Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe

If you’re craving a dish that’s bursting with flavor, super healthy, and totally comforting, then you’re going to adore this Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe. I absolutely love how these salmon meatballs turn out tender and juicy, and the creamy avocado sauce takes it to the next level of fresh deliciousness. Trust me, once you try this, it’ll probably become a staple in your meal rotation.

this Recipe

Ingredients You’ll Need

This recipe uses a handful of simple, wholesome ingredients that mingle perfectly to create something both balanced and satisfying. When shopping, opt for fresh wild-caught sockeye salmon if you can — it makes a noticeable difference in flavor and texture!

• Sockeye Salmon: Look for skinless, boneless fillets; wild-caught salmon has better flavor and nutrients.
• Zucchini: Fresh zucchini adds moisture and lightness; peeling helps avoid extra water.
• Coconut Flour: Acts as a binder and keeps the meatballs paleo and gluten-free.
• Garlic Powder: Adds savory depth without overpowering the delicate salmon taste.
• Onion Powder: Complements the garlic and adds subtle sweetness.
• Sea Salt: Enhances all the natural flavors; I always prefer fine sea salt for even seasoning.
• Black Pepper: Adds a little bite; omit if you’re following the AIP diet.
• Avocado Oil: Keeps the meatballs moist and is perfect for paleo-friendly cooking.
• Avocado (for sauce): Ripe and creamy for a luscious texture.
• Fresh Parsley: Bright, herbal notes that elevate the sauce.
• Fresh Basil: Sweet and aromatic, creating a vibrant green goddess flavor.
• Olive Oil: Smooth and fruity, important for the sauce’s consistency.
• Lemon Juice: Adds a zesty freshness to balance the richness.

Variations

I love to tweak recipes based on the season or what’s in my pantry. Feel free to customize these salmon meatballs so they feel truly yours — there’s plenty of room to make this recipe your own.

• Add Fresh Dill or Chives: I sometimes mix these fresh herbs into the meatballs for an extra herbal kick that pairs wonderfully with salmon.
• Swap Coconut Flour for Almond Flour: If you aren’t strictly AIP, almond flour works well and adds a tender crumb to the meatballs.
• Use Different Leafy Greens in Sauce: Try swapping basil or parsley with cilantro or mint for a fresh twist on the green goddess sauce.
• Make It Spicy: Add a pinch of crushed red pepper flakes to the salmon mixture if you love a little heat (my family goes crazy for this variation).

How to Make Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe

Step 1: Prep Your Zucchini and Salmon

Start by shredding or finely chopping your peeled zucchini in a food processor — this helps keep the meatballs moist without being watery. Once shredded, I use a clean cheesecloth or a few paper towels to squeeze out extra moisture; this step really helps your meatballs hold together. Next, check the salmon carefully for any pin bones and remove them. Then pulse the salmon in your food processor until it’s coarsely ground. This texture is perfect because it makes the meatballs tender but still hearty.

Step 2: Mix Everything Together and Shape Meatballs

In a large bowl, combine the ground salmon, zucchini, coconut flour, garlic and onion powders, salt, pepper (or omit for AIP), and avocado oil. Mix it all together until well combined — I like to use my hands here to get everything evenly distributed. Then roll the mixture into meatballs about the size of a golf ball and place them on a parchment-lined baking sheet. This size cooks evenly and fits perfectly on a fork or skewer.

Step 3: Bake Until Perfectly Juicy

Pop your meatballs in a 350°F oven and bake for 15-18 minutes. You want them cooked through but still moist inside. I usually check by gently pressing one to see if it springs back — that’s a good sign they’re ready. Overbaking dries salmon out, so keep a close eye near the end of cooking.

Step 4: Whip Up that Avocado Green Goddess Sauce

While your meatballs bake, blend the ripe avocado, fresh parsley, basil, olive oil, lemon juice, and sea salt in a high-speed blender until completely smooth and creamy. This sauce is so fresh and vibrant — it pairs perfectly with the richness of the salmon. If you want a thinner consistency, just add a splash of water or extra lemon juice to your liking.

Step 5: Serve and Devour!

Plate your warm salmon meatballs alongside a generous drizzle or dollop of the creamy green goddess sauce. I love serving them right away so the contrast between the warm meatballs and cool sauce can shine. You’ll find this combo irresistible!

How to Serve Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe

Garnishes

I usually sprinkle a few extra chopped fresh herbs like parsley or basil on top — it adds a burst of color and that fresh garden flavor that meshes so well with the salmon and sauce.

Side Dishes

This recipe pairs beautifully with simple sides like roasted asparagus, zucchini noodles, or a crisp mixed green salad. If you want something heartier, cauliflower rice or a lightly sautéed kale salad works wonders.

Creative Ways to Present

For special occasions, I love serving these meatballs on skewers with little lemon wedges and extra green goddess sauce on the side. They look beautiful as bite-sized appetizers at parties too!

Make Ahead and Storage

Storing Leftovers

Leftover salmon meatballs store nicely in an airtight container in the fridge for up to 3 days. Just keep the avocado green goddess sauce separate as it can brown quickly.

Freezing

I’ve frozen baked salmon meatballs successfully by placing them in a single layer on a baking sheet first, letting them freeze solid, then transferring them to a freezer-safe bag. They’ll keep for up to 2 months and reheat well.

Reheating

To reheat, I pop the meatballs in a 350°F oven for about 10 minutes or gently warm them in a skillet with a touch of oil. Avoid microwaving to keep the texture intact. Add fresh sauce after reheating for best flavor.

FAQs

Final Thoughts

This Baked Salmon Meatballs with Avocado Green Goddess Sauce (Paleo, Whole30, AIP & Keto) Recipe has become one of my go-to comfort meals that feels special yet is incredibly easy to make. I used to shy away from cooking fish because it seemed tricky, but these meatballs made me realize salmon is super approachable and 100% delicious when prepared right. I hope you enjoy making and sharing this recipe as much as my family and I do—it’s a true crowd-pleaser that keeps everyone asking for seconds!

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