Baked Salmon Loaf
This Baked Salmon Loaf has been an easy Lenten staple since my mother-in-law served it to us when we were newlyweds.
Salmon Loaf uses a can of salmon and comes together in a flash. Not exactly gourmet, but it’s definitely tasty comfort food!
Why You Must Make
- It’s made with ingredients that are often in your refrigerator and pantry.
- I only have a handful of meatless meals for Lent, and this one is super easy to make.
- If my picky hubby eats it, you know it’s got to be tasty!!
When my youngest, Nick, was about 4, he asked what we were having for dinner. Knowing he was not a fan of salmon loaf, I spelled F-I-S-H-L-O-A-F. Not yet a reader, my jaw dropped when he shouted, “Fishloaf! I hate fish loaf!” Mind you, I’d never called it fish loaf before nor could he read. I guess he was smarter than I realized!
- Use the best brand of canned salmon within your budget. I recommend red salmon.
- Remove the bones (my mom told us they were a good source of calcium, but I knew that wouldn’t fly with my family). I also remove much of the skin, though both are edible.
- Break apart the salmon into bite-sized pieces.
- Use any soft sandwich bread. I happened to have brioche in the house, so I used that, but usually use ordinary white sandwich bread.
- Make sure to grease your loaf pan for easy serving and cleanup.
Frequently Asked Questions
This salmon loaf is simple. Whisk the eggs, then mix in the butter, salt and milk. Fold in the salmon chunks and bread cubes, pour into a greased baking dish, and bake until puffed and cooked thoroughly.
You can treat canned salmon just like canned tuna. Make salmon patties, salmon salad, or use it as a substitute for tuna in a tuna casserole.
Since the salmon tends to be a bit salty, which I love, having a crisp, refreshing green salad, and some roasted vegetables would be delicious side dishes for this salmon loaf.
Many enjoy the calcium boost from eating the soft salmon bones. Some like to crush them so they’re less obvious. I prefer to remove the bones and large pieces of skin (which are also edible). They’re both safe to eat, but it’s a matter of preference.
You May Also Like:
- Grilled Salmon Skewers from What’s Gaby Cooking
- Dijon Mayonnaise Roasted Salmon
- Maple Glazed Salmon
- Easy Salmon Dip
- Plus More of my Seafood Recipes
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- 2 eggs
- ¼ cup melted butter
- 1 ½ cups milk
- 1 teaspoon salt
- 1 can (15 ounces) red salmon, bones and skin removed
- 3 slices of soft bread, cubed
- Preheat the oven to 350°. Grease a loaf pan and set aside.
- Whisk eggs in a medium bowl.
- Mix in melted butter, milk, and salt.
- Break apart salmon into bite-sized or slightly larger pieces.
- Add bread and salmon to the bowl and gently toss until combined.
- Scrape into the loaf pan.
- Bake for 45- 60 minutes until puffed and lightly browned.
Removing the bones and skin is optional.
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Amount Per Serving: Calories: 241Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 111mgSodium: 565mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 14g
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