This easy salmon loaf recipe is the perfect solution to those weeknights when you have no time and need to put a meal on the table.
With busy work schedules, it seems like I’m always in a rush to come up with a nutritious meal that doesn’t take very long to cook. Fortunately, I have some go-to recipes like this salmon loaf, my chicken strips recipe and this shrimp stir-fry recipe that all fit the bill!
Easy Weeknight Salmon Loaf
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This salmon loaf recipe has been in my family for generations.
It is a great fall back supper or lunch when you haven’t had time to shop. It is definitely a fast and easy way to get food on the table.
Ingredients
The ingredients for this salmon loaf are all things you probably have in your cupboard and refrigerator:
- Cans of salmon,
- Eggs,
- Milk,
- Soda crackers,
- Butter
- Salt
- Pepper.
It doesn’t get much simpler than that.
Pots and Utensils
Here are the pots and utensils you’re going to need to make this salmon loaf recipe:
- Rolling pin
- Ziploc bag
- Mixing bowl
- Loaf tin
How to Put It Together
This is basically a mix everything together and bake recipe.
The best kind of recipe for fast and easy work night dinners!
Salmon Loaf
Ingredients
- 1 tall can of salmon or 2 small cans
- 3 Tablespoon butter melted
- 3 eggs beaten
- soda crackers enough to make 1 cup of crushed cracker crumbs
- 1 cup milk
- Salt and pepper to taste
Instructions
- Pre-heat the oven to 350° F.
- Add the soda crackers to the ziploc bag.
- Use the rolling pin to crush the soda crackers to make crumbs.
- Remove any skin from the salmon.
- Mix the salmon and all of the other ingredients in the mixing bowl.
- Pack the mixture into a buttered loaf tin.
- Bake for 30 minutes, or until the loaf is set.
Notes
Nutrition
This loaf was easy and delicious. Only changes I made were one egg instead of three, and I added 2 tbsp. dill juice from the pickle jar. Try it…you’ll like it.
Hi Carrie…Thanks for the suggestion…that does sound good! I will try it next time I’m making this.
My pleasure. You’re welcome. Thank you for posting this delicious recipe. It was a hit with my husband. There is NONE left! lol
I love salmon loaf and have been making it for years. In my recipe, I use 2 eggs and separate them. The beaten yolks get added with the other ingredients and I also add a little lemon juice and dill to taste. I beat the egg whites and fold them in before placing it all in the pan. The salmon loaf is light like a soufflé. Yummy!
Thanks for sharing, Mary! That sounds delicious! Another version I’ll have to try 🙂
This sounds like the one my mother used to make. I loved it!
Hi Margaret…it’s a handed down recipe in our family, too, so it could very well be the same one…and it is good 🙂
Hello, thank you for this recipe. I would like to try the recipe this week. I was wondering if we can freeze it? I’m single and I don’t want to waste any of it so I thought about freezing half of it. Thank you.
Hi Brigitte…I haven’t tried freezing it, but I think it should be fine. I would love to hear how it works out if you do.
I made this yesterday. Hubby liked it a lot, so we’ll be making this again!
Thanks, Sharon! I’m happy your hubby likes it 🙂
Just thought I would throw this idea out there. My mother has always served this meal with a white Alfredo type sauce and a hollandaise sauce to cover with.
Thanks, Jason! That sounds like it would be delicious 🙂
Do you think I could use bread crumbs instead of the cracker crumbs..?
Hi Sarah…I haven’t tried the salmon loaf with bread crumbs so I can’t for sure, but I think they would be fine.
This is a very good recipe I also tried substituting tuna, it was good to
Thanks, Christine! I’ve been meaning to try it with tuna…now that I know it works, I’ll have to do it 🙂
Can you mix this up and bake it the next day, if you keep it in the refrigerator over night?
Hi Anita…I haven’t tried that, but I think it should work.
Super yummy thanks for sharing it
Thanks, Tanya! Glad you liked it 🙂
I like this recipe as it requires few ingredients. Next time I will add a classic béchamel sauce. Hardly needs as it is nice and moist as is.
Thanks, Patricia. A béchamel sauce would be good 🙂