Remove skin from the fish fillets and cut the fish into small chunks. Remove any obvious bones.
Purée fish in the food processor until fairly smooth. Remove from food processor bowl and place in a mixing bowl.
Add shallot, Dijon, dill, lemon pepper, lemon juice, beaten egg white, and 1/2 of the toasted nut meal. Mix well and chill in the refrigerator for about 30 minutes, to allow it to firm up.
Remove from refrigerator and shape into 4 patties.
Spread the remaining nut meal on a plate. Pat both sides of each salmon cake into the nut mixture, to coat both top and bottom.
Heat oil in a skillet over medium heat., When hot, place salmon cakes in the pan and cook over medium-high heat until golden brown, about 1 minute. Flip over and brown the other side. Remove from heat and cover for just a couple of minutes to allow the heat from the pan to finish cooking them. You don’t want to overcook them!
Remove from skillet to plates and serve with remoulade sauce, a wedge of lemon and a sprig of fresh dill.