A lower-calorie way to make Salmon Patties
Salmon Patties turn crisp with oats and a hot sheet pan
Salmon, oats, celery and herbs form crisp oven-baked patties served with lemon yogurt for about 410 calories per plate.
Salmon patties can be crisp without shallow-frying if their mixture is dry enough and the baking surface begins hot. Drained canned salmon is flaked coarsely and bound with oats, egg and mustard, while celery and scallion add texture. A thin brush of oil on both sides conducts heat into the crumbs, and a lemon-herb yogurt replaces a heavy mayonnaise sauce.
What changes—and what stays
From often 550–750 calories after frying and serving with mayonnaise sauce to 410 calories
Bind 600 grams of drained salmon with oats and bake eight patties using only 12 grams of oil for the full batch. Salmon, mustard, lemon zest, scallion, dill and a hot browned crust create richness and freshness without absorbed frying oil.
| Part | Conventional | Lighter | Why |
|---|---|---|---|
| Core method | More added fat or a heavier proportion | Bind 600 grams of drained salmon with oats and bake eight patties using only 12 grams of oil for the full batch | Salmon, mustard, lemon zest, scallion, dill and a hot browned crust create richness and freshness without absorbed frying oil. |
How the flavor stays
Salmon, mustard, lemon zest, scallion, dill and a hot browned crust create richness and freshness without absorbed frying oil.
A cost rule that survives inflation
Shelf-stable canned salmon, oats and celery produce eight patties, offering four fish dinners without buying individual fresh fillets.
Ingredients for 4
Measure first; timing is part of how this recipe uses less fat.
- 600 gcanned salmon— drained
- 80 grolled oats
- 2large eggs
- 120 gcelery
- 50 gscallions
- 25 gDijon mustard
- 12 goil
- 200 gGreek yogurt
- 1lemon
Method
Each step includes heat, a visible cue, and a recovery.
Step 1 · follow the visible cue
Drain salmon without mashing it
Press salmon in a sieve, remove any large skin pieces if desired and break the fish into coarse flakes.
Look for: The salmon should be dry enough to mound while recognizable flakes remain throughout the bowl.
Step 2 · follow the visible cue
Let oats absorb moisture
Mix salmon with oats, eggs, celery, scallion, mustard and lemon zest, then rest the mixture ten minutes.
Look for: A squeezed spoonful should hold together without liquid seeping between the fingers.
Step 3 · follow the visible cue
Shape on a preheated pan
Form eight equal patties, brush both sides with measured oil and place them on a preheated lined sheet pan.
Look for: Patties should be even in thickness with clean edges and open space around each one.
Step 4 · follow the visible cue
Flip once for two crisp faces
Bake until the bottoms brown, flip carefully and finish until hot inside; serve two with lemon-dill yogurt.
Look for: Both surfaces should be crisp and each patty should lift intact without a wet center.
Calories at the same serving size
185 kcal · 31% lower estimated
The estimate uses the listed ingredients divided into 4 servings. Brand labels, trimming, and the amount left in the pan can change the result.
Keep the leftovers in the same spirit
Refrigerate cooked patties for three days or freeze them between parchment. Reheat uncovered in the oven; keep yogurt separate.
Refrigerate cooked patties for three days or freeze them between parchment. Reheat uncovered in the oven; keep yogurt separate.
Frequently asked questions
Can I use fresh salmon?
Yes. Cook and cool it first, then weigh 600 grams and check that the mixture is not wetter than canned salmon.
Why did the patties fall apart?
The salmon was wet, the oats did not rest or the first side had not browned before flipping.
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Recipe development and nutrition review: CaloNote Editorial
This editorial recipe uses ingredient-level nutrition estimates and reviewed cooking principles. It is not represented as physically test-cooked, and nutrition is approximate.
Published and last reviewed: August 25, 2026
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