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–+ servings

Easy Salmon Loaf Recipe

Canned salmon is inexpensive and healthy. It’s mixed with parmesan cheese, panko crumbs and spices to create an easy and flavorful salmon loaf.
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Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 6 servings

Ingredients

  • 2 cans of salmon - approximately 6 oz each
  • 1 cup panko crumbs - or breadcrumbs
  • 1 cup grated parmesan - freshly grated or the jar version will work
  • 2 green onions - chopped
  • ½ cup diced yellow onion - (about ½ of small onion)
  • ½ cup milk - dairy or non-dairy
  • 1 tsp dried dill weed - or fresh dill
  • 1 tsp dried parsley
  • ¼ tsp salt and pepper - (¼ tsp for each)
  • 2 large eggs

Instructions

  • Spray the inside of a loaf pan. Preheat the oven to 350°F.
    White loaf pan and avocado oil spray.
  • Drain salmon from can juices. In a large bowl, add the 2 cans of salmon, panko crumbs, parmesan cheese, green onion and yellow onion. (You can keep the salmon bones and skin if you like them or take them out before adding)
    panko, onion, salmon and parsley in a white bowl with a spatula beside it.
  • Use a fork to flake the salmon into small crumbles. This part is key! You want the salmon to be flaked small to ensure a moist salmon loaf overall.
    flaked salmon in a large white bowl with onion, parsley, and panko crumbs.
  • Once salmon is fully flaked, mix the ingredients together.
    flaked salmon mixture in white bowl with gray spatula.
  • In a separate small bowl mix the milk, dill, parsley, salt and pepper. Pour over the salmon mixture bowl.
    cream, dill salt and pepper in a bowl with small spatula.
  • Beat the two eggs with a fork. Pour over the salmon.
    beaten eggs in white bowl with a fork.
  • Mix all ingredients together throrougly.
    flaked salmon in a white bowl with egg and dill mixture.
  • The salmon should be evenly coated with egg and milk to ensure the loaf is moist and sticks together.
    flaked salmon mixture in bowl with grey spatula.
  • Add the salmon loaf to the pan and pack it down with a spatula.
    Raw salmon loaf pressed into loaf pan with gray spatula beside it.
  • Place in oven and bake for 40 minutes, or until edges are golden brown and slightly crispy. Remove from oven and let cool 10 minutes.
    Baked salmon loaf inside white loaf pan.
  • Carefully flip over on to a plate and slice into serving portions. You can squeeze fresh lemon juice or sprinkle lemon zest over top (this is optional). Serve and enjoy!
    Sliced loaf pan on white plate with sliced lemon and parsley around it.

Recipe Notes:

  • Sauce: The salmon loaf can be served with tartar sauce, plain greek yogurt, mayonnaise, or homemade buttermilk ranch dressing.  
  • Gluten-Free: The loaf can be made gluten-free by using gluten-free panko crumbs or by replacing crumbs with 3 Tbsp of tapioca starch. 
  • Dairy-Free: Use dairy-free milk (almond, oat milk, coconut, etc) and vegan parmesan cheese.
  • Leftovers: Store in an airtight container in the fridge for up to 1 week. Leftovers can be reheated in the microwave or pan-fried in a skillet with a bit of oil.
  • Replacing With Fresh Salmon: You will need to bake the salmon first, then flake it with a fork. You will need about 1 ½ cups of flaked cooked salmon for this loaf recipe.
Nutrition
Sodium: 457mg | Calcium: 244mg | Vitamin C: 2mg | Vitamin A: 307IU | Sugar: 3g | Fiber: 1g | Potassium: 125mg | Cholesterol: 72mg | Calories: 152kcal | Trans Fat: 1g | Monounsaturated Fat: 2g | Polyunsaturated Fat: 1g | Saturated Fat: 4g | Fat: 7g | Protein: 11g | Carbohydrates: 11g | Iron: 1mg

Please note these nutritional values provided above are just an estimate. Actual numbers will vary based on brands and ingredients you choose, and your preferred portion sizes.

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