Easy Weeknight Salmon Loaf

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

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

Salmon loaf 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

Baked Salmon Loaf

This is basically a mix everything together and bake recipe.

The best kind of recipe for fast and easy work night dinners!

Salmon Loaf

This salmon loaf recipe has been in my family for generations, and has the tested-by-many flavor to prove it.
4.77 from 46 votes
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Main Course
Cuisine American
Servings 8 slices
Calories 296 kcal

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

The loaf is easier to slice if allowed to rest out of the oven for a few minutes before serving.
May be served hot or cold.

Nutrition

Serving: 1 slice of salmon loafCalories: 296 kcalCarbohydrates: 27.1 gProtein: 7.4 gFat: 18 gCholesterol: 171 mgSodium: 540.2 mgSugar: 3.9 g
Tried this recipe?Let us know how it was!

Salmon loaf

Comments or questions on how to make salmon loaf? Tell us in the section below.

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23 Responses

  • 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.

      • 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!

    • 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.

  • 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.

    • 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.

    • 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?

  • 4 stars
    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.

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