This easy Salmon Loaf recipe takes less than 5 minutes to prepare and just over 40 minutes to bake. It’s inspired by mediterranean flavours and ingredients making it a fresh, moist, and comforting fish dish. We’re using canned salmon, breadcrumbs, egg, lemon, feta, tomatoesand a handful of other ingredients.
One of the most important things for me when making a baked salmon loafis it make it moist and super flavourful. We’re using Mediterranean ingredients like feta, tomatoesand parsley to make it taste fresh. It’s great served with rice, potatoesor crusty toasted bread!
If you’re looking for more salmon recipesthen check out my stuffed salmon in the air fryer recipe that’s full of spinach and ricotta, my salmon and mushroom risotto for something a bit more fancy, or for something with a bit of spice, my butter salmon curry is always a winner!
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About Emily’s Recipe
Texture: this salmon loaf has a firm yet moist texture with a soft, flaky interior.
Taste: we’ve got a lovely taste of salmon with hints of parsley, lemon zest, and feta. The tomatoes add a lovely citric note and keep everything moist. We top the salmon loaf with a chive lemon and olive oil yoghurt dressing, which adds a lovely creaminess.
Ease: Pretty simple! Just combine all of the ingredients in a bowl, then press it all down into a loaf tray, and bake in the oven!
Top Tips: Fry off a bit of the salmon loaf filling first to taste and season according to your preference!
Would I make this again? Yes! It’s a great dish that’s super versatile. You can serve it with rice, potatoes, or bread!
Ingredients and substitutions
Canned salmon: I used wild pacific pink salmon for this recipe, but any canned salmon works great. If you don’t have salmon, you could use tuna.
Breadcrumbs: you can either use freshly ground breadcrumbs, or panko breadcrumbs for this recipe. If you’re gluten intolerant, get your favourite gluten-free bread and blend it into breadcrumbs.
Egg: to bind everything together.
Feta: for a bit of tang and extra flavour. If you don’t have feta, you could use goats cheese or parmesan.
Parsley: fresh parsley adds a lovely greenery and herbiness to the salmon loaf. You can also use fresh dill or chives instead.
Garlic: fresh garlic cloves are a nice addition to the salmon loaf. You can also use garlic granules.
Lemon: fresh lemon zest for the salmon loaf and lemon juice for the cream sauce.
Onion: we’ve used a white onion for this recipe but a red onion or shallot works great too.
Baby tomatoes: for a bit of acidity and to keep the loaf of salmon moist, we’re using baby plum tomatoes. You could alternatively use red bell peppers.
Paprika: for a bit of spice, smoked paprika is a great flavour. You could also use a touch of cayenne or mild chilli powder.
The full list of ingredients and measurements is in the recipe card further down this blog.
Step by step instructions with photos
Step 1: Preheat the oven to 190C/375F. In a large bowl, add the canned salmon, breadcrumbs, egg, feta cheese, parsley, garlic, lemon zest, chopped onion, baby tomatoes, paprika, salt and pepper.
Step 2: Combine thoroughly using your hands or a fork until everything is well mixed.
Step 3: Get your loaf dish/tin and using a clean kitchen towel or pastry brush, rub a thin layer of room temperature butter around the inside of the tin. You can also use a butter wrapper from the fridge. Then place down some parchment paper so you can easily remove the salmon loaf once cooked.
Step 4: Place the salmon mixture into the loaf and press down so the surface is even. Bake in the oven for 40 minutes, then remove and leave to cool in the dish/tin.
Step 5: Meanwhile, make the yogurt lemon sauce by combining greek yogurt, lemon juice, chives, olive oil, salt, and pepper in a small bowl. Taste and season accordingly.
Step 6: Once your salmon loaf has cooled down slightly, remove from the baking dish and serve up with the sauce. Enjoy with rice, potatoes, or bread.
What to do with leftovers
Storage: Leave this easy salmon loaf to cool and then place it in an airtight container and into the fridge for up to 4 days.
Freezing: Once again, leave the salmon loaf to cool, then place in an airtight container, don’t forget to label the container with what the contents are and the date. Place in the freezer for up to 3 months.
Reheating: You can either place the salmon loaf in the microwave until piping hot (leaving the container lid ajar), or you can place the salmon on an oven-proof dish and place in the oven for 10 minutes at 200C/390F until piping hot.
FAQs
Yes! Make sure to use gluten-free breadcrumbs.
For sure, you could use tuna chunks!
You could add in finely chopped spinach or kale, oats or quinoa, mashed chickpeas or cooked lentils.
More recipes you might enjoy!
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Easy Salmon Loaf Recipe
This easy Salmon Loaf recipe takes less than 5 minutes to prepare and just over 40 minutes to bake.
Instructions
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Preheat the oven to 190C/375F. In a large bowl, add the canned salmon, breadcrumbs, egg, feta cheese, parsley, garlic, lemon zest, chopped onion, baby tomatoes, paprika, salt and pepper.
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Combine thoroughly using your hands or a fork until everything is well broken down and mixed together.
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Tip: fry off a bit of the salmon mixture in a frying pan. Taste, and season accordingly based on your preference, before adding the salmon mixture to the loaf dish.
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Get your loaf dish/tin and using a clean kitchen towel or pastry brush, rub a thin layer of room temperature butter around the inside of the tin. You can also use a butter wrapper from the fridge. Then place down some parchment paper so you can easily remove the salmon loaf once cooked.
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Place the salmon mixture into the loaf and press down so the surface is even. Bake in the oven for 40 minutes, then remove and leave to cool in the dish/tin.
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Meanwhile, make the yogurt lemon sauce by combining greek yogurt, lemon juice, chives, olive oil, salt, and pepper in a small bowl. Taste and season accordingly.
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Once your salmon loaf has cooled down slightly, remove from the baking dish and serve up with the sauce. Enjoy with rice, potatoes, or bread.
Notes
Storage: Leave this easy salmon loaf to cool and then place it in an airtight container and into the fridge for up to 4 days.
Freezing: Once again, leave the salmon loaf to cool, then place in an airtight container, don’t forget to label the container with what the contents are and the date. Place in the freezer for up to 3 months.
Reheating: You can either place the salmon loaf in the microwave until piping hot (leaving the container lid ajar), or you can place the salmon on an oven-proof dish and place in the oven for 10 minutes at 200C/390F until piping hot.
Nutrition
Calories: 229kcalCarbohydrates: 9gProtein: 28gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.03gCholesterol: 115mgSodium: 582mgPotassium: 455mgFiber: 1gSugar: 2gVitamin A: 495IUVitamin C: 14mgCalcium: 378mgIron: 2mg
