Salmon Loaf Recipe
Salmon Loaf Recipe photo by Taste of Home

Salmon Loaf Recipe

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During the Depression, Mom's tasty salmon loaf was a welcome change from the usual meat loaf everyone made to stretch a meal. I still like a lot of the make-do meals of those days, but this loaf is one of my favorites.
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES:4 servings
TOTAL TIME: Prep: 20 min. Bake: 40 min. + standing
MAKES: 4 servings


  • 1 can (14-3/4 ounces) salmon, drained, bones and skin removed
  • 1 small onion, finely chopped
  • 1/2 cup soft bread crumbs
  • 1/4 cup butter, melted
  • 3 eggs, separated
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups milk
  • 1/4 cup chopped pimiento-stuffed olives

Nutritional Facts

1 each: 476 calories, 33g fat (15g saturated fat), 264mg cholesterol, 1334mg sodium, 13g carbohydrate (6g sugars, 1g fiber), 30g protein


  1. In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper.
  2. In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture.
  3. Transfer to a greased 8-in. x 4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° for 40-45 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before slicing.
  4. Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in olives. Serve with salmon loaf. Yield: 4 servings.
Originally published as Salmon Loaf in Reminisce May/June 2004, 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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Reviewed Jan. 21, 2015

"This was so very good. I didn't have any olives so I added lemon juice to the sauce which went well with the loaf. Also, I hated to throw out the liquid from the can of salmon so I measured it and added enough milk to equal the 1 1/2 cups total liquid the sauce recipe called for. This will be on my menu at least once a month for sure."

Reviewed Jan. 4, 2015

"I'm always looking for another recipe for Salmon (fresh or canned, I love it!) and ran across this today. I made the salmon exactly to directions except I sprinkled some dill into the mix because you can't go wrong with dill and fish IMHO. Be the patient one in the family and let this rest or it is mushy. The flavor was wonderful. I was very impressed. There wasn't a temperature given for the sauce and I started out on medium (electric) and it was taking forever so I kicked it up to medium high. It takes a long time to get it to where it starts to thicken, but sooooo worth it! Add pepper and you are ready to go. Without the are missing out."

Reviewed Apr. 28, 2014

"This tasted okay, but the loaf wasn't very...loaf-like. Though cooked through, it was not really held together well. May try cooking it without the water bath next time."

Reviewed Nov. 26, 2013

"I used fresh Salmon for this recipe. The taste was to die for. Wonderful ! I will never use creamed peas on my salmon ever again. Loved the sauce too."

Reviewed Jan. 19, 2013

"Moist, light and tasty. I used half butter and half olive oil and added a dab of French mustard, horseradish and dill to the Olive cream sauce. As in your photo, served with lemon wedge and dill. Excellent"

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