Salmon Loaf

I find it handy to have canned salmon in my pantry. Most of the time, I use it to make sandwiches or add them in salads. Last week, I found a new way to use them: this salmon loaf. Like the meatloaf recipe, this salmon loaf recipe uses bread crumbs and egg to bind the ingredients together. But, this recipe is unique in the sense that it uses a can of mushroom soup.  I believe that the soup, along with the salmon liquid from the can make this salmon loaf moist and tasty. I am glad everyone enjoyed this delicious salmon loaf, including my husband’s co-worker to whom he shared a piece.

Cooking Tips for Perfect Salmon Loaf

To achieve the best salmon loaf, make sure to drain the canned salmon well. This helps reduce excess moisture, which can make the loaf soggy. Flake the salmon gently with a fork, leaving some larger pieces for texture. When mixing your ingredients, avoid overmixing. Just combine them until everything is incorporated. Overmixing can lead to a dense loaf instead of a light and fluffy one. If you notice the mixture seems too dry, add a splash of milk or a little more mushroom soup to help bind it together. For an extra flavor boost, consider adding fresh herbs like dill or parsley. They complement the salmon beautifully. Lastly, keep an eye on the baking time. Every oven is different, so check for doneness a few minutes before the suggested time to prevent overbaking.

Ingredient Notes for Salmon Loaf

Using high-quality canned salmon makes a difference in flavor and texture. Look for brands that use wild-caught salmon if possible. The skin and bones are edible and packed with nutrients, so don’t worry about removing them unless you prefer a smoother texture. The type of bread crumbs you use can also change the outcome. For a crunchier crust, opt for panko breadcrumbs. If you want a softer loaf, traditional breadcrumbs work well. Don’t shy away from adding some chopped onion or bell pepper for an extra layer of flavor. These ingredients can enhance the overall taste and provide a nice crunch. For those who want to kick up the flavor a notch, a dash of hot sauce or Worcestershire sauce can add depth and warmth.

Serving Suggestions for Salmon Loaf

Salmon loaf is versatile and can be served in various ways. For a casual meal, slice it and serve it with a side of mashed potatoes and steamed vegetables. A fresh garden salad with a tangy vinaigrette pairs well too. If you’re in the mood for a sandwich, use slices of the salmon loaf in a hearty bread with lettuce and tomatoes, drizzling a bit of mayonnaise on top. For a fun twist, crumble the salmon loaf over a bed of mixed greens and toss in your favorite dressing for a light and tasty salad. Leftover salmon loaf can even be incorporated into breakfast. Try it in an egg scramble or on top of an English muffin with a poached egg and hollandaise sauce for a delicious brunch dish.

Frequently Asked Questions

What can I use instead of cream of mushroom soup?

If you don’t have cream of mushroom soup, you can substitute it with cream of chicken soup or a homemade white sauce. Just make sure to add some seasonings to keep the flavor balanced.

How should I store leftover salmon loaf?

Store any leftover salmon loaf in an airtight container in the fridge. It should stay fresh for about three to four days.

Can I make this salmon loaf ahead of time?

Absolutely, you can prepare the mixture a day in advance and store it in the fridge. Just remember to bake it when you’re ready to serve.

What are some good side dishes to serve with salmon loaf?

Salmon loaf pairs well with a fresh green salad, roasted vegetables, or mashed potatoes. You can also serve it with a side of tartar sauce for dipping.

What common mistakes should I avoid when making salmon loaf?

One common mistake is not draining the canned salmon well, which can make the loaf too soggy. Also, overmixing the ingredients can lead to a dense texture, so mix just until everything is combined.

Salmon Loaf

Liza A

Savory salmon loaf combines tender fish with creamy mushroom soup and fresh veggies, creating a comforting dish that's easy to whip up for any night.

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Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Course Main Course

Cuisine American

Servings 4 -6 servings

Calories 300 kcal

Ingredients

  

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• 2 213g/71/2 oz cans salmon (I used Ocean’s wild pink salmon)
• 1 cup soft bread crumbs
• 1 284ml/10 oz fl can cream of mushroom soup
• 1 egg slightly beaten
• ½ cup chopped onion
• 1 tbsp lemon juice
• 1 tsp Tabasco sauce
• ¼ cup chopped celery

Instructions

 

• Preheat oven to 375°F. Grease a 9X5 inch loaf pan.
• Drain salmon, reserving liquid. Remove skin and bones. Flake salmon in a large bowl. Add bread crumbs, onion and celery.
• In a smaller bowl, combine soup, egg, lemon juice and Tabasco sauce. Add this soup mixture to the salmon mixture; mix well. Place in the prepared pan.
• Bake for 30 minutes, add reserved salmon liquid (I got 1/3 cup) and then continue baking for another 20-30 minutes or until nicely browned. Cool salmon loaf in pan for 15 minutes, loosen from sides of pan and turn into platter.
• Serve and enjoy!

Notes

Recipe source: Jan Smith as featured in “Mary Hill Elementary 25th Anniversary Cookbook”.

Nutrition

Calories: 300kcalCarbohydrates: 20gProtein: 25gFat: 15gSaturated Fat: 3gCholesterol: 70mgSodium: 600mgFiber: 2gSugar: 2g

Keyword comfort food, easy dinner, loaf, salmon, seafood

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