Bacon-Wrapped Salmon Cakes With Asparagus

bacon wrapped salmon cakes

You could wrap just about anything in bacon and I’d devour it. But Bacon-Wrapped Salmon Cakes? Could it possibly get more mouth-watering? This post and recipe for Bacon-Wrapped Salmon Cakes with Asparagus comes from AndreAnna of Life As A Plate. Thank you, AndreAnna!

Yeah, okay. That’s a really long title. What I wanted to call these things was LITTLE BITES OF AWESOME but, alas, that doesn’t query well in search engines.

I know asparagus and salmon are good together either cooked or raw (sushi), so why not figure out a way and put them all together? With bacon? And these were born.

Bacon-Wrapped Salmon Cakes with Asparagus

The Players:

The How-To:

In a pan, cook the salmon with the coconut oil (you can use olive oil), breaking apart as you cook.  When this is finished stick in a bowl in the fridge to cool down.

Either in a blender or a food processor, blend the pine nuts until they look like this. These nuts are very moist and work great as a binder and give the salmon cakes a nutty taste.

bacon wrapped salmon cakes pinenuts

In another pan, melt butter and add garlic and onions and cook until translucent. Remove salmon from fridge and add cooked onions/garlic, egg white, pine nuts, mayo cheese, mustard, old bay, and chives (basically everything except the bacon and asparagus).

bacon wrapped salmon cakes bowl

Mix well and put back in fridge to chill for at least an hour. This helps make the mixture firmer and easier to work with. Lay out the strips of bacon lengthwise and place a few pieces of asparagus perpendicular to the bacon. Put a good sized mini cake amount of the salmon mixture, roll up tightly, and hold with a toothpick.

bacon wrapped salmon cakes assembly

I put these right on foil but because of the bacon grease, the bottom of the bacon never got crispy so I recommend you put these on a raised tray with foil lined underneath to catch drippings.

bacon wrapped salmon cakes in pan

Bake at 375 for 15-20 minutes, checking often. Serve these Bacon-Wrapped Salmon Cakes with Asparagus as a fancy schmancy appetizer at your next holiday party!

(photos by andreanna)


    • KristenM says

      And so FAST. I cheated this afternoon and used canned salmon. It took less than 10 minutes to put together. Now my kids & I are eating these for lunch along with some fruit & yogurt smoothies.

  1. says

    Go AndreAnna with another fabulous recipe! I’m glad for the previous comment, I was going to ask about canned salmon. Now I have all the ingredients – I can’t wait to make it!

  2. says

    I tried this when AndreAnna first posted the recipe to her site, and it’s excellent. A much lighter texture than I’m used to, but very good flavor and it held together well. I used canned smoked salmon (it’s all that I had on hand), and I ground up pistachios since I don’t like pine nuts. And it worked!

  3. says

    Wow. I like bacon, I like salmon, but never considered having them together. Looks like they could make a really tasty and healthy treat for breakfast!

  4. Li says

    I’m having friends over for dinner this weekend and have been struggling to find the prefect appetiser – this is it! Can’t wait to try these out, and I’m so happy to have found your site! There are so many recipes I’m going to use over the next few weeks :)

  5. LC says

    I just made these for dinner! They were fantastic…a little more greasy than I’m used to…but still great! I may make salmon cakes using the recipe here! The salmon cake part was amazing!

  6. Erin Amirian says

    OMG! I love all kinds of fish (and bacon). What a brilliant combo! Can’t wait to try. Your recipes are all so innovative!

  7. says

    They sound delicious. Do you think canned wild salmon could be substituted for the cooked fresh? I usually use it to make salmon cakes/burgers and it fits my budget a LOT better than fresh, being half the on-sale price.

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