Finely chop the fresh salmon or pulse it in a food processor until broken down but not puréed. In a large mixing bowl, combine salmon with parsley, cilantro, breadcrumbs, egg, garlic, paprika, lemon zest, salt, and pepper. Stir until well combined and sticky, about 5 minutes.

With clean hands, take a portion of the salmon mixture and roll into a ball, 2 inches in diameter. Repeat until all mixture is shaped into 12-14 balls on a parchment-lined tray.

Heat olive oil in a non-stick skillet over medium heat. Add salmon balls carefully, leaving space between them. Grill for 3-4 minutes on each side until golden brown and cooked through.

Prepare the avocado sauce while grilling. In a blender, combine avocado, cilantro, Greek yogurt, lime juice, and garlic. Blend until smooth and adjust seasoning with salt and pepper.

Once the salmon balls are cooked, transfer them to a serving platter. Drizzle avocado sauce over or serve on the side.