Salmon Loaf Recipe

➤ Introduction for Salmon Loaf Recipe

This salmon loaf recipe starts with either canned or fresh salmon and produces one of those main dishes that are deeply satisfying, and appropriate for a normal family meal, or if you want to impress someone.
You simply flake the salmon and put it in a bowl with a lot of breadcrumbs, eggs, and any seasonings that smell good, and somehow it turns into a loaf that holds itself together when you slice it after cooking, but which is still incredibly moist and tender on the inside.

When you bake it, all of those flavors have a chance to come together in the oven, and you will have a gorgeous golden-brown crust on the outside, and an inside packed with the rich taste of the salmon you used, as well as all of the herbs and spices you added.

The best part is, there’s no need to fumble around with hi-faluten seafood techniques or spending an arm and a leg on ingredients – it gives you restaurant quality results using good quality, simple foods that most people have lying around in their kitchen.

➤ Why I Love This Salmon Loaf Recipe

• I love that this Salmon Loaf takes inexpensive canned salmon and makes it look and taste expensive – a perfect family meal without breaking the bank.
• What I love most is that it is so damn easy – mix and shape and you’re ready to go. No fancy techniques or know-how to make this recipe.
• I usually make this Salmon Loaf ahead of time on a busy day – prepare it in the morning and put it in the oven when I get home to bake.
• The other great thing about Salmon Loaf is its versatility. You can serve it hot with sides for dinner, or served cold sliced as a sandwich or salad. It works perfectly both ways.

➤ Salmon Loaf Recipe Ingredients

For the salmon loaf:

•2 cans of salmon (the large cans, like 15 oz each), drain the salmon,and then just use your hands to mash it up – don’t worry about getting allthe little bones out.
•1cup of breadcrumbs (I honestly just tear apart some old bread and throw it in a blender)
•1/2 cup milk (whatever you have in the fridge)
•2 eggs, crackedand beaten submission
•1/4 cup onion, diced small (or your kids may pick it out)

•2 tablespoons of parsley, rough chop (I won’t tell)
•1 tablespoon of lemon juice (if you’re feeling it) or use the stuff in the bottle
•1 teaspoon salt (you can taste as you go)
•1/2 teaspoon black pepper (I turn the grinder tide a good 3 -4 times)
•1/4 tsp dried dill (oh it smells so good, trust me)

For the top that makes it look fancy:

•2 tablespoons of butter, filled to however you’ll take it, but melting it in the microwave is the quickest option.
•1/4 cup of more breadcrumbs
•1 tablespoon parsley, chopped
•Some lemon wedges because you can not FAULT a lemon wedge.

➤ How to Make Salmon Loaf Recipe

1 • Preparing your oven and your pan:

•First things first – preheat your oven to 350°F, because you’re going to want it to be hot and ready to go when your ready to bake it. Grab your 9×5 loaf pan and thoroughly grease it with butter, oil or cooking spray. There is nothing worse than trying to get a salmon loaf out of a pan once it has stuck! Also put parchment paper in the bottom. It’s like insurance for getting a great loaf out later on.

2 • Prepare the salmon:

•Open the cans and drain all the liquid – you do not want a soggy loaf! Take a moment to pick at the salmon with your fingers and remove any bones or skin that may be in there. Then take a fork and break it up into decent bite-sized pieces – do not go overboard and turn it into mush – you need some texture!

3 • Prepare those breadcrumbs:

•In a large bowl, combine your breadcrumbs and milk, and let it sit for about 5 minutes. You will want to allow your breadcrumbs to soak in all that milk. At first it may look a little odd but it will soak up and soften nicely. This will be very beneficial for your loaf because it will be nice and moist with all of the milk soaking into it and will not fall apart.

4 • Mix the base:

•Then, pour the blended eggs, the chopped onion, parsley, lemon juice, salt, pepper and dill into the breadcrumb mixture. Stir until the mixture is well blended and holds together – you want it to look like it could actually form into loaf without falling apart. If it’s ready, all of those ingredients look like they’ll hold together.

5 • Combine with salmon:

•Fold the flaked salmon into that breadcrumb mixture lightly – and I do mean lightly. Use a spatula and just fold it into the mixture until it is well incorporated, but don’t mix it too much or you’ll turn those nice salmon chunks into salmon mush. You want bits of salmon throughout the mixture and not a salad.

6 • Shape the loaf:

•Finally, scoop the mixture into the greased loaf pan and shape it into a loaf. You can pack it down slightly so that is holds together, but wouldn’t pack it down like you were making a brick. You want to maintain the tender, moist character of salmon loaf and not have it dense and heavy.

7 • Add toppings:

•After you brush that melted butter all over the top – really, don’t be shy, that’s what is going to give you a lovely golden crust – sprinkle with the extra breadcrumbs and fresh parsley for a bit of green color. It’s going to look fancy enough for a restaurant when you’re done but literally takes 2 seconds to do.

8 • Bake:

•Pop it in the oven and bake for about 45-50 minutes until the top is golden brown and when you gently push down on the top, the whole thing feels set. You will know it is done when you stick a knife right in the center and it comes out clean, with no wet mixture sticking to it.

9 • Rest and serve:

•The hardest part now is letting it rest in the pan for about 10 minutes before you flip it out. I know it smells delicious and you want to dive right in but I promise it’s worth waiting this time. Carefully flip it onto your serving plate, cut into it, and serve it warm with lemon wedges and any sides that make you a happy person.

➤ Salmon Loaf Recipe Tips & Variations

• If you have fresh salmon available, go for it; you’ll need about 3 cups when it’s flaked up. It tastes even better than the canned stuff, but if I’m being honest, canned salmon works just as well, people won’t know the difference.
• Panko makes this thing super light and fluff; which is nice, but regular breadcrumbs give you Lisle a denser, more old-fashioned loaf that reminds yougee of your grandma.
• For serving, you can’t go wrong with hollandaise’ today’s a fancy day for you, or make tartar or even just lemon butter. Dancing giant sailing simple sometimes is a good-less climbing to old school, old fashioned, simple.

➤Serving Suggestions for Salmon Loaf Recipe

• If you want some comfortable food, just make some mashed potatoes and green beans. You can even buy the rolls at the store. What a great warm hug on a plate. Just what you need on one of those days.
• This stuff is fantastic for brunch, too! Just slice it, scramble up some eggs, toast some bread (any type), and add any fruit you want. Perfect on a Saturday morning when you want to be a little fancy but do not want to spend three hours cooking.

If you enjoyed this salmon loaf recipe then you simply must try our Coho salmon recipe. It is that fresh-pick fish taste you’d expect when dining at a fine restaurant. It also looks far more complicated than it is to prepare.

➤ Storage and Leftovers

• If you enjoyed this salmon loaf recipe then you simply must try our Coho salmon recipe. It is that fresh-pick fish taste you’d expect when dining at a fine restaurant. It also looks far more complicated than it is to prepare.
• Leftovers are great and will last about 4 days if you put them into something that actually seals. To be honest, I think a lot of times, leftovers can taste even better the next day.
• If you want to freeze it, just wrap it up very well. You can get like 3 months in the freezer. Just remember to take it out the night before to prevent a brick of frozen fish from trying to reheat.

➤ Salmon Loaf Recipe FAQs

Q: Can I use fresh salmon instead of canned for this Salmon Loaf ?

⤷ A: Absolutely, and I actually prefer it. Buy about a pound and a half of it keep it simple and just cook it, and then fork it apart. Once you’ve had fresh salmon you won’t want to go back to canned.

Q: What if my mixture seems too wet?

⤷ A: No problem! Just add more breadcrumbs, a little at a time. Once it holds together like a loaf instead of mush, you’re on the right track.

Q: Can I make this without eggs?

⤷ A: Of course! You can use flaxseed and water—combine the flaxseed and water, let it sit for about 5 minutes to give it a gloopiness (gloppy-ness), and then, you have an egg substitute.

Q: How do I stop my loaf from falling apart?

⤷ A: Mix gently. Don’t rise like Hulk while doing so. Let the breadcrumbs soak up the milk for a few minutes before you Combine it, that will help bind it together. After baking, let it cool for 10 minutes before slicing; if you cut into it right away, it will be a hot mess.