Finely chop the fresh salmon fillet or pulse it in a food processor until it’s coarsely ground. In a large bowl, combine the salmon with chopped parsley, cilantro, breadcrumbs (or almond flour), egg, minced garlic, smoked paprika, lemon zest, and a sprinkle of salt and pepper. Mix everything thoroughly until well combined.

Using your hands, scoop out portions of the salmon mixture and roll them into balls, approximately 2 inches in diameter. You should yield around 12-14 salmon balls.

Heat a skillet over medium heat and add a generous drizzle of olive oil. Once the oil is shimmering, carefully place the salmon balls into the skillet, cooking each ball for about 3-4 minutes on each side until golden brown and cooked through.

While the salmon balls are grilling, prepare the creamy avocado sauce. In a food processor, blend ripe avocado, cilantro, Greek yogurt, lime juice, additional garlic, and a pinch of salt and pepper until smooth and creamy.

Drizzle the creamy avocado sauce over the salmon balls or serve it as a dip on the side. Enjoy fresh, or store leftovers in the refrigerator for up to 2 days.