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Easy Weeknight Salmon Loaf

ByWanda Simone Hours Updated on:
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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.
4.68 from 87 votes
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
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

Nutrition values are estimates only, using online calculators. Please verify using your own data.

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.

This post was originally published on October 15, 2015 but was updated with new content on August 22, 2022.


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Recipe Rating




39 Comments

  1. Carrie vaillancourt says:

    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.

    Reply

    1. Hi Carrie…Thanks for the suggestion…that does sound good! I will try it next time I’m making this.

      Reply
      1. Carrie vaillancourt says:

        My pleasure. You’re welcome. Thank you for posting this delicious recipe. It was a hit with my husband. There is NONE left! lol

        Reply

  2. 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!

    Reply

    1. Thanks for sharing, Mary! That sounds delicious! Another version I’ll have to try 🙂

      Reply

  3. This sounds like the one my mother used to make. I loved it!

    Reply

    1. 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 🙂

      Reply

  4. 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.

    Reply
    1. Wanda Simone says:

      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.

      Reply

  5. 5 stars
    I made this yesterday. Hubby liked it a lot, so we’ll be making this again!

    Reply
    1. Wanda Simone says:

      Thanks, Sharon! I’m happy your hubby likes it 🙂

      Reply
  6. Jason Wenzel says:

    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.

    Reply
    1. Wanda Simone says:

      Thanks, Jason! That sounds like it would be delicious 🙂

      Reply

  7. Do you think I could use bread crumbs instead of the cracker crumbs..?

    Reply
    1. Wanda Simone says:

      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.

      Reply
  8. Christine Davies says:

    5 stars
    This is a very good recipe I also tried substituting tuna, it was good to

    Reply
    1. Wanda Simone says:

      Thanks, Christine! I’ve been meaning to try it with tuna…now that I know it works, I’ll have to do it 🙂

      Reply
  9. Anita Woelfel says:

    Can you mix this up and bake it the next day, if you keep it in the refrigerator over night?

    Reply
    1. Wanda Simone says:

      Hi Anita…I haven’t tried that, but I think it should work.

      Reply

  10. Super yummy thanks for sharing it

    Reply
    1. Wanda Simone says:

      Thanks, Tanya! Glad you liked it 🙂

      Reply
  11. Patricia Provost says:

    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.

    Reply
    1. Wanda Simone says:

      Thanks, Patricia. A béchamel sauce would be good 🙂

      Reply

  12. This is nearly the same recipe that my mother made for us in the 60’s. She added celery and bell peppers sautéed first before mixing in. She also made a white cream sauce with peas to go over the top of the loaf when serving. I think she added a sliced boiled egg. Delicious

    Reply
    1. Wanda Simone says:

      Her recipe sounds delicious, Sandi!

      Reply

  13. Do you drain the can of salmon, or use the liquid?

    Reply
    1. Wanda Simone says:

      Hi Pam…I usually drain the salmon, but some people like to put the liquid in for more flavor.

      Reply

  14. Added onions and sharp cheese, a little lemon pepper, a hint of cayenne pepper, dill or parsley and all I can say is yummmmm.

    Reply
    1. Wanda Simone says:

      The additions sound delicious, Fannie 🙂

      Reply

  15. Do you drain the oil from the cans of salmon for th3 salmon loaf. Thanks

    Reply
    1. Wanda Simone says:

      Hi Conny…I don’t usually drain the salmon, but if you like your salmon loaf a little on the drier side you could.

      Reply

    2. Conny, I used salmon in water and drained as much of the water as I could.

      Reply

  16. I made this recipe, but I used Keebler Town Crackers (made about 1 and 1/4 cups) instead of saltines. I also added about a 1/2 tsp of paprika, and 1/4 cup of Mexican blend cheese. I used two cans of salmon in water and drained as much of the water as I could. It came out perfect!

    Reply
    1. Wanda Simone says:

      It sounds delicious, Tony! Thanks for sharing.

      Reply
  18. Joan Gosbee says:

    5 stars
    made this tonight and first time my husband had it.. I made it many years ago & was looking for something different.. he really enjoyed it.. thanks for sharing .so easy to make

    Reply
    1. Wanda Simone says:

      Thanks, Joan! I’m happy you and your husband liked it.

      Reply
  19. Paula McCoy says:

    I am going to make your recipe for salmon loaf

    Reply
    1. Wanda Simone says:

      I hope you enjoy it, Paula!

      Reply