Baked Salmon Loaf
This Baked Salmon Loaf is a comforting, flavorful dish combining tender salmon and soft bread for a quick and nutritious meal.
Servings: 6 servings
Ingredients
- 2 eggs
- 0.5 cup butter melted
- 1.5 cups milk
- 1 teaspoon salt
- 1 can (15 ounces) red salmon bones and skin removed
- 3 slices soft bread cubed
Instructions
- Preheat your oven to 350°F (175°C) to ensure even baking.
- Cube the 3 slices of soft bread into small pieces and set aside.
- In a mixing bowl, whisk together the 2 eggs, ½ cup melted butter, and 1 ½ cups milk until well combined.
- Gently fold in the canned red salmon, breaking it into smaller pieces. Add the cubed bread and mix until the bread is well coated.
- Sprinkle in 1 teaspoon salt and mix thoroughly. Add any optional herbs or spices if desired.
- Pour the mixture into a greased loaf pan and spread evenly, smoothing the top with a spatula if needed.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted in the center comes out clean.
- Remove from oven and let cool about 10 minutes before slicing. Serve warm and enjoy.
Equipment
- Mixing Bowl
- Loaf Pan
- Whisk
- Spatula
- Measuring Cups and Spoons
Notes
- Feel free to add chopped onions, bell peppers, or grated cheese to customize the flavor.
- Leftovers can be stored in an airtight container in the refrigerator for up to three days.
- This salmon loaf freezes well; wrap tightly and freeze up to three months.