Baked Salmon Loaf

When it comes to comfort food, few dishes can compete with the warm, inviting aroma of a freshly baked salmon loaf wafting through your kitchen. This Baked Salmon Loaf recipe is not only simple to prepare but also packed with flavor and nutrients. Using just a handful of wholesome ingredients, it brings together the rich taste of salmon with the comforting texture of bread, making it a perfect dish for any occasion. Whether you’re looking for a quick weeknight dinner or a dish to impress your guests, this salmon loaf will surely delight.

What Makes This Recipe Special

This Baked Salmon Loaf is not just another seafood dish; it’s a nostalgic comfort meal that many families enjoy. The use of canned red salmon makes it accessible, eliminating the need for complex preparations, while the combination of eggs and milk creates a moist and tender loaf. The recipe is flexible and can easily be adapted to suit your taste preferences, allowing you to add herbs, spices, or even vegetables to enhance the flavor profile. Plus, it’s a fantastic way to incorporate Omega-3 fatty acids into your diet, making it both delicious and nutritious.

What We’re Using

• 2 eggs – These add structure and moisture to the loaf.
• ½ cup melted butter – Provides richness and flavor.
• 1 ½ cups milk – Ensures a tender texture.
• 1 teaspoon salt – Enhances the overall flavor.
• 1 can (15 ounces) red salmon, bones and skin removed – The star ingredient, packed with flavor and nutrients.
• 3 slices of soft bread, cubed – Acts as a binding agent and adds texture.

Gear Checklist

• Mixing bowl – For combining the ingredients.
• Loaf pan – To shape and bake the salmon loaf.
• Whisk – For beating the eggs and mixing the wet ingredients.
• Spatula – Great for folding in the ingredients gently.
• Measuring cups and spoons – For precise ingredient measurements.

Baked Salmon Loaf: How It’s Done

Step 1: Preheat Your Oven

Preheat your oven to 350°F (175°C). This will ensure that your salmon loaf bakes evenly.

Step 2: Prepare the Bread

Take the 3 slices of soft bread and cube them into small pieces. Set aside. This will be the base of your salmon loaf.

Step 3: Mix Wet Ingredients

In a mixing bowl, whisk together the 2 eggs, ½ cup of melted butter, and 1 ½ cups of milk until well combined.

Step 4: Add Salmon and Bread

Gently fold in the can of red salmon, making sure to break it up into smaller pieces. Then add the cubed bread and mix until the bread is well coated with the wet ingredients.

Step 5: Season the Mixture

Sprinkle in the 1 teaspoon of salt and mix thoroughly. You can also add any additional herbs or spices at this stage, such as dill or black pepper, to enhance the flavor.

Step 6: Transfer to Loaf Pan

Pour the mixture into a greased loaf pan, spreading it evenly. Use a spatula to smooth the top if necessary.

Step 7: Bake

Place the loaf pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.

Step 8: Cool and Serve

Once baked, remove the salmon loaf from the oven and let it cool for about 10 minutes before slicing. Serve warm, and enjoy the delightful flavors!

Seasonal Serving Ideas

• Serve with a fresh garden salad during the spring and summer months.
• Pair with roasted vegetables for a cozy autumn dinner.
• Enjoy with creamy mashed potatoes for a hearty winter meal.
• Top with a dollop of tartar sauce or a squeeze of lemon for an extra zing.

Cook’s Commentary

This Baked Salmon Loaf is incredibly versatile. Feel free to experiment by adding different ingredients. Chopped onions, bell peppers, or even some grated cheese can be wonderful additions. If you prefer a bit of heat, a pinch of cayenne pepper or some chopped jalapeños can spice things up. The beauty of this dish lies in its adaptability, so make it your own!

Freezer-Friendly Notes

This salmon loaf freezes wonderfully! After baking, allow it to cool completely, then wrap it tightly in plastic wrap and place it in an airtight container or freezer bag. It can be frozen for up to three months. When you’re ready to enjoy it, simply thaw in the refrigerator overnight and reheat in the oven at 350°F (175°C) until warmed through.

Reader Q&A

Can I use fresh salmon instead of canned?

Absolutely! If you prefer fresh salmon, you can bake it first, then flake it into the mixture. Just be sure to cook it thoroughly before adding it to the loaf.

What can I substitute for milk in this recipe?

You can use any plant-based milk, such as almond, soy, or oat milk, to replace regular milk without compromising the flavor.

How do I store leftovers?

Leftovers should be stored in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.

Can I add vegetables to the salmon loaf?

Yes! Chopped spinach, grated carrots, or bell peppers can be great additions. Just make sure to sauté any raw vegetables before adding them to ensure they cook properly!

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Time to Try It

Now that you have all the information you need, it’s time to roll up your sleeves and make this delicious Baked Salmon Loaf! With its simple ingredients and straightforward steps, you’ll have a delightful dish ready to serve in no time. Whether it’s for a family dinner or a special gathering, this recipe is bound to impress. Happy baking!