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Salmon Loaf

A delightful Salmon Loaf with crispy edges and a tender center, perfect for family dinners.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cans 14.75 oz cans of pink salmon, drained
  • 1 cup breadcrumbs Substitutions can include crushed crackers.
  • 1 large egg
  • 1 small onion, finely chopped
  • 1 stalk celery, finely chopped
  • 1/4 cup mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the canned salmon, breadcrumbs, chopped onion, and celery. Break the salmon into smaller pieces.
  3. In a separate bowl, whisk together the egg, mayonnaise, lemon juice, salt, and pepper until well combined.
  4. Pour the wet mixture into the bowl with the salmon mixture and fold gently until evenly incorporated.
  5. Lightly grease a loaf pan and spoon the mixture into it, pressing down gently to form a compact loaf shape.
Baking
  1. Bake the loaf in the preheated oven for 45 minutes or until the top is golden brown and slightly crispy.
  2. Allow the loaf to cool for a few minutes before slicing. Serve warm, garnished with lemon wedges if desired.

Notes

Store leftovers in an airtight container for up to 3 days. Reheat in the microwave or oven, and freeze portions tightly wrapped for up to two months.