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Salmon Loaf

This tender and moist salmon loaf transforms canned or fresh salmon into an elegant yet simple dinner. Packed with protein and subtle herb flavors, it's budget-friendly and delivers restaurant-quality results with minimal fuss.
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Prep Time 15 minutes
Cook Time 38 minutes
Total Time 53 minutes
Servings: 6 servings
Course: Main Course
Cuisine: American
Calories: 285
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 2 cans 14.75 ounces each salmon, drained and flaked, or 1.5 pounds fresh salmon, cooked and flaked
  • 1 cup panko breadcrumbs
  • 2 large eggs lightly beaten
  • 1/4 cup whole milk
  • 1/4 cup diced onion finely diced
  • 2 tablespoons fresh dill chopped
  • 1 teaspoon lemon zest
  • 1 tablespoon Dijon mustard
  • 3/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 tablespoon butter or oil for the pan

Equipment

  • 8 by 4 inch loaf pan or standard loaf pan
  • Mixing bowl (medium size)
  • Whisk or fork for beating eggs
  • Rubber spatula for folding ingredients
  • Measuring cups and spoons
  • Can opener (if using canned salmon)
  • Paper towels for draining

Method
 

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly butter or oil an 8 by 4 inch loaf pan, coating the bottom and all four sides evenly.
  2. If using canned salmon, open the cans and drain them thoroughly, pressing gently with the back of a spoon to remove excess liquid. Place the drained salmon in a medium mixing bowl and use a fork to break it into small, evenly flaked pieces.
  3. Add 1 cup panko breadcrumbs to the bowl with the salmon. Stir gently to coat the salmon evenly with the breadcrumbs, which will help distribute moisture throughout the loaf.
  4. In a small bowl, whisk together 2 beaten eggs, 1/4 cup milk, 1/4 cup finely diced onion, 2 tablespoons fresh dill, 1 teaspoon lemon zest, and 1 tablespoon Dijon mustard.
  5. Pour the wet mixture into the bowl with the salmon and breadcrumbs. Use a rubber spatula to fold everything together gently until just combined, being careful not to overmix.
  6. Sprinkle 3/4 teaspoon salt and 1/4 teaspoon black pepper over the mixture and fold it in gently.
  7. Transfer the salmon mixture into your prepared loaf pan, pressing it down firmly but gently with the back of a spoon so it holds together without compacting too much. Smooth the top so it bakes evenly.
  8. Bake the loaf in the preheated 350 degree oven for 35 to 40 minutes, until the top is lightly golden and a toothpick inserted into the center comes out with just a few moist crumbs. The internal temperature should reach 165 degrees Fahrenheit at the center.
  9. Remove the loaf from the oven and let it rest in the pan for 5 minutes before running a thin knife around the edges and turning it out onto a serving plate.

Notes

Don't skip draining the canned salmon thoroughly; excess liquid is the number one reason loaves turn out mushy instead of moist and tender. For extra moisture, brush the top of the loaf with a glaze made from 2 tablespoons melted butter mixed with 1 tablespoon fresh lemon juice and 1/2 teaspoon dill right after it comes out of the oven. If making ahead, assemble in the pan, cover with plastic wrap, and refrigerate for up to 8 hours before baking. Add 5 to 10 minutes to the bake time since it starts cold.