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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!
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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.
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!
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.
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):
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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.
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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.
We just love how easy this is to make. It can be prepped in less than 10 minutes! Preheat the oven to 350°F.
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.
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:
We’ll often serve this on busy weeknights with a quick side salad. Here are some of the ways to enjoy it:
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!
If you love salmon as much as we do, then you’re going to love these ideas:
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Source: https://gardencourte.com
Categories: Recipe
This post was last modified on 11/10/2023 00:42
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