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

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

For firmer balls, refrigerate for 30 minutes before cooking.

Heat olive oil in a skillet over medium heat until shimmering.

Add salmon balls to the skillet and cook for about 3-4 minutes per side until golden brown.

Transfer cooked salmon balls to a paper towel-lined plate to drain excess oil.

In a blender, combine avocados, Greek yogurt, lime juice, cilantro, garlic, and a pinch of salt and pepper. Blend until smooth.

Adjust sauce consistency with water as needed. Chill for 30 minutes for best flavor.

Serve salmon balls with avocado sauce, garnished with dill sprigs and lemon wedges.