Simple, so flavorful, and made from ingredients you’re likely to have on hand, this Salmon Loaf Recipe is perfect for quick dinner prep any night of the week.
Why has salmon loaf been around for such a long time? Is it the flavor of the rich, flaky canned salmon? The combination of onion, garlic powder, lemon, and parsley? Or that distinctive taste that belongs to saltines? When you bake all of these ingredients together with milk, melted butter, and eggs, I think you’ll have the answer to why this dish has been so popular for so long. Salmon loaf is wonderfully savory, moist, and tender and has the most irresistible golden brown crust. No wonder this classic American comfort food has never gone out of style.
Salmon loaf began appearing in American cookbooks in the early 20th century, but it became very popular during the Great Depression because canned salmon was a budget-friendly protein that, combined with other ingredients, made for an inexpensive but hearty and tasty meal. Under President Roosevelt’s New Deal, the government subsidized canned salmon, making it even more affordable for struggling families. One source claims that back then, you could purchase a can of salmon for less than five cents!
Obviously, that price is not possible now, but canned salmon is still a cost-effective item, as are the other ingredients in our salmon loaf recipe. So you won’t have to spend a lot of money to make this dish, or a lot of time. All the ingredients get mixed together in one bowl, transferred to a loaf pan, and baked. That’s it. And when it’s done, you’re going to have a delicious entrée that goes beautifully with so many of your favorite sides.
All About Canned Salmon
Whether you choose pink, red sockeye, or wild Alaskan—to name a few types—canned salmon is an incredible ingredient for many reasons. It’s already cooked and ready to eat, making it an easy way to add protein to meals (in addition to its starring role in salmon loaf, try it tossed on top of this Creamy Lemon Pasta or flaked on top of a Greek Salad). Protein is not canned salmon’s only health benefit, though. It’s also a good source of omega-3 fatty acids, essential vitamins, iron and calcium. Yes, you will often find bones in canned salmon, but they are soft and edible (and in the salmon loaf, you’ll never even notice them). However, you can also purchase boneless varieties of canned salmon. And according to most sources, canned salmon will last in your pantry for up to 3 years!
How Do I Store Leftovers?
Cooled salmon loaf can be stored in an airtight container in the refrigerator for up to 4 days and in the freezer for up to 3 months.
Serving Suggestions
I build so many meals around salmon loaf because it goes so well with many of our favorite sides. One summer dinner we love is salmon loaf with Dill Potato Salad and creamy Coleslaw. I also do a delicious Caribbean-inspired version of this meal by sprinkling some Jerk Seasoning into my salmon loaf mixture and then serving the finished product with Jamaican Coleslaw and Jamaican Rice And Peas.
And whether it’s your original purpose or something you think about with leftovers the next day, salmon loaf makes the best sandwiches. You can slather thick pieces of toasted homemade Bread with Tzatziki Sauce, top with a slice of salmon loaf, and then add a spoonful of this light Cucumber And Onion Salad for added flavor and crunch. Or do it Southern-style by filling a Buttermilk Biscuit with salmon loaf, Delicious Pimento Cheese, and a super crispy Corn Fritter. So good!
Salmon Loaf Recipe
Ingredients
- 1 can salmon (14.75 ounces) drained
- 1/2 cup crushed saltine crackers
- 4 1/2 tablespoons milk
- 2 large eggs beaten
- 3 tablespoons melted butter
- Salt and pepper to taste
- 3 tablespoons minced onion
- 1 tablespoon fresh parsley chopped
- 2 teaspoons lemon juice
- 3/4 teaspoon garlic powder
- Lemon wedges for serving
Instructions
- Preheat your oven to 350°F and lightly grease a 8×4-inch loaf pan.
- Combine the salmon, crushed crackers, milk, beaten eggs, melted butter, salt, pepper, minced onion, parsley, lemon juice, and garlic powder in a large bowl. Stir until all ingredients are well mixed.
- Transfer the mixture to the prepared loaf pan and gently press it down. Bake for 35-45 minutes, or until the top is lightly browned and a knife inserted in the center comes out clean.
- Let stand for 5-10 minutes before slicing and serving with lemon wedges.
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