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Salmon Loaf

The salmon mixture looks almost too soft when it goes into the loaf pan, then bakes into a delicate slice. Cold leftovers crisp beautifully in butter the next day.

Sliced salmon loaf on a vintage platter with peas, mashed potatoes, lemon wedges, and fresh dill.
Recipe link
Prep time10 min
Cook time45 min
Total time1 hr
Course
Main Course
Cuisine
Granny's Recipes, American
Difficulty
Easy
Est. calories / serving
260

Ingredients

  • 1 pound salmon — cooked, cooled, and flaked
  • 2 cups fresh, soft breadcrumbs — loosely packed
  • 1 tablespoon white onion — very finely minced
  • 1 tablespoon butter — melted and cooled slightly
  • ½ teaspoon salt
  • ½ cup milk
  • 2 large eggs
  • ¼ teaspoon black pepper
  • Butter or nonstick cooking spray — for the pan

Instructions

  1. Prepare the Oven and Pan: Arrange a rack in the center of the oven and preheat to 350°F. Lightly grease an 8½ x 4½-inch glass loaf pan or similar small baking dish with butter or nonstick cooking spray.Butter or nonstick cooking spray, for the pan
  2. Mix the Salmon Base: In a large mixing bowl, use a rubber spatula or spoon to gently combine the flaked salmon, fresh breadcrumbs, onion, melted butter, salt, and black pepper until evenly distributed, about 30 seconds.16 oz salmon, 2 cups fresh soft breadcrumbs, 1 tbsp onion, 1 tbsp butter, ½ tsp salt, ¼ tsp black pepper
  3. Prepare the Wet Mixture: In a small bowl, whisk together the milk and eggs until completely blended, about 20 seconds.½ cup milk, 2 large eggs
  4. Combine the Loaf Mixture: Pour the milk mixture over the salmon mixture. Fold gently with the rubber spatula just until no dry pockets remain, about 30 seconds. Do not overmix.
  5. Shape the Loaf: Spoon the mixture into the prepared loaf pan and spread it into an even layer without packing it tightly. The mixture should look soft and comfortably moist but should not have liquid pooling around it.
  6. Bake: Place the loaf pan on the center oven rack and bake for 35 to 45 minutes, beginning to check at 35 minutes. The loaf is done when the top is lightly browned, the center feels set, and an instant-read thermometer inserted into the middle registers 160°F.
  7. Rest and Serve: Transfer the pan to a heat-safe surface and let the loaf rest for 5 minutes before slicing and serving warm.

Notes

  • Breadcrumbs: Use fresh, soft breadcrumbs and measure them loosely. Dried breadcrumbs and panko absorb liquid differently and should not be substituted cup-for-cup without retesting the recipe.
  • Salmon: Use 1 pound of cooked, cooled salmon and flake it into small pieces before measuring. If using canned salmon, drain it well and measure the salmon after draining.
  • Mixing and Moisture: Stir gently and do not pack the mixture tightly into the pan. It should look a little too soft before baking. If it seems unusually dry, fold in additional milk 1 tablespoon at a time.
  • Serving Suggestions: Serve with Scalloped Celery and Peas, Lemon Green Beans, or Crispy Roasted Potatoes, with lemon wedges, tartar sauce, or creamy dill sauce on the side.

Nutrition (Approximate Per Serving)

Yield

6 servings — Serving size: 1 slice

Calories
260
Carbohydrates
11 g
Protein
20 g
Fat
15 g
Saturated Fat
4.5 g
Cholesterol
110 mg
Sodium
370 mg
Fiber
0.6 g
Total Sugars
2.5 g

Equipment

  • Glass loaf pan or similar small baking dish (8½ x 4½ inches; glass preferred for the approved method.)
  • Large mixing bowl
  • Small bowl
  • Measuring cups and spoons
  • Whisk
  • Rubber spatula or spoon
  • Instant-read thermometer