Entrée: Italy – Polpettone di Salmone (Italian Salmon Meatloaf)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 20 min

Cook 40 min

Additional 10 min

Total 1 hr 5 min

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

1 lb (450 g) fresh salmon, skin removed and roughly chopped
1 cup (100 g) stale Italian bread crumbs
2 large eggs
1 / 2 cup (50 g) grated Parmesan (Parmigiano-Reggiano)
1 / 4 cup (15 g) fresh parsley, chopped
1 tsp (5 ml) lemon zest
2 cloves garlic, minced
1 / 2 cup (75 g) finely chopped onion
2 tbsp (30 ml) olive oil
Salt and black pepper to taste
Optional: 2 tbsp (30 g) capers or chopped anchovy for extra umami
Optional: 1 / 2 cup (120 ml) tomato passata or lemon-butter glaze
Lemon wedges (optional, for serving)

Show original ingredient measurements

1 lb (450 g) fresh salmon, skin removed and roughly chopped
1 cup (100 g) stale Italian bread crumbs
2 large eggs
1 / 2 cup (50 g) grated Parmesan (Parmigiano-Reggiano)
1 / 4 cup (15 g) fresh parsley, chopped
1 tsp lemon zest
2 cloves garlic, minced
1 / 2 cup (75 g) finely chopped onion
2 tbsp (30 ml) olive oil
Salt and black pepper to taste
Optional: 2 tbsp (30 g) capers or chopped anchovy for extra umami
Optional: 1 / 2 cup (120 ml) tomato passata or lemon-butter glaze
Lemon wedges (optional, for serving)

Instructions

1. Preheat oven to 180°C (350°F). Lightly oil a loaf pan or line with parchment.
2. Soak bread in a little milk or water, squeeze out excess and combine in a bowl with chopped salmon, beaten eggs, grated Parmesan, minced garlic, finely chopped onion, chopped parsley, lemon zest, salt and pepper.
3. Mix gently until cohesive but do not overwork; add breadcrumbs to reach a moldable consistency and a drizzle of olive oil for moisture.
4. Transfer mixture to the prepared loaf pan, smooth top and, if using, spread a thin layer of passata or glaze.
5. Bake 35–45 minutes until set and lightly browned; internal temperature should reach about 60°C (140°F).
6. Rest 10 minutes, unmold and slice. Serve warm with a squeeze of lemon or a light tomato sauce.