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Slow Cooker Salmon Loaf Recipe

Slow Cooker Salmon Loaf Recipe

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
TOTAL TIME: Prep: 10 min. Cook: 4 hours YIELD:6 servings


  • 2 large 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


  • 1. 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.
  • 2. 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.
  • 3. 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.

Wine Pairings

Light-Bodied White Wine

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