Sour Cream Salmon Loaf
Creamy and flavorful, this Salmon Loaf combines tender salmon with sour cream and crunchy corn flakes for a comforting dish. Perfect for family dinners or casual gatherings, its rich texture and savory taste make it a crowd-pleaser suitable for a variety of occasions.
Ingredients
Instructions
- Crush the corn flakes.
- Drain off half of the liquid from the salmon.
- Combine the salmon, sour cream, melted butter, beaten egg, and crushed corn flakes.
- Place the mixture in a loaf pan.
- Bake at 350°F until cooked through, about 45 minutes.
Tips & Substitutions
For a twist, consider using crushed crackers instead of corn flakes for a different texture. If you're looking for a lighter option, substitute Greek yogurt for sour cream. Make sure to drain the salmon well to avoid excess moisture, which can affect the loaf's consistency. For added flavor, you can mix in some fresh herbs like dill or parsley.
Serving Suggestions
This Sour Cream Salmon Loaf is delightful when served with a side salad or steamed vegetables for a complete meal. Consider pairing it with a tangy tartar sauce or a squeeze of lemon for extra flavor. It also pairs beautifully with the Jubilee Casserole for a festive gathering or potluck.
Storage & Reheating
To store leftovers, wrap the salmon loaf tightly in plastic wrap or aluminum foil and keep it in the refrigerator for up to 3 days. You can also freeze it for longer storage; just be sure to slice it before freezing for easier reheating. To reheat, place slices in a preheated oven at 350°F until warmed through, about 15-20 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Sour Cream Salmon Loaf contains roughly 1179 calories, with 8g protein, 52g carbohydrates, and 105g fat. It is a good source of vitamin A (17% of the Daily Value), protein (15% of the Daily Value), and iron (14% 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 in this recipe, but you'll need to cook it first. Poach or bake the salmon until fully cooked, then flake it and use it in place of canned salmon. Adjust the cooking time as necessary.
Is there a way to make this recipe gluten-free?
Absolutely! Substitute the corn flakes with gluten-free breadcrumbs or crushed gluten-free crackers. Always check the ingredient labels to ensure they meet your dietary requirements. This way, you can still enjoy this delicious dish without gluten.
Can this recipe be made in advance?
Yes, you can prepare the mixture a day ahead and store it in the refrigerator until you're ready to bake it. Just remember to keep it covered to prevent it from drying out. This makes it convenient for meal prep or entertaining.
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).