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

Take small portions of the salmon mixture and roll them into 1-inch balls; place them on a parchment-lined baking sheet.

While the salmon balls chill, heat about 1/4 inch of olive oil in a large skillet over medium heat.

Carefully add the chilled salmon balls to the hot oil, frying them for 3-4 minutes per side until golden brown.

Use a slotted spoon to remove the salmon balls from the skillet and drain on paper towels.

In a blender, combine ripe avocados, plain Greek yogurt, lime juice, fresh cilantro, garlic, and a splash of water; blend until smooth.

Taste and season with salt and pepper, adjusting as needed.

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