Go Back
Canned Salmon Loaf

Canned Salmon Loaf Recipe

Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 4 servings
Calories: 220
Ingredients Method Notes

Ingredients
  

  • 1 (14.75 oz) can red or pink salmon, drained
  • 1 large egg, lightly beaten
  • ½ cup plain breadcrumbs
  • ½ cup whole milk
  • ½ small yellow onion, finely chopped
  • ½ tsp fine sea salt
  • ¼ tsp black pepper
  • 1 tsp lemon juice (optional)

Method
 

  1. Heat the oven to 350°F (175°C). Drain the salmon and place it in a mixing bowl. Remove any large pieces of skin and flake the fish finely with a fork.
  2. Add the beaten egg, breadcrumbs, milk, onion, salt, pepper, and lemon juice. Stir gently until evenly combined.
  3. Lightly grease an 8x4 inch loaf pan. Press the mixture into the pan, smoothing the top.
  4. Bake for 35 to 40 minutes, until the top is golden and a thermometer inserted in the center reads 160°F (71°C). Let the loaf rest in the pan for 5 minutes.
  5. Run a knife around the edges, turn out onto a plate, slice, and serve warm.

Notes

If your salmon can includes soft pin bones, do not bother picking them out. They break down during mixing and add calcium. The loaf tastes even better the next day after the flavors have settled, so it is a good candidate for a make-ahead lunch.