Since my mother-in-law made it for us when we were first married, this Baked Salmon Loaf has been a simple Lenten meal.
My Salmon Casserole uses a can of salmon and comes together in a flash. It is not exactly gourmet, but it’s definitely tasty comfort food!.
Salmon loaf is a classic retro dish that is just as delicious today as it was decades ago This baked salmon loaf is tender, flavorful and incredibly easy to make Read on to learn how to make perfect salmon loaf every time.
Overview of Salmon Loaf
Salmon loaf is made by combining canned salmon with breadcrumbs, eggs, milk, herbs and seasonings. The mixture is formed into a loaf shape and baked until golden brown. It has a soft, almost cake-like texture on the inside with a crispy crust.
Salmon loaf emerged as a creative way to use up canned salmon, which was a popular staple in many American households in the 1950s and 60s The simplicity of this recipe made it a weeknight dinner favorite
While salmon cakes were traditionally pan-fried into patties, salmon loaf cooks up with a unique texture in the oven. Baking allows the flavors to meld together beautifully.
Benefits of Making Salmon Loaf
There are many great reasons to add salmon loaf into your dinner rotation:
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It’s budget-friendly since the main ingredient is canned salmon which tends to be cheaper than fresh salmon fillets.
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It’s easy to make with simple ingredients you likely have on hand. The hands-on time is only about 10 minutes.
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It’s family-friendly and appealing to kids and adults alike.
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It’s a tasty way to use up canned salmon. The loaf transforms the flavor into something delicious.
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It provides a serving of omega-3 rich salmon without having to cook a whole fillet.
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Leftovers make excellent salmon sandwiches the next day.
How to Make Classic Salmon Loaf
Making foolproof salmon loaf only takes a few easy steps:
Ingredients
- 1 (14.75 ounce) can salmon, drained
- 1⁄2 cup breadcrumbs
- 1⁄2 cup milk
- 1 egg
- 2 Tbsp butter, melted
- 1⁄4 cup onion, diced
- 1 Tbsp fresh parsley, chopped
- 1 Tbsp lemon juice
- 1⁄2 tsp dill
- Salt and pepper
Directions
- Preheat oven to 350°F. Grease a loaf pan or baking dish and set aside.
- Drain the can of salmon and reserve 2 Tbsp of the liquid. Remove any bones or skin if desired.
- Flake salmon into bite-size pieces using a fork.
- In a mixing bowl, combine the salmon, reserved salmon liquid, breadcrumbs, milk, egg, melted butter, onion, parsley, lemon juice, dill and salt and pepper to taste.
- Mix until thoroughly combined. The texture should be thick enough to form a loaf shape.
- Transfer salmon mixture to prepared pan and shape into a loaf.
- Bake for 45-50 minutes until top is lightly browned and loaf is set.
- Allow to cool for 5 minutes before slicing to serve.
And that’s it! With just a few minutes of prep, you’ll have a delicious baked salmon loaf to enjoy for dinner.
Serving Suggestions
Salmon loaf tastes fantastic on its own but can also be served with a variety of sides:
- Steamed vegetables like green beans, broccoli or asparagus
- Tossed green salad or caesar salad
- Buttered pasta or rice pilaf
- Crusty bread for dipping
- Creamed peas or spinach makes a classic pairing
Leftover salmon loaf is wonderful for sandwiches. Simply slice a piece of the cold loaf and enjoy on bread, crackers or lettuce wraps.
Salmon Loaf Variations
Once you master the easy classic recipe, try mixing up the flavors with a few simple salmon loaf variations:
- Mexican: Add taco seasoning and top with avocado, crushed tortilla chips and salsa
- Italian: Use basil instead of dill and add sun-dried tomatoes
- Buffalo: Fold in hot sauce and top with blue cheese crumbles
- Greek: Add feta, red onion and spinach
- Everything Bagel: Top with cream cheese, onion and sesame seeds
- Southern: Mix in chopped pecans and top with honey mustard
The possibilities are endless when it comes to remixing this retro classic.
Tips for Perfect Salmon Loaf
Follow these tips for fork-tender salmon loaf every time:
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Use stale or dried out breadcrumbs rather than fresh to prevent a mushy texture. Panko breadcrumbs also work well.
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Don’t overmix the ingredients. Gently fold until just combined.
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Resist overbaking. The center should remain moist. Check for doneness at 45 minutes.
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Let the baked loaf rest for 5 minutes before slicing for cleaner cuts.
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Add lemon juice, herbs and seasonings to boost the flavor of the canned salmon.
Why Make Homemade Salmon Loaf?
Canned salmon is affordable, healthy and convenient to have in your pantry. But how you use it makes all the difference in elevating the flavor. Simply tossing it in a salad doesn’t unlock its potential.
Taking those canned pink fish fillets and transforming them into tasty golden loaf loaded with herbs, cheese or other mix-ins brings this humble ingredient to life.
Homemade salmon loaf is worlds better than the store-bought frozen fish cakes you’ll find in the freezer section. It’s also more nutritious with wholesome ingredients rather than mystery fillers.
With such little effort, you can have delicious baked salmon loaf on the table any night of the week. It’s no wonder this retro recipe has stood the test of time.
Frequently Asked Questions About Salmon Loaf
Can I use fresh salmon instead of canned?
Yes, you can substitute cooked fresh salmon for the canned salmon. Adjust the amount of liquid added since fresh salmon will release less liquid than canned.
What kind of breadcrumbs work best?
Plain dry breadcrumbs or panko gives the best texture. Fresh soft breadcrumbs may make the loaf too dense.
Can I prepare salmon loaf in advance?
You can form the loaf up to a day ahead of time and refrigerate until ready to bake. Let sit at room temperature for 30 minutes before baking.
What are the best ways to use leftover salmon loaf?
Leftover baked salmon loaf is amazing in sandwiches, salads, omelets, atop greens, mixed into pasta or rice, and more. Slice and reheat or enjoy cold.
Can salmon loaf be frozen?
Yes, you can form the unbaked loaf, wrap tightly and freeze for up to 3 months. Thaw overnight in the fridge before baking.
Enjoy Old School Flavor in Every Bite
With its soft and crumbly texture, savory herb flavor and flaky salmon, this old fashioned loaf is equally at home on the dinner table today. It’s also budget-friendly, simple to throw together and family-friendly.
Now that you know how to bake up the perfect salmon loaf, you can revisit this retro classic anytime for a taste of nostalgia in every bite.
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Why You Must Make
- You can usually find the things you need to make this salmon casserole in your fridge and pantry.
- For Lent, I can only make a few meatless meals. This one is really simple to make.
- If my picky husband eats it, you know it tastes good!!
- Kitchen Staples – Eggs, Milk, Salt
- Red Salmon – 1 15-ounce can, bones and skin removed. Even though red salmon is better, the process shots below show pink salmon because that’s what was in stock at the store.
- Soft Bread – I used brioche, cubed
When my youngest, Nick, was about 4, he asked what we were having for dinner. Knowing he was not a fan of salmon loaf, I spelled F-I-S-H-L-O-A-F. His yell, “Fishloaf! I hate fish loaf!” made my jaw drop. I had never called it fish loaf before, and he couldn’t read. I guess he was smarter than I realized!.
- Use the best brand of canned salmon within your budget. I recommend red salmon.
- Take out the bones. Our mom told us they were high in calcium, but I knew my family wouldn’t agree. I also take off a lot of the skin, but both parts can be eaten.
- Break apart the salmon into bite-sized pieces.
- Use any soft sandwich bread. I used brioche because I had it in the house, but I usually use plain white sandwich bread.
- Grease your loaf pan so it’s easy to serve and clean up.
This salmon loaf is simple. Whisk the eggs, then mix in the butter, salt and milk. Toss in the bread cubes and chunks of salmon. Pour into a greased baking dish and bake until the bread is puffed up and fully cooked.
You can treat canned salmon just like canned tuna. Make salmon patties, salmon salad, or use it as a substitute for tuna in a tuna casserole.
A crisp, refreshing green salad and some roasted vegetables would go well with this salmon loaf because the salmon is a bit salty, which I love.
Many enjoy the calcium boost from eating the soft salmon bones. Some like to crush them so they’re less obvious. I prefer to remove the bones and large pieces of skin (which are also edible). They’re both safe to eat, but it’s a matter of preference.
