A classic, comforting dish made with tender salmon, crushed crackers, and a hint of dill, baked into a flavorful loaf. Perfect for a simple family meal, served warm with a squeeze of lemon.
YIELD
4 servingsPREP
15 minCOOK
35 minREADY
60 minTips
- Check Salmon Type: If using canned salmon, opt for “packed in water” rather than oil for a lighter texture. Freshly cooked salmon works well too—just flake it finely.
- Cracker Consistency: Crush crackers to a fine, breadcrumb-like texture to avoid a gritty loaf. Overly coarse crumbs can affect the binding.
- Avoid Overmixing: Stir the wet and dry ingredients just until combined to keep the loaf tender, not dense.
- Test Doneness: Insert a toothpick into the center—if it comes out clean, the loaf is ready.
- Make Ahead: Prepare the mixture up to a day in advance, refrigerate it in the loaf pan, and bake when ready.
Optional Variations
- Cheesy Salmon Loaf: Add ½ cup grated cheddar or Parmesan to the mixture before baking for a richer flavor.
- Herb Boost: Swap dill with fresh parsley or chives, or add a teaspoon of lemon zest for brightness.
- Spicy Kick: Increase the hot pepper sauce to ¼ teaspoon or add a pinch of cayenne for extra heat.
- Gluten-Free Option: Replace soda crackers with an equal amount of gluten-free breadcrumbs or crushed gluten-free crackers.
Ingredients
Directions
- Preheat the Oven: Set your oven to 350°F (180°C) and allow it to fully preheat.
- Prepare the Salmon: In a large mixing bowl, add the salmon. If using canned salmon, drain excess liquid but reserve a tablespoon of juice for flavor. Remove any large bones and skin (optional, based on preference), then mash the salmon with a fork until flaky.
- Add Crackers: Crush the soda crackers into fine crumbs using a rolling pin, food processor, or your hands. Add the crumbs to the mashed salmon and mix thoroughly to combine.
- Mix Wet Ingredients: In a separate medium bowl, whisk the eggs until lightly beaten. Stir in the milk, melted butter, dill weed, hot pepper sauce, and a pinch of black pepper. Blend well.
- Combine Mixtures: Pour the egg mixture into the salmon and cracker mixture. Stir gently until fully incorporated, ensuring an even consistency.
- Prepare the Pan: Grease a standard loaf pan (8½ x 4½ inches) with butter or cooking spray. Line the bottom with wax paper or parchment paper for easier removal, then grease the paper lightly.
- Bake: Transfer the salmon mixture to the prepared loaf pan, smoothing the top with a spatula. Bake in the preheated oven for 30–35 minutes, or until the center feels firm when gently pressed.
- Cool and Remove: Let the loaf cool in the pan for 5 minutes. Run a knife around the edges to loosen it, then carefully invert onto a serving platter. Peel off the wax paper.
- Serve: Garnish with lemon wedges and serve warm, encouraging a squeeze of lemon juice over each slice.
Comments
I make this, it is a good receipe u can use the milk and the salmon juice, just add 1 Tbs spoon each of flour and cornstarch. To many crackers will make it dry.....yum
Do you lessen the milk to do this, and with Xtra dry ingredients, do you lesser the crackers too?
Not a bad recipe for salmon loaf or pie I cook 1 large potato mash it and add to the salmon. We never remove the skin and bones from canned salmon. That mixes up very well and adds to salmon flavor. use lemon & thyme wit a little dill. Add white sauce with either fresh or canned peas on top and serve. try it.
Better options for soda crackers are panko, matzo meal, or other dried breadcrumbs. Check for the sodium count for whatever crumbs you use. Salt, of course, is unnecessary, since your canned salmon will have enough.