Baked Pink Salmon Patties with Crispy Crust

Name: Baked Pink Salmon Patties with Crispy Crust
Total time: 35 min
Yield: 1 serving
Cuisine: Home cooking
Ingredients: Pink salmon steaks — 170 g; Onions — 40 g; Eggs — 0.5 pcs; Oat bran — 15 g; Dill — 4 g; Napa cabbage — 100 g; Cucumbers — 60 g; Plain yogurt — 30 g; Salt — 2 g; Ground black pepper — 0.5 g

Juicy salmon and onion patties baked in the oven, served with a creamy yogurt coleslaw of napa cabbage and cucumber.

Time: 35 min
Serving: 378 kcal
Ingredients: ≈ $3.50
Protein: 43 g

Healthy High protein

Baked Pink Salmon Patties with Crispy Crust

Ingredients

1 Pink salmon steakspack 600 g ≈ $8.00 170 g
2 Onions≈ $1.60 per kg 40 g
3 Eggspack 10 pcs ≈ $1.93 0.5 pcs
4 Oat branpack 250 g ≈ $2.50 15 g
5 Dillpack 50 g ≈ $1.80 4 g
6 Napa cabbagepack 700 g ≈ $2.40 100 g
7 Cucumbers≈ $3.67 per kg 60 g
8 Plain yogurtpack 300 g ≈ $2.19 30 g
9 Salt 2 g
10 Ground black pepper to taste

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

Preheat oven to 375°F (190°C). Line a baking sheet with parchment paper. Skin and debone the pink¹ salmon, finely chop the onion², and mince the dill⁵.
Run the salmon and onion² through a meat grinder.
Mix in 1 egg, 1.5 oz (42g) whole wheat bran, half the dill⁵, 1.5g salt, and black pepper until smooth.
Wet your hands and shape into 2 patties, placing them on the parchment.
Bake for 20 minutes, flipping halfway, until golden and crispy; the inside should be opaque with no liquid.
Shred the napa⁶ cabbage, slice the cucumber⁷, and toss with yogurt, remaining dill⁵, and salt.
Serve the patties hot with the coleslaw.

Tips

Why it works: Grind the salmon and onion together to break down fibers, ensuring even cooking and a uniform texture without fishy chunks. Over-grinding makes them dense; stop when just combined.
Substitutions: Use 15g breadcrumbs instead of oat bran for extra crispiness, or swap dill for 4g fresh parsley if unavailable. Replace yogurt with 30g sour cream for a thicker salad dressing.
Common mistakes: Croquettes stay translucent inside if undercooked; check by piercing. They should feel firm and opaque, not jelly-like. Overbaking turns them dry and dark.
Storing and reheating: Eat fresh or within 1 day; reheat in a dry pan over medium heat for 3–4 minutes per side. Freeze for up to 1 month if breaded first, then reheat from frozen.
Serve with: Pair with a slice of rye bread and a glass of dry white wine for a light but satisfying weeknight dinner.

In short

Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.

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Nutrition

Per serving and share of 2000 kcal

Calories	378 kcal	19%
Protein	43 g	58%
Fat	16 g	23%
Carbs	17 g	7%
Per 100 g	84 kcal

Cost

≈ $3.50per serving

Average supermarket prices, BLS (U.S. Bureau of Labor Statistics), October 2026. Your store will differ: products come in packs and each chain sets its own prices. The priciest item here is pink salmon steaks.