Salmon Loaf

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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?

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:





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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!

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Salmon Loaf

Skip the salmon cakes and make this great salmon loaf for dinner instead!
5 from 22 votes
Prep Time
10 minutes
Cook Time
1 hour
Main Course
8 slices
Karlynn Johnston


  • 16 ounces of canned salmon drained
  • 1 cup seasoned fine breadcrumbs
  • ½ cup onion finely chopped
  • 1 tsp dill weed
  • 2 large eggs beaten
  • 1 tablespoon lemon juice
  • ½ tsp salt
  • ¼ tsp black pepper


  • 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, dill, egg, 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

Calories: 158kcal, Carbohydrates: 11g, Protein: 17g, Fat: 5g, Saturated Fat: 1g, Trans Fat: 1g, Cholesterol: 94mg, Sodium: 580mg, Potassium: 258mg, Fiber: 1g, Sugar: 1g, Vitamin A: 135IU, Vitamin C: 2mg, Calcium: 198mg, Iron: 1mg

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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Karlynn Johnston

I’m a busy mom of two, wife & cookbook author who loves creating fast, fresh meals for my little family on the Canadian prairies. Karlynn Facts: I'm allergic to broccoli. I've never met a cocktail that I didn't like. I would rather burn down my house than clean it. Most of all, I love helping YOU get dinner ready because there's nothing more important than connecting with our loved ones around the dinner table!

Learn more about me

Site Index Salmon Salmon loaf Vintage recipe

Reader Interactions

Comments & Recipe Tips Share a tip or comment!

  1. Shannon G says

    Extremely dry! You have to add some milk for moisture.

  2. Nancy says

    Can seasoned panko be used for the seasoned fine breadcrumbs?

  3. 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 🙂

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