Preparation Steps

• Preheat your oven to 375°F (190°C) if baking.
• In a large mixing bowl, either dice the fresh salmon or pulse it in a food processor to achieve a coarsely chopped texture.
• Add panko breadcrumbs, green onions, parsley, garlic, beaten egg, Dijon mustard, and lemon zest to the bowl. Season with salt and pepper to taste and mix everything gently until well combined.
• Shape the mixture into golf ball-sized spheres and place on a parchment-lined baking sheet if baking.
• If pan-frying, heat olive oil in a skillet over medium heat and carefully add the salmon balls. Cook for 3-4 minutes on each side.
• For baking, place the salmon balls in the preheated oven and bake for 15-20 minutes.
• While the salmon balls are cooking, blend avocado, Greek yogurt, lime juice, and cilantro until smooth for the sauce.
• Season the sauce with salt and pepper as needed and thin with water if too thick.
• Once the salmon balls are cooked, cool slightly before serving.
• Serve warm with the creamy avocado sauce for dipping.