You can flatten these into patties by hand, use a muffin cup tin or bake in a loaf pan. They taste great but keep an eye on the baking time so they don't get to dried out. These reheated up great in the microwave for about 1-2 minutes and tasted even better on day 2.
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Units: US | Metric
- 1 (7 ounce) can pink salmon
- 1 egg
- 1/2 cup breadcrumbs
- 1 stalk celery, finely chopped
- 1 medium onion, finely chopped
- 1 teaspoon dill weed
- 1 teaspoon season salt
- 1/4 cup mayonnaise
- cooking spray
Dill Tarter Sauce
- 1Mix shrimp, garlic and parsley in small bowl. Set aside.
- 2In another bowl mix salmon, egg, crumbs, celery, onion, dill weed, season salt and mayonnaise until blended.
- 3Spray cooking spray on bottom and sides of muffin tins or loaf pan if using. For muffin tins (or patties) take about a golf ball size of salmon mixture and press on bottom of muffin tin and up the sides. Add some of the shrimp mixture to the muffin tin (or patties) but leave room enough to add another layer of the salmon mixture. Seal sides good.
- 4Bake at 350 for 10-15 minutes or until lightly brown.
- 5Meanwhile make tar sauce by adding 1/2 cup mayonnaise, 2 Tb pickle relish and 1 tsp dill weed. Stir until blended.
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Nutritional Facts for Shrimp Stuffed Salmon Patties With Dill Tarter Sauce
Serving Size: 1 (191 g)
Servings Per Recipe: 2
- Amount Per Serving
- % Daily Value
- Calories 648.7
- Calories from Fat 332
- Total Fat 36.9 g
- Saturated Fat 6.0 g
- Cholesterol 180.6 mg
- Sodium 1065.9 mg
- Total Carbohydrate 52.1 g
- Dietary Fiber 2.4 g
- Sugars 12.6 g
- Protein 28.2 g
The following items or measurements are not included: