Step 1: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
Step 2: Dice the salmon into very small, uniform pieces (about 1/4-inch to 1/2-inch cubes). Alternatively, pulse it a few times in a food processor until finely chopped, being careful not to over-process.
Step 3: In a medium bowl, combine the diced salmon, panko breadcrumbs, mayonnaise, Dijon mustard, chopped fresh dill, lemon zest, 1/2 tsp salt, and 1/4 tsp black pepper. Mix gently until just combined. Do not overmix.
Step 4: Form the mixture into 1-inch to 1.5-inch balls (you should get about 18-20 balls). Place them on the prepared baking sheet, ensuring they are not touching.
Step 5: Bake for 12-15 minutes, or until the salmon balls are cooked through and lightly golden. The internal temperature should reach 145°F (63°C).
Step 6: While the salmon balls bake, prepare the creamy avocado sauce. Halve the avocados, remove the pits, and scoop the flesh into a food processor or a high-speed blender.
Step 7: Add the fresh cilantro, jalapeño (if using), garlic clove, lime juice, olive oil, and a pinch of salt and pepper to the food processor/blender.
Step 8: Blend until the sauce is completely smooth and creamy. If it’s too thick, add a tablespoon of cold water at a time until you reach your desired consistency. Taste and adjust seasonings as needed.
Step 9: Once the salmon balls are baked, remove them from the oven.
Step 10: Arrange the salmon balls on a serving platter or individual plates.
Step 11: Drizzle generously with the creamy avocado sauce, or serve the sauce on the side for dipping.
Step 12: Garnish with extra fresh dill or cilantro sprigs and a wedge of lime. Serve immediately and enjoy!