Dorothy Smith Goodens Salmon Loaf
Dorothy Smith Goodens Salmon Loaf is a timeless, homestyle recipe that brings the comforting flavors of tender salmon, savory herbs, and zesty lemon to your dinner table. Made with pantry staples like canned salmon, breadcrumbs, and milk, this dish is both budget-friendly and effortlessly elegant. Fresh parsley and a touch of lemon juice add a vibrant freshness, while buttery richness enhances the golden crust. Ready in under an hour and yielding six hearty slices, this salmon loaf is perfect for family dinners or meal prepping. Serve it alongside steamed vegetables or a crisp green salad for a wholesome, well-rounded meal that’s rich in protein and flavor. Simple, satisfying, and versatile, this baked salmon loaf is the ultimate weeknight dinner solution.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 14.75 oz canned salmon
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup yellow onion
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter
- 1 for greasing non-stick cooking spray
Instructions
Preheat your oven to 350°F (175°C).
Grease a standard loaf pan with non-stick cooking spray to prevent the salmon loaf from sticking.
Drain the canned salmon, reserving the liquid in case it's needed for additional moisture later. Remove any skin and bones from the salmon, then flake it into a large mixing bowl.
In a separate small bowl, beat the eggs lightly with a fork. Add the eggs to the salmon.
Add the breadcrumbs, milk, diced onion, parsley, lemon juice, salt, and black pepper to the bowl with the salmon. Mix until all ingredients are well combined. The mixture should be moist but hold its shape when formed into a loaf. If the mixture seems too dry, add a tablespoon or two of the reserved salmon liquid to adjust the consistency.
Transfer the mixture to the greased loaf pan. Press it down gently to form an even surface.
Dot the top of the loaf with butter to add a touch of richness and promote browning.
Place the loaf pan in the preheated oven and bake for 35-40 minutes, or until the loaf is firm to the touch and lightly browned on top.
Once cooked, allow the salmon loaf to rest for 5-10 minutes in the pan before slicing. This helps it hold its shape during serving.
Serve warm with a side of steamed vegetables or a fresh green salad for a wholesome meal.
Nutrition Facts
Calories |
1370 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 49.5 g | 63% | |
| Saturated Fat | 15.4 g | 77% | |
| Polyunsaturated Fat | 5.9 g | ||
| Cholesterol | 763 mg | 254% | |
| Sodium | 4724 mg | 205% | |
| Total Carbohydrate | 101.6 g | 37% | |
| Dietary Fiber | 6.1 g | 22% | |
| Total Sugars | 19.1 g | ||
| Protein | 136.2 g | 272% | |
| Vitamin D | 62.4 mcg | 312% | |
| Calcium | 552 mg | 42% | |
| Iron | 9.8 mg | 54% | |
| Potassium | 1942 mg | 41% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
