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Salmon loaf is one of those classic retro recipes that is still just as delicious today as it was when our Grandma made it! Try this instead of salmon cakes; it’s easier than frying individual cakes and bakes up great!
Also, cans of salmon are famously tricky to utilize properly compared to fresh salmon. So, instead of adding them to a salad or trying to work them into a side dish, why not make this simple and uncomplicated salmon loaf instead?
For more tasty salmon recipes, why not try this Fast and Easy Lemon Garlic Grilled Salmon, or just a simple Salmon & Green Beans recipe?
Salmon Loaf
While the name might not sound particularly appetizing, this recipe for salmon loaf is an easy and delicious way to enjoy salmon without the difficult task of preparing it as a whole fish.
Those small cans of salmon you get at the supermarket might be convenient, but the salmon in them can’t compare to fresh. You need the right recipe to use it!
Mixing it with breadcrumbs, lemon, eggs, and onion creates a baked, tender salmon dish that is more like a loaf of salmon bread than a fishy cake.
Salmon Loaf Ingredients
Make sure you take a good look at the recipe card at the bottom of the post for the total recipe amounts.
- Canned salmon, drained
- Fine breadcrumbs
- Onion
- Dillweed
- Eggs
- Lemon juice
- Salt & Pepper
How to Make Salmon Loaf
- Drain your canned salmon and remove any skin or bones if wanted
- Flake the salmon and mix it with all the ingredients in a small bowl.
- Shape it into a loaf on the greased baking sheet with clean hands.
- Bake at 375 Fahrenheit for 40-45 minutes until nicely browned and at least 165 °F in the middle.
- Cool for 5 minutes, remove, and then serve
Isn’t This Just A Giant Fish Cake?
After looking at the list of ingredients and steps in this recipe, many might assume that this is just a giant fish cake made using salmon.
Well, that would be basically accurate were it not for a few key aspects.
Fish cakes are traditionally packed into thin, almost burger-like shapes and then pan-fried. This salmon loaf recipe is baked for much longer than you would pan-fry something, allowing it to cook slowly at a lower temperature.
This longer and slower cooking time allows the texture of this salmon loaf to be incredibly different from that of a fish cake. It will be more tender and less crispy, with a softer and gentler mouthfeel.
Plus, this recipe uses many more breadcrumbs than regular fishcakes, which helps maintain its texture and final flavor.
What to Serve With Salmon Loaf
If this salmon loaf were a piece of meat, you might be expected to serve it with a side of vegetables, a big slab of potatoes, or a pile of rice.
However, this recipe already combines the carbs with the meat, so there’s no need to serve it with anything starchy!
For a more balanced meal, you could serve this salmon loaf with a small side of vegetables or a pea salad, a tossed salad, or a wedge salad.
Looking for more tasty Fish recipes? Try these out:
- Bacon Wrapped Scallops
- Classic Tuna Casserole with Noodles
- Butter Poached Lemon Garlic Tilapia Recipe
Enjoy!
Love,
Karlynn
Salmon Loaf
Ingredients
- 16 ounces of canned salmon drained
- 1 cup seasoned fine breadcrumbs
- ½ cup onion finely chopped
- 1 tsp dill weed
- 1/2 cup milk
- 2 large eggs beaten
- 1 tablespoon lemon juice
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Preheat your oven to 375 °F. Grease a baking sheet and set aside.
- Drain the salmon well and if desired, remove any skin and bones from the salmon. You can leave them in, some people love those the best! They will bake right in, don't worry.
- Flake the salmon with a fork and then mix with the breadcrumbs, onion, milk, dill, eggs, lemon juice, salt and pepper.
- With clean hands, shape into a loaf on the greased baking sheet.
- Bake for 40-50 minutes OR until nicely browned AND reaches an internal temperature of at least 165 °F.
- Let cool for 5 minutes, then slice and serve. Garnish with fresh parsley and lemon wedges. This is excellent with lemon juice squeezed on top!
Notes
- Seasoned breadcrumbs add a nice flavor to this.
- Try not to dry it out by overbaking
Nutrition
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MA says
Great recipe! Thanks for sharing! I do add some diced celery and a bit of sweet, red pepper. I also found it more moist and flavourful if I do not drain the salmon first. I leave it in and add a bit more crumbs to compensate. I also found 375F was too hot for my oven and changed it next time to 350F for 45 minutes. I also topped the loaf with some grated , old cheddar cheese before baking. Next time, I may try mozarella instead.
I also tried this recipe with tuna and it was delicious! For the tuna, I used rye bread, broken up into small pieces and enough to sop up most of the liquid, but not all.
I serve mine with a fresh garden salad and a can of heated young peas M-mmmmm
Vern says
Has anyone tried making this in a loaf pan? Would probably not be as dry because the juices would stay in the loaf rather than running out.
Karlynn J says
you can absolutely bake this in a loaf pan as well. It will be a little harder to slice in the pan, but It will bake up nicely!
The Real Person!
The Real Person!
I mixed it around 2 p, covered and put in the frig. for about 3 hours. Then pulled it out of frig, shaped on the loaf pan and baked for 40 minutes. Delicious with a salad!
Thank you! Lovely flavor!
Peri Wisniewski says
My Mom used to make a hollandaise sauce for over the top, I still do the same, it’s delicious!
Linda Dalton says
Haven’t made it yet but will soon!
Donna says
Thank you for this site with the Vintage Recipes.. I did not think to google for that, but am so happy to find this. I have always cooked for my family and now that they have families of their own, I still cook for myself and prefer home cooked food. ( Nowadays, I call it ‘real food’.
As a senior, I still have cookbooks my mother used from the 1940s as well as some other faithful ones of my own. Thank you for posting these old recipes…many tried and true and I will visit here often.
Amanda says
This was so simple & so delicious! It’s our weekly favourite now. I substituted the breadcrumbs with sourdough bread crumbs and added 1 stick of finely diced celery.
LBinOC says
Added some green bell pepper in hopes of this mimicking my Mom’s recipe and was disappointed in the overall lack of flavor. Used to love salmon loaf done this way. Maybe I needed fresh dill instead of dry? Bummed…
Laura says
Hi, I am definitely planning on making this. Have you used fresh salmon? And can you use almond flour instead of breadcrumbs?
Pam says
I like to top my salmon loaf for the last 15 min with Cream of celery soup !! LOve the idea of Lemon.
Michelle says
My husband needs to eat gluten free for health reasons. Usually I substitute quick oats for breadcrumbs in recipes, but your notes seem to indicate that flavor is a contributed by bread crumbs here. Any thoughts on what seasonings I should consider adding to compensate?
Sandra G Morin says
On of the cooks where I worked was French Canadian and she would use left over mashed potatoes. Delish!
KC says
There is Gluten Free Seasoned Bread Crumbs available. I use Aleias Italian Gluten Free Bread Crumbs.
Michael says
Why does the recipe ask for 16oz of canned salmon when the cans come in 14.75oz ?
Barb says
Great on dill. Rye for sandwiches
June robbs says
The salmon loaf was delicious with a squeeze of lemon juice….just like I remember my mom making. I served it with creamed peas…just like she did too. Yummy
Ramie Streng says
Thank you for the recipe.. On my way to making it!
Deb says
I did not rate the Creamed Peas (Error)
Shannon G says
Extremely dry! You have to add some milk for moisture.
linda Francke says
How much sodium is in a serving of this salmon loaf?
Nancy says
Can seasoned panko be used for the seasoned fine breadcrumbs?
Karlynn Johnston says
You bet!
goody says
Hi, I like an oniony white sauce with fish; 2 cups of unsweetened cashew milk, 2 tbsp. corn starch, a little salt; put the milk in the pan, then add the cornstarch and salt, mix well with a whisk, you can add precooked finely chopped onions or add some onion powder; this is a great sauce for chicken and fish 🙂
goody says
I was also going to add that you can add dill or parsley to this white sauce, plus by adding a little extra cashew milk, you can make a nice broccoli-cheese soup 🙂
Michael says
Why does the recipe ask for 16oz of canned salmon when the cans come in 14.75oz ?
Dr. Conni says
Maybe Canadian vs US?
Donna says
Hi Michael, About your question: I am guessing that because it is a vintage recipe, the cans of salmon in those days were 8 oz. I used to make this recipe all the time for my family. When I moved, I left this recipe in the old house….so have been looking for one like this! Just a guess on my part, but the recipe is exactly how I would make it.
Mia says
What kind of sauce would you put the salmon loaf?
Deb says
Old school recipe from my aunt was to top the loaf when serving with creamed peas (if you like peas):
Creamed peas
Melt 2TBS butter slowly and add 2TBS flour to create a paste. Then slowly add one cup of milk until smooth. Bring to a boil and add peas (room temperature) to cream.
Hope you enjoy as much as we do.
Nancy Fox says
Canned or frozen peas Measurement for peas Please I can’t wait to try your creamed peas. Thank you
Del says
Mustard. I only eat mustard on salmon patties and onion rings, so I am not a huge mustard fan but I HAVE to have it with my salmon.
Dr. Conni says
My Mom made a white sauce and added hard boiled eggs sliced, & we spooned it over the Salmon slices. yum!
Peri Wisniewski says
My Mom used to make a hollandaise sauce for over the top, I still do the same, it’s delicious!
Joyce says
1/4 Cup mayo and 1 Tbsp honey mustard is great!