Slow Cooker Salmon Loaf Recipe

3.5 5 5
Slow Cooker Salmon Loaf Recipe
Slow Cooker Salmon Loaf Recipe photo by Taste of Home
Publisher Photo

Slow Cooker Salmon Loaf Recipe

Read Reviews
3.5 5 5
Publisher Photo
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
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours
MAKES:
6 servings
TOTAL TIME:
Prep: 10 min. Cook: 4 hours

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

Cut three 20x3-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.
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.
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.
Originally published as Slow-Cooker Salmon Loaf in Reminisce July/August 2001, p48

Nutritional Facts

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

  • 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 20x3-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.
Originally published as Slow-Cooker Salmon Loaf in Reminisce July/August 2001, p48

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again

Reviews forSlow Cooker Salmon Loaf

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review
Sort By :

Average Rating
MY REVIEW
Sissy15 User ID: 5955550 100297
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 User ID: 3918490 73140
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 User ID: 146806 121719
Reviewed Feb. 1, 2010

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

MY REVIEW
mellove User ID: 4764327 36743
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 User ID: 3363772 48338
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."

Loading Image