Salmon loaf is a delicious budget-friendly dinner to serve on any busy weeknight. It’s an old-fashioned salmon loaf recipe that’s inexpensive, healthy, and an easy family favorite!
Canned salmon is mixed with parmesan cheese, panko crumbs and spices to create an easy and flavorful meal that’s baked in the oven. This can be served with a simple side greek salad, our creamy rutabaga carrot soup, or keep it simple with homemade quinoa and a side of green beans.
We love salmon around here! From our easy affordable salmon marinades to our quick and filling salmon pasta recipe and of course this salmon loaf! This recipe can also be used with leftovers from our brown sugar soy sauce salmon recipe.
Canned Salmon Loaf Recipe
As the cost of groceries continues to rise, it’s recipes like this one that I like to keep on regular rotation in our house!
- CHEAP – Canned salmon is inexpensive compared to many other meat options. This is why I love this meal so much: It helps save on the grocery bill! These days as grocery prices increase, it’s important to have these budget-friendly ideas in your back pocket.
- VERSATILE – This method can also be used to make salmon cakes (or fish cakes). Form into salmon patties and add to a frying pan with melted butter to cook on the stove.
- FLAVORFUL – There are lots of delicious ingredients that create a really yummy dinner. I recommend using freshly grated parmesan if you can. But jarred grated parmesan cheese is more budget-friendly and will also work.
We love cheap easy meal recipes, and this delicious dinner idea doesn’t disappoint! If you are looking for a quick weeknight meal with budget-friendly ingredients, this is it! Plus leftovers make the perfect lunch paired with a salad.
Recipe Ingredients
This recipe combines canned salmon with milk, egg and panko crumbs, which will hold it together and create moisture. Here’s what you’ll need (scroll down to get full ingredients in the recipe card):
CANNED SALMON – You’ll need 3 cans of salmon. Any kind of canned salmon with bones and skin will work including Atlantic and sockeye. I used canned wild sockeye salmon. Canned tuna can also be used for this recipe!
PARMESAN – Use freshly grated parmesan cheese. It adds a beautiful subtle flavor and also helps to make the loaf stick together. If you’re on a tight budget, you can use the shaker parmesan (jar version). If you want this to be dairy-free, try vegan parmesan cheese. Nutritional yeast may also work as a dairy-free alternative, but I haven’t tried it personally.
BREAD CRUMBS – Bread crumbs help to hold the salmon loaf together. You can use panko bread crumbs, regular bread crumbs, crushed-up crackers, or cornflakes.
ONION – The recipe uses green onion and diced yellow onion. Make sure to chop the onion small for best results.
MILK – You will need half a cup of milk for moisture. I used whole milk, but a dairy-free alternative should also work.
EGGS – Eggs act as a glue holding any style of meatloaf together. This recipe uses two large eggs.
SPICES – I used dried dill and dried parsley. Feel free to swap with fresh dill and fresh parsley. You’ll also need salt and pepper.
If you like easy recipes like this one, you might also like our no-breadcrumb meatloaf recipe that’s loaded with carrots, celery, and parmesan cheese.
How To Make Salmon Loaf
We just love how easy this is to make. It can be prepped in less than 10 minutes! Preheat the oven to 350°F.
- FLAKE SALMON – This is an important step. Salmon should be flakey and crumbled into small pieces. You can do this with a fork. This will make the loaf stick together once baked.
- STIR – Add the flaked salmon, panko crumbs, parmesan cheese, green onion and yellow onion into a bowl.
- SPICES – Add milk, dried dill, dried parsley, salt and black pepper to a bowl and mix. Pour over top of the other ingredients.
- COMBINE – Whisk two eggs in a small bowl with a fork. Combine salmon with eggs. Stir all the ingredients thoroughly to ensure a moist salmon loaf.
- COOK – Place the salmon mixture into a greased loaf pan. Use a spatula to smooth it out and pack it down tightly. Bake for 40 minutes. It will be done when the edges are golden and begin to slightly crispen.
Pro Tip: Be sure to flake the salmon really well. Use a fork and flake the salmon until it’s very small and crumbly with no large chunks left. This will give you the best texture.
Storing Leftovers
My husband loves to pan-fry the leftovers with a bit of cooking oil for crispier outsides. Here’s how to store this salmon loaf recipe:
- FRIDGE – Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
- FREEZER – Wrap the whole salmon loaf or slices individually with plastic wrap or parchment paper. Then place it in a large freezer bag. Remove as much air as possible and seal tightly. This salmon loaf will keep in the fridge for up to 3 months.
- TO REHEAT – Defrost the salmon loaf in the fridge, then reheat at 350°F until warmed through. Leftovers can also be pan-fried with a bit of butter for extra crispiness or reheated in the microwave.
Ways To Serve
We’ll often serve this on busy weeknights with a quick side salad. Here are some of the ways to enjoy it:
- LEMON – Drizzle a bit of lemon juice on top of the freshly baked salmon loaf, or serve with lemon wedges for extra flavor. Melted butter drizzled on top would taste great too!
- SAUCE – This salmon loaf tastes best topped with a sauce. You can use tartar sauce, plain greek yogurt, mayonnaise, ketchup, barbecue sauce, or salsa.
- Add finely chopped fresh parsley or finely chopped onion. Season with more salt and pepper.
- SALAD – Pair it with flavorful salads like our strawberry spinach salad, black-eyed pea salad, or a simple garden salad.
- SIDE DISHES – If you want a more filling meal, try serving with a side of rice, whole grain pasta, mashed potatoes, creamed peas, or quinoa.
Frequently Asked Questions
Yes, you can. You will need to bake the fillet first, then flake it with a fork. You will need about 1 ½ cups of flaked cooked fish for this recipe.
The cheese helps to make the salmon loaf stick together. I find that parmesan cheese adds the best flavor, but white cheddar cheese or mozzarella cheese will also work.
Yes! It can be double-batched and cooked in two separate loaf pans. Cooking time may vary, so be sure to check on it to see how it’s doing. This loaf freezes well and can be reheated for a future meal.
We can’t wait for you to try this delicious baked salmon loaf using canned salmon. You’ll be surprised at how flavorful it is!
More Recipes To Try
If you love salmon as much as we do, then you’re going to love these ideas:
- Six Easy Salmon Marinade Flavors
- Air Fryer Salmon
- Honey Garlic Salmon
- Teriyaki Salmon With Roasted Vegetables
- Brown Sugar Soy Sauce Salmon
- Salmon Pasta Recipe
Salmon Loaf
Ingredients
- 3 cans of salmon
- 1 ½ cups bread crumbs - or panko crumbs
- 1 ½ cups grated parmesan cheese
- 2 green onions - chopped small
- ½ cup diced yellow onion - diced very small
- ½ cup milk
- 2 large eggs
- 1 tsp dried dill weed - or fresh dill
- 1 tsp dried parsley - or fresh parsley
- ½ tsp salt
- ¼ tsp ground black pepper
Instructions
- Line a loaf pan with foil or parchment paper. Lightly spray the inside. Preheat the oven to 350°F.
- Drain the salmon of any juices, then add to a large bowl. Use a fork to flake the salmon into small crumbles. This part is key! You want it to be flaked small to ensure a moist salmon loaf overall.
- Add the panko crumbs, parmesan cheese, chopped green onion, yellow onion, dried dill, dried parsley, salt and pepper. (You can keep the bones and skin if you like them or take them out before adding)
- In a separate small bowl beat the eggs with the milk.
- Pour the liquid over the salmon and mix all ingredients together throrougly. The salmon should be evenly coated with liquid to ensure the loaf is moist and sticks together.
- Add the salmon loaf to the pan and press it down with a spatula.
- Bake for 45-55 minutes, or until edges are golden brown and slightly crispy. Cover loaf with foil in the last 10 minutes if edges are starting to brown too fast. Let cool for 10 minutes, then transfer to a plate and slice into serving portions. You can squeeze fresh lemon juice or sprinkle lemon zest over top (this is optional). Serve with your favorite sauce and enjoy!
Recipe Notes:
- Be sure to flake the salmon really well. Use a fork and flake the salmon until it’s very small and crumbly with no large chunks left. This will give you the best texture.
- This salmon loaf tastes best topped with a sauce! You can use tartar sauce, plain greek yogurt, mayonnaise, ketchup, barbecue sauce, or salsa.
- Drizzle a bit of lemon juice on top of the freshly baked salmon loaf, or serve with lemon wedges for extra flavor. Melted butter drizzled on top would taste great too!
- Can I use fresh salmon instead of canned salmon? Yes, you can. You will need to bake the fillet first, then flake it with a fork. You will need about 1 ½ cups of flaked cooked fish for this recipe.
- Fridge – Leftovers can be stored in an airtight container in the fridge for up to 4-5 days.
- Freezer – Wrap the whole salmon loaf or slices individually with plastic wrap or parchment paper. Then place it in a large freezer bag. Remove as much air as possible and seal tightly. This salmon loaf will keep in the fridge for up to 3 months.
- To Reheat – Defrost the salmon loaf in the fridge, then reheat at 350°F until warmed through. Leftovers can also be pan-fried with a bit of butter for extra crispiness or reheated in the microwave.