Salmon loaf is an alternative to traditional meatloaf. It uses canned salmon instead of hamburger. It's a soft loaf with a mild salmon flavor. The flavor of the dill weed is also evident.
I use Bumble Bee Pink Salmon and found the Salmon Loaf recipe on one of the cans. I usually make salmon cakes but think the Salmon Loaf is a bit easier because there is no frying involved and you make one loaf as opposed to four patties. The mixture is placed in a loaf pan then baked. It is less effort to me.
When making this Salmon Loaf, drain the salmon and reserve the liquid. You can remove the skin and bones as you desire. I remove the skin but leave the bones.
I have made the Salmon Loaf with Italian Style Progresso Bread Crumbs, which are a fine bread crumb. The picture of the Salmon Loaf that is on the can of the Pink Salmon looks like the bread crumbs were cubed, so, I have also made this recipe using Pepperidge Farm Herb Seasoned Classic Stuffing.
The finer bread crumbs gives you a firmer loaf than when using cubed bread crumbs. I prefer using cubed bread crumbs. I like the Salmon Loaf to be less firm.
You could make your own breadcrumbs, if you prefer. When I make homemade breadcrumbs, I usually make them from leftover homemade bread. I didn't have any homemade bread on hand when I made the Salmon Loaves for this post, so I used purchased bread crumbs.
I hope you like the Salmon Loaf!
- 14.75 ounces canned salmon
- 2 cups soft bread crumbs
- 1/3 cup onion, diced
- 1/4 cup milk
- 2 jumbo eggs
- 1 teaspoon parsley, dried
- 1 tablespoon lemon juice
- 1 teaspoon dill weed, dried
- 1/4 teaspoon black pepper
- Preheat oven to 350F.
- Using cooking spray or your choice of oil, grease an 8 1/2 x 4 12 x 2 1/2 inch loaf pan. Set aside.
- Drain the salmon and reserve the liquid. Remove the skin and bones as desired.
- Place the salmon in a large bowl.
- Using a fork, flake the salmon.
- In a separate bowl, beat the eggs then add them to the salmon.
- Add the bread crumbs, onion, milk, parsley, lemon juice, dill weed and pepper to the salmon mixture.
- Using your hands or a large spoon, mix the ingredients well. If the salmon loaf seems too dry, add some of the reserved liquid from the salmon.
- Shape into a loaf then place in a prepared loaf pan.
- Bake for about 45 minutes.