Super Easy Salmon Loaf
A quick and flavorful salmon loaf with tender salmon, buttery richness, and crispy cracker crust, perfect for a simple family dinner or leftovers. Easy to customize.
Ingredients
Instructions
- Preheat oven to 350°F and grease a 1-quart loaf pan.
- In a medium bowl, shred the drained salmon with a fork.
- Add melted butter and beaten eggs to the salmon and mix until well blended.
- Stir in crumbled saltine crackers.
- In a small glass measuring cup, mix buttermilk with baking soda, then stir into the salmon mixture and blend.
- Spoon the mixture into the prepared loaf pan.
- Bake for 30 minutes until set.
Tips & Substitutions
For added flavor, consider mixing in some chopped fresh herbs like dill or parsley. If you don't have saltine crackers, crushed bread crumbs can be a great substitute. To enhance the dish, try adding a tablespoon of Dijon mustard to the salmon mixture for a subtle tang. This recipe is also versatile; you can use canned tuna for a different seafood twist.
Serving Suggestions
Serve the salmon loaf warm, sliced, and with a squeeze of fresh lemon juice on top. It pairs beautifully with a simple green salad or steamed vegetables for a light meal. You can also enjoy it as a sandwich filling or alongside a bowl of creamy soup, like Crab And Corn Chowder Soup, for a satisfying lunch.
Storage & Reheating
Store any leftovers 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. Heat on medium power for 1-2 minutes until warmed through. Alternatively, you can reheat in a preheated oven at 350°F for about 10-15 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Super Easy Salmon Loaf contains roughly 902 calories, with 24g protein, 146g carbohydrates, and 25g fat. It is an excellent source of protein (49% of the Daily Value), calcium (37% of the Daily Value), and iron (24% of the Daily Value), and a good source of vitamin A. Note that it is relatively high in sodium, at 1946mg per serving (85% 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 cooked salmon instead of canned. Just ensure it is flaked and cooked through, which will provide a fresher flavor. Adjust the liquid ingredients slightly, as fresh salmon may contain less moisture than canned.
What can I substitute for buttermilk?
If you don't have buttermilk on hand, you can make a quick substitute by mixing 3/4 cup of milk with 1 tablespoon of vinegar or lemon juice. Let it sit for about 5 minutes before adding to the recipe. This will mimic the acidity of buttermilk.
How do I know when the salmon loaf is done?
The salmon loaf is done when it is set and slightly golden on top. You can insert a toothpick into the center; if it comes out clean, the loaf is ready. Baking time may vary slightly depending on your oven, so keep an eye on it.
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).