• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Recipes
    • Breakfast
    • Lunch
    • Mains
    • Desserts
    • Snacks
    • Drinks
  • Wellness
    • Nutrition
    • Lifestyle
    • Essential Oils
  • About
    • FAQ
    • Contact
    • Terms of use

NourishMint Kitchen logo

menu icon
go to homepage
  • Recipes
  • Lifestyle
  • Nutrition
  • About
    • Facebook
    • Instagram
    • Pinterest
  • search icon
    Homepage link
    • Recipes
    • Lifestyle
    • Nutrition
    • About
    • Facebook
    • Instagram
    • Pinterest
  • ×

    Home » Recipes » Mains

    October 18, 2021 Mains

    Pistachio Crusted Salmon Cakes with Bacon

    Jump to Recipe Print Recipe Comments

    Pistachio crusted salmon cakes with bacon, dill, and lemon. An easy and light dinner that is gluten-free, and made with healthy whole food ingredients.

    Salmon cakes are one of our go-to easy dinners, along with almond flour chicken fingers, or dairy-free chicken alfredo.

    pistachio crusted salmon cakes on a plate with arugula and lemon, with lemon dill sauce
    Jump to:
    • Ingredients
    • Step by Step Directions
    • Lemon Dill Sauce
    • FAQ
    • Serve it with
    • Storage
    • More Healthy Dinner Recipes
    • Pistachio Crusted Salmon Cakes with Bacon

    These pistachio crusted salmon cakes with bacon are SO tasty! This is a fun take on pistachio crusted salmon - which is my favourite dish to order at the Keg. I often make pistachio crusted salmon at home, and I recently had the idea to make it into salmon cakes.

    Packed with fresh dill, smoky bacon, zesty lemon, and dijion mustard - these salmon cakes have so much flavour. This recipe is made gluten-free by using almond flour instead of bread crumbs. Serve them with a squeeze of lemon, or with the lemon dill mayo sauce recipe below!

    Ingredients

    ingredients for salmon cakes on white surface from above including salmon, almond flour, bacon, lemon juice, dijon, mayo, pistachios, red onion, fresh dill and egg
    • Salmon - I used 3 small filets of boneless skinless wild pacific salmon. You'll need about 1 lb, or 300 g
    • Almond flour - works as a gluten-free alternative to bread crumbs! However, feel free to swap for panko bread crumbs if you are not making this recipe gluten-free. I have tested both, and they are equally as good.
    • Arrowroot flour - helps to hold the mixture together along with the almond flour
    • Fresh dill - pairs perfectly with the salmon, bacon and lemon flavours
    • Red onion - you can swap for chives if you prefer a more subtle flavour
    • Dijon mustard - adds a distinctive tangy vinegar flavour
    • Pistachios -
    • Mayonaise - for both the lemon dill sauce and to be used in the salmon cakes. I used this delicious avocado oil mayo!
    • Bacon - crispy bacon cut into small bacon bits adds a delicious smoky flavour to these salmon cakes

    See recipe card below for measurements and full list of ingredients

    Step by Step Directions

    ingredients for salmon cakes in a clear mixing bowl from above

    1. Slice the salmon into small ¼ to ½ inch cubes. Combine in a medium sized bowl with bacon bits, chopped dill, chopped red onion, 2 tablespoons of pistachios, egg, 2 tablespoons of mayonaise, almond flour, and arrowroot flour.

    Tip for chopping the pistachios - place the pistachios in a food processor and pulse/grind on low for 1- 2 minutes. You will want them to be finely chopped, but not completely made into a powder. 1 - 2 minutes in the food processor should do the trick!

    mixed raw ingredients for pistachio crusted salmon cakes in a white bowl from overhead

    2. Stir everything together until well combined.

    mixed raw ingredients for pistachio crusted salmon cakes in a white bowl from overhead

    3. Use a large (2 tablespoon) cookie scoop to spoon out the salmon cakes and shape them into patties. This recipe will make 10 - 11 small salmon cakes if using a 2 tablespoon cookie scoop. Place the patties on a baking sheet or large plate.

    salmon cake being rolled in pistachio crumbs in a small white bowl

    4. Roll each pattie in pistachio crumbs, and place it back on the baking sheet.

    pistachio crusted salmon cakes before cooking on baking sheet from above

    5. Heat a large cast-iron skillet on medium heat, adding in a drizzle of avocado oil. Fry the salmon cakes (I was able to fit 5 at a time) making sure not to overcrowd the pan. Fry on each side for 4-5 minutes on medium-low heat, or until the outside is golden brown.

    cooked pistachio crusted salmon cakes on baking tray with arugula, lemon dill sauce from above

    Lemon Dill Sauce

    In a small ramekin mix together 2 tablespoons mayonaise, 2 teaspoons lemon juice, and 1 tablespoon of finley chopped fresh dill.

    five cooked pistachio crusted salmon cakes on baking tray with arugula, lemon and red onion from above

    7. Serve with arugula salad, lemon dill sauce, and pickled red onion. Enjoy!


    pistachio crusted salmon cakes on a plate with arugula and lemon close up

    FAQ

    Can I swap the almond flour?

    You can swap for panko bread crumbs (I tested it whith whole wheat panko), but note that they will no longer be gluten-free.

    Do these pistachio crusted salmon cakes store well?

    Yes, they do! We've eaten them re-heated on the second or third day, and they were just as delicious.

    Can these salmon cakes be baked instead of fried?

    I have not tested baking these salmon cakes instead of frying, but I am sure it could work out. I would reccomend brushing them with avocado oil, and flipping them half way through. You might try 10 mintues at 375ºF, on a lined sheet pan. If you do try it, let me know in the comments how they turn out!

    Can I cook them in the air fryer?

    Again, I have not tested it but I am sure that they would be delicious! Denise at Sweet Peas & Saffron reccomends 8 minutes at 390ºF in the air fryer.

    Serve it with

    • Pickled red onion and lots of lemon, or lemon dill sauce!
    • A side salad like this peach cucumber salad or a simple arugula salad with green goddess dressing
    • Homemade crispy baked oven fries
    • Rice
    • Baked potatoes or sweet potatoes
    pistachio crusted salmon cakes on a plate with arugula and lemon, with lemon dill sauce

    Storage

    • Fridge - Let cool completely, then store in an airtight container in the fridge for up to 4 days.
    • Freezer - These salmon cakes would likely freeze well, but I have not tried it!
    • Reheat - In a cast iron frying pan with a drizzel of avocado oil. Enjoy with lemon dill sauce.
    pistachio crusted salmon cakes on a plate with arugula and lemon, with lemon dill sauce

    More Healthy Dinner Recipes

    Please tag me @nourishmintkitchen and share on your IG stories if you make this recipe, I would love to see your creations!

    Pin this post to save the recipe for later!

    three salmon cakes stacked on top of one another on a baking tray lined with parchment paper from side view

    Pistachio Crusted Salmon Cakes with Bacon

    Jasmine Ouellette
    Pistachio crusted salmon cakes with bacon, dill, and lemon. An easy and light dinner that is gluten-free, and made with healthy whole food ingredients.
    Print Recipe Pin Recipe
    Prep Time 20 mins
    Cook Time 10 mins
    Total Time 30 mins
    Course Main Course
    Cuisine American
    Servings 4 servings

    Equipment

    • Sheet pan
    • Cast iron skillet
    • Food processor

    Ingredients
      

    • 3 fillets of fresh salmon, diced into ¼ to ½ inch cubes roughly 1 lb; boneless skinless
    • 2 tablespoons ground pistachios * see note 1
    • 4 slices cooked bacon finely chopped into bacon bits
    • 1 egg
    • ¾ cup almond flour or swap for panko bread crumbs
    • 1 teaspoon arrowroot flour
    • 2 tablespoon finely chopped red onion
    • 4 tablespoons fresh dill finely chopped
    • 2 tablespoons mayonaise
    • 1 teaspoon dijon mustard
    • 1 tablespoon lemon juice
    • avocado oil for frying or swap for coconut oil

    Crust

    • ½ cup ground pistachios

    Lemon Dill Sauce

    • 4 tablespoons mayonaise
    • 4 teaspoons lemon juice
    • 11 tablespoon dill finely chopped

    Instructions
     

    • Slice the salmon into small ¼ to ½ inch cubes. Combine in a medium sized bowl with bacon bits, chopped dill, chopped red onion, 2 tablespoons of ground pistachios, egg, 2 tablespoons of mayonaise, almond flour, and arrowroot flour.
    • Stir everything together until well combined.
    • Use a large (2 tablespoon) cookie scoop to spoon out the salmon cakes and shape into patties. This recipe will make 10 - 11 small salmon cakes if using a 2 tablespoon cookie scoop. Place the patties on a baking sheet or large plate.
    • Roll each pattie in pistachio crumbs, and place back on the baking sheet.
    • Heat a large cast iron skillet on medium heat, adding in a drizzel of avocado oil. Fry the salmon cakes (I was able to fit 5 at a time) making sure not to over crowd the pan. Fry on each side for 4-5 minutes on medium - low heat, or until the outside is golden brown.
    • Prepare the lemon dill sauce: in a small ramekin mix together 2 tablespoons mayonaise, 2 teaspoons lemon juice, and 1 tablespoon of finley chopped fresh dill.
    • Serve with arugula salad, lemon dill sauce, and pickled red onion. Enjoy!

    Notes

    1.  To grind the pistachios - place them in a food processor and pulse/grind on low for 1- 2 minutes. You will want them to be finely chopped, but not completely made into a powder. 1 - 2 minutes in the food processor should do the trick!
    Storage
    • Fridge - cool completely, then store in an airtight container in the fridge for up to 4 days.
    • Freezer - These salmon cakes would likely freeze well, but I have not tried it!
    • Reheat - In a cast iron frying pan with a drizzle of avocado oil. Enjoy with lemon dill sauce.
    Keyword pistachio crusted salmon cakes, pistacho crusted salmon, salmon bacon cakes, salmon cakes with bacon
    « How to Make Sourdough Bread
    Roasted Beet Spinach Salad with Pear & Goat Cheese »

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    Primary Sidebar

    Hi there!

    Welcome! My name is Jazz, and I’m a Certified Holistic Nutritionist from Ontario, Canada. Here you will find healthy recipes that are dairy-free, often gluten-free, and packed with nourishing gut-healthy ingredients.

    Popular Posts

    Here are some delicious, healthy recipes we're cooking up!

    • oven baked french fries on baking sheet from above, on grey surface with blue and white tea towel
      Very Best Crispy Oven Fries
    • 6 sourdough pumpkin muffins in muffin tin, from overhead
      Sourdough Pumpkin Spice Muffins
    • How to Make Sourdough Bread
    • Single Serve Cookie Dough Baked Oatmeal

    Fall Recipes

    • 6 sourdough pumpkin muffins in muffin tin, from overhead
      Sourdough Pumpkin Spice Muffins
    • Healthy Pumpkin Oat Pancakes
    • Butternut Squash Mac and Cheese
    • Roasted Beet Spinach Salad with Pear & Goat Cheese

    Footer

    ↑ back to top

    About

    • About
    • Terms of Use
    • Sign Up! for emails and updates

    Socials

    • Facebook
    • Instagram
    • Pinterest
    • TikTok

    Contact

    • Contact
    • FAQ

    Copyright © 2022 Cook'd Pro on the Cook'd Pro Theme

    89 shares