Salmon Balls with Creamy Avocado Sauce (Baked & Gluten-Free)

These tender salmon balls are paired with a creamy avocado sauce for a healthy, protein-packed appetizer or light meal. Easy, gluten-free, and bursting with flavor!

A Family Favorite with a Healthy Twist

Salmon balls with creamy avocado sauce might sound a little fancy, but trust me — they’re anything but fussy. Around here, they’ve become one of those “Oh good, she’s making those again!” kind of meals. They’re a go-to when I want something light but still satisfying, especially on nights when the kids are swirling around the kitchen asking for snacks while I’m cooking dinner.

The first time I made these, I was honestly trying to clean out the fridge. We had leftover roasted salmon from the night before, and I thought, why not turn it into little bites everyone can dip? I grabbed some eggs, almond flour, a few herbs, and threw together a quick avocado yogurt sauce. To my surprise, everyone — even Emma, who usually gives anything green a skeptical side-eye — was totally into them. She dipped one, took a bite, and just said, “Ooooh, yum. More.”

These days, we make them often for game nights, especially when my husband’s got a Knicks game on and the kids are camped out with blankets and bowls of popcorn. I’ll whip up a tray of baked salmon balls and set them out with the creamy avocado sauce — they’re gone before halftime.

When I was little, my mom would make tiny fish cakes with chopped herbs and tahini sauce — a Middle Eastern staple we picked up during our years living in Jordan. These salmon balls are a little homage to that memory, just with a creamy twist and the weeknight ease I need now as a mom of three.

Whether you’re looking for a healthy salmon appetizer for a dinner party or just a fun way to get more protein into your day, these gluten-free salmon bites check all the boxes. They’re tender, flavorful, and totally dunkable.

Ingredients You’ll Need

These gluten-free salmon bites come together with just a handful of pantry staples and fresh ingredients. Here’s what you’ll need to make both the baked salmon balls and that dreamy avocado yogurt sauce.

For the Salmon Balls:

• 1 lb fresh salmon, cooked and flaked
• ½ cup almond flour (or gluten-free breadcrumbs if that’s what you’ve got)
• 2 eggs
• 2 tbsp chopped fresh parsley
• 2 green onions, finely chopped
• 1 clove garlic, minced
• 1 tbsp Dijon mustard
• ½ tsp smoked paprika
• Salt and pepper, to taste
• Olive oil spray, for baking

If I have time, I always roast the salmon first. Just a drizzle of olive oil, salt, and pepper — then into a hot oven until it flakes easily. Roasting gives it a rich, smoky depth that really makes a difference.

Now, I’ve also made these using canned salmon when I’m in a pinch (we all have those days). Just be sure to drain it really well and flake it with a fork to get the best texture.

For the Creamy Avocado Sauce:

• 1 ripe avocado
• ¼ cup Greek yogurt (or go dairy-free with coconut or almond yogurt)
• 2 tbsp lime juice, freshly squeezed
• 1 clove garlic
• 2 tbsp fresh cilantro or parsley
• Salt, to taste
• 2–3 tbsp water, to thin the sauce as needed

This avocado yogurt sauce is smooth, tangy, and the perfect dip for your salmon meatballs with dip on the side. It’s also delicious drizzled over salads or tucked into wraps — not that we usually have leftovers!

How to Make Salmon Balls with Creamy Avocado Sauce

This recipe is super family-friendly and easy to pull off, even on a busy weeknight. Here’s exactly how I make it in our kitchen.

1. Roast (or Prep) the Salmon

If you’re starting with raw salmon, preheat your oven to 400°F. Place the salmon on a parchment-lined baking sheet, drizzle with olive oil, and season with a little salt and pepper. Roast for about 12–15 minutes, or until it flakes easily. Let it cool slightly, then flake it into a large mixing bowl.

Bold Tip: Roasting gives the salmon a rich, toasty flavor — my kids always notice when I skip this step.

If you’re using canned salmon, just drain it well and flake with a fork before adding it to your bowl.

2. Mix the Ingredients

Add the following to your bowl with the flaked salmon:
• ½ cup almond flour
• 2 eggs
• 2 tbsp chopped parsley
• 2 chopped green onions
• 1 minced garlic clove
• 1 tbsp Dijon mustard
• ½ tsp smoked paprika
• Salt and pepper to taste

Mix gently with a fork or your hands.

Bold Tip: Don’t overmix the salmon! Overmixing can make the texture dense — and we want tender, not chewy!

3. Shape the Salmon Balls

Line a baking sheet with parchment paper and lightly spray it with olive oil. Use a cookie scoop or spoon to form balls, about 1½ inches in size.

Bold Tip: A cookie scoop makes them perfectly uniform — faster baking and prettier plating!

You should get about 18–20 salmon balls from this recipe.

4. Chill (Optional but Helpful)

If you’ve got an extra 15–20 minutes, pop the tray into the fridge before baking. This quick chill helps them hold their shape beautifully in the oven.

Bold Tip: It’s not mandatory, but it does help keep everything tight and tidy while baking.

5. Bake the Salmon Balls

Preheat the oven to 375°F if you haven’t already. Bake the salmon balls for 18–20 minutes, turning them halfway through, until golden and firm to the touch.

While those are baking, let’s make the sauce!

6. Make the Creamy Avocado Sauce

In a blender or food processor, combine:
• 1 ripe avocado
• ¼ cup Greek yogurt
• 2 tbsp lime juice
• 1 clove garlic
• 2 tbsp fresh cilantro or parsley
• Salt, to taste
• 2–3 tbsp water, to thin the sauce if needed

Blend until smooth and creamy.

Bold Tip: This sauce actually gets creamier after a few hours in the fridge. Sometimes I sneak a spoonful just because.

And that’s it! Your salmon balls with creamy avocado sauce are ready to serve.

If you love this kind of recipe, you’ll probably enjoy something similar to these Mediterranean salmon patties too — they’ve got a similar spirit but with a totally different flavor profile.

Serving Suggestions & Pairings

These healthy salmon appetizers are super versatile — they shine as an after-school snack, a protein-packed lunch, or a party plate that disappears faster than you can say, “Anyone want seconds?”

As a Family Dinner:

• Over a bed of herbed rice or quinoa
• With a side of steamed broccoli or roasted carrots
• Tucked into a warm pita or wrap with lettuce and extra sauce

For a Light Lunch:

• On top of a fresh mixed greens salad
• With sliced cucumbers, bell peppers, and cherry tomatoes on the side
• Paired with a cool, creamy side like this avocado broccoli salad

As an Appetizer Platter:

• Speared with toothpicks and served alongside the avocado yogurt sauce in a little bowl for dipping
• Garnished with a sprinkle of smoked paprika or extra chopped herbs
• Serve alongside a cozy bowl of wild mushroom soup for a more comforting, sit-down starter

For birthdays or book club nights, I arrange these salmon balls in a circle on a wooden board with the sauce in the center and colorful veggies all around. It’s easy, elegant, and always a hit.

They’re cute, they’re dippable, and they’ve got that perfect balance of creamy, smoky, and fresh — whether you’re serving them warm from the oven or prepping ahead for a little soirée.

Storage, Freezing & Reheating Tips

These gluten-free salmon bites aren’t just tasty — they’re also incredibly freezer-friendly. I almost always double the batch and stash some away for later.

Storage

Once cooled, store any leftovers in an airtight container in the fridge. They’ll stay fresh for up to 3 days. Keep the creamy avocado sauce in a separate sealed container — it holds up surprisingly well, especially with that bit of lime juice keeping it bright.

Make-Ahead Note:
I often make the sauce the night before. It actually gets thicker and silkier by the next day, and the flavors have a chance to mingle.

Freezing

Yes — you can freeze salmon balls! In fact, I encourage it.

Let the baked salmon balls cool completely.
Place them on a baking sheet lined with parchment and freeze for about 1 hour.
Once firm, transfer them to a freezer-safe bag or container.
Label with the date and store for up to 2 months.

Freezer Tip:
I keep a labeled zip-top bag in our freezer just for salmon balls. They’re the MVP of last-minute lunchboxes — I reheat a few in the toaster oven and tuck them into Noah’s thermos with a little rice and a cup of fruit.

Reheating

You can reheat straight from the fridge or freezer:
• From the fridge: Bake at 350°F for 8–10 minutes, or until heated through.
• From frozen: Bake at 375°F for 15–18 minutes. I like to cover them loosely with foil for the first 10 minutes to keep them moist.

If you’re only doing a few, a toaster oven or even a quick stovetop warm-up works too.

Frequently Asked Questions about Salmon Balls with Avocado Sauce

Can I use canned salmon instead of fresh?

Yes, absolutely!
Canned salmon is a great shortcut, and I use it when I’m low on time or trying to keep the grocery bill down. Just make sure to drain it well and flake it with a fork before mixing it in.

On a camping trip a few years ago, I made a version of these using canned salmon over a tiny camp stove. We served them with crackers and avocado slices, and they were a total hit — especially under the stars.

Can you freeze salmon balls?

Yes, they freeze beautifully!
Just bake them first, let them cool, and freeze them on a tray. Once they’re solid, transfer to a freezer-safe bag. They’ll keep for up to 2 months.

I love keeping a batch in the freezer for those days when dinner just… slips away. They’re easy to reheat, and I know everyone will eat them without a fuss.

What’s the best substitute for Greek yogurt in the sauce?

Try a thick, unsweetened dairy-free yogurt like almond or coconut.
You can also mash in some soft white beans or silken tofu if you’re looking for a no-dairy, protein-packed option.

I first made this sauce dairy-free when my niece was visiting. She’s lactose-intolerant, and we used almond yogurt — it still came out creamy and delicious!

How do I keep the salmon balls from falling apart?

Here’s what helps:
• Make sure the salmon is flaked, but not too dry.
• Don’t skip the egg and almond flour — they’re the binders.
• Chill the formed balls in the fridge for 15–20 minutes before baking.

When shaping the balls, I always tell my kids: “gentle hands!” That light touch keeps them from packing too tight and helps them stay tender in the center.

Final Thoughts

I hope this recipe for salmon balls with creamy avocado sauce finds a happy spot in your own meal rotation — whether it’s for an easy weeknight dinner, a cozy get-together with friends, or just a little something different to pack in the kids’ lunchboxes.

Around our table, these baked salmon balls have become one of those dependable dishes we come back to again and again. They’re simple to prep, fun to eat, and feel just fancy enough for company — all while staying comforting and familiar. And that avocado yogurt sauce? It’s the kind of dip that gets scraped clean every time.

Cooking can feel like a lot some days, I know. But this is one of those recipes that meets you in the middle — wholesome, flexible, and full of flavor. I hope it brings as much joy to your kitchen as it does to mine.

If you try these healthy salmon appetizers, I’d love to hear how they went! Leave a comment, share a photo, or tag me if you post it — there’s nothing better than seeing these recipes become part of your real, everyday moments.

Thanks for being here — and as always, happy cooking from my family to yours.

With love and cinnamon-sugar hands,
Eva

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