g
Fiber	1.5g

I’m not a nutritionist, but here’s why I feel good about serving this recipe: salmon is a fantastic source of omega-3 fatty acids, which are great for heart health and brain function. The avocado sauce adds healthy monounsaturated fats and fiber, making this dish satisfyingly nourishing without feeling heavy.

Because the recipe uses Greek yogurt instead of mayo, it’s lighter and adds a nice protein bump. Plus, the fresh herbs and lemon zest mean you’re getting a little vitamin C and antioxidants too. It’s a win-win for flavor and health.

Final Thoughts

So that’s my Easy Salmon Balls recipe with Creamy Avocado Sauce—simple to make, packed with flavor, and perfect for Easter dinner or any gathering where you want to impress without stress. I promise, once you try this, you’ll be making it all year round.

It’s become a staple at my house, especially when I want something that feels special but doesn’t take all day. Plus, the avocado sauce is so addictive, I sometimes just eat it by the spoonful.

Make it your own—try swapping herbs, adding your favorite spices, or even turning the balls into mini sliders. And hey, if you do make it, I’d love to hear how it turned out! Drop a comment below or tag me on Instagram @YourFoodieFriend. Nothing makes me happier than seeing your kitchen wins.

Happy cooking—and here’s to a deliciously easy Easter dinner!

FAQs

Q: Can I use fresh salmon instead of canned?

A: Absolutely! Just cook and flake your fresh salmon before mixing. I like to poach or pan-sear it gently so it stays moist. The texture will be a bit different—fresher and more delicate—but just as tasty.

Q: How do I know when the salmon balls are done?

A: They should be golden brown on the outside and firm to the touch but still tender inside. If you break one open, it should be opaque and flaky with no raw spots. The cooking time varies a bit depending on size but usually 8-12 minutes total.

Q: What can I substitute for panko breadcrumbs?

A: Regular breadcrumbs, crushed crackers, or even oats work in a pinch. Just keep in mind that panko gives the crispiest texture. If using something else, toast it lightly first for extra crunch.

Q: Can I make the avocado sauce ahead of time?

A: You can, but it’s best fresh to avoid browning. If you need to prep early, press plastic wrap directly onto the surface and keep it chilled. Add a little extra lime juice before serving to refresh the flavor.

Q: Are these salmon balls freezer-friendly?

A: Yes! I freeze the uncooked balls on a baking sheet, then transfer them to a freezer bag. When you want to cook them, just pop them straight from the freezer into the pan and add a few extra minutes to cook time. The sauce is best made fresh though.

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