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Salmon Loaf

10 reviews
Total Time
Prep: 20 min. Bake: 40 min. + standing

By Taste Of Home Editorial Team

Recipe by Dorothy Bateman, Carver, Massachusetts

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Jun. 30, 2023

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. —Dorothy Bateman, Carver, Massachusetts

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Salmon Loaf Tips

What do you serve with salmon loaf?

Serve this salmon loaf recipe with classic sides for meat loaf such as mashed potatoes, salad, garlicky green beans or roasted vegetables. You can also switch up the sauce on top of the loaf, if the olive cream sauce doesn’t suit your fancy. Try skipping the sauce altogether by serving the salmon loaf simply with lemon wedges, or give it an Asian spin by brushing it with teriyaki sauce.

Can you use fresh salmon to make a salmon loaf?

If you have leftover fish from another salmon recipe, feel free to use it instead of the canned version. Or, you can bake fresh salmon, finely chop it and combine it with the remaining ingredients.

How long does salmon loaf last in the fridge?

Salmon loaf lasts 3 to 4 days when stored in an airtight container in the refrigerator.

—Lindsay Mattison, Taste of Home Contributing Writer

Soft Bread Crumbs

To make soft bread crumbs, tear bread into pieces and place in a food processor or blender. Cover and pulse until crumbs form. One slice of bread yields 1/2 to 3/4 cup crumbs.
Test Kitchen Approved

Salmon Loaf

10 reviews
Prep Time 20 min
Cook Time 40 min
Yield 4 servings

Ingredients

  • 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 large eggs, separated
  • 2 teaspoons lemon juice
  • 1 teaspoon minced fresh parsley
  • 1/2 teaspoon salt
  • 1/8 teaspoon pepper
  • OLIVE CREAM SAUCE:
  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1-1/2 cups whole milk
  • 1/4 cup chopped pimiento-stuffed olives
Text Ingredients

Directions

  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 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. 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 until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

Nutrition Facts

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

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