In a large mixing bowl, flake salmon fillet into small pieces. Add panko breadcrumbs, red onion, dill, mustard, egg, lemon juice, garlic powder, salt, and pepper. Fold gently until just combined.

Take a tablespoonful of mixture and roll into a ball about 1 inch in diameter. Place balls on a baking sheet lined with parchment paper.

Chill salmon balls in the refrigerator for at least 30 minutes to hold shape and enhance flavors.

Heat olive oil in a skillet over medium heat. Add salmon balls without overcrowding and cook for 3-4 minutes on each side until golden brown.

Use a slotted spoon to remove salmon balls and place them on paper towels to absorb excess oil.

In a blender, combine avocados, Greek yogurt, lime juice, cilantro, garlic, salt, pepper, and water. Blend until smooth and creamy.

Serve salmon balls with avocado sauce for dipping, garnished with dill, lemon wedges, and red pepper flakes.