Name: Baked Salmon Meatballs – Appetizer Recipes Everyone Will Love
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 pound skinless salmon fillet, cut into chunks; 1 egg; 1/2 cup breadcrumbs; 1/4 cup grated Parmesan cheese; 1 tablespoon fresh dill, chopped; 2 cloves garlic, minced; 1 tablespoon lemon juice; Salt and pepper to taste; Olive oil spray (for baking); 1 ripe avocado; 1/2 cup Greek yogurt; 1 tablespoon olive oil; Juice of 1/2 lemon; 1 garlic clove, minced; Pinch of salt

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Looking for appetizer recipes that skip the deep-fryer but still wow the crowd? These baked salmon meatballs have you covered. I mean, who said meatballs had to be beefy or boring? Not this gal. You get tender salmon rolled into golden bites and paired with a creamy avocado sauce that tastes like it came straight from a coastal bistro. This is the kind of recipe appetizer lovers dream about—easy, healthy-ish, and surprisingly satisfying. Whether you’re loading up a party tray or need something light to start your Thanksgiving meal, these little salmon stars are a great fit. Plus, they work well if you’re eyeing Indian appetizer recipes with a twist or planning a whole menu of party appetizer recipes that don’t rely on store-bought dips. And did I mention that creamy avocado sauce? It’s the kind of smooth, green magic that makes you want to dunk everything in sight. This recipe with avocado easily doubles as your go-to dip for veggies, pita chips, or hey, just a spoon. Trust me, this one’s a keeper.

1) Key Takeaways
2) Easy Baked Salmon Meatballs Recipe
3) Ingredients for Baked Salmon Meatballs
4) How to Make Baked Salmon Meatballs
5) Tips for Making Baked Salmon Meatballs
6) Making Baked Salmon Meatballs Ahead of Time
7) Storing Leftover Baked Salmon Meatballs
8) Try these Appetizers next!
9) Baked Salmon Meatballs
10) Nutrition

1) Key Takeaways

You don’t need a fryer to make show-stopping appetizer recipes.
These salmon meatballs are oven-baked and come together quickly.
Pairing them with avocado dip adds rich flavor without much fuss.
This recipe is perfect for holidays, parties, or weekday snacks.

2) Easy Baked Salmon Meatballs Recipe

Let me guess. You’ve got salmon in the fridge, and you’re tired of baking the same fillet with lemon slices every time. Been there. That’s why I started rolling it into meatballs one night, and—wow—it changed everything.

These baked salmon meatballs have a short prep time, a simple ingredients list, and a whole lot of charm. They’re crisp on the outside, tender on the inside, and packed with real flavor. And when you dip them into that creamy avocado sauce? You’ll wonder why you ever bothered with the frozen appetizer aisle.

Whether you’re building out your party appetizer recipes, looking for Thanksgiving appetizer recipes, or you just want something warm and bite-sized for the couch and your favorite show, this one checks all the boxes. Appetizer recipes should feel easy, fresh, and low-pressure. This one does, and it’s become one of my go-tos.

3) Ingredients for Baked Salmon Meatballs

Salmon Fillet: I use skinless salmon cut into chunks. Fresh is ideal, but thawed frozen works just fine too. Just pat it dry first.

Egg: This helps bind everything together. Think of it as the glue that holds the dream team of ingredients in place.

Breadcrumbs: A half cup is enough to give these meatballs a firm bite without turning them into dry little bricks.

Parmesan Cheese: It adds a salty, umami punch. I like mine grated finely, but you do you.

Fresh Dill: I love the brightness dill brings here. It plays so well with salmon and gives the meatballs that pop of fresh herby flavor.

Garlic: Two cloves, minced. Garlic’s always invited to the party.

Lemon Juice: Adds a clean zing. Use fresh juice if you can—bottled just doesn’t hit the same.

Salt and Pepper: Don’t skip the seasoning. Taste matters more than perfection.

Olive Oil Spray: A quick spritz before baking keeps the meatballs golden without frying.

Avocado: Ripe, soft, and easy to mash. It’s the creamy heart of the dipping sauce.

Greek Yogurt: Tangy and thick, it balances the avocado’s richness in the sauce.

Olive Oil: Just a tablespoon for added silkiness in the dip.

Juice of 1/2 Lemon: It brightens the sauce and keeps that avocado from going brown too fast.

Garlic Clove: A little extra bite in the dipping sauce never hurts.

Pinch of Salt: Just enough to bring the sauce together.

4) How to Make Baked Salmon Meatballs

Step 1: Preheat the oven to 400°F. Line a baking sheet with parchment. I don’t like doing dishes, so this part makes cleanup less of a chore.

Step 2: Toss the salmon chunks in a food processor. Pulse until chopped. Don’t puree. You want bits, not mush.

Step 3: Move the salmon to a mixing bowl. Stir in the egg, breadcrumbs, Parmesan, dill, garlic, lemon juice, salt, and pepper. It should hold together but not feel wet.

Step 4: Roll into 12 even meatballs. Place them on the baking sheet. Give them a little space—they’re introverts when baking.

Step 5: Spray lightly with olive oil. Pop into the oven for about 20 minutes or until they’re golden and cooked through.

Step 6: While they bake, make your dipping sauce. Mash the avocado. Stir in the yogurt, olive oil, lemon juice, garlic, and salt. Taste and adjust.

Step 7: Let the meatballs cool slightly. Serve warm with the avocado sauce on the side or spooned over the top.

5) Tips for Making Baked Salmon Meatballs

Don’t over-blend the salmon. If it turns into paste, the texture gets weird. Keep some small chunks for that nice bite.

The avocado sauce is best the day it’s made. If you need to keep it a few hours, press plastic wrap right against the surface to slow down browning.

These meatballs work beautifully as a recipe appetizer or even as a light dinner over a big salad. You can also double the batch and freeze half for another day. The more you make, the faster you’ll see why people keep asking for this one.

6) Making Baked Salmon Meatballs Ahead of Time

When I’m hosting and don’t want to juggle six things at once, these salmon meatballs become my go-to appetizer recipes. I prep the mixture earlier in the day, shape the meatballs, and stick them in the fridge. That way, I just pop them in the oven when guests arrive.

The avocado sauce can be prepped too, but it likes to oxidize if left too long. A little lemon juice stirred in helps, but still, I try to make the dip no more than an hour before serving.

Meatballs hold their shape best if chilled before baking, so making them ahead actually helps. And having a tray ready to go in the oven? That’s the kind of win we love in party appetizer recipes.

7) Storing Leftover Baked Salmon Meatballs

If I have any leftovers (and that’s a big “if”), I store them in an airtight container in the fridge. They’re good for up to 3 days. You can reheat them in the oven or air fryer to bring back the crisp edges.

The dipping sauce doesn’t reheat well, but it’s great cold. Add a bit of fresh lemon to wake it up again before serving.

I’ve used leftover meatballs chopped up in salad bowls, tucked into wraps, or even stuffed into a mini pita with extra avocado sauce. They wear many hats and still taste good in every one.

8) Try these Appetizers next!

9) Baked Salmon Meatballs