Salmon Loaf(Microwave)
A fluffy, savory salmon loaf seasoned with dill, lemon, and herbs—quick microwave cooking makes it perfect for busy weeknights or a light dinner for family and friends.
Ingredients
Instructions
- In a medium bowl combine the salmon, milk, bread crumbs, eggs, celery, scallion, dill, lemon peel, thyme, salt, and pepper.
- Stir in 2 teaspoons of melted butter until well mixed.
- Grease an 8 x 4 x 2‑inch loaf pan with the remaining melted butter.
- Spoon the salmon mixture into the pan and smooth the top.
- Microwave on high for 15 minutes, until the center is firm.
- Let the loaf stand for 5 minutes before inverting onto a platter.
- Garnish as desired and serve.
Tips & Substitutions
For a lighter version, consider using low-fat milk or replacing half the bread with cooked quinoa for added texture. If fresh dill isn’t available, dried dill can be used, but use half the amount. For a zestier flavor, add a splash of hot sauce to the mixture. Also, ensure that the loaf is cooked evenly by checking the center with a toothpick.
Serving Suggestions
This salmon loaf is wonderful served with a side salad or steamed vegetables for a balanced meal. It pairs beautifully with a dollop of tartar sauce or a squeeze of fresh lemon juice. For a heartier dish, serve alongside mashed potatoes or rice pilaf. You can also slice it for sandwiches, making it a great option for lunch, reminiscent of the Best Salmon Spread.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, microwave individual slices for about 30 seconds or until warmed through. Alternatively, you can reheat the entire loaf in a preheated oven at 350°F for about 10-15 minutes, wrapped in foil to prevent drying out.
Nutrition & Diet Analysis (per serving)
Each serving of Salmon Loaf(Microwave) contains roughly 455 calories, with 10g protein, 79g carbohydrates, and 13g fat. It is an excellent source of iron (54% of the Daily Value), calcium (28% of the Daily Value), and protein (21% of the Daily Value), and a good source of potassium and vitamin A. Note that it is relatively high in sodium, at 491mg per serving (21% 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 salmon?
Yes, you can substitute fresh salmon for canned. Just ensure it's cooked and flaked before mixing it into the batter. This will give you a fresher taste and texture, but the cooking time may vary slightly depending on the thickness of the salmon.
What can I use instead of bread crumbs?
If you're out of bread crumbs, crushed crackers or even cooked rice can be used as a substitute. For a gluten-free option, consider using almond flour or gluten-free bread crumbs, which will maintain the loaf's structure while accommodating dietary needs.
Is it possible to freeze salmon loaf leftovers?
Yes, you can freeze salmon loaf leftovers. Wrap the cooled loaf tightly in plastic wrap and then place it in a freezer-safe container or bag. It can be stored for up to three months. Thaw in the refrigerator overnight before reheating.
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).