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Mini Salmon Loaf Recipe

Mini Salmon Loaf Recipe

This nicely textured salmon loaf accompanied by a pleasing dill sauce is perfect for two. "I've made it many, many times," relates Patricia Gould of Canaan, New Hampshire.
TOTAL TIME: Prep: 15 min. Bake: 40 min. YIELD:2 servings


  • 3/4 cup chopped celery
  • 1/2 cup chopped onion
  • 2 tablespoons canola oil
  • 1 cup soft bread crumbs
  • 1 large egg, lightly beaten
  • 2 tablespoons 2% milk
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 can (7-1/2 ounces) salmon, drained, bones and skin removed
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream
  • 1 tablespoon lemon juice
  • 1 tablespoon 2% milk
  • 2 teaspoons snipped fresh dill
  • 1/2 teaspoon sugar
  • 1/8 teaspoon pepper


  • 1. In a small skillet, saute celery and onion in oil until tender. In a large bowl, combine the bread crumbs, egg, milk, salt, pepper and celery mixture. Crumble salmon over mixture and mix well. Transfer to a greased 5-3/4x3x2-in. loaf pan.
  • 2. Bake at 350° for 40-45 minutes or until a meat thermometer reads 160°. In a small bowl, combine the sauce ingredients. Serve with salmon loaf. Yield: 2 servings.

Nutritional Facts

1 serving (2 slices) equals 884 calories, 75 g fat (14 g saturated fat), 196 mg cholesterol, 1,386 mg sodium, 21 g carbohydrate, 2 g fiber, 29 g protein.

Reviews for Mini Salmon Loaf

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Reviewed Jun. 28, 2014

"This was amazing!! Perfect texture and makes for a great lunch (I was able to get four meals out of one loaf) In order to lighten it up, I made the sauce with 2 percent Greek yogurt. The sauce turned out great and was way lighter! I also did not cook the veggies in that much oil and I used a whole grain bread. The sauce recipe makes lots"

Reviewed Jan. 25, 2011

"This is amazing and i have made it many times!! It is always a hit!!"

Reviewed Jun. 17, 2010

"I haven't tried the recipe- there are too many calories, fat, cholesterol and sodium in the recipe! If I do, I'd emit the salt, use whole grain panko instead of the bread crumbs, use reduced fat mayo (or tofunaise) for the mayo, and nonfat Greek yogurt instead of the sour cream. That should really lighten it up! Hmm, I wonder if I could substitute tuna for the salmon in this recipe, or mackerel..."

Reviewed Jan. 16, 2010

"This looks good but 884 calories are too many.

Editors can you help me lighten it?"

Reviewed Apr. 13, 2009

"Loved this recipe! The two servings were very generous. The dill sauce was the perfect accompaniment!"

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Wine Pairings

Light-Bodied White Wine

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