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Pistachio-Crusted Salmon Cakes

 Pistachio-Crusted Salmon Cakes
It takes only half an hour to give salmon patties glamour. These time-saving fish cakes get a rich, buttery crunch from ground pistachio nuts. —Mary Lou Timpson, Colorado City, Arizona
4 ServingsPrep/Total Time: 30 min.


  • 1-1/4 pounds salmon fillets
  • 1 egg
  • 1/2 cup soft bread crumbs
  • 1 tablespoon Dijon mustard
  • 1 teaspoon grated lime peel
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 cup coarsely ground pistachios
  • 2 tablespoons canola oil
  • Lime wedges


  • In a large nonstick skillet, bring 4 cups water to a boil. Reduce
  • heat; add fillets and poach, uncovered, for 8-10 minutes or until
  • fish flakes easily with a fork. Remove from pan and cool slightly.
  • In a large bowl, combine the egg, bread crumbs, mustard, lime peel,
  • salt and pepper. Shred salmon with two forks; fold into bread crumb
  • mixture. Shape into eight patties. Coat both sides with pistachios.
  • In a large skillet over medium heat, cook patties in oil in batches
  • for 1-2 minutes on each side or until golden brown. Serve with lime
  • wedges.
  • Yield: 4 servings.

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Pistachio-Crusted Salmon Cakes (continued)

Nutritional Facts: 2 salmon cakes equals 538 calories, 38 g fat (6 g saturated fat), 137 mg cholesterol, 507 mg sodium, 12 g carbohydrate, 4 g fiber, 37 g protein.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.