Salmon Lemon Loaf
A savory salmon loaf with lemon and onion flavors, baked to perfection and ideal for a light lunch or dinner, complemented by a mushroom or lemon sauce.
Ingredients
Instructions
- Flake the salmon and drain the liquid.
- Combine all other ingredients: lemon rind, lemon juice, chopped onions, bread crumbs, Tabasco sauce, sugar, eggs, chopped pepper, salt, and pepper.
- Mix well until thoroughly combined.
- Spoon the mixture into an oiled quart loaf pan.
- Bake at 350°F (175°C) uncovered with lemon slices over the top for 40 minutes.
- Serve hot with a white mushroom or lemon sauce.
Tips & Substitutions
For a lighter version, consider using fresh salmon fillet instead of canned salmon. You can also substitute whole wheat bread crumbs for a healthier option. If you like a bit of spice, add more Tabasco sauce or some chopped jalapeños. Be sure to gently fold the ingredients together to maintain a light texture in the loaf.
Serving Suggestions
This Salmon Lemon Loaf pairs beautifully with a fresh green salad or steamed vegetables for a balanced meal. For added flavor, serve with a white mushroom sauce or a light lemon sauce drizzled over the top. It also makes a great sandwich filling when sliced, so consider serving it with whole grain bread for a tasty lunch option.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a preheated oven at 350°F (175°C) for about 10-15 minutes, or until heated through. Alternatively, you can microwave individual servings for about 1-2 minutes, being careful not to overcook.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Lemon Loaf contains roughly 733 calories, with 18g protein, 137g carbohydrates, and 15g fat. It is an excellent source of vitamin C (47% of the Daily Value), protein (35% of the Daily Value), and iron (26% of the Daily Value). Note that it is relatively high in sodium, at 1161mg per serving (50% 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 fillet instead of canned salmon. Just cook the fillet first, then flake it and proceed with the recipe as directed. This will give you a fresher taste and a different texture in the loaf.
What can I serve with the Salmon Lemon Loaf?
The Salmon Lemon Loaf pairs well with a variety of sides. Consider serving it alongside a simple green salad or roasted asparagus. You might also enjoy it with a light lemon sauce or a creamy dill sauce to enhance the flavors.
Can I freeze the Salmon Lemon Loaf?
Yes, you can freeze the Salmon Lemon Loaf. Wrap it tightly in plastic wrap and then in aluminum foil to prevent freezer burn. It can be frozen for up to 3 months. To reheat, thaw in the refrigerator overnight, then bake at 350°F (175°C) until warmed through.
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).