Baked Salmon Loaf

Basic salmon loaf sliced on a white platter with dill and lemon wedges

The Spruce Eats

Prep: 15 mins
Cook: 50 mins
Total: 65 mins
Servings: 6 servings
Nutrition Facts (per serving)
282 Calories
12g Fat
21g Carbs
23g Protein
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Nutrition Facts
Servings: 6
Amount per serving
Calories 282
% Daily Value*
Total Fat 12g 15%
Saturated Fat 4g 22%
Cholesterol 111mg 37%
Sodium 617mg 27%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 5%
Total Sugars 3g
Protein 23g
Vitamin C 1mg 7%
Calcium 290mg 22%
Iron 2mg 12%
Potassium 361mg 8%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Forget the meatloaf—mix up this salmon loaf instead. Because this recipe calls for canned salmon, this dish is a budget-friendly meal—which makes sense, since it stems from Depression-era cooking. At one time, fish was considered a less expensive but healthy alternative to red meat.

Canned salmon can sometimes have bones in it, so pick through the fish before you mix it into the loaf. Serve the salmon loaf alongside a cucumber-dill salad and buttered mashed potatoes for a healthy, homestyle dinner.


Click Play to See This Budget-Friendly Baked Salmon Loaf Come Together

"I typically have a can of salmon in my pantry. This is a fun way to integrate using the salmon in my rolodex of weeknight dinners." —Renae Wilson

A Note From Our Recipe Tester


  • 16 ounces canned salmon, drained

  • 1 1/2 cups soft fresh breadcrumbs

  • 2 large eggs

  • 1/2 cup light cream, or evaporated milk

  • 2 tablespoons unsalted butter, melted

  • 3 tablespoons finely chopped onion

  • 1 tablespoon finely chopped fresh parsley

  • 1 teaspoon dry dill weed

  • 1/2 teaspoon kosher salt

  • Freshly ground black pepper, to taste

Steps to Make It

  1. Gather all the ingredients.

    Ingredients gathered for salmon loaf

    The Spruce Eats

  2. Grease an 8 1/2 x 4 1/2 x 2 1/2-inch loaf pan. Preheat the oven to 350 F.

    Greased loaf pan for salmon loaf

    The Spruce Eats

  3. Flake the salmon and combine it with breadcrumbs in a medium-sized bowl.

    Salmon broken into a flakes in a white bowl with breadcrumbs

    The Spruce Eats

  4. In a separate small bowl, whisk the eggs with cream (or milk) and melted butter.

    Eggs, cream, and melted butter mixed in a small white bowl

    The Spruce Eats

  5. Combine the wet ingredients with the salmon mixture and stir in the onion, parsley, dill, salt, and pepper.

    Wet ingredients mixed with salmon in a white bowl

    The Spruce Eats

  6. Use a spatula to turn the salmon mixture into the loaf pan.

    Salmon mixture in a loaf pan

    The Spruce Eats

  7. Bake uncovered for 45 to 55 minutes or until cooked through. Enjoy!

    Golden baked salmon loaf in a loaf pan

    The Spruce Eats


  • No loaf pan: If you do not have a loaf pan, use clean hands to shape the salmon mixture into a loaf shape on a greased baking sheet.
  • Fresh salmon: If you do not have canned salmon, you can use precooked and chopped fresh salmon.
  • Instead of breadcrumbs: Use any type of bread filler material. This could be crumbled crackers, dried-out sliced bread, or crushed cereal such as cornflakes.
  • Mix well: Flake the salmon into very small pieces, and mix it with the other ingredients thoroughly, so it forms almost a thick batter. The loaf is more likely to fall apart if it is not mixed completely.
  • Add lemon: If you have fresh lemons, squeeze half of it over the finished dish and serve with lemon wedges on the side.

Recipe Variations

  • Salmon loaf with white mushroom sauce: Make the salmon loaf as instructed. While it is baking, prepare the mushroom sauce. Combine 1 cup milk, 1 cup cream, and 1/4 cup chicken broth in a small saucepan over medium-high heat on the stove. In a skillet on a separate burner, heat 1 tablespoon olive oil and sauté 10 ounces of chopped white mushrooms for 10 minutes. Remove the mushrooms from the pan, and melt 3 tablespoons unsalted butter in the skillet. Add 3 tablespoons of all-purpose flour and whisk for 2 minutes. Add the hot milk mixture, continuing to whisk until the sauce is smooth. Cook for about 6 minutes until the sauce is thickened. Remove from heat, add the mushrooms, and season with salt and pepper.
  • Gluten-free: Replace the breadcrumbs with 3 tablespoons of almond meal or tapioca or 1 1/2 tablespoons of coconut flour.
  • Tuna loaf: Replace the salmon with the equivalent amount of canned, drained, flaked tuna.

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