Old Fashioned Salmon Loaf
Old Fashioned Salmon Loaf offers a savory, flaky dish with rich salmon flavor complemented by green pepper and lemon, perfect for a hearty family meal or casual gathering.
Ingredients
Instructions
- Drain and flake the salmon, reserving the liquid.
- Combine the salmon with saltine cracker crumbs, minced onion, minced green pepper, melted butter, and lemon juice.
- In a separate bowl, mix the eggs with the reserved salmon liquid.
- Stir the egg mixture carefully into the salmon mixture, mixing well.
- Turn the mixture into a greased 9 x 5 x 3-inch loaf pan.
- Bake at 350°F for 45 minutes.
- Let stand for 5 minutes, then unmold onto a platter.
Tips & Substitutions
For a lighter texture, consider adding a tablespoon of Dijon mustard or some chopped fresh dill to the mixture. If you don't have saltine crackers, crushed breadcrumbs or even panko can work as substitutes. Ensure the salmon is well-drained to prevent the loaf from becoming too soggy. For added flavor, try mixing in some Old Bay seasoning, which pairs beautifully with seafood recipes.
Serving Suggestions
This salmon loaf is delicious served warm or at room temperature. Pair it with a fresh green salad or steamed vegetables for a balanced meal. It also works well as a sandwich filling with a dollop of tartar sauce. For an elegant touch, serve it alongside Elegant Crab Meat Spread for a delightful seafood platter.
Storage & Reheating
To store leftovers, wrap the cooled salmon loaf tightly in plastic wrap or aluminum foil and refrigerate for up to 3 days. To reheat, slice the loaf and place it in a preheated oven at 350°F for about 15 minutes, or until warmed through. You can also microwave slices for 1-2 minutes, but be cautious to avoid overcooking.
Nutrition & Diet Analysis (per serving)
Each serving of Old Fashioned Salmon Loaf contains roughly 384 calories, with 4g protein, 30g carbohydrates, and 28g fat. It is an excellent source of vitamin C (43% of the Daily Value), and a good source of iron and vitamin A.
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 freeze the salmon loaf?
Yes, you can freeze the salmon loaf before baking. Wrap it tightly in plastic wrap and then in aluminum foil. To bake from frozen, increase the baking time by about 10-15 minutes, checking for doneness. It's best to consume frozen salmon loaf within 2 months for optimal flavor.
What can I use instead of salmon?
If you're looking for a substitute, canned tuna or even canned mackerel can work well in this recipe. Just ensure you adjust the liquid based on the moisture content of the fish. The flavor will be slightly different, but it will still yield a delicious loaf.
How can I enhance the flavor of the loaf?
To enhance the flavor, consider adding fresh herbs like parsley or dill, or incorporate a splash of Worcestershire sauce. You could also mix in some diced jalapeños for a spicy kick. Experimenting with different seasonings can elevate the overall taste of the loaf.
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).