Coarsely mince the salmon fillet until finely chopped. In a mixing bowl, combine salmon, parsley, cilantro, breadcrumbs, egg, garlic, paprika, lemon zest, salt, and pepper.

Roll the mixture into balls, about 2 inches in diameter. Place them on a plate lined with parchment paper.

Heat olive oil in a skillet over medium heat. Grill the salmon balls for 3-4 minutes on each side until golden brown and cooked through.

In a food processor, blend avocado, cilantro, yogurt, lime juice, and garlic until smooth. Adjust seasoning.

Serve the salmon balls with the creamy avocado sauce on top or on the side.