I Love Salmon Loaf
Discover the comforting, timeless flavors of the "I Love Salmon Loaf," a delightful twist on a classic family favorite. This easy-to-make recipe combines canned salmon — a pantry superstar — with fresh, vibrant ingredients like chopped parsley, celery, and lemon juice, delivering a balance of savory and zesty notes. Bound together with breadcrumbs, eggs, and a splash of milk for a tender texture, every slice is bursting with wholesome goodness. A hint of Worcestershire sauce and dried dill add depth to the loaf, while the golden crust bakes to perfection in just 40 minutes. Perfect for weeknight dinners or meal prepping, this baked salmon loaf is not only a healthy and versatile dish but also pairs beautifully with roasted vegetables or a crisp side salad for a complete meal. If you're looking for an easy, flavorful seafood dinner idea, this salmon loaf is sure to become a household hit!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 15 oz canned salmon (preferably skinless and boneless)
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup onion, finely chopped
- 0.25 cup celery, finely chopped
- 2 tablespoons fresh parsley, chopped
- 1 tablespoon lemon juice
- 1 teaspoon Worcestershire sauce
- 0.5 teaspoon dried dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 tablespoon butter or cooking spray (for greasing the pan)
Instructions
Preheat your oven to 350°F (175°C). Grease a standard loaf pan with butter or cooking spray.
In a large mixing bowl, combine the canned salmon, including any liquid in the can. Flake it with a fork to break it up into smaller pieces.
Add the eggs, breadcrumbs, milk, onion, celery, parsley, lemon juice, Worcestershire sauce, dill, salt, and black pepper to the bowl. Mix all the ingredients thoroughly until well combined.
Transfer the mixture into the prepared loaf pan. Press it down evenly to shape the loaf and ensure there are no air pockets.
Place the loaf pan in the preheated oven and bake for 40 minutes, or until the top is golden and the loaf is firm to the touch.
Remove the salmon loaf from the oven and let it cool in the pan for 5-10 minutes before slicing.
Slice into generous portions and serve warm. This dish pairs wonderfully with a side of roasted vegetables or a crisp green salad.
Nutrition Facts
Calories |
345 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 13.7 g | 18% | |
| Saturated Fat | 4.8 g | 24% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 154 mg | 51% | |
| Sodium | 894 mg | 39% | |
| Total Carbohydrate | 24.5 g | 9% | |
| Dietary Fiber | 1.6 g | 6% | |
| Total Sugars | 4.8 g | ||
| Protein | 29.3 g | 59% | |
| Vitamin D | 7.2 mcg | 36% | |
| Calcium | 272 mg | 21% | |
| Iron | 2.7 mg | 15% | |
| Potassium | 452 mg | 10% | |
*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.
