Pistachio Crusted Salmon Cakes
Elevate your dinner game with these irresistible Pistachio Crusted Salmon Cakes, a perfect blend of crispy texture and rich, savory flavors. Made from tender, flaky cooked salmon and coated with a crunchy pistachio crust, these gourmet-style patties are bursting with freshness from green onions, parsley, and a zesty hint of lemon. A touch of Dijon mustard and creamy Greek yogurt adds depth and moisture to every bite. Quick to prepare in just 30 minutes, these salmon cakes are seared to golden perfection, then finished in the oven for a delightful crunch that doesn’t compromise their melt-in-your-mouth tenderness. Ideal for a weeknight dinner or an elegant appetizer, serve these protein-packed delights alongside a tangy yogurt dressing, a simple salad, or your favorite vegetable medley for a meal that's as nutritious as it is delicious.
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Recipe Information
Ingredients
- 400 grams Cooked salmon (skinless)
- 60 grams Panko breadcrumbs
- 1 large Egg
- 30 grams Greek yogurt
- 15 grams Dijon mustard
- 2 stalks Green onion (finely chopped)
- 15 grams Fresh parsley (finely chopped)
- 1 teaspoon Lemon zest
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 120 grams Pistachios (shelled and finely chopped)
- 30 milliliters Olive oil
Instructions
Preheat the oven to 200°C (400°F), and line a baking sheet with parchment paper.
In a large mixing bowl, break the cooked salmon into small flakes using a fork.
Add the panko breadcrumbs, egg, Greek yogurt, Dijon mustard, green onion, parsley, lemon zest, salt, and black pepper to the bowl with the salmon. Mix until well combined.
Form the mixture into 8 evenly-sized patties, about 2.5 cm (1 inch) thick.
Spread the chopped pistachios onto a plate or shallow dish. Press each salmon cake gently into the pistachios, ensuring a generous coating on all sides.
Heat the olive oil in a large skillet over medium heat. Add the pistachio-crusted salmon cakes to the skillet, cooking for 2–3 minutes on each side or until golden brown.
Transfer the seared salmon cakes onto the prepared baking sheet and bake in the preheated oven for 5 minutes to ensure they are heated through.
Remove the salmon cakes from the oven and let them rest for 2 minutes before serving.
Serve the pistachio-crusted salmon cakes warm with your favorite sauce or side dish.
Nutrition Facts
Calories |
2164 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.4 g | 192% | |
| Saturated Fat | 25.4 g | 127% | |
| Polyunsaturated Fat | 4.6 g | ||
| Cholesterol | 472 mg | 158% | |
| Sodium | 2286 mg | 99% | |
| Total Carbohydrate | 87.3 g | 32% | |
| Dietary Fiber | 16.8 g | 60% | |
| Total Sugars | 14.6 g | ||
| Protein | 132.0 g | 264% | |
| Vitamin D | 46.0 mcg | 230% | |
| Calcium | 298 mg | 23% | |
| Iron | 11.9 mg | 66% | |
| Potassium | 3031 mg | 64% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
