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Salmon Loaf

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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.

Slices of salmon loaf on a white plate with fresh dill, a fork and lemon slices.

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 on the counter including bowls of bread crumbs, parmesan cheese, milk, canned salmon, yellow onion, green onion, eggs, dried dill and parsley.

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.

Four images showing steps to make recipe including, bowls of mixed ingredients at different stages, and a loaf pan with salmon loaf mixture dumped in.

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.

  1. 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.
  2. STIR  Add the flaked salmon, panko crumbs, parmesan cheese, green onion and yellow onion into a bowl.
  3. SPICES  Add milk, dried dill, dried parsley, salt and black pepper to a bowl and mix. Pour over top of the other ingredients.
  4. 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.
  5. 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.
Close up of baked salmon loaf in a loaf pan.

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 saladblack-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

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.

Do I need to add parmesan cheese?

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.

Can I double the recipe?

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.

Close up of salmon loaf slices and a fork on a white plate.

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:

Slices of salmon loaf on a white plate with fresh dill, a fork and lemon slices.

Salmon Loaf

Canned salmon is mixed with parmesan cheese, panko crumbs and spices to create an easy and flavorful meal that's baked in the oven.
4.56 from 18 votes
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Prep Time: 10 minutes
Cook Time: 50 minutes
Total Time: 1 hour
Servings: 8 servings

Ingredients

Instructions

  • Line a loaf pan with foil or parchment paper. Lightly spray the inside. Preheat the oven to 350°F.
    A loaf pan and cooking spray.
  • 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.
    Two images of a white bowl, first with three cans of salmon inside, second with all salmon flaked small and a a fork.
  • 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)
    Two images of a white bowl, first with various ingredients divided inside, Second with ingredients mixed together and a spatual.
  • In a separate small bowl beat the eggs with the milk.
    Two images of a white bowl, first is beaten eggs, and second with milk poured in and a spatula.
  • 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.
    Two images of a white bowl, first with flaked mixture and liquid poured on top. Second with salmon loaf mixture stirred together and a spatula.
  • Add the salmon loaf to the pan and press it down with a spatula.
    Two images of a loaf pan, first with salmon loaf mixture dumped in, second with mixture packed 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!
    Baked salmon loaf in a pan, and slices of salmon loaf on a white plate with garnishes.

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.

Nutrition

Calories: 113kcal | Carbohydrates: 9g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 54mg | Sodium: 370mg | Potassium: 104mg | Fiber: 1g | Sugar: 2g | Vitamin A: 230IU | Vitamin C: 1mg | Calcium: 157mg | Iron: 1mg
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