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Salmon loaf is one of those classic retro recipes that is still just as delicious today as it was when our Grandma’s made them! Try this instead of salmon cakes, it’s easier than frying up individual cakes and bakes up great!
Also, cans of salmon are famously difficult to utilize properly compared to fresh salmon. So instead of adding them to a salad or desperately trying to work them into some sort of side dish, why not make this simple and uncomplicated salmon loaf instead?
For more tasty salmon recipes, why not try this Fast and Easy Lemon Garlic Grilled Salmon, or just a simple Salmon & Green Beans recipe?
Table of Contents
Salmon Loaf
While the name might not be especially appetizing, this recipe for a salmon loaf is an easy and delicious way to enjoy some salmon without the difficult task of preparing it as whole fish.
Those small cans of salmon you get at the supermarket might be convenient, but the salmon in them can’t compare to fresh, ever. You need the right recipe to use it in!
By mixing it with some breadcrumbs, lemon, eggs, and onion, you can create a baked, tender salmon dish that is more like a loaf of salmon bread than a fishy cake.
Salmon Loaf Ingredients
Make sure you take a good look at the recipe card at the bottom of the post for the full recipe amounts.
- Canned salmon, drained
- Fine breadcrumbs
- Onion
- Dillweed
- Eggs
- Lemon juice
- Salt & Pepper
How to Make Salmon Loaf
- Drain your canned salmon and remove any skin or bones if wanted
- Flake the salmon and mix with all the ingredients in a small bowl
- With clean hands, shape into a loaf on the greased baking sheet.
- Bake at 375 Fahrenheit for 40-45 minutes until nicely browned and at least 165 °F in the middle.
- Cool for 5 minutes, remove and then serve
Isn’t This Just A Giant Fish Cake?
After looking at the list of ingredients and steps in this recipe, many people might assume that this is basically just a giant fish cake made using salmon.
Well, that would be basically accurate were it not for a few key aspects.
Fish cakes are traditionally packed into thin, almost burger like shapes and then pan-fried. This recipe for a salmon loaf is baked for much, much longer than you would pan fry something, allowing it to cook slowly at a lower temperature.
This longer and slower cooking time allow the texture of this salmon loaf to be incredibly different when compared to a fish cake. It will be more tender and less crispy, having a softer and gentler mouthfeel.
Plus, this recipe uses a lot more breadcrumbs than regular fishcakes, which helps maintain both its texture and final flavor.
What to Serve With Salmon Loaf
If this salmon loaf were a piece of meat, you might be expected to serve this with a side of vegetables and a big slab of potatoes or a pile of rice.
However, this recipe already mixes together the carbs with the meat, so there’s no need to serve this with anything starchy whatsoever!
For a more balanced meal, though, you could serve this salmon loaf with a small side of vegetables or a pea salad, a tossed salad or wedge salad.
Looking for more tasty Fish recipes? Try these out:
Enjoy!
Love,
Karlynn
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Salmon Loaf
- Prep Time
- 10 minutes
- Cook Time
- 1 hour
- Course
- Main Course
- Cuisine
- American
- Servings
- 8 slices
- Calories
- 158
- Author
- Karlynn Johnston
Ingredients
- 16 ounces of canned salmon drained
- 1 cup seasoned fine breadcrumbs
- ½ cup onion finely chopped
- 1 tsp dill weed
- 1/2 cup milk
- 2 large eggs beaten
- 1 tablespoon lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 375 °F. Grease a baking sheet and set aside.
- Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.
- Flake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.
- With clean hands, shape into a loaf on the greased baking sheet.
- Bake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.
- Let cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!
Recipe Notes
- Seasoned breadcrumbs add a nice flavor to this.
- Try not to dry it out by overbaking
Nutrition Information
All calories and info are based on a third party calculator and are only an estimate. Actual nutritional info will vary with brands used, your measuring methods, portion sizes and more.
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Please rate this recipe in the comments below to help out your fellow cooks!
LBinOC says
Added some green bell pepper in hopes of this mimicking my Mom’s recipe and was disappointed in the overall lack of flavor. Used to love salmon loaf done this way. Maybe I needed fresh dill instead of dry? Bummed…
Pam says
I like to top my salmon loaf for the last 15 min with Cream of celery soup !! LOve the idea of Lemon.
Michelle says
My husband needs to eat gluten free for health reasons. Usually I substitute quick oats for breadcrumbs in recipes, but your notes seem to indicate that flavor is a contributed by bread crumbs here. Any thoughts on what seasonings I should consider adding to compensate?
Sandra G Morin says
On of the cooks where I worked was French Canadian and she would use left over mashed potatoes. Delish!
Michael says
Why does the recipe ask for 16oz of canned salmon when the cans come in 14.75oz ?
Barb says
Great on dill. Rye for sandwiches
June robbs says
The salmon loaf was delicious with a squeeze of lemon juice….just like I remember my mom making. I served it with creamed peas…just like she did too. Yummy
Ramie Streng says
Thank you for the recipe.. On my way to making it!
Deb says
I did not rate the Creamed Peas (Error)
Shannon G says
Extremely dry! You have to add some milk for moisture.
linda Francke says
How much sodium is in a serving of this salmon loaf?
Nancy says
Can seasoned panko be used for the seasoned fine breadcrumbs?
Karlynn Johnston says
You bet!
goody says
Hi, I like an oniony white sauce with fish; 2 cups of unsweetened cashew milk, 2 tbsp. corn starch, a little salt; put the milk in the pan, then add the cornstarch and salt, mix well with a whisk, you can add precooked finely chopped onions or add some onion powder; this is a great sauce for chicken and fish 🙂
goody says
I was also going to add that you can add dill or parsley to this white sauce, plus by adding a little extra cashew milk, you can make a nice broccoli-cheese soup 🙂
Michael says
Why does the recipe ask for 16oz of canned salmon when the cans come in 14.75oz ?
Mia says
What kind of sauce would you put the salmon loaf?
Deb says
Old school recipe from my aunt was to top the loaf when serving with creamed peas (if you like peas):
Creamed peas
Melt 2TBS butter slowly and add 2TBS flour to create a paste. Then slowly add one cup of milk until smooth. Bring to a boil and add peas (room temperature) to cream.
Hope you enjoy as much as we do.
Del says
Mustard. I only eat mustard on salmon patties and onion rings, so I am not a huge mustard fan but I HAVE to have it with my salmon.