Mom'S Salmon Loaf
A comforting salmon loaf with savory flavors, perfect for family dinners or casual gatherings, combining flaky salmon, onions, eggs, and crunchy cracker crumbs.
Ingredients
Instructions
- Preheat the oven to 350 degrees Fahrenheit.
- In a mixing bowl, combine the mashed salmon, chopped onion, eggs, cracker crumbs, and a splash of milk.
- Season with salt and pepper to taste.
- Mix all ingredients thoroughly until well combined.
- Transfer the mixture into a greased loaf pan or shape into a loaf on a baking sheet.
- Bake in the preheated oven for 30 to 45 minutes, or until the top is golden brown and the loaf is cooked through.
Tips & Substitutions
For a flavor boost, consider adding herbs like dill or parsley to the mixture. If you don't have cracker crumbs, crushed bread or oats can work as substitutes. Ensure the onion is finely chopped to blend well into the loaf. A splash of lemon juice can add brightness to the dish. This recipe is similar to other American recipes featuring fish, making it a versatile option for seafood lovers.
Serving Suggestions
Serve Mom's Salmon Loaf with a side of roasted vegetables or a fresh green salad for a balanced meal. It also pairs beautifully with creamy mashed potatoes or a tangy tartar sauce. For a heartier dish, consider serving it alongside a slice of crusty bread or with a dollop of homemade Crab Salad Spread.
Storage & Reheating
Leftover salmon loaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, preheat your oven to 350 degrees Fahrenheit and warm the loaf for about 15-20 minutes, or until heated through. You can also slice and microwave individual portions for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Mom'S Salmon Loaf contains roughly 431 calories, with 16g protein, 55g carbohydrates, and 16g fat. It is an excellent source of protein (33% of the Daily Value), and a good source of iron and calcium. Note that it is relatively high in sodium, at 2079mg per serving (90% 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 fresh salmon instead of canned. Make sure to flake it into small pieces and adjust the cooking time accordingly, as fresh salmon may require a shorter baking time depending on thickness.
What can I substitute for eggs in this recipe?
If you're looking for an egg substitute, you can use flaxseed meal or chia seeds mixed with water. For each egg, combine 1 tablespoon of flaxseed meal or chia seeds with 2.5 tablespoons of water, let it sit until it thickens, and then add it to your mixture.
How do I know when the salmon loaf is done?
The salmon loaf is done when it is golden brown on top and a toothpick inserted in the center comes out clean. Additionally, the internal temperature should reach 160 degrees Fahrenheit to ensure it 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).