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Slow Cooker Salmon Loaf Recipe

Slow Cooker Salmon Loaf Recipe photo by Taste of Home

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As a stay-at-home mom with two small children, I'm always looking for quick, easy recipes that can be prepared ahead of time. I also don't like to heat up my oven during our hot Georgia summers. I adapted this recipe from one I found in an old slow-cooker book of my grandma's. I serve it with macaroni and cheese and pinto beans. -Kelly Ritter, Douglasville, Georgia

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Slow Cooker Salmon Loaf Recipe

Prep: 10 min. Cook: 4 hours

Yield: 6 Servings

10 240 250

Ingredients

2 eggs, lightly beaten
2 cups seasoned stuffing croutons
1 cup chicken broth
1 cup grated Parmesan cheese
1/4 teaspoon ground mustard
1 can (14-3/4 ounces) salmon, drained, bones and skin removed

Directions

Cut three 20-in. x 3-in. strips of heavy duty foil; crisscross so they resemble spokes of a wheel. Place strips on the bottom and up the sides of a 3-qt. slow cooker coated with cooking spray.
In a large bowl, combine the first five ingredients. Add salmon and mix well. Gently shape mixture into a round loaf. Place in the center of the strips.
Cover and cook on low for 4-6 hours or until a thermometer reads 160°. Using foil strips as handles, remove the loaf to a platter. Yield: 6 servings.

Nutritional Facts 1 serving (1 slice) equals 258 calories, 12 g fat (4 g saturated fat), 112 mg cholesterol, 1,035 mg sodium, 13 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Slow-Cooker Salmon Loaf in Reminisce July/August 2001, p48

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviews for Slow Cooker Salmon Loaf

Slow Cooker Salmon Loaf

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Reviewed on Apr. 27, 2011 by Sissy15

My husband and I LOVE salmon in any form but we do not LOVE this recipe. Because it was so dry, I quickly made a cheesy lemony sauce to dress it up but it was still ho-hum.

Reviewed on Apr. 05, 2011 by qviking

Great weeknight recipe! I added some diced onions and mushrooms, and a dash of pepper. Nice change of pace.

Reviewed on Feb. 01, 2010 by daisey5

I used the stove top stuffing mix and cooked it 5 hours.

Reviewed on Jan. 12, 2010 by mellove

A simple, simply delightful meal with no effort! The left overs are great (if there are any) I put them in the food processor for a quick spin, halved a nice green pepper, gave it a minute or two in the micro and stuffed the pepper. Warmed it up in the micro for dinner a few hours later. With a nice glass of white wine and a salid it was delicious! Who could ask for any thing more? Thank you!

Reviewed on May. 04, 2009 by stinkaroo

very good and simple, for added flavour, after three hours i put a can of cream of celery soup over top and cook 1 more hour.

Reviewed on Mar. 28, 2009 by locustlevel