Salmon Loaf
Canned salmon is mixed with parmesan cheese, panko crumbs and spices to create an easy and flavorful meal that's baked in the oven.
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Servings: 8 servings
Ingredients
- 3 cans of salmon
- 1 ½ cups bread crumbs - or panko crumbs
- 1 ½ cups grated parmesan cheese
- 2 green onions - chopped small
- ½ cup diced yellow onion - diced very small
- ½ cup milk
- 2 large eggs
- 1 tsp dried dill weed - or fresh dill
- 1 tsp dried parsley - or fresh parsley
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Line a loaf pan with foil or parchment paper. Lightly spray the inside. Preheat the oven to 350°F.
- Drain the 3 cans of salmon of any juices, then add to a large bowl. Use a fork to flake the salmon into small crumbles. This part is key! You want it to be flaked small to ensure a moist salmon loaf. Keep the salmon bones and skin if you like them or take them out before the next step.
- Add the following to the bowl of flaked salmon then mix thoroughly with your fork: 1 ½ cups panko crumbs, 1 ½ cups parmesan cheese, 2 green onions chopped, ½ cup diced yellow onion diced very small, 1 tsp dried dill, 1 tsp dried parsley, ½ tsp salt, and ¼ tsp pepper.
- In a separate small bowl beat 2 large eggs with ½ cup milk.
- Pour the liquid over the salmon, and mix thoroughly again using a fork and/or spatula. The salmon should be evenly coated with liquid to ensure the loaf is moist and sticks together.
- Add the salmon loaf to the pan and press it down with a spatula.
- Bake for 45-55 minutes, or until edges are golden brown and slightly crispy. Cover loaf with foil in the last 10 minutes if edges are starting to brown too fast.
- Let cool for 10 minutes, then transfer to a plate and slice into serving portions. You can squeeze fresh lemon juice or sprinkle lemon zest over top (this is optional). Serve with your favorite sauce and enjoy!
Recipe Notes:
- Be sure to flake the salmon really well. Use a fork and flake the salmon until it's very small and crumbly with no large chunks left. This will give you the best texture.
- This salmon loaf tastes best topped with a sauce! You can use tartar sauce, plain greek yogurt, mayonnaise, ketchup, barbecue sauce, or salsa.
- Drizzle a bit of lemon juice on top of the freshly baked salmon loaf, or serve with lemon wedges for extra flavor. Melted butter drizzled on top would taste great too!
- Can I use fresh salmon instead of canned salmon? Yes, you can. You will need to bake the fillet first, then flake it with a fork. You will need about 1 ½ cups of flaked cooked fish for this recipe.
Nutrition Info
Calories: 113kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 370mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg
The nutritional information provided is an estimate and is per serving.
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