Pistachio Crusted Salmon Cakes with Bacon

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.

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

• 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

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!

2. Stir everything together until well combined.

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.

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

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.

Lemon Dill Sauce

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

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

FAQ

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

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.

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!

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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 minutes mins

Cook Time 10 minutes mins

Total Time 30 minutes 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