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Best Easy Savory Salmon Loaf – Cozy Family Dinner

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This quick and easy salmon loaf is made with canned salmon, breadcrumbs, and a few pantry staples. It bakes in 30 minutes and is moist, flavorful, and perfect for a cozy family dinner.

Ingredients

Scale
  • 2 cans (14.75 oz each) canned salmon, drained and flaked
  • 1/2 cup plain breadcrumbs (panko or regular)
  • 2 large eggs, lightly beaten
  • 1/4 cup mayonnaise
  • 1/4 cup finely grated onion (about half a small onion)
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon Dijon mustard
  • 1 teaspoon dried dill (or 1 tablespoon fresh, chopped)
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • Optional: 1/4 cup chopped fresh parsley for garnish

Instructions

  1. Preheat your oven to 375°F (190°C). Line your loaf pan with parchment paper, leaving some overhang on the sides. If you don’t have parchment, spray the pan generously with non-stick spray.
  2. Drain and flake the salmon. Open both cans and drain off the liquid. Transfer the salmon to your large mixing bowl. Use a fork to break it into small, even flakes. Remove any bones or tough bits.
  3. Grate the onion. Using the small holes of your box grater or a microplane, grate the onion directly into the bowl with the salmon. You want about 1/4 cup of grated onion and its juices.
  4. Add the remaining ingredients. To the bowl, add the breadcrumbs, beaten eggs, mayonnaise, lemon juice, Dijon mustard, dried dill, garlic powder, salt, and black pepper. Use a fork or spatula to mix everything together. Don’t overmix. The mixture should be moist but hold together when pressed. If it feels too wet, add another tablespoon of breadcrumbs. If it’s too dry, add a teaspoon of lemon juice or water.
  5. Press the mixture into the pan. Transfer the salmon mixture to your prepared loaf pan. Use the back of a spoon or your hands (lightly wet your hands to prevent sticking) to press it down evenly. Don’t pack it too tightly—just smooth the top so it’s even.
  6. Bake for 30-35 minutes. Place the pan in the preheated oven and bake until the top is golden brown and the loaf feels firm to the touch. A thermometer inserted into the center should read 160°F (71°C). The edges will start to pull away from the pan slightly.
  7. Let it rest before slicing. Let the loaf rest in the pan for a full 10 minutes. After 10 minutes, use the parchment overhang to lift the loaf out. Transfer to a cutting board.
  8. Slice and serve. Use a sharp knife to cut even slices. Garnish with fresh parsley if you like, and serve warm.

Notes

Don’t overmix the batter. Let the salmon drain well. Use a thermometer for doneness (160°F). Let the loaf rest for 10 minutes before slicing. Toast breadcrumbs first for extra crunch. Leftovers are even better the next day.

Nutrition

Keywords: salmon loaf, easy salmon recipe, canned salmon, family dinner, quick dinner, savory salmon loaf

Find it online: https://bouncybowl.com/best-easy-savory-salmon-loaf-cozy-family-dinner/