Fluffy Salmon Loaf
A light and fluffy salmon loaf with savory flavors, perfect for a comforting meal. Ideal for family dinners or special occasions, combining tender salmon with a delicate texture.
Ingredients
Instructions
- Remove bones from the salmon and flake the fish.
- Mix the salmon, salt, paprika, pepper, chopped onion, cracker crumbs, melted butter, and tomato juice in a bowl.
- Stir in the beaten egg yolks.
- Gently fold in the stiffly beaten egg whites.
- Pour the mixture into a well-greased loaf pan or Pyrex dish.
- Bake at 325°F (163°C) for 1 hour and 15 minutes.
Tips & Substitutions
For a lighter texture, ensure the egg whites are beaten until stiff peaks form before folding them into the mixture. If you prefer a different flavor, try substituting the salmon with canned tuna for a variation similar to Tuna Supreme. You can also use panko breadcrumbs instead of regular cracker crumbs for added crunch.
Serving Suggestions
Serve the Fluffy Salmon Loaf with a side of mixed greens or a light cucumber salad for a refreshing contrast. A drizzle of lemon sauce can enhance the flavors, making it a delightful main dish. This dish pairs beautifully with Broiled Lake Trout for a complete seafood experience.
Storage & Reheating
To store leftovers, wrap the salmon loaf tightly in plastic wrap or place it in an airtight container. Refrigerate for up to three days. For reheating, slice the loaf and warm in the oven at 350°F (175°C) for about 15 minutes, or until heated through, to maintain its fluffy texture.
Nutrition & Diet Analysis (per serving)
Each serving of Fluffy Salmon Loaf contains roughly 360 calories, with 5g protein, 17g carbohydrates, and 34g fat. It is an excellent source of vitamin A (82% of the Daily Value), dietary fiber (39% of the Daily Value), and iron (36% of the Daily Value), and a good source of potassium and vitamin C. Note that it is relatively high in sodium, at 910mg per serving (40% 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 salmon?
Yes, you can use fresh cooked salmon in this recipe. Just ensure that it is well-flaked and cooked through before mixing with the other ingredients. Adjust the seasoning to your taste, as canned salmon tends to be saltier.
How do I know when the salmon loaf is done baking?
The salmon loaf is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Additionally, it should feel firm to the touch. If it starts to brown too quickly, cover it loosely with aluminum foil.
Can I freeze the salmon loaf?
Yes, you can freeze the salmon loaf. Allow it to cool completely, then wrap it tightly in plastic wrap and aluminum foil. It can be frozen for up to three months. To reheat, thaw in the refrigerator overnight and then warm in the oven.
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).