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 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