Packed with protein and full of lemony flavor, Salmon Loaf is a deliciously simple seafood twist on a classic recipe.
It seems funny to me that one of my daughter’s favorite meals as she got older featured salmon and tuna croquettes (patties) and mac and cheese—so much for my “gourmet” cooking. The croquettes were easy enough to make. I just mixed all the ingredients and then formed them into patties. They could be baked, broiled, air-fried, or fried, and they always turned out great. Well, this salmon loaf recipe is even easier than that!
Just like with your standard meatloaf, all the ingredients are mixed in a bowl and then packed into a greased loaf pan. The oven does the rest of the work, freeing me up to prepare some tasty side dishes. The resulting dish boasts bright flavors from dill, parsley, lemon juice, and onion, which perfectly complement the salmon.
Now, some people make this recipe with crushed saltines instead of breadcrumbs. You can use either, or, if you are gluten-free like me, substitute with your favorite GF crackers or breadcrumbs. Gluten-free or not, I recommend storing end pieces of your leftover bread in a zippered freezer bag for future use. Then, when a recipe calls for breadcrumbs, you’re good to go—just toast the bread and then crumble it up.
Another reason this recipe is so easy is that it calls for canned salmon. However, it’s worth mentioning that cans sometimes contain bones. It’s mainly the spine that is tough, but broken down, it will soften in the recipe. The smaller bones, when mashed, won’t be noticeable in the cooked salmon loaf. But if you’re not a fan, don’t worry, you can usually remove them fairly easily. Either way, canned salmon keeps this recipe simple!
Try different combinations for a unique spin on this recipe
Now that you’ve tried this delicious salmon loaf recipe, let’s change things up a bit with some different flavor profiles. By switching out a few ingredients, you can create a unique meal, such as this Mediterranean-style version that would be great with this Tzatziki Recipe. Simply omit the milk, dill weed, and parsley, and add one-half cup of crumbled feta cheese, two minced garlic cloves, one teaspoon of smoked paprika, one tablespoon chopped chives, and one-half cup of finely chopped baby tomatoes. If desired, add the zest of one lemon. Combine all and bake as directed in this recipe.
Another version includes one of my favorite ingredients—roasted red peppers. Omit the melted butter, lemon juice, parsley, and dill, and add one-half cup drained and chopped roasted red peppers, one teaspoon Worcestershire sauce, one-quarter teaspoon ground black pepper, and, if desired, a few drops of hot sauce. Combine all and bake as directed in the recipe below. The roasted red peppers provide added moisture to this recipe. You could even add in a few tablespoons of finely diced celery for added texture and flavor.
How do I store leftovers?
Allow leftover salmon loaf to cool to room temperature, then store it in an airtight container in the refrigerator for up to 4 days. You can also freeze it as tightly wrapped individual slices or an entire wrapped loaf and place it in a zippered freezer bag for up to 3 months—just be sure to remove as much air as possible. Plastic wrap or parchment paper will do fine for wrapping. Defrost it overnight in the refrigerator and reheat it in the microwave or a 350°F oven until warm.
Serving suggestions
Mac and cheese is a tried-and-true favorite for recipes like salmon loaf. But why not put a new spin on it with a veggie-forward pick, like Cauliflower Mac And Cheese or Butternut Squash Mac And Cheese? Other great side dishes include a hearty Quinoa Chickpea Salad, simple but tasty Sautéed Vegetables, or even a Beet Salad With Feta. Finish your meal with something sweet, such as Creamy Fruit Salad or a Sugar Cookie Fruit Pizza!
Ingredients
- 1 can (14.75 ounces) salmon undrained
- 1/4 cup finely-chopped onion
- 1/2 cup whole wheat bread crumbs
- 1 1/2 tablespoons melted butter
- 1/4 cup low-fat milk
- 1 large egg beaten
- 1 tablespoon fresh lemon juice
- 2 tablespoons chopped fresh parsley
- 1/2 teaspoon dried dill weed
- Salt and pepper to taste
Instructions
- Preheat oven to 350°F. Lightly grease a loaf pan.
- Combine the salmon, chopped onion, bread crumbs, melted butter, milk, beaten egg, lemon juice, parsley, dill, salt, and pepper in a large bowl. Mix thoroughly until well combined.
- Firmly press the salmon mixture into the prepared loaf pan, ensuring the top is smooth. Bake in the preheated oven for 45 minutes, or until the loaf is completely firm and thoroughly cooked.
- Remove from oven and let rest for 5 minutes. Slice and serve warm.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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