Pistachio-crusted salmon patties

Pistachio-crusted salmon patties

  • Prep Time : 45min
  • 6


  • 1 lb. boneless salmon fillet
  • 1/4 cup finely grated onion
  • 2 Tbsp. chopped fresh parsley
  • 3/4 tsp. salt
  • 1 Tbsp. lime juice
  • 3/4 cup crushed pistachio
  • 3 large eggs
  • coconut oil (or oil of choice)


  • Preheat oven to 350°F.
  • Using hands, flake salmon into chunks.
  • In mixing bowl, combine salmon with onion, parsley, salt and lemon juice. Scoop 1/2 cup portions to make patties. Place on pan and freeze for about 30 minutes. (See make-ahead instructions)
  • Dip salmon patties in egg and then in pistachio crumbs. Let dry 10 minutes before baking. Place oil in a skillet and heat over medium-high about 3 minutes. Place patties in skillet and cook for 3 minutes or until golden brown. Flip patties and fry another 3 minutes or until second side is browned.
  • Place on parchment papered cookie sheet.
  • Bake for 10-15 minutes. Optional: Blend Greek yogurt and crushed pineapple to make healthy dipping sauce. Feel free to substitute another fruit or natural jam to switch things up!
This dish has a classic breakfast ingredient packed with a healthy dose of lean proteins. Here’s the sunny side up truth about Superfood spotlight: Eggs.
Tags :