In a large mixing bowl, combine chopped salmon, panko breadcrumbs, finely diced red onion, fresh dill, Dijon mustard, the beaten egg, and lemon juice and zest. Add garlic powder, salt, and pepper. Mix gently.

Shape the salmon mixture into 1-inch balls and place them on a parchment-lined baking sheet.

Chill the salmon balls in the fridge for about 30 minutes to firm up and enhance flavor.

Heat about 2 tablespoons of olive oil in a skillet over medium heat until shimmering.

Carefully fry the salmon balls for approximately 3-4 minutes on each side until golden brown and the internal temperature reaches 145°F (63°C).

Transfer the cooked salmon balls onto a paper towel-lined plate to absorb excess oil.

In a blender, combine ripe avocados, Greek yogurt, fresh lime juice, cilantro, minced garlic, a pinch of salt, and pepper. Add water to reach desired consistency and blend until smooth.

Taste the sauce and adjust seasoning if necessary, adding more lime juice or red pepper flakes for extra flavor.

Arrange the warm salmon balls on a serving platter with the creamy avocado sauce.

Garnish with fresh dill, lemon wedges, and extra red pepper flakes if desired.