Move over meatloaf. Move over salmon patties (and messy hands from coating them). This Salmon Loaf is crunchy, buttery-topped salmon heaven.
I think we can all agree that salmon is one good food. And I think we can all admit that if given a choice between buttery, fried salmon patties and a side of broiled salmon, we’d reach for the patties first. And then dip them in ketchup.
Well, this salmon loaf comes together much quicker than the patties—and it’s seasoned with just the right touch of herbs to give it flavor. By that, I mean a sprinkle of dill and parsley to add a green, herbaceous touch.
This recipe is so budget-friendly, and there’s no standing, frying, or tending. Just mix it up and pop it in the oven, and you can sit down and wait for your salmon loaf while its delicious aromas waft all about your kitchen.
FYI, leftovers are lovely, with a bagel and some onion or herb cream cheese slathered on them.
Why You And Your Family Will Love This Salmon Loaf
When it comes to creating the taste of fried salmon patties in a baked, longer-lasting kind of entree, this salmon loaf is the perfect creation. It has everything you love about salmon patties and lasts longer.
This salmon loaf has healthy fats and heart-healthy omega-3s to keep you nourished and satiated. The body wants what the body wants. And for me, that’s salmon at least twice a week.
The great thing about this salmon loaf is it only takes 10 minutes to prepare with no muss, no fuss—just one bowl, mix it all together, and voilà. Then, pop it in your preheated oven and sit back—because you are done with the hard part.
You have salmon patty flavor in a nice, big casserole-sized entree that will provide several helpings. Leftovers can be reheated or served cold, with a sauce like hollandaise or a chilled, creamy dill sauce.
It’s a highly satisfying entree that will give you a new way to cook inexpensive canned salmon. The whole family will love it.
How Do I Store Leftovers?
This salmon loaf can be refrigerated for about 3-4 days after service, wrapped tightly in plastic or in an airtight container. If you want to freeze leftovers, wrap individual slices in plastic wrap. Stack them in a large, freezer-safe plastic bag and freeze them for up to 3 months. To reheat, defrost them, then bring them to room temperature. Pan-fry some slices in butter (yummy), microwave for a few minutes, or bake in an oven at 350 degrees F until heated through, about 20 minutes.
Serving Suggestions
I love this quick, easy, let me finally sit down while this bakes kind of salmon loaf for a speedy dinner. I serve it alongside this Zucchini Rice Casserole which makes the ideal accompaniment. With a Greek-Inspired Salad on the side to round out the meal, dinner is done and done—except for dessert. And I highly suggest you have something delicious—but fast and easy—like this 10 minutes to prepare, 10 minutes to set Banana Cream Pie, which is too scrumptious to pass up.
Salmon Loaf Recipe
Ingredients
- 3 cans salmon drained
- 1 1/4 cups breadcrumbs
- 1 1/4 cups grated Parmesan cheese
- 1/2 cup green onions finely chopped
- 1/2 cup yellow onion finely diced
- 1 teaspoon dried dill
- 1 teaspoon dried parsley
- 1/2 teaspoon salt
- 1/4 teaspoon ground black pepper
- 2 large eggs
- 1/2 cup milk
Instructions
- Preheat the oven to 325°F and line a loaf pan with parchment paper.
- In a large bowl, flake the drained salmon with a fork until finely crumbled.
- Add breadcrumbs, Parmesan cheese, green onions, yellow onion, dill, parsley, salt, and black pepper to the salmon. Mix well to combine.
- In a separate bowl, whisk together the eggs and milk.
- Pour the egg mixture over the salmon mixture and stir until well combined and evenly moistened.
- Transfer the mixture to the prepared loaf pan, pressing down to ensure it’s packed firmly.
- Bake in the preheated oven for 60 minutes or until the top is golden brown and the loaf is set.
- Allow the loaf to cool in the pan for 10 minutes before slicing. Serve warm.
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