Hey there, friends!
Looking for a new dinner idea? You’re in for a treat!
Today, I’m sharing my favorite salmon loaf recipe.
It’s simple to make, and it tastes incredible! Plus, it’s packed with flavor and nutrients.
Trust me, this dish will become a family favorite in no time.
Are you ready to dive in? Let’s get started!
Ingredient Substitutions
Canned salmon can be replaced with canned tuna or canned mackerel for a different flavor profile while maintaining similar nutritional benefits. Use the same amount as called for in the recipe. For a vegetarian option, mashed chickpeas can be used, though this will significantly alter the flavor and texture of the dish.
Saltine crackers can be substituted with breadcrumbs or crushed gluten-free crackers for those with gluten sensitivities. Use the same volume of crumbs as specified in the recipe. Almond flour or ground flaxseed can also work as low-carb alternatives, but may require adjusting the liquid content slightly.
Half-and-half can be replaced with unsweetened almond milk or coconut milk for a dairy-free version. These plant-based milks will provide a creamy texture while reducing the overall fat content. Use the same amount as called for in the recipe, but be aware that the flavor may be slightly altered.
| Preparation Time | 15-25 minutes |
| Cooking Time | 45-50 minutes |
| Total Time | 60-75 minutes |
| Level of Difficulty | Medium |
Estimated Nutrition
Estimated nutrition for the whole recipe (without optional ingredients):
- Calories: 700-800
- Protein: 45-50 g
- Fat: 40-45 g
- Carbohydrates: 50-60 g
Ingredients
- 1 can of salmon (14.5 oz)* or fresh salmon (check blog post for details)
- 1/2 finely chopped onion
- 1 large celery stalk, finely chopped
- 2 tablespoons butter
- 25 saltine crackers (equal to 1 cup of crumbs)
- 1/4 cup half-and-half (or replace with whole milk)
- 2 eggs
- 1 tablespoon lemon juice
- 2 teaspoons dried dill
- 2 teaspoons worcestershire sauce
- 2 teaspoons sriracha sauce
- 2 teaspoons optional anchovy paste (boosts umami flavor)
- 1/2 teaspoon salt
- 1/2 teaspoon pepper
- Crisco or cooking spray for cooking
Step 1: Prepare the Salmon and Cracker Mixture
Start by preheating your oven to 350°F (175°C).
Open the canned salmon and pour the liquid into a small bowl.
Place the salmon on a large plate and carefully separate it to locate and remove any larger backbone pieces, larger bones, and any dark-colored skin.
Transfer the cleaned salmon into a large mixing bowl and use a pastry cutter or fork to break it into very small pieces.
Step 2: Soak the Crackers
Crumble the saltine crackers by hand, using a food processor, or by placing them in a gallon ziplock bag and crushing with a rolling pin.
Add these crumbs to the small bowl containing the reserved salmon liquid and pour in the half and half.
Allow the cracker crumbs to soak thoroughly.
Step 3: Sauté Vegetables and Mix Ingredients
In a skillet, sauté the onion and celery with butter for about 3 minutes until they are slightly softened.
Add these sautéed vegetables to the bowl with the salmon.
Next, incorporate the soaked cracker crumbs into the salmon mixture and toss with a spoon or spatula until everything is well combined.
Step 4: Combine the Egg Mixture
Crack the eggs into the small bowl that was used for the crumbs.
Beat them together with a fork and add this to the salmon mixture.
Introduce the remaining ingredients to the bowl and mix thoroughly to ensure everything is well incorporated.
Step 5: Prepare and Fill the Loaf Pan
Grease a 4″ by 8″ loaf pan with Crisco or spray it well with cooking oil.
Add one-third of the salmon mixture into the pan and pack it well into the corners.
Then, add the remaining salmon and ensure it is packed compactly into the pan.
Step 6: Bake and Serve
Place the packed loaf pan in the preheated oven and bake for about 45 minutes until the internal temperature reaches 160°F (71°C).
Once done, remove it from the oven and let it rest for 5 minutes.
Carefully turn the salmon loaf over onto a serving platter.
Serve with dill white sauce for a delicious complement.
