Salmon Loaf
Salmon loaf is a classic comfort food recipe made with canned salmon, parmesan cheese, and a touch of seasoning, giving it a unique twist on traditional meatloaf.
Equipment
- Loaf Pan: Use a non-stick loaf pan for easy cleanup and even cooking.
- Measuring Spoons: Essential for precise ingredient portions.
- Mixing Bowls: Three stackable, durable bowls for easy preparation and pouring.
- Cheese Grater: Preferably one with a storage container to minimize mess.
Ingredients
- 3 cans of salmon
- 1 ½ cups panko crumbs or bread crumbs
- 1 ½ cups grated parmesan cheese
- 2 green onions finely chopped
- ½ cup yellow onion finely diced
- ½ cup milk
- 2 large eggs
- 1 tsp dried dill weed or fresh dill
- 1 tsp dried parsley or fresh parsley
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Prep the Oven and Pan: Preheat your oven to 350°F (175°C). Line a loaf pan with foil or parchment paper and lightly spray the inside for easy removal.
- Prepare the Salmon: Drain the canned salmon, then use a fork to flake it into small crumbles in a large mixing bowl.
- Combine Dry Ingredients: To the flaked salmon, add the panko crumbs, parmesan cheese, green onions, yellow onion, dill, parsley, salt, and pepper. Mix thoroughly.
- Add the Wet Ingredients: In a separate bowl, beat the eggs and milk until well combined. Pour this mixture over the salmon and mix again until evenly incorporated.
- Form the Loaf: Pour the salmon mixture into the prepared loaf pan, pressing it down firmly with a spatula.
- Bake: Bake for 45-55 minutes, or until the edges are golden brown. If the loaf is browning too quickly, cover with foil for the final 10 minutes of baking.
- Serve: Let the salmon loaf cool for 10 minutes before slicing. Serve warm, ideally topped with your favorite sauce or fresh lemon juice.
Notes
- Texture Tip: Be sure to flake the salmon thoroughly. Smaller pieces will help the loaf hold together better.
- Flavor Enhancers: This dish shines with a touch of tartar sauce, Greek yogurt, or a squeeze of lemon juice.