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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

Ingredients

  • 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

Directions

  • 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 slice: 258 calories, 12g fat (4g saturated fat), 112mg cholesterol, 1035mg sodium, 13g carbohydrate (2g sugars, 1g fiber), 24g protein .

Reviews for Slow Cooker Salmon Loaf

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MY REVIEW
Sissy15
Reviewed Apr. 27, 2011

"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."

MY REVIEW
qviking
Reviewed Apr. 5, 2011

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

MY REVIEW
daisey5
Reviewed Feb. 1, 2010

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

MY REVIEW
mellove
Reviewed Jan. 12, 2010

"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!"

MY REVIEW
stinkaroo
Reviewed May. 4, 2009

"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."

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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.