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You are here: Home / Seafood / Perfect Salmon Loaf

Perfect Salmon Loaf

March 31, 2017 By Joe 29 Comments

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 I made this perfect salmon loaf with Chicken of the Sea Pink Salmon. It turned out lovely and tastes great. A real family pleaser of a recipe.

Perfect salmon loaf. Delicious healthy salmon loaf recipe full of vitamins and protein. It's a very economical dish to make. | joeshealthymeals.com

MaryJo has made salmon loaf for us in the past, but not for a long time. She always made it like her mom used to make and I took the basics of that recipe and added a few of my own touches. The truth of the matter is, this was the second salmon loaf I made. The first one tasted great but it crumbled when cut. I wanted to make a loaf that both tasted great but didn’t fall apart when you cut it. Can anyone relate to that?  So here are some of the things I did to make the…

Perfect Salmon Loaf

First, I figured that the vegetables were chopped too coarsely. To fix that is easy…just chop them up smaller. Then, I read that having a little more oil in the mixture helps to hold the meat together. I used 2 tablespoons of butter to sauté and soften the vegetables. The softened vegetables insured that they would mix in well with the salmon and subsequently, cut easily.

Secondly, is soaking the cracker crumbs before they are mixed in. It makes sense that dry crumbs could leave dry spots that wouldn’t hold together well once baked.  Use the liquid from the salmon can for extra salmon flavor.

Thirdly, break up the salmon really well so it mixes well with the other ingredients. To do this, I used a pastry cutter. A fork would work too, just take the time to get the salmon separated into small pieces.

The photo below shows the mixed ingredients and the salmon is like a thick batter.

Salmon loaf before baking. Delicious healthy salmon loaf recipe full of vitamins and protein. It's a very economical dish to make. | joeshealthymeals.com

Finally, I used Crisco to grease the loaf pan. It made the salmon loaf fall right out onto the platter. On my first attempt I used cooking spray and had some of the crust stick to the pan. I wouldn’t recommend using butter since it may burn. Also, carefully pressing the salmon mix into the loaf pan assures there will be no air pockets which may cause the loaf to not cut well.

Results

I let the baked salmon loaf rest for 5 minutes before turning it onto a platter. The exterior had a really nicely browned crust.  Best of all, the loaf held together beautifully when cut.  This will also be good for leftover salmon sandwiches.

Perfect salmon loaf with dill white sauce. Delicious healthy salmon loaf recipe full of vitamins and protein. It's a very economical dish to make. | joeshealthymeals.com

If you’d like to make a dill white sauce, make a roux with 2 tablespoons of butter and 2 tablespoons of all purpose flour. Whisk in 1 1/2 cups of milk and simmer for 3 or 4 minutes, add a pinch of salt and pepper and around 2 teaspoons dried dill or a tablespoon of chopped fresh dill.

If you like salmon and need some other ways to fix it, try one of these recipes: Salmon Patty Sandwiches, Foil Wrapped Baked Salmon, Slow Baked Dill and Citrus Salmon. 

Tasty salmon loaf. Delicious healthy salmon loaf recipe full of vitamins and protein. It's a very economical dish to make. | joeshealthymeals.com

This is a dish packed with protein, healthy fats, vitamins D and B12 and a can of Chicken of the Sea salmon cost me $2.09. This is a bargain for such a great tasting meal. Give it a try.

Perfect Salmon Loaf

Salmon loaf which is so economical and tastes so darn good. You can make sandwiches out of any leftovers too.
4.55 from 31 votes
Print Pin Rate
Course: Main dish
Cuisine: American
Prep Time: 20 minutes
Cook Time: 50 minutes
Total Time: 1 hour 10 minutes
Servings: 4 servings
Calories: 258kcal
Author: Joe Boyle

Ingredients

  • 1 14.5 oz . can salmon
  • 1/2 onion finely chopped
  • 1 large celery rib , finely chopped
  • 2 tbsp butter
  • 25 saltine crackers , (1 cup crumbs)
  • 1/4 cup half and half
  • 2 eggs
  • 1 tbsp lemon juice
  • 2 tsp dried dill weed
  • 2 tsp worcestershire sauce
  • 2 tsp sriracha sauce
  • 2 tsp anchovy paste , optional but it adds a lot of umami to enhance the flavor
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Crisco or cooking spray
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Instructions

  • Preheat oven to 350°.
  • Open the salmon can, pour the liquid into a small bowl and place the salmon into a large mixing bowl.
  • Use a pastry cutter or fork to break up the salmon into very small pieces.
  • Crumble the saltine crackers by hand or in a food processor and place in the small bowl with the juice from the canned salmon and add the half and half to fully soak the crumbs.
  • Saute the onion and celery in a skillet with the butter until slightly softened 3 minutes and add to the salmon.
  • Add the soaked cracker crumbs to the salmon and toss with a spoon or spatula until combined well.
  • Crack the eggs into the small bowl you used for the crumbs and beat together with a fork and add to the salmon mixture.
  • Add the remaining ingredients and mix well.
  • Grease a 4" by 8" loaf pan with Crisco or spray well with cooking oil.
  • Add1/3 of the salmon into the pan and pack it well into the corners
  • Add the remaining salmon and pack it well.
  • Place in the oven for 45 mins and the internal temperature is 160°.
  • Remove from the oven, rest for 5 minutes, then turn over onto a serving platter.
  • Serve with dill white sauce.

Nutrition

Calories: 258kcal

 

 

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Filed Under: Main dish, Seafood

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Reader Interactions

Comments

  1. Anita L.

    January 28, 2022 at 6:30 pm

    5 stars
    Outstanding! 3asy, inexpensive way to add more fish to your diet!

    Reply
    • Joe

      January 28, 2022 at 9:46 pm

      Hey Anita,

      Thank you for the nice comment. I need to make this soon again myself. Thank you for commenting.

      Joe

      Reply
  2. Caroline

    September 23, 2021 at 1:14 am

    5 stars
    I’ve made a lot of salmon loaves in my life, but, Joe, your recipe beats them all right outta the park!
    It is the combination of ingredients you have in your recipe that takes salmon loaf to a higher level.
    My suggestion to other readers is to make this loaf EXACTLY as Joe has written it.
    Do not substitute other ingredients or change a thing, do not pass GO, do not collect the $200, do not take wooden nickels, but do follow Joe’s recipe to a T.
    Thanks very much Joe, for another fantastic recipe that is tasty, economical and a real crowd pleaser.
    And your Dill Sauce recipe to serve with this loaf is such a classy and delectably perfect touch!

    Reply
  3. Cathy

    December 13, 2020 at 8:38 am

    5 stars
    The best salmon loaf we’ve had. Healthy, easy and delicious.
    We make it often.

    Reply
    • Joe

      December 13, 2020 at 10:37 am

      5 stars
      Glad you enjoy it Cathy…thanks for commenting.

      Reply
  4. NANCY

    March 14, 2020 at 10:14 am

    I USED ORGANIC CA BASMATI RICE INSTEAD I DID NOT HAVE ALL THE FLAVORING INGREDIENTS SO I WILL FIND OUT IF IT IS GOOD

    Reply
    • Joe

      March 14, 2020 at 11:04 am

      5 stars
      Interesting. I guess you are going gluten free. I hope it works for you.

      Reply
  5. MaryJo

    April 18, 2019 at 11:16 pm

    5 stars
    Love this recipe made with pantry ingredients. Better than my Mom’s!

    Reply
  6. Deborah

    December 12, 2018 at 7:50 pm

    5 stars
    Excellent. This will be THE only salmon loaf recipe I will use from now on. Delicious!!!!

    Reply
    • Joe

      December 12, 2018 at 8:22 pm

      5 stars
      Thanks for the nice comment Deborah.

      Reply
  7. Barb Jacks

    November 29, 2018 at 4:08 pm

    Can you freeze this dish?

    Reply
    • Joe

      November 29, 2018 at 8:13 pm

      Hi Barb, It would be fine to freeze leftovers. I’m not sure about mixing it up, then freezing before baking. That probably would not produce the best results.

      Reply
  8. Darryl

    October 26, 2018 at 9:28 pm

    5 stars
    Great recipe! If you want no-carbs substitute the crackers with deep fried pork rinds, it worked great.

    Reply
    • Danni

      August 22, 2019 at 6:50 pm

      Wow!! What a great idea! Will try this.

      Reply
  9. Hannah

    August 6, 2018 at 12:29 pm

    5 stars
    Joe your salmon loaf was great. I will be making more off your recipes thanks again.

    Reply
    • Joe

      August 6, 2018 at 12:33 pm

      5 stars
      Thanks Hannah.

      Reply
  10. vivian

    May 2, 2018 at 10:26 pm

    5 stars
    This is a hit…best recipe ever!!!

    Reply
    • Joe

      May 2, 2018 at 10:50 pm

      Thanks Vivian.

      Reply
  11. Marilyn

    March 15, 2018 at 9:49 pm

    Can i use flavored bread crumbs?

    Reply
    • Joe

      March 15, 2018 at 10:06 pm

      Hey Marilyn…I think flavored crumbs would be just fine. The salmon itself has a lot of flavor and can handle extra flavorings.

      Reply
  12. Suzzq

    January 21, 2018 at 8:46 pm

    5 stars
    I made this salmon loaf tonight and followed the recipe exactly. It is the best salmon loaf I’ve ever made and will keep this as my go-to recipe. It was moist and held together beautifully. The dill sauce made it complete upon serving. Thank you Joe for sharing your recipe.

    Reply
    • Joe

      January 21, 2018 at 9:43 pm

      Thanks for the nice comment Suzie. Glad you liked it.

      Reply
  13. June Robbs

    September 10, 2017 at 5:17 pm

    Can I use panko in place of crumbs?

    Reply
    • Joe

      September 10, 2017 at 10:08 pm

      Hi June. I would think a cup of panko would be fine to use.

      Reply
  14. Eileen Herbert

    April 7, 2017 at 2:38 pm

    5 stars
    Love salmon loaf!

    Reply
  15. Alan Howie

    April 1, 2017 at 10:30 am

    5 stars
    Thank you Joe, now we know what to do with that can of salmon that has been sitting in our pantry.

    Reply
    • Joe

      April 1, 2017 at 10:46 am

      Alan, I think you will love it.

      Reply
      • mimi

        February 18, 2020 at 11:58 am

        Do you think i could fully bake this, then freeze for an event a later date. And can I increase and make in a 9 X 13 pan? Thank you.

        Reply
        • Joe

          February 18, 2020 at 3:16 pm

          5 stars
          Hi Mini. I feel that would work just fine. I would triple the recipe. Click on the 4 servings in the recipe card and use the slider to calculate the ingredient amounts for 12 servings. Bake at 325° instead of 350° to avoid burning the outer edges. Let me know how this works out for you.

          Reply

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