Salmon Loaf with Cucumber Dressing
Transform your dinner table with this irresistible Salmon Loaf with Cucumber Dressing—a modern twist on a retro classic. Made with tender, flaky cooked salmon, wholesome breadcrumbs, and a hint of aromatic dill, this savory loaf is elevated by its light, creamy cucumber yogurt dressing. Perfectly seasoned with garlic, onion, and a touch of lemon, this dish balances richness and freshness with ease. The crisp cucumber dressing adds a refreshing contrast, making this meal ideal for a cozy family dinner or a crowd-pleasing brunch centerpiece. Quick to prepare and baked to perfection in just 40 minutes, this recipe delivers restaurant-quality flavor with minimal effort. Serve it warm or at room temperature to enjoy this healthy, protein-packed delight!
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Recipe Information
Ingredients
- 400 grams cooked salmon (flaked)
- 120 grams breadcrumbs
- 2 large eggs
- 120 ml milk
- 1 medium onion (finely chopped)
- 1 teaspoon dried dill
- 0.5 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium cucumber (grated)
- 200 grams plain Greek yogurt
- 1 tablespoon lemon juice
- 1 tablespoon fresh dill (chopped)
- 1 teaspoon olive oil (for greasing)
Instructions
Preheat your oven to 180°C (350°F) and grease a loaf pan with olive oil.
In a large mixing bowl, combine the flaked salmon, breadcrumbs, beaten eggs, milk, and finely chopped onion.
Add the dried dill, garlic powder, salt, and black pepper to the mixture. Mix thoroughly until well combined.
Transfer the mixture to the greased loaf pan, pressing it down evenly.
Bake in the preheated oven for 35-40 minutes, or until the loaf is firm and lightly golden on top.
While the salmon loaf is baking, prepare the cucumber dressing. Begin by grating the cucumber and squeezing out any excess moisture using a clean kitchen towel or cheesecloth.
In a small bowl, mix the grated cucumber with Greek yogurt, lemon juice, and fresh dill. Stir until smooth and refrigerate until ready to serve.
Once the salmon loaf has finished baking, let it cool in the pan for 5-10 minutes before turning it out onto a serving plate.
Slice the loaf and serve warm or at room temperature with the chilled cucumber dressing drizzled over the top or on the side.
Nutrition Facts
Calories |
1790 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 79.5 g | 102% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 655 mg | 218% | |
| Sodium | 4801 mg | 209% | |
| Total Carbohydrate | 133.1 g | 48% | |
| Dietary Fiber | 8.2 g | 29% | |
| Total Sugars | 32.3 g | ||
| Protein | 145.6 g | 291% | |
| Vitamin D | 60.4 mcg | 302% | |
| Calcium | 630 mg | 48% | |
| Iron | 11.3 mg | 63% | |
| Potassium | 2730 mg | 58% | |
*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.
