Combine fresh salmon, panko breadcrumbs, red onion, dill, Dijon mustard, egg, lemon juice, lemon zest, garlic powder, salt, and pepper in a mixing bowl and mix until just combined.

Shape mixture into 1-inch balls and place on a lined baking sheet.

Chill salmon balls in the refrigerator for at least 30 minutes for firmer texture.

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

Cook salmon balls for 3-4 minutes on each side until golden brown.

Drain cooked salmon balls on paper towels.

Blend avocados, Greek yogurt, lime juice, cilantro, minced garlic, water, salt, pepper, and red pepper flakes until smooth.

Taste and adjust seasoning of the avocado sauce.

Serve salmon balls warm with avocado sauce for dipping and garnish with dill and lemon wedges.