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Easy Salmon Loaf with Simple Ingredients Recipe

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4.2 from 27 reviews

This easy salmon loaf recipe combines tender canned salmon with simple pantry ingredients to create a flavorful and wholesome meal, perfect for a quick dinner or lunch.

Ingredients

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Salmon Loaf

  • 14.75 ounces (418 grams) Canned Salmon (pink or red), thoroughly drained
  • 2 large Eggs
  • 1/2 cup (60 grams) Celery, finely diced
  • 1/4 cup (30 grams) Onion, finely minced
  • 3/4 cup (75 grams) Breadcrumbs (Panko or standard)
  • 2 tablespoons (30 ml) Mayonnaise (full fat)
  • 1 tablespoon (15 ml) Fresh Lemon Juice
  • 1 tablespoon (5 grams) Fresh Dill, chopped
  • 1 teaspoon (5 ml) Worcestershire Sauce
  • 1/2 teaspoon (3 grams) Salt
  • 1/4 teaspoon (1 gram) Black Pepper

Optional Glaze

  • 2 tablespoons (30 ml) Ketchup or Chili Sauce (for optional glaze)
  • 1 teaspoon (5 grams) Brown Sugar (for optional glaze)

Instructions

  1. Preheat and Prepare: Preheat your oven to 350°F (175°C). Line the 9×5 inch loaf pan with parchment paper, leaving an overhang on the sides for easy removal. Lightly grease the interior surfaces not covered by paper.
  2. Drain Salmon: Open the canned salmon contents and place the fish into a fine-mesh sieve. Press lightly to ensure all excess liquid is removed. Break up any large bones if desired.
  3. Mix Wet Ingredients: In a large mixing bowl, lightly whisk the two eggs. Stir in the mayonnaise, lemon juice, Worcestershire sauce (if using), and minced onion and celery.
  4. Add Seasonings: Mix in the salt, pepper, and fresh dill. Ensure all components are evenly distributed.
  5. Combine Salmon and Breadcrumbs: Gently flake the drained salmon into the wet mixture. Add the breadcrumbs last. Use a rubber spatula to fold the ingredients together until just combined. Do not overmix.
  6. Shape Loaf: Transfer the salmon mixture into the prepared loaf pan. Press the mixture down evenly using the back of the spatula to ensure it is compacted.
  7. Add Glaze (Optional): If using the classic glaze, mix the ketchup/chili sauce and brown sugar. Spread a thin layer evenly over the top of the loaf mixture.
  8. Bake and Rest: Bake for 30 minutes, or until the loaf is firm to the touch and the internal temperature reaches 165°F (74°C). Allow the loaf to rest in the pan for 10 minutes before lifting it out using the parchment overhang. Slice and serve warm.

Notes

  • Use the parchment paper overhang to easily lift the loaf out of the pan.
  • Do not overmix the salmon mixture to avoid a dense loaf.
  • The glaze is optional but adds a sweet and tangy finish.

Find it online: https://yumfoodusa.com/easy-salmon-loaf-with-simple-ingredients-recipe/