Salmon Loaf Recipe
A versatile, basic salmon loaf recipe using canned red or pink salmon that yields a delicious, family-friendly main dish with a balanced texture and flavor.
Equipment
- Oven
- loaf pan
- large mixing bowl
- measuring cups
- knife
Ingredients
- 2 cans 14.75 oz each of salmon (red or pink)
- 1 cup breadcrumbs
- 2 eggs beaten
- 1/4 cup milk
- 1/4 cup finely chopped onion
- 2 tablespoons fresh parsley
- 1 tablespoon lemon juice
- Salt and pepper to taste
Instructions
- Preheat your oven to 350°F (175°C).
- Drain the salmon and remove bones if desired.
- In a large bowl, mix the salmon, breadcrumbs, eggs, milk, chopped onion, parsley, lemon juice, salt, and pepper until well combined.
- Transfer the mixture into a greased loaf pan.
- Bake for 45–50 minutes, or until the loaf is golden brown and set.
- Allow to cool slightly before slicing and serving.
Notes
• For a firmer loaf with a robust texture, opt for red salmon; for a softer, more delicate loaf, choose pink salmon.
• Adjust the amount of breadcrumbs if needed to achieve your desired consistency.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.
• Adjust the amount of breadcrumbs if needed to achieve your desired consistency.
• Store any leftovers in an airtight container in the refrigerator for up to 3 days or freeze for up to 3 months.