Shrimp Stuffed Salmon Patties With Dill Tartar Sauce

The aroma of salmon cakes frying always takes me back to my grandmother’s cozy kitchen. She had a knack for transforming simple ingredients into something truly special, and her salmon patties were legendary. I remember standing on a stool, mesmerized as she carefully folded in the herbs and spices, the scent of dill and onion filling the air. This recipe, a playful twist on her classic, adds a burst of briny shrimp that elevates the humble patty to a dish worthy of any occasion.

Recipe Overview

• Prep Time: 20 minutes
• Cook Time: 15 minutes
• Total Time: 35 minutes
• Servings: 6
• Yield: 6 patties
• Dietary Type: Pescatarian

Ingredients

For the Shrimp Filling:

• ½ cup cooked baby shrimp
• ½ teaspoon garlic salt
• 1 teaspoon parsley

For the Salmon Patties:

• 1 (7 ounce) can pink salmon, drained
• 1 egg
• ½ cup breadcrumbs
• 1 stalk celery, finely chopped
• 1 medium onion, finely chopped
• 1 teaspoon dill weed
• 1 teaspoon season salt
• ¼ cup mayonnaise
• Cooking spray

For the Dill Tartar Sauce:

• ½ cup mayonnaise
• 2 tablespoons pickle relish
• 1 teaspoon dill weed

Equipment Needed

• Medium mixing bowl
• Small mixing bowl
• Muffin tin or loaf pan (optional)
• Measuring cups and spoons
• Baking sheet

Instructions

1. First, prepare the shrimp filling. In a small bowl, combine the cooked baby shrimp, garlic salt, and parsley. Mix gently to combine and set aside. This flavorful mixture will be the surprise center of your salmon patties.

2. Next, in a medium mixing bowl, prepare the salmon patty mixture. Drain the can of pink salmon well. Add the drained salmon to the bowl along with the egg, breadcrumbs, finely chopped celery, finely chopped onion, dill weed, season salt, and mayonnaise.

3. Gently mix all the ingredients together until just blended. Be careful not to overmix, as this can result in tough patties. The mixture should be moist but hold its shape when gently pressed.

4. Preheat your oven to 350°F (175°C). If you’re using a muffin tin or loaf pan, spray the bottom and sides generously with cooking spray. Alternatively, you can form the patties by hand and place them on a baking sheet lined with parchment paper.

5. To assemble the patties, take approximately a golf ball-sized amount of the salmon mixture. If using a muffin tin, press the salmon mixture onto the bottom and up the sides of each muffin cup, creating a small well in the center. If forming by hand, flatten the mixture into a patty with a slight depression in the middle.

6. Spoon a generous amount of the shrimp mixture into the center of each salmon patty, filling the well created earlier. Don’t overfill, leaving enough room to seal the patties with another layer of the salmon mixture.

7. Take another portion of the salmon mixture and carefully cover the shrimp filling, sealing the sides of the patty to prevent the filling from escaping during baking. Ensure the patties are evenly shaped and sealed.

8. Place the muffin tin or baking sheet in the preheated oven and bake for 10-15 minutes, or until the patties are lightly golden brown and cooked through. The internal temperature should reach 145°F (63°C). Keep a close eye on them to prevent over-baking.

9. While the salmon patties are baking, prepare the dill tartar sauce. In a small bowl, combine the mayonnaise, pickle relish, and dill weed. Stir until well blended. Taste and adjust seasoning as needed.

10. Once the salmon patties are cooked, remove them from the oven and let them cool slightly before serving. If you used a muffin tin, gently loosen the patties from the sides before removing them.

Expert Tips & Tricks

• For extra crispy patties, consider pan-frying them after baking for a few minutes per side in a skillet with a little olive oil. This will add a lovely golden-brown crust.
• If your salmon mixture seems too wet, add a tablespoon or two more of breadcrumbs until it reaches the desired consistency.
• Don’t have breadcrumbs on hand? Crushed crackers or even rolled oats can be used as a substitute.
• To prevent the patties from sticking to the baking sheet, ensure it’s well greased or lined with parchment paper.
• For a spicier kick, add a pinch of cayenne pepper to the salmon mixture or a dash of hot sauce to the tartar sauce.
• Make the tartar sauce ahead of time and refrigerate it for at least 30 minutes to allow the flavors to meld.

Serving & Storage Suggestions

Serve the shrimp-stuffed salmon patties warm with a generous dollop of dill tartar sauce. They are delicious on their own, as part of a seafood platter, or served on toasted buns as sliders.

Leftover salmon patties can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, microwave for 1-2 minutes, or bake in a preheated oven at 350°F (175°C) for about 10 minutes, until heated through. They can also be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.

Nutritional Information

Nutrient	Amount per Serving	% Daily Value
Calories	320 kcal	16%
Total Fat	20g	31%
Saturated Fat	4g	20%
Cholesterol	90mg	30%
Sodium	600mg	25%
Total Carbohydrate	15g	5%
Dietary Fiber	1g	4%
Sugars	5g	–
Protein	20g	40%

Note: Nutritional information is an estimate and may vary based on specific ingredients and portion sizes.

Variations & Substitutions

• Gluten-Free: Use gluten-free breadcrumbs as a substitute for regular breadcrumbs.
• Dairy-Free: Substitute the mayonnaise with a dairy-free alternative made from avocado or cashews.
• Herb Variations: Experiment with different herbs in the salmon patties, such as chives, parsley, or thyme.
• Seafood Variations: Try using crab meat or flaked tuna instead of shrimp for a different flavor profile.
• Vegetable Additions: Add finely diced bell peppers, zucchini, or carrots to the salmon mixture for added nutrients and texture.

FAQs (Frequently Asked Questions)

Q: Can I use fresh salmon instead of canned salmon?
A: Yes, you can use fresh salmon! Just be sure to cook it thoroughly and flake it before adding it to the patty mixture. About 7 ounces of cooked, flaked salmon is equivalent to one can.

Q: Can I make these patties ahead of time?
A: Absolutely! You can prepare the salmon patties and the tartar sauce ahead of time and store them separately in the refrigerator until you’re ready to bake.

Q: How do I prevent the salmon patties from falling apart?
A: Be sure not to overmix the salmon mixture. Also, ensure you’re using enough breadcrumbs to bind the ingredients together. If the mixture is still too wet, add a bit more breadcrumbs.

Q: Can I freeze the salmon patties after baking?
A: Yes, you can freeze them. Let them cool completely before wrapping them individually in plastic wrap and placing them in a freezer-safe bag or container. They can be stored in the freezer for up to 2 months.

Q: What can I serve with these salmon patties?
A: These patties pair well with a variety of sides, such as a fresh salad, roasted vegetables, rice pilaf, or sweet potato fries.

Final Thoughts

This shrimp-stuffed salmon patty recipe is more than just a dish; it’s a journey back to comforting flavors and shared memories. The combination of flaky salmon, succulent shrimp, and zesty dill tartar sauce is a delightful symphony of taste and texture. I encourage you to give this recipe a try and experience the joy of creating something truly special in your own kitchen. Don’t hesitate to share your feedback and variations – I’d love to hear how you made this recipe your own! Consider pairing these delicious patties with a crisp glass of white wine or a refreshing cucumber salad for a complete and satisfying meal.