Salmon Loaf With Cucumber Sauce
Salmon loaf with a tender texture and savory flavor, complemented by a refreshing cucumber sauce. Perfect for family dinners or special occasions, offering a delightful seafood experience.
Ingredients
Instructions
- Preheat oven to 375°F.
- Combine cracker crumbs, milk, chopped onion, beaten egg, melted butter or margarine, lemon juice, and pepper in a bowl.
- Stir in drained and flaked pink salmon.
- Shape the mixture into a 7 x 3½-inch loaf in a greased shallow baking pan.
- Bake for 30 minutes.
- Let stand for 5 minutes before slicing.
- Serve slices with cucumber sauce.
Tips & Substitutions
For a lighter version, consider substituting Greek yogurt for some of the milk. If you don't have cracker crumbs, crushed breadcrumbs or even finely ground oats can work as a substitute. Adding herbs like dill or parsley can enhance the flavor. If you prefer a spicier kick, mix in a dash of hot sauce or cayenne pepper to the salmon mixture.
Serving Suggestions
Serve the salmon loaf warm, drizzled generously with cucumber sauce for a refreshing contrast. It pairs beautifully with a side of steamed vegetables or a crisp green salad. For a more filling meal, consider serving it alongside roasted potatoes or a quinoa salad. This dish is also great for meal prep or as a light lunch option.
Storage & Reheating
Leftover salmon loaf can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place slices in a microwave-safe dish and cover with a damp paper towel to maintain moisture. Heat on medium for 1-2 minutes or until warmed through. Alternatively, reheat in a 350°F oven for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf With Cucumber Sauce contains roughly 728 calories, with 14g protein, 129g carbohydrates, and 18g fat. It is an excellent source of vitamin C (54% of the Daily Value), calcium (44% of the Daily Value), and iron (42% of the Daily Value), and a good source of potassium and vitamin D. Note that it is relatively high in sodium, at 570mg per serving (25% 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! Just cook and flake it before mixing it into the loaf. You'll want about 1 pound of cooked salmon to replace the canned version. Adjust the seasoning as fresh salmon may have a milder flavor.
What can I substitute for cucumber sauce?
If you don't have cucumber sauce, a tzatziki or yogurt-based sauce can be a great alternative. Simply mix yogurt with grated cucumber, garlic, and a squeeze of lemon juice for a similar refreshing complement to the salmon loaf.
How can I make this recipe gluten-free?
To make a gluten-free version, use gluten-free cracker crumbs or breadcrumbs instead of regular ones. Ensure that any sauces or additional ingredients you use are also gluten-free. This will keep the dish delicious while accommodating dietary restrictions.
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).