Preheat your oven to 375°F (190°C) if baking the salmon balls.

Finely dice or pulse the salmon in a food processor until coarsely chopped.

Mix together salmon, breadcrumbs, green onions, parsley, minced garlic, beaten egg, Dijon mustard, lemon zest, salt, and pepper until well combined.

Shape the mixture into golf-ball-sized spheres, aiming for 12 to 16 balls.

Cook the salmon balls in a skillet with olive oil for 3–4 minutes per side over medium heat.

Alternatively, arrange them on a baking sheet and bake for 15–20 minutes until firm and browned.

Prepare the avocado sauce by blending avocado, Greek yogurt, lime juice, and cilantro until smooth.

Season the sauce with salt, pepper, and additional water if needed for the desired consistency.

Let the salmon balls rest for a few minutes after cooking before serving.

Serve warm with the creamy avocado sauce for dipping.