Salmon Loaf Recipe
American · Main course · 60 min total
A classic comfort dish made with canned salmon, breadcrumbs, and eggs, baked into a tender loaf. Perfect for a budget-friendly weeknight dinner.
15
min prep
min prep
45
min cook
min cook
6
servings
servings
280
kcal/serving
kcal/serving
Ingredients
- 2 cans (14.75 oz each) salmon, drained and flaked
- 1 cup soft breadcrumbs
- 1/2 cup finely chopped onion
- 1/4 cup finely chopped celery
- 1/4 cup mayonnaise
- 2 large eggs, beaten
- 1 tablespoon lemon juice
- 1 teaspoon dried dill
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan.
- In a large bowl, combine flaked salmon, breadcrumbs, onion, celery, mayonnaise, eggs, lemon juice, dill, salt, and pepper. Mix until well combined.
- Transfer mixture to the prepared loaf pan and press evenly.
- Bake for 40-45 minutes, until golden brown and set in the center.
- Let cool in pan for 10 minutes, then turn out onto a serving platter. Slice and serve warm.
Tips
- Serve with lemon wedges and tartar sauce.
- Leftover loaf can be refrigerated for up to 3 days and reheated in the oven.
- For a gluten-free version, use gluten-free breadcrumbs.
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