Finely chop the salmon fillet, red onion, and fresh dill. In a mixing bowl, combine the chopped ingredients with panko breadcrumbs, Dijon mustard, egg, lemon juice, lemon zest, garlic powder, salt, and black pepper. Mix gently until just combined.

Scoop about 1 tablespoon of the mixture and roll it into 1-inch balls. Place on a parchment-lined baking sheet.

Optional: Refrigerate the salmon balls for about 30 minutes to help them hold their shape.

Heat 2 tablespoons of olive oil in a skillet over medium heat. Add the salmon balls and cook for 3-4 minutes on each side until golden brown.

Remove from the skillet and place on paper towels to absorb excess oil.

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

Serve the salmon balls on a platter with the avocado sauce for dipping.