Corn And Salmon Loaf
A savory salmon and corn loaf with a crispy bread topping, combining creamy, smoky flavors perfect for family dinners or casual gatherings.
Ingredients
Instructions
- Open the can of pink salmon and remove all skin and bones.
- Mix the drained salmon with the can of cream-style corn.
- Break the wheat bread into tiny pieces and add half to the salmon and corn mixture.
- Combine all remaining ingredients: beaten eggs, butter, black pepper, salt, lemon juice, and milk.
- Pour the mixture into a baking dish, spreading the remaining bread pieces on top.
- Bake at 300°F for 30 to 60 minutes until the center is firm and the top is golden brown.
Tips & Substitutions
For a twist, consider adding fresh herbs like dill or parsley to enhance flavor. If you prefer a lighter option, substitute Greek yogurt for half of the butter. Using gluten-free bread is a great alternative for those with dietary restrictions. Ensure the salmon is well-drained to avoid excess moisture, which can affect the texture. This dish pairs beautifully with Lemon Pepper Baked Salmon.
Serving Suggestions
This Corn and Salmon Loaf is great served warm or at room temperature. Consider pairing it with a fresh green salad or steamed vegetables for a balanced meal. A dollop of tartar sauce or a squeeze of lemon can elevate the dish. For a delightful brunch, serve alongside Cheesy Crab Canapes or Fried Trout.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place the loaf in a preheated oven at 350°F for about 15-20 minutes, or until warmed through. You can also microwave individual portions for a quick meal, but the oven method will keep the texture better.
Nutrition & Diet Analysis (per serving)
Each serving of Corn And Salmon Loaf contains roughly 643 calories, with 16g protein, 130g carbohydrates, and 16g fat. It is an excellent source of dietary fiber (95% of the Daily Value), iron (63% of the Daily Value), and calcium (37% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 2094mg per serving (91% 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 fresh salmon! Simply cook it until fully cooked, then flake it and mix it with the corn. This will give you a fresher taste and a slightly different texture. Just be sure to adjust the cooking time as fresh salmon may require less baking time.
What can I serve with the Corn and Salmon Loaf?
This dish pairs wonderfully with a crisp green salad or roasted vegetables to balance its richness. You might also serve it with a side of quinoa or couscous for added texture. A light vinaigrette can also enhance the overall flavor.
How do I know when the loaf is done baking?
The Corn and Salmon Loaf is done baking when the center feels firm to the touch and the top has turned a golden brown color. You can also insert a knife into the center; it should come out clean if the loaf is fully cooked.
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).