Salmon Loaf
Elevate weeknight dinners with this comforting and delicious salmon loaf, a modern twist on a retro classic that's healthy, flavorful, and easy to prepare. Made with tender, flaky canned salmon, this recipe combines sautéed onions and celery, fresh parsley, and a hint of lemon juice for a bright and herby flavor. Breadcrumbs and eggs bind the mixture together, creating a perfectly moist and sliceable loaf with just the right texture. Seasoned with dried dill, salt, and black pepper, this oven-baked dish comes together in under an hour, making it a quick and satisfying main course. Ideal for meal prep or family dinners, serve it with a side of roasted vegetables or creamy mashed potatoes for a well-rounded meal. Perfectly simple yet packed with hearty goodness, this salmon loaf recipe is a must-try for seafood lovers and comfort food enthusiasts alike.
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Recipe Information
Ingredients
- 14.75 ounces canned salmon
- 2 large eggs
- 1 cup breadcrumbs
- 0.5 cup milk
- 0.5 cup, finely chopped onion
- 0.5 cup, finely chopped celery
- 1 tablespoon unsalted butter
- 1 tablespoon lemon juice
- 2 tablespoons, chopped parsley
- 0.5 teaspoon dried dill
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 1 as needed cooking spray
Instructions
Preheat your oven to 375°F (190°C).
Prepare a loaf pan by spraying it lightly with cooking spray or lining it with parchment paper for easy cleanup.
Drain the canned salmon and remove any skin or large bones if desired. Place the salmon in a large mixing bowl and flake it with a fork.
In a small skillet, melt the butter over medium heat. Add the finely chopped onion and celery, and sauté for 3-4 minutes until softened. Remove from heat and let cool slightly.
Add the sautéed vegetables, eggs, breadcrumbs, milk, lemon juice, parsley, dill, salt, and pepper to the bowl with the salmon. Mix everything together thoroughly until evenly combined.
Transfer the mixture into the prepared loaf pan, pressing it down gently to create an even surface.
Bake in the preheated oven for 35-40 minutes, or until the top is golden brown and the loaf is firm to the touch.
Let the salmon loaf cool in the pan for 5-10 minutes before removing and slicing.
Serve warm, garnished with additional parsley or a drizzle of lemon juice if desired. Pair with a side of vegetables or mashed potatoes for a complete meal.
Nutrition Facts
Calories |
1356 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.0 g | 62% | |
| Saturated Fat | 16.0 g | 80% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 761 mg | 254% | |
| Sodium | 4700 mg | 204% | |
| Total Carbohydrate | 103.8 g | 38% | |
| Dietary Fiber | 6.7 g | 24% | |
| Total Sugars | 20.1 g | ||
| Protein | 136.9 g | 274% | |
| Vitamin D | 62.4 mcg | 312% | |
| Calcium | 581 mg | 45% | |
| Iron | 10.2 mg | 57% | |
| Potassium | 2097 mg | 45% | |
*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.
