Baked Salmon Meatballs with Creamy Avocado Sauce

Seriously—these baked salmon meatballs might just be the most flavorful and satisfying dish you’ve had in a while. Tender on the inside, packed with bold flavors, and paired with a luscious creamy avocado sauce, they're both healthy and completely crave-worthy. Whether you're serving them with a side of rice, tossing them into a grain bowl, or pairing with pasta, these salmon meatballs are bound to become a regular on your dinner rotation.

Omega-3 Packed Goodness That Disappears Fast

After a week of fresh air, spring skiing, and way too much Easter candy (curse those lingering Cadbury mini eggs!), my family was craving real, whole foods. Protein, veggies, good fats—you name it. These salmon meatballs vanished from the plate faster than I could blink. Even a few of my kids' friends gathered around the kitchen island, popping one after another into their mouths.

Yes, these salmon meatballs are definitely kid-friendly—and mom-approved too.

A Fresh Spring Dish with Big Flavor

Spring brings all kinds of beautiful produce to the table—strawberries, asparagus, cauliflower, and my personal favorite: California avocados. I’ve been a longtime ambassador for California Avocados, and there’s just no comparison in taste and texture. Their creaminess makes the perfect base for a healthy sauce—no heavy cream needed.

This creamy avocado sauce adds richness and a subtle smoky heat thanks to chipotle chile powder. It's a fantastic complement to the baked salmon, and together they create a restaurant-quality meal in under 30 minutes.

Whether you’re looking for a fresh take on salmon meatballs and pasta, a clean weeknight dinner, or something special to serve at brunch, this dish checks all the boxes.

How to Make Baked Salmon Meatballs

You don’t need anything fancy to make this salmon meatballs recipe. If you have a food processor, it’ll save you time. If not, a sharp knife will do just fine.

Ingredients You’ll Need:

Fresh or canned salmon (yes, salmon meatballs with canned salmon are just as delicious)
Garlic
Onion
Spices (like cumin, paprika, and salt)
Chopped cilantro
An egg to bind it all together

Pulse or chop your salmon until finely minced, mix with the rest of the ingredients, and form into meatballs. I like using a cookie scoop to keep them uniform. Arrange on a parchment-lined baking sheet and bake until golden and firm.

Want to skip the oven? Try making salmon meatballs in the air fryer for an extra-crispy outside with less time. Just cook at 375°F for 10–12 minutes, flipping halfway through.

Making the Creamy Avocado Sauce

While your meatballs bake, toss your sauce ingredients into a blender or food processor:

Ripe avocado
Lime juice
Garlic
Olive oil
Chipotle chile powder (or adobo sauce for that signature smoky flavor)
Salt and a splash of water to thin

Blend until smooth and creamy. Taste and adjust the spice level to your preference.

This creamy avocado sauce isn’t just good for salmon—it makes a stellar dip for veggies or a topping for tacos and grain bowls too. If you love the richness of baked salmon with creamy avocado sauce, this will hit the spot.

Versatile Serving Ideas for Salmon Meatballs

These Asian-inspired salmon meatballs are wonderfully flexible. Here are a few delicious ways to serve them:

Toss with soba noodles or brown rice and drizzle with soy sauce for a teriyaki salmon meatballs style meal.
Serve with spaghetti and avocado sauce for a bright twist on salmon meatballs and pasta.
Add to a grain bowl with quinoa, roasted veggies, and extra cilantro.
Or simply plate with a crisp green salad and a dollop of that dreamy avocado sauce.

Whether you’re going for Asian salmon meatballs with a teriyaki glaze or keeping it fresh with creamy avocado, this recipe is easy to customize.

Make-Ahead & Storage Tips

These meatballs keep beautifully in the fridge for up to 3 days. Reheat gently in the oven or in a skillet over low heat. You can also freeze them cooked and thaw when ready to use. The avocado sauce is best fresh but can be stored in the fridge for up to 1 day in a tightly sealed container with plastic wrap pressed against the surface to minimize browning.

Final Thoughts

Baked salmon meatballs with creamy avocado sauce are more than just a healthy dinner—they’re flavorful, satisfying, and family-approved. With variations like teriyaki salmon meatballs, salmon meatballs with canned salmon, or even a quick salmon meatballs air fryer option, this recipe fits into any routine.

They’re a delicious way to enjoy more omega-3s, sneak in healthy fats, and celebrate all the seasonal freshness that spring has to offer.

↓ Jump to Recipe

Baked Salmon Meatballs with Creamy Avocado Sauce

Seriously, these baked salmon meatballs may be some of the best things you’ve eaten in awhile. They’re made even better with a dollop of creamy avocado sauce on top. 295 calories and 3 Weight Watchers SP.

Prep: 20 mins | Cook: 18 mins | Total: 38 mins • Servings: 4 | Calories: 295.3 kcal

Ingredients

The Meatballs:

1 pound skinless salmon, cut into chunks
½ medium onion, grated
¼ cup + 2 tablespoons whole wheat panko breadcrumbs (see note)
3 tablespoons minced cilantro
1 egg white
2 garlic cloves, minced
¾ teaspoon salt
½ teaspoon ground pepper
½ teaspoon paprika
½ teaspoon ground oregano

The Sauce:

¾ California avocado, skin & seed removed
3 tablespoons fat-free plain Greek yogurt
1 clove garlic, minced
½ lime, juiced
5 tablespoons water
2 tablespoons minced cilantro
¼ - ½ teaspoon chipotle chili powder (see note)
¼ teaspoon salt (or to taste)
¼ teaspoon ground pepper

Instructions

Preheat the oven to 350°F. Coat a large baking sheet with cooking spray.
Place the salmon in the bowl of a food processor. Pulse until finely chopped, scraping down the sides as necessary. Transfer to a large bowl.
To the salmon, add the onion, breadcrumbs, cilantro, egg white, garlic, salt, pepper, paprika, and oregano. Stir to combine.
Using a 2 tablespoon portion of the salmon mixture, form meatballs by rolling between the palms of your hands. Place the meatballs on the prepared baking sheet, spacing evenly.
Bake until the meatballs are firm to the touch and cooked through, about 15 to 18 minutes.
Serve the meatballs with the avocado sauce.

The Sauce

In the bowl of a food processor or blender, combine the avocado, yogurt, garlic, lime juice, water, cilantro, chipotle chili powder, salt, and pepper. Blend until smooth.