1-First Step: Prep the oven and baking sheet Start by preheating your oven to 350 degrees F. While the oven heats, coat a baking sheet with cooking spray so the salmon meatballs do not stick during baking. This small step makes cleanup easier and helps the outside of the meatballs cook evenly. Set out a large mixing bowl, a food processor, measuring spoons, and a spoon or cookie scoop. Having everything ready before you begin makes the process smoother, especially if you are cooking on a busy weeknight.

2-Second Step: Chop the salmon finely Cut 1 pound of skinless salmon into chunks and add it to the food processor. Pulse until the salmon is finely chopped, not pureed. You want a minced texture that still has some structure, because that helps the meatballs hold together while staying tender. If you do not have a food processor, you can chop the salmon by hand with a sharp knife. The pieces should be very small, almost like a coarse mince. This takes a little more time, but it still works well.

3-Third Step: Mix the meatball ingredients Add the chopped salmon to a bowl along with the grated onion, whole wheat panko breadcrumbs, cilantro, egg white, minced garlic, salt, pepper, paprika, and oregano. Mix gently until everything is combined. Try not to overwork the mixture, since that can make the meatballs dense instead of tender. The mixture should feel moist but easy to shape. If it seems too wet, add a little more breadcrumbs. If it feels too dry, a tiny splash of water or another bit of egg white can help, though usually the listed measurements are just right.

4-Fourth Step: Shape the salmon balls Use about 2 tablespoons of mixture for each meatball. A cookie scoop makes this part much easier and helps create even-sized balls, which means they bake at the same pace. Roll each portion gently with your hands and place it on the prepared baking sheet. Leave a little space between each meatball so the heat can circulate around them. Even spacing helps them cook evenly and keeps the bottoms from steaming.

5-Fifth Step: Bake until firm and cooked through Slide the baking sheet into the oven and bake for 15 to 18 minutes. The salmon meatballs should feel firm to the touch and look cooked through in the center. Because salmon cooks quickly, keep an eye on them near the end of the baking time so they stay moist. For the best texture, pull them out as soon as they are just cooked. Overbaking can dry out the fish, and the goal here is a soft, juicy bite with a lightly set outside.

6-Sixth Step: Make the creamy avocado sauce While the meatballs bake, make the sauce. Add the avocado, fat-free plain Greek yogurt, minced garlic, lime juice, water, cilantro, chipotle chile powder, salt, and pepper to a food processor. Blend until the sauce is completely smooth. If the sauce seems too thick, add a little more water, one teaspoon at a time, until it reaches your preferred consistency. Taste the sauce and adjust the seasoning if needed. You may want more lime for brightness, more chipotle for heat, or a small pinch of salt to bring everything together.

7-Final Step: Serve and enjoy When the salmon balls are done, transfer them to a serving plate and spoon or drizzle the avocado cream sauce over the top. You can also serve the sauce on the side as a dip. Either way, the cool sauce pairs beautifully with the warm, savory meatballs. These baked salmon meatballs with avocado cream sauce are lovely with rice, quinoa, roasted vegetables, or a simple green salad. For a lighter meal, serve them with cucumber slices and greens. For a heartier dinner, tuck them into warm pita or wraps. If you are looking for another cozy idea for the dessert table later, my cheesecake lemon bars and strawberry shortcake trifles are fun treats to bookmark.