Description
Salmon Balls with Creamy Avocado Sauce — a protein-packed breakfast of golden pan-seared salmon bites served with a dairy-free avocado dip, perfect for busy mornings and weekend brunch meal prep. Makes 16 balls in 25 minutes with 7 simple ingredients.
Ingredients
Scale
- 2 lbs fresh salmon filet, skin removed
- 1/2 cup breadcrumbs or almond flour
- 1 large egg
- 1/4 cup fresh parsley, finely chopped
- 1/4 cup fresh cilantro, finely chopped
- 2 cloves garlic, minced
- Avocado Sauce: Ripe avocados, lemon juice, additional garlic, and salt for seasoning
Instructions
- Preheat oven to 400°F (200°C).
- Combine salmon, parsley, cilantro, breadcrumbs (or almond flour), egg, and garlic in a bowl.
- Mix well and form into small balls.
- Place on a parchment-lined baking sheet and bake for 15-20 minutes or until golden brown.
- Blend avocados, lemon juice, garlic, and salt for the sauce.
- Serve salmon balls with creamy avocado sauce.
Notes
- Refrigerator (Cooked Balls): Transfer cooled salmon balls to an airtight glass container lined with a paper towel to absorb excess moisture. Store in the coldest part of your refrigerator — typically the bottom shelf near the back — for up to 3 days. Keep the avocado sauce in a separate sealed container with plastic wrap pressed against the surface to prevent browning. Always bring balls to room temperature for 10 minutes before reheating for even warming.
- Freezer (Uncooked or Cooked): Flash-freeze formed balls on a parchment-lined baking sheet for 2 hours, then transfer to a freezer-safe bag with all air removed. Label clearly with the date. These keep quality for up to 2 months at 0°F or below. Do not freeze the avocado sauce — avocado texture degrades significantly when frozen and thawed. Always prepare the sauce fresh on the day you plan to serve.
- Oven Reheat: Preheat your oven to 350°F. Arrange refrigerated salmon balls on a lightly oiled baking sheet with space between each ball for air circulation. Reheat for 10 minutes, flipping once halfway through. For frozen balls, increase the time to 15 minutes at the same temperature. The oven method best preserves the exterior crispness while gently warming the center without drying out the delicate salmon.
- Microwave Reheat: Place 4 balls on a microwave-safe plate in a single layer with a damp paper towel draped loosely over the top. Microwave at 50% power for 90 seconds, then check the internal temperature. If needed, continue in 20-second bursts. The reduced power setting prevents the edges from becoming rubbery. Note that microwave reheating sacrifices some exterior crispness but is the fastest weekday option.
- Air Fryer Reheat: Preheat your air fryer to 375°F for 3 minutes. Place the salmon balls in a single layer in the basket — do not stack. Reheat for 5 minutes, shaking the basket once at the halfway mark. The circulating hot air restores the golden crust exceptionally well, making this Sadka’s preferred reheating method for the best texture results.
- Prep Time: 15
- Cook Time: 10
- Category: Breakfast
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 4 salmon
- Calories: 378 calories
- Sugar: 1g
- Sodium: 285mg
- Fat: 18g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 4g
- Protein: 42g
- Cholesterol: 112mg