Entrée: United States – Classic Salmon Loaf

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

Serving Size: 6

Approximate Time

Prep 15 min

Cook 50 min

Additional 10 min

Total 1 hr 10 min

Ingredients

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

1 1 / 2 lb (680 g) fresh salmon fillet, skin removed and cooked/flaked
2 large eggs
1 / 2 cup (120 ml) milk
1 cup (100 g) plain breadcrumbs
1 small onion, finely chopped
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (15 ml) Dijon mustard
1 tsp (6 g) salt
1 / 2 tsp (1 g) black pepper
2 tbsp (30 ml) butter or oil (for loaf pan)

Show original ingredient measurements

1 1 / 2 lb / 680 g fresh salmon fillet, skin removed and cooked/flaked
2 large eggs
1 / 2 cup (120 ml) milk
1 cup (100 g) plain breadcrumbs
1 small onion, finely chopped
2 tbsp (8 g) fresh parsley, chopped
1 tbsp (15 ml) Dijon mustard
1 tsp (6 g) salt
1 / 2 tsp (1 g) black pepper
2 tbsp (30 ml) butter or oil (for loaf pan)

Instructions

1. Preheat oven to 350°F (175°C). Grease a 9x5-inch loaf pan with butter or oil.  
2. Flake cooked salmon into a large bowl, removing any bones. Add chopped onion and parsley.  
3. In a separate bowl whisk eggs, milk and Dijon mustard; stir into salmon mixture. Add breadcrumbs, salt and pepper and mix until evenly combined.  
4. Press mixture firmly into prepared loaf pan, smoothing the top.  
5. Bake 45–55 minutes until set and golden on top; let rest 10 minutes before turning out and slicing.  
6. Serve warm or at room temperature with lemon wedges or a simple dill sauce.