salmon fish loaf recipe

Written ByJenny Smyth Posted on
salmon fish loaf recipe
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The Best salmon fish loaf recipe

I have been making this salmon fish loaf recipe for years, and it’s a staple in our household. My kids love it when I make it for dinner, and it’s perfect for any occasion.

I’ve been asked by friends and family to share the recipe, so I’m finally putting it on my blog. This recipe is a great way to get some omega-3s into your diet, and it’s also very easy to make.

The best part is that it’s a one-dish meal, so you don’t have to worry about cooking multiple sides. My husband loves the fact that it’s a hearty, filling meal that can be made in under an hour.

I like that it’s a great way to use up leftover salmon and other ingredients. It’s also a versatile recipe that can be served as a main course or as a side dish.

The flavors are amazing, with the smokiness of the salmon complemented by the tanginess of the lemon and herbs. It’s a simple yet impressive dish that I know you’ll love just as much as my family does.

Classic Salmon Fish Loaf

Classic Salmon Fish Loaf

4.8 from 614 votes

A savory baked loaf made with flaked salmon, breadcrumbs, and aromatic herbs. This hearty dish is perfect for a family dinner and can be served hot or cold with a side of vegetables.

Prep Time15 mins
Cook Time40 mins
Resting Time0 mins
Total Time55 mins
Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Salmon Loaf

1 lb canned salmon, drained and flaked
1 cup breadcrumbs
1/2 cup milk
2 large eggs, beaten
1/4 cup finely chopped onion
2 tablespoons chopped fresh parsley
1 teaspoon lemon zest
1/2 teaspoon salt
1/4 teaspoon black pepper
1 tablespoon butter, melted

For the Glaze (Optional)

2 tablespoons ketchup
1 tablespoon Dijon mustard
1 teaspoon honey

👨‍🍳Directions

1Preheat your oven to 375°F (190°C).
2Grease a 9×5 inch loaf pan with butter or nonstick spray to prevent sticking.
3In a large mixing bowl, combine the flaked salmon, breadcrumbs, milk, beaten eggs, chopped onion, parsley, lemon zest, salt, and pepper.
4Mix thoroughly with a fork until all ingredients are well incorporated and the mixture holds together.
5Transfer the salmon mixture into the prepared loaf pan and press it down evenly to remove any air pockets.
6Smooth the top with a spatula or the back of a spoon.
7In a small bowl, whisk together the ketchup, Dijon mustard, and honey to make the glaze.
8Brush the glaze evenly over the top of the loaf for a shiny, flavorful crust.
9Bake the loaf in the preheated oven for 35 to 40 minutes, or until the top is golden brown and the internal temperature reaches 160°F (71°C) on an instant-read thermometer.
10The loaf should feel firm to the touch.
11Remove the loaf from the oven and let it rest in the pan for 10 minutes.
12This allows the loaf to set and makes slicing easier.
13Carefully transfer to a cutting board, slice, and serve warm.

🔧Equipment

Mixing bowl
Loaf pan (9×5 inches)
Fork
Measuring cups and spoons
Aluminum foil

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 12g💛Saturated Fat: 4g❤️Cholesterol: 110mg🧂Sodium: 780mg🌾Total Carbs: 22g🥦Dietary Fiber: 1g🍬Sugars: 5g🥩Protein: 28g

📝Notes

Tips: You can use fresh cooked salmon instead of canned, just flake it and remove any bones. For a gluten-free version, substitute breadcrumbs with crushed gluten-free crackers or rolled oats. Serve with a squeeze of lemon and a side of steamed greens.

Watch Video Of How Classic Salmon Fish Loaf Works

When it comes to storing leftovers, this salmon loaf is a champ. Wrap it tightly in plastic wrap or place it in an airtight container, and it will stay fresh in the fridge for up to three days. To reheat, pop slices in the microwave for a quick lunch, or warm them in a 350 degree oven for about 10 minutes to keep the edges crisp.

You can also freeze the loaf whole or in slices, just thaw it overnight in the fridge before reheating. For serving, I love to slice it thick and lay it on a platter with lemon wedges and fresh herbs. It makes a beautiful centerpiece for a family gathering or a casual brunch.

You can also crumble it over a salad for a protein boost, or use it as a filling for sandwiches. No matter how you serve it, this salmon loaf is a reliable, tasty dish that always gets compliments. I hope you give it a try and make it your own.

❓ Frequently Asked Questions About Salmon Fish Loaf

Q: What type of salmon should I use for this recipe?

I recommend using wild-caught Alaskan salmon for this recipe because of its rich flavor and firm texture.

Q: Can I use canned salmon instead of fresh?

While you can use canned salmon, I recommend using fresh salmon for the best flavor and texture.

Q: How do I prevent the fish loaf from falling apart?

To prevent the fish loaf from falling apart, make sure to mix all the ingredients well before shaping the loaf, and then refrigerate it for at least 30 minutes before baking.

Q: Can I make this recipe in advance?

You can assemble the fish loaf mixture and refrigerate it overnight or freeze it for up to 2 months.

Q: How do I know if the fish loaf is cooked through?

The fish loaf is cooked through when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.

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