Recipe courtesy of Sara Moulton

Pistachio-Crusted Salmon Cakes

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  • Level: Easy
  • Total: 30 min
  • Prep: 15 min
  • Cook: 15 min
  • Yield: 4 servings
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2 1/2 cups cooked, shredded salmon

1/2 cup fresh bread crumbs

1 tablespoon Dijon mustard

1 teaspoon freshly grated lime zest

Kosher salt and freshly ground black pepper

1 large egg, beaten

1 cup coarse-ground pistachio nuts

3 tablespoons vegetable oil

Lime wedges, for garnish


  1. In a medium bowl, combine the salmon, bread crumbs, mustard, and zest and season with salt and pepper. Stir in egg until just combined. 
  2. Form the salmon mixture into 8 to 10 cakes. Put the ground nuts on a plate. Gently press each side of the cake into the nuts. Refrigerate the cake for at least 30 minutes and up to 12 hours. 
  3. Heat the oil in a large non-stick skillet over medium heat. Working in batches, cook the cakes, turning once, until well-browned and cooked through, about 2 1/2 minutes per side. Transfer the cakes to a paper towel-lined plate to drain. 
  4. Divide the cakes among plates and serve with the lime wedges.
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