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Salmon Loaf

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.
Course Main Course
Cuisine American
Keyword comfort food, easy dinner, loaf, salmon, seafood
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 4 -6 servings
Calories 300kcal
Author Liza A

Ingredients

  • 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: 300kcal | Carbohydrates: 20g | Protein: 25g | Fat: 15g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 600mg | Fiber: 2g | Sugar: 2g