Salmon loaf is a classic American dish that is easy to make and perfect for family dinners. This tasty fish loaf is usually made with canned salmon cracker crumbs or breadcrumbs eggs, and seasonings. The ingredients are combined, packed into a loaf pan, and baked until lightly browned and cooked through. Salmon loaf is budget-friendly, kid-friendly, and freezes well for meal prepping. Read on to learn how to make perfect salmon loaf every time!
Ingredients Needed
The basic ingredients for salmon loaf include
- 1 (14.75 oz) can salmon, drained and flaked
- 1 cup breadcrumbs or cracker crumbs (saltines, Ritz, panko)
- 1/2 cup milk or half and half
- 2 eggs, beaten
- 1/4 cup diced onion
- 2 Tbsp butter, melted
- 1 Tbsp lemon juice
- 1-2 tsp dried dill weed
- 1 tsp Worcestershire sauce
- 1/2 tsp each salt and pepper
Optional flavor boosters
- 1-2 Tbsp anchovy paste
- 1-2 tsp sriracha sauce
I recommend using canned wild salmon for best flavor. Be sure to remove any bones and skin from the salmon before mixing.
For extra flavor, you can also use cooked fresh salmon instead of canned. Poach, bake, or pan fry 1 lb salmon filets until just cooked through, then flake the fish into chunks.
Mixing the Ingredients
Making salmon loaf is very easy:
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Preheat oven to 350°F. Grease a loaf pan with cooking spray or butter.
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Drain salmon, reserving liquid. Flake salmon into bite-size pieces and place in a large bowl.
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In a small bowl, combine cracker crumbs, milk, and reserved salmon liquid. Allow crumbs to absorb liquid, about 5 minutes.
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Add softened crumbs, beaten eggs, onion, butter, lemon juice, seasonings, and any optional ingredients to the salmon.
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Mix everything together well, using a spoon or your (clean!) hands. The texture should be thick and sticky.
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Transfer salmon mixture to prepared loaf pan. Press mixture into pan evenly so there are no air pockets.
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Bake for 45-50 minutes, until top is lightly browned and loaf is set. A knife inserted into center should come out clean.
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Let loaf rest 5 minutes before removing from pan. Slice and serve warm.
Baking Tips
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Grease the loaf pan well to prevent sticking. I recommend using butter or shortening instead of cooking spray for best release.
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Pack the mixture very firmly and evenly into the pan so it holds together while baking. Air pockets can cause it to fall apart.
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Start checking doneness at 45 minutes. Ovens vary – mine took 50 minutes total. Salmon loaf is done when top is browned and center is 160°F.
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Let loaf rest 5-10 minutes before unmolding for clean slices. I run a knife around edges to help release if needed.
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For individual portions, divide mixture between 6 greased ramekins. Reduce oven temp to 325°F and bake 30-35 minutes.
Serving Suggestions
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Serve salmon loaf warm, at room temperature, or chilled. It’s delicious any way!
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Pair it with dill sauce, lemon wedges, tartar sauce, or cocktail sauce.
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It’s excellent with buttery peas, roasted potatoes, rice pilaf or pasta in white sauce.
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For lunch, use thick slices to make open-faced sandwiches.
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Leftovers can be chilled and used for salmon salad or sandwiches.
A twist from 100 years ago, and my Mom’s salmon loaf was transformed!
When I was growing up, included in our family’s weeknight supper rotation was the humble salmon loaf, often served on Friday fish nights. A simple recipe that used bread crumbs to stretch an inexpensive can of salmon to make eight servings. I remember how wonderful the house smelled while it was baking. Topped with a little tartar or white sauce (some people like ketchup) it was my sister Jan’s favorite supper, and was almost always served with mashed potatoes and green beans. Isn’t it funny how we tend to make the same entrée with the same side dishes over and over? I think there’d be a revolt in my house if the tomato soup wasn’t served with grilled cheese in some form.
I loved the salmon loaf too, although sometimes it could be a little on the dry or heavy side, and my own children were not as fond of it as I was, unless it was slathered with tartar sauce.
Let’s borrow from the past
Cheryl at A Hundred Years Ago offered a post recently on a fish loaf recipe from 100 years ago that used beaten egg whites to lighten up the dish. I decided to try this technique using my recipe that is roughly based on my mothers, and I kept my fingers crossed.
Mom’s recipe was simpler than mine. It included the canned salmon, eggs, onions, celery, milk, dried breadcrumbs, dill weed, and garlic powder. Over time, to her recipe I added a minced carrot, anchovy filets, fresh parsley, Worcester sauce, and I swapped the milk out for the juice from the canned salmon and a little tomato juice and paste, and I sometimes used fresh breadcrumbs. I also used fresh garlic rather than the garlic powder.
For my new version, I added the extra egg the 100-year-old recipe included. If you don’t consume eggs, I think you could probably substitute whipped aquafaba to achieve the same fluffiness,
Mom also had a recipe card for Salmon Soufflé, although I don’t recall her ever making this. The soufflé recipe called for a white sauce mixed into the salmon, separation and whipping of the eggs, and it was baked in a casserole dish. So, I guess this recipe is a mash up between all four versions of salmon loaf!
It came out great! Moist, tender, yet still rich and flavorful. The next day at lunch, my husband enjoyed a slice, browned in a skillet, with an egg on top. The rest, shipped off to my sister for a treat!
I like this version better than Mom’s, and the next time, I might try the Salmon Soufflé recipe with the white sauce and cook it in a casserole dish––probably my mom’s Corning Ware. My sister Jan? She loved it too!
Thanks to Cheryl for the idea! If you haven’t visited her blog, it’s lots of fun. A Hundred Years Ago
Salmon Loaf Recipe | Your gateway to canned salmon!
FAQ
How do you make a simple salmon loaf?
Drain salmon and reserve 2 tablespoons liquid. Combine salmon, reserved liquid, bread crumbs, onion, milk, eggs, parsley, lemon juice, dill weed and black pepper. Place mixture in well-greased 8 1/2 x 4 1/2 x 2 1/2 inch loaf pan or shape into loaf on greased baking pan. Bake for 45 minutes.
What is the simple sauce for salmon loaf?
It’s a simple blend of Greek yogurt, fresh dill, Dijon mustard, and lemon juice. The tangy dill sauce is the ideal accompaniment to the salmon and provides excellent contrast. A generous dollop on each loaf slice served with steamed green beans and roasted potatoes makes a complete meal.
What to serve with a salmon loaf?
Serve with steamed spinach or frozen vegetables with baked potato, and whole wheat roll.
Can I use canned salmon instead of fresh?
The flesh cooks during the canning process. You can eat salmon right out of the can. However, I prefer to mix it with a liberal amount of mayonnaise with a touch of salt, pepper, lemon and vinegar. Great on sandwiches or in a salad.
How do you make a salmon Loaf?
Combine the wet ingredients with the salmon mixture and stir in 3 tablespoons onion (finely chopped), 1 tablespoon parsley (finely chopped), 1 teaspoon dry dill weed, 1/2 teaspoon kosher salt, and freshly ground black pepper (to taste). Use a spatula to turn the salmon mixture into the loaf pan.
How do you cook canned salmon in a loaf pan?
Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Preheat the oven to 350 F. Flake 16 ounces canned salmon (drained) and combine it with 1 1/2 cups soft fresh breadcrumbs in a medium-sized bowl. In a separate small bowl, whisk 2 large eggs with 1/2 cup light cream (or evaporated milk) and 2 tablespoons unsalted butter (melted).
How do you cook a salmon sandwich in a loaf pan?
Preheat the oven to 350°. Grease a loaf pan and set aside. Whisk eggs in a medium bowl. Mix in melted butter, milk, and salt. Break apart salmon into bite-sized or slightly larger pieces. Add bread and salmon to the bowl and gently toss until combined. Scrape into the loaf pan. Bake for 45- 60 minutes until puffed and lightly browned.
How do you make salmon bread crumbs?
One slice of bread yields 1/2 to 3/4 cup crumbs. In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. Transfer to a greased 8×4-in. loaf pan. Place in a larger baking pan.
How do you make a good salmon sandwich?
In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. Transfer to a greased 8×4-in. loaf pan. Place in a larger baking pan. Add 1 in. hot water to larger pan.
How do you cook a salmon Loaf in a crock pot?
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.