Celery Salmon Loaf
A savory salmon loaf combined with creamy celery flavors, topped with a simple celery soup sauce—perfect for a hearty, family-friendly meal.
Ingredients
Instructions
- Preheat oven and prepare a loaf pan.
- In a mixing bowl, combine the canned salmon, cream of celery soup, bread crumbs, beaten eggs, chopped onions, and lemon juice.
- Mix thoroughly until all ingredients are well incorporated.
- Transfer the mixture into the prepared loaf pan and smooth the top.
- Bake in the preheated oven at 350°F (175°C) for about 45 minutes or until cooked through and golden on top.
- For the sauce, heat the cream of celery soup with 1/2 cup milk and parsley until warm.
- Serve the salmon loaf sliced, topped with the warm celery soup sauce.
Tips & Substitutions
For a lighter option, you can substitute Greek yogurt for part of the cream of celery soup. Adding fresh herbs like dill or chives can enhance the flavor profile. If you prefer a spicier kick, consider adding a pinch of cayenne pepper or some chopped jalapeños. This dish pairs beautifully with American recipes like Crab Sandwiches.
Serving Suggestions
Serve the celery salmon loaf with a side of mixed greens or steamed vegetables for a balanced meal. It pairs well with a light salad or some roasted potatoes. Drizzle the warm celery soup sauce over the top for added flavor and moisture. This dish can also be complemented by a side of Peabody Hot Crab Dip for a delightful seafood spread.
Storage & Reheating
Store any leftover salmon loaf in an airtight container in the refrigerator for up to 3 days. To reheat, slice the loaf and warm it in the oven at 350°F (175°C) for about 15 minutes, or until heated through. You can also use the microwave, but be cautious not to overheat to maintain texture.
Nutrition & Diet Analysis (per serving)
Each serving of Celery Salmon Loaf contains roughly 495 calories, with 15g protein, 72g carbohydrates, and 17g fat. It is an excellent source of protein (30% of the Daily Value) and iron (26% of the Daily Value), and a good source of calcium and potassium. Note that it is relatively high in sodium, at 575mg per serving (25% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh salmon instead of canned?
Yes, you can use cooked, flaked fresh salmon as a substitute for canned salmon. Be sure to cook it thoroughly before mixing it with the other ingredients. Fresh salmon will provide a different texture and flavor, making the loaf a bit more gourmet.
What can I serve with the celery salmon loaf?
This dish goes well with a variety of sides. Consider serving it with a refreshing cucumber salad or roasted asparagus. For a heartier option, mashed potatoes or quinoa would also be great complements. Don't forget to drizzle the warm sauce over the loaf for extra flavor.
Can I freeze the salmon loaf?
Yes, you can freeze the salmon loaf before baking it. Wrap it tightly in plastic wrap and then in aluminum foil, storing it for up to 2 months. When ready to use, thaw it in the refrigerator overnight, then bake as instructed. It’s a convenient option for meal prep.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).