This is one of those dishes that arrived in my kitchen during a late summer week when guests were dropping by and I wanted something that felt special without hours of fuss. I discovered the combination of tender salmon formed into small rounds with a cool avocado sauce one afternoon while cleaning out the refrigerator. The first batch disappeared within ten minutes. The texture is tender and slightly springy with a crisped exterior when pan seared. The sauce is creamy, bright and carries a gentle tang that keeps the fish feeling light.

I make these whenever I need an easy appetizer for friends or a nourishing weeknight meal for my family. The recipe is forgiving and can be scaled up for a crowd or portioned down for a quiet dinner. What makes it special is how approachable the flavors are. The dill or parsley lifts the salmon, lemon juice brightens every bite and the avocado sauce adds silkiness that feels indulgent yet fresh. It has become a regular request at our table, and I love that even skeptical kids are usually convinced after the first bite.

Ingredients

• Fresh skinless salmon fillets: Use one pound of fresh salmon. Look for firm, glossy flesh and a mild aroma. Wild or farmed work fine. If using frozen, thaw completely and pat dry to avoid excess moisture.
• Plain breadcrumbs: One cup provides structure and absorbs moisture. Panko creates a lighter texture, while regular breadcrumbs give a tighter binding.
• One large egg: Acts as the binder. For a lighter touch you can use just an egg white but expect a slightly looser texture.
• Fresh dill or parsley: Two tablespoons, chopped. Dill keeps the flavor classically seafood oriented while parsley gives a bright herbal note.
• Lemon juice: Two tablespoons of fresh juice adds brightness and balances the fat from the avocado and salmon.
• Ripe avocado: One medium ripe avocado for the sauce. It should yield easily when pressed but not be overripe to the point of brown streaks.
• Plain Greek yogurt: One half cup creates tang and lightness in the sauce. Choose a thicker variety for stability.
• Garlic powder: Half a teaspoon for a gentle garlic presence without sharpness.
• Salt and pepper: Season to taste. Start with about three quarters teaspoon salt and a quarter teaspoon black pepper for the mixture and adjust sauce seasoning separately.

Instructions

Prepare the salmon: Remove any remaining skin and pat the fillets completely dry with paper towels. Cut into large chunks and pulse in a food processor in short bursts until the fish is coarsely ground. Avoid over processing into a paste. If you do not have a processor, finely mince the fish with a sharp knife. Place the ground fish into a large bowl and season with half of the lemon juice, half of the chopped herbs, salt and pepper. Make the avocado sauce: Scoop the avocado into a small bowl and mash until mostly smooth. Add the Greek yogurt, remaining lemon juice, garlic powder and a pinch of salt and pepper. Whisk until creamy and adjust seasoning to your taste. If you prefer a thinner sauce, stir in one to two teaspoons of water or lemon juice to reach desired consistency. Combine and form rounds: Add the breadcrumbs and the egg to the salmon bowl. Fold in gently until the mixture holds together when squeezed. Use a small cookie scoop or a tablespoon to portion the mixture and roll gently between your palms to form uniform rounds about one inch to one and a quarter inches in diameter. A light coating of oil on your hands prevents sticking and keeps the balls smooth. Chill for better binding: Arrange the rounds on a tray and refrigerate for at least 15 minutes. Chilling firms the mixture and reduces breakage during cooking. If you have time chill for up to 45 minutes for the best texture. Cook the rounds: Heat two tablespoons of neutral oil in a skillet over medium heat. Add the salmon balls in a single layer without crowding the pan. Cook for about three to four minutes per side until golden and firm to the touch and the internal temperature reaches 145 degrees Fahrenheit. For an oven method, place on a lightly oiled baking sheet and bake at 400 degrees Fahrenheit for 12 to 15 minutes, turning once for even browning. Serve and finish: Serve warm with the avocado sauce spooned on top or on the side for dipping. Garnish with additional chopped herbs and a light squeeze of lemon. These pair well with a simple green salad or roasted vegetables for a complete meal.

Storage Tips

Allow the cooked balls to cool to room temperature for no more than one hour then transfer to an airtight container. Refrigerate for up to two days for best quality. For longer storage freeze the cooked rounds on a tray until firm then transfer to a freezer bag and press out extra air. They keep well for up to three months. Reheat from frozen in a 350 degree Fahrenheit oven for 10 to 12 minutes or until heated through. Use a gentle microwave reheat for single servings but expect a softer exterior.

Ingredient Substitutions

If you need to avoid gluten use gluten free breadcrumbs or crushed cornflakes in equivalent volume. Swap the Greek yogurt for a dairy free coconut yogurt to make the sauce dairy free, though the flavor will be slightly sweeter. For a lower carbohydrate option replace breadcrumbs with almond flour but reduce the amount to about three quarters cup and chill the mixture longer so it binds. If fresh herbs are not available three quarters teaspoon dried dill or parsley works in a pinch.

Serving Suggestions

Serve as an elegant starter on small plates with a dollop of sauce and a sprig of fresh herb. For a casual meal pile them over a bright green salad with cucumber, cherry tomatoes and a light vinaigrette. They also work well on skewers for buffet style service or as a protein addition to grain bowls with quinoa and roasted vegetables. A wedge of lemon on the side always helps lift the flavor and adds a fresh note.

Cultural Background

Small fish cakes and fritters appear in many culinary traditions. These rounds draw inspiration from coastal approaches that respect fresh fish and simple seasoning. The combination of herb and lemon is classic for northern European seafood preparations while the creamy avocado sauce nods to contemporary fusion trends. Adapting old style fish cakes into modern bites makes them suitable for new entertaining styles while honoring the straightforward technique that has been used for generations.

Seasonal Adaptations

In warmer months use fresh herbs generously and serve with a crisp cucumber salad. In cooler months fold in a little grated apple or finely minced celery for an autumnal twist and serve with roasted root vegetables. Swap dill for tarragon for a bolder winter profile or add a pinch of smoked paprika for a smoky note that complements grilled accompaniments.

Meal Prep Tips

Form the rounds and freeze them raw on a tray for up to one month. When ready to cook transfer to the refrigerator to defrost overnight then pan sear or bake as instructed. For weekly lunches make a double batch, refrigerate the cooked rounds and portion them with sauce in separate containers. Use microwave reheat or quick pan sear to refresh the exterior before serving. Glass containers with compartments keep the texture and presentation tidy.

This dish has been a steady favorite in my kitchen because it combines comfort and care with efficiency. I encourage you to make it your own by changing the herbs or spice and by experimenting with cooking methods. Share it with friends and notice how a small plate can turn into a memorable meal.