In a large mixing bowl, gently incorporate the chopped skinless, boneless salmon fillet with panko breadcrumbs, finely chopped red onion, fresh dill, Dijon mustard, lightly beaten egg, lemon juice, lemon zest, garlic powder, salt, and black pepper. Take care not to overmix the ingredients; you want the mixture to hold together but remain tender, about 5 minutes.

Use your hands to form the salmon mixture into bite-sized balls, approximately 1 inch in diameter. Place each formed ball on a parchment-lined plate or tray to prevent sticking, ensuring they are evenly spaced for easy cooking.

For better flavor and texture, refrigerate the shaped salmon balls for at least 30 minutes.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Once the oil is shimmering, carefully add the salmon balls to the pan. Cook the salmon balls for about 3-4 minutes on each side, or until they are golden brown and reach an internal temperature of 145°F (63°C).

Once cooked, transfer the golden salmon balls onto a plate lined with paper towels to drain any excess oil.

In a blender, add 2 ripe avocados, 1/4 cup plain Greek yogurt, 2 tablespoons of lime juice, chopped cilantro, minced garlic, and a pinch of salt and pepper. Blend the mixture until smooth, adjusting the consistency with 1/4 cup of water as needed.

Taste the creamy avocado sauce and adjust the seasoning if necessary. If you prefer a chilled sauce, refrigerate it for about 15 minutes before serving.

Serve your salmon balls warm or at room temperature, along with the creamy avocado sauce for dipping. Garnish with fresh dill sprigs, lemon wedges, and a sprinkle of red pepper flakes.