Begin by finely chopping or pulsing the fresh salmon fillet in a food processor until it achieves a coarse texture.

In a large mixing bowl, combine the salmon with parsley, cilantro, breadcrumbs, egg, minced garlic, smoked paprika, lemon zest, salt, and black pepper. Stir well until combined.

Take a small amount and roll it into balls, approximately 2 inches in diameter. You should end up with about 12 to 14 salmon balls.

Heat a skillet over medium heat and add olive oil. Once warm, carefully place the salmon balls in the skillet, grilling for 3-4 minutes on each side until golden brown.

For the creamy avocado sauce, blend avocado, cilantro, Greek yogurt, lime juice, and additional garlic in a blender until smooth. Adjust seasoning as needed.

Serve the grilled salmon balls with the creamy avocado sauce drizzled over them or as a dip.