Salmon Loaf With Shrimp Sauce
Salmon loaf with shrimp sauce offers a savory, moist main dish combining tender salmon and aromatic herbs, complemented by a rich shrimp sauce—perfect for dinner gatherings.
Ingredients
Instructions
- Drain salmon, reserving liquid, and flake the salmon into a bowl.
- Add minced onion, chopped parsley, lemon juice, salt, pepper, thyme, and cracker crumbs; mix lightly.
- Add enough milk to the reserved salmon liquid to make 1 cup.
- Combine the liquid, eggs, melted butter, and salmon mixture; mix lightly.
- Spoon the mixture into a greased 8 1/4 x 4 1/2 x 3-inch glass loaf pan.
- Bake in a 350°F oven for 1 hour or until the loaf is set in the center.
- Remove from the pan onto a platter.
- In a saucepan, combine the condensed cream of shrimp soup and 1/4 cup milk; heat well.
- Serve the salmon loaf with the warm shrimp sauce.
Tips & Substitutions
For added flavor, consider substituting fresh thyme with dill or tarragon. If you prefer a spicier kick, a dash of cayenne or some Tabasco could elevate the dish. To ensure a moist loaf, do not skimp on the milk. You can also use whole wheat or gluten-free cracker crumbs if needed. For variety, try pairing this with a salad or serve alongside other seafood recipes like Salmon Cheese Balls.
Serving Suggestions
Serve the salmon loaf warm, drizzled with the shrimp sauce for a delightful contrast. It pairs beautifully with a light green salad or steamed vegetables for a complete meal. For a more filling option, consider serving it alongside creamy mashed potatoes or rice. This dish also makes an excellent centerpiece for potlucks or family gatherings, where it can shine alongside other American recipes.
Storage & Reheating
Store any leftover salmon loaf in an airtight container in the refrigerator for up to 3 days. When reheating, cover the loaf with foil to prevent drying out and warm it in a preheated oven at 350°F until heated through, about 15-20 minutes. The shrimp sauce can be reheated on the stovetop over low heat, adding a splash of milk if it thickens too much.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf With Shrimp Sauce contains roughly 385 calories, with 12g protein, 45g carbohydrates, and 22g fat. It is an excellent source of vitamin C (166% of the Daily Value), iron (100% of the Daily Value), and dietary fiber (51% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2311mg per serving (100% 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! Poach or bake about 1 pound of fresh salmon until cooked through, then flake it and follow the same steps in the recipe. Fresh salmon will give your loaf a different texture and flavor, making it even more delicious.
What can I substitute for the shrimp soup?
If you don't have condensed cream of shrimp soup, you can use cream of mushroom soup or make a homemade version with heavy cream, seafood stock, and seasonings. This will still yield a creamy sauce that complements the salmon loaf beautifully.
Can this dish be made ahead of time?
Absolutely! You can prepare the salmon mixture and store it in the refrigerator for up to 24 hours before baking. Just remember to let it come to room temperature before baking for even cooking. The shrimp sauce can also be made ahead and reheated when ready to serve.
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).