1-First Step: Prep the oven and baking sheet. Start by preheating your oven to 350 degrees F. Coat a baking sheet with cooking spray so the salmon balls do not stick. This part is quick, but it matters because the meatballs bake best when they go into a hot oven and land on a prepared pan. If you are cooking for a gluten-free eater, this step stays exactly the same. If you want to make cleanup easier, line the sheet with parchment after spraying it lightly.

2-Second Step: Chop the salmon. Cut the 1 pound skinless salmon into chunks, then finely chop it in a food processor. You want the salmon chopped small, but not pureed. The pieces should still have a little texture so the meatballs stay tender instead of turning into paste. If you do not have a food processor, chop the salmon by hand with a sharp knife. It takes a little longer, but it works just fine. Fresh uncooked salmon is best here, though canned salmon can be tried in a pinch if that is what you have.

3-Third Step: Mix the meatball ingredients. Place the chopped salmon in a large bowl and add the grated onion, whole wheat panko breadcrumbs, cilantro, egg white, minced garlic, salt, ground pepper, paprika, and oregano. Mix gently until everything is combined. Try not to mash the salmon too much. The mixture should feel moist but still hold together when you shape it. If it seems too wet, add a spoonful more breadcrumbs. If it feels too dry, a tiny splash of water can help.

4-Fourth Step: Shape the salmon balls. Form the mixture into meatballs using about 2 tablespoons per ball. A cookie scoop makes this part easy and keeps the meatballs even in size, which helps them cook at the same speed. Place each salmon ball on the prepared baking sheet with a little space between them. Even sizing matters if you want a consistent batch. Smaller balls will cook a little faster, while larger ones may need an extra minute or two. If you are cooking for kids or picky eaters, slightly smaller meatballs can make the texture feel more familiar and snackable.

5-Fifth Step: Bake until cooked through. Bake the salmon balls for 15 to 18 minutes at 350 degrees F, or until they are firm and cooked through. The outside should look set, and the center should no longer be translucent. If you use a thermometer, the internal temperature should reach 145 degrees F. Because ovens vary, check them at the 15-minute mark. If your meatballs are larger or your oven runs cool, they may need the full 18 minutes. Fresh salmon gives the best texture, but the baking method stays the same if you try another version.

6-Sixth Step: Make the creamy avocado sauce. While the salmon balls bake, make the sauce. Add the avocado, plain Greek yogurt, minced garlic, lime juice, water, cilantro, chipotle chile powder, salt, and ground pepper to a food processor or blender. Blend until smooth and creamy. The sauce should be pourable, almost like a thick dressing. If it seems too thick, add a little more water, one tablespoon at a time. Taste and adjust the salt and chipotle chile powder to your liking. If you want a smokier version, a spoonful of adobo sauce from a can of chipotle peppers works well too.

7-Seventh Step: Serve and enjoy. Serve the baked salmon meatballs warm with the creamy avocado sauce spooned over the top or served on the side for dipping. I like to add a little extra cilantro on top for color. These salmon balls with creamy avocado sauce are great with rice, roasted potatoes, salad, or simple steamed vegetables.