Why You’ll Love This Recipe

Chef John’s Salmon Loaf offers a fantastic alternative to the classic meatloaf. The salmon provides a healthy, flavorful twist, and the loaf comes out tender with a nice crispy crust. It’s a quick, straightforward recipe that can be made with pantry staples. Perfect for salmon lovers or anyone looking for a fresh, flavorful dinner!

Ingredients

• 1 (14.75-ounce) can salmon, drained and flaked
• 1 egg
• 1/2 cup dry breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 1 tablespoon butter, for greasing the loaf pan

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
2. In a medium bowl, combine the salmon, egg, breadcrumbs, parsley, dill, mustard, mayonnaise, lemon juice, salt, pepper, and paprika. Mix everything until well incorporated.
3. Transfer the salmon mixture into the prepared loaf pan, pressing it gently to form an even loaf.
4. Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the loaf is firm to the touch.
5. Allow the loaf to rest for a few minutes before slicing and serving.

Servings and Timing

• Servings: 4
• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Total Time: 45 minutes

Variations

• Gluten-Free: Use gluten-free breadcrumbs to make this recipe suitable for those with gluten sensitivities.
• Add Vegetables: Mix in finely chopped vegetables like bell peppers or onions for added texture and flavor.
• Spicy: Add a dash of hot sauce or chili flakes for a spicy kick.
• Herb Swap: Experiment with other fresh herbs like basil, thyme, or tarragon in place of dill and parsley.

Storage/Reheating

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes, or until warmed through.

FAQs

1. Can I use fresh salmon instead of canned?

Yes, you can use fresh cooked salmon. Flake it and use it in the same way as canned salmon.

2. How do I prevent the loaf from being too dry?

Be sure to add enough mayonnaise and egg to keep the loaf moist. Don’t overbake it.

3. Can I freeze this salmon loaf?

Yes, you can freeze the loaf before baking. Wrap it tightly in plastic wrap and foil, and freeze for up to 2 months. Thaw overnight in the fridge before baking.

4. Can I make this recipe in advance?

Yes, you can prepare the mixture and refrigerate it up to 24 hours before baking.

5. Is this recipe suitable for people with allergies to dairy?

If you’re allergic to dairy, you can substitute the mayonnaise with a dairy-free version.

6. Can I make this without mustard?

Yes, you can omit the mustard if you don’t like it or prefer a milder flavor.

7. Can I make individual portions instead of a loaf?

Yes, you can form the mixture into smaller patties or mini loaves, adjusting the cooking time accordingly.

8. How do I know when the salmon loaf is done?

The salmon loaf should be firm and golden on top. A meat thermometer should read 160°F (71°C) when inserted into the center.

9. Can I use a different type of fish?

Yes, you can use other types of canned fish like tuna or mackerel for a different flavor.

10. What can I serve this with?

This salmon loaf pairs wonderfully with mashed potatoes, a side salad, or steamed vegetables.

Conclusion

Chef John’s Salmon Loaf is an easy, flavorful dish that’s perfect for any occasion. Whether you’re looking for a simple weeknight meal or something a bit more special, this recipe is a great way to enjoy salmon in a new and delicious form. Give it a try, and you’ll see why it’s a favorite!

Chef John’s Salmon Loaf Recipe

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• Author: Isabella
• Total Time: 45 minutes
• Yield: 4 servings
• Diet: Gluten Free

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Description

Chef John’s Salmon Loaf is a simple and tasty dish that brings together the rich flavors of canned or fresh salmon in a comforting loaf form. Perfect for quick weeknight dinners or a special occasion, this recipe combines fresh herbs, Dijon mustard, and mayonnaise to create a flavorful, moist loaf. A healthier alternative to meatloaf, it’s sure to become a family favorite!

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Ingredients

• 1 (14.75-ounce) can salmon, drained and flaked
• 1 egg
• 1/2 cup dry breadcrumbs
• 1 tablespoon fresh parsley, chopped
• 1 tablespoon fresh dill, chopped
• 1 tablespoon Dijon mustard
• 1 tablespoon mayonnaise
• 1 tablespoon lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 teaspoon smoked paprika (optional)
• 1 tablespoon butter, for greasing the loaf pan

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Instructions

• Preheat the oven to 350°F (175°C). Grease a loaf pan with butter or line it with parchment paper.
• In a medium bowl, combine the salmon, egg, breadcrumbs, parsley, dill, mustard, mayonnaise, lemon juice, salt, pepper, and paprika. Mix until well incorporated.
• Transfer the salmon mixture into the prepared loaf pan, pressing it gently to form an even loaf.
• Bake in the preheated oven for 30–35 minutes, or until the top is golden brown and the loaf is firm to the touch.
• Let the loaf rest for a few minutes before slicing and serving.

Notes

• Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in the oven at 350°F (175°C) for 10–15 minutes until warmed through.
• Variations: Gluten-free breadcrumbs work for gluten-free versions, and you can add vegetables like bell peppers for extra flavor. Adjust the seasoning or herbs to match your preferences!

• Prep Time: 10 minutes
• Cook Time: 35 minutes
• Category: Main Course
• Method: Baking
• Cuisine: American