Salmon Loaf with Cucumber Sauce
Transform your weeknight dinner routine with this flavorful and wholesome Salmon Loaf with Cucumber Sauce! Packed with protein-rich canned salmon, aromatic dill, and a touch of zesty lemon, this baked loaf is both comforting and elegant. Its moist, tender texture pairs perfectly with a refreshing Greek yogurt-based cucumber sauce, lightly seasoned with garlic and olive oil for a creamy, tangy finish. Ideal for family dinners or casual gatherings, this dish comes together in just 20 minutes of prep and bakes to golden perfection in 40 minutes. Serve warm or at room temperature, topped with a dollop of the chilled cucumber sauce for a delightful balance of flavors. Perfect for those seeking easy baked salmon recipes or inventive ways to use canned salmon!
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Recipe Information
Ingredients
- 425 grams canned salmon (drained and flaked)
- 120 grams breadcrumbs
- 2 eggs
- 125 ml milk
- 1 small onion (finely chopped)
- 2 tablespoons dill (chopped, fresh or dried)
- 1 tablespoon lemon juice
- 0.5 teaspoon salt
- 0.5 teaspoon black pepper
- 250 grams greek yogurt (for sauce)
- 1 small cucumber (grated and drained)
- 1 clove garlic (minced)
- 1 tablespoon olive oil
- 1 teaspoon lemon juice (for sauce)
- 0.25 teaspoon salt (for sauce)
- 1 teaspoon dill (for garnishing sauce)
Instructions
Preheat your oven to 180°C (350°F) and grease a loaf pan or line it with parchment paper.
In a large mixing bowl, combine the drained and flaked salmon, breadcrumbs, and chopped onion.
In a separate bowl, whisk together the eggs, milk, lemon juice, dill, salt, and black pepper.
Pour the liquid mixture into the salmon mixture and combine thoroughly until evenly mixed.
Transfer the mixture into the prepared loaf pan and press down evenly to form a compact loaf.
Bake in the preheated oven for 40 minutes or until firm and lightly golden on top. Let it rest for 10 minutes before slicing.
While the loaf is baking, prepare the cucumber sauce. In a medium bowl, combine the grated and drained cucumber, Greek yogurt, minced garlic, olive oil, lemon juice, salt, and dill. Stir well to combine.
Cover the sauce and refrigerate until ready to serve.
Slice the salmon loaf and serve warm or at room temperature, accompanied by the chilled cucumber sauce.
Nutrition Facts
Calories |
1619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 59.4 g | 76% | |
| Saturated Fat | 14.0 g | 70% | |
| Polyunsaturated Fat | 1.4 g | ||
| Cholesterol | 596 mg | 199% | |
| Sodium | 5450 mg | 237% | |
| Total Carbohydrate | 124.2 g | 45% | |
| Dietary Fiber | 6.5 g | 23% | |
| Total Sugars | 28.7 g | ||
| Protein | 145.9 g | 292% | |
| Vitamin D | 53.5 mcg | 267% | |
| Calcium | 1505 mg | 116% | |
| Iron | 12.4 mg | 69% | |
| Potassium | 2464 mg | 52% | |
*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.
