Description

This salmon loaf recipe uses canned salmon to create a comforting, golden-brown loaf with a tender, flaky interior, perfect for a busy weeknight meal. It features a zesty lemon-dill cream cheese ribbon, making it a delicious and easy-to-customize family favorite.

Ingredients

425 g (15 oz) canned salmon, well drained (remove skin or bones if preferred)
80 g (1 cup) panko breadcrumbs
2 large eggs, lightly beaten
120 mL (0.5 cup) milk
1 minced shallot
1 minced celery stalk
15 g (0.25 cup) fresh dill, chopped (for loaf)
1 teaspoon lemon zest (for loaf)
0.5 teaspoon mustard powder
0.75 teaspoon sea salt (for loaf)
0.25 teaspoon black pepper (for loaf)
1 tablespoon olive oil
113 g (4 oz) softened full-fat cream cheese (estimated)
7 g (2 tablespoons) finely chopped fresh dill (for ribbon)
1 tablespoon fresh lemon juice (for ribbon)
0.5 teaspoon lemon zest (for ribbon)
0.25 teaspoon garlic powder (estimated, for ribbon)
0.25 teaspoon salt (for ribbon)
1–2 tablespoons milk (for ribbon)

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Instructions

Preheat Oven and Prep Pan: Preheat your oven to 190 degrees C (375 degrees F). Lightly grease a 23×13 cm (9×5 inch) loaf pan with olive oil or cooking spray.
Saute Aromatics: Heat 1 tablespoon of olive oil in a small skillet over medium heat. Add the minced shallot and celery, stirring often for 5-7 minutes until softened and translucent. Remove from heat and let cool slightly.
Combine Loaf Ingredients: In a large bowl, flake the well-drained canned salmon. Add the panko breadcrumbs, lightly beaten eggs, 120 mL (0.5 cup) milk, the cooled sauteed shallot and celery, 15 g (0.25 cup) chopped fresh dill, 1 teaspoon lemon zest, mustard powder, 0.75 teaspoon salt, and 0.25 teaspoon black pepper. Mix gently until just combined (do not overmix).
Prepare Cream Cheese Ribbon: In a separate small bowl, combine the softened cream cheese (estimated 113 g), 7 g (2 tablespoons) finely chopped fresh dill, 1 tablespoon fresh lemon juice, 0.5 teaspoon lemon zest, 0.25 teaspoon garlic powder, and 0.25 teaspoon salt. Mix until smooth and creamy. Gradually whisk in 1-2 tablespoons of milk until smooth and spreadable.
Assemble and Bake the Loaf: Press half of the salmon mixture evenly into the prepared loaf pan. Create a shallow trough lengthwise down the center. Carefully spoon the lemon-dill cream cheese mixture into this trough, forming a distinct ribbon. Gently spread the remaining salmon mixture over the cream cheese layer, sealing it in and smoothing the top. Bake for 45-55 minutes, or until firm to the touch and lightly golden brown (internal temperature 71 degrees C / 160 degrees F).
Rest and Serve: Remove the loaf from the oven and let it rest in the pan for 10 minutes. Carefully invert the loaf onto a cutting board, then reinvert onto a serving platter. Slice into thick pieces to reveal the creamy lemon-dill ribbon, garnish with fresh dill, and serve.

Notes

Resting the loaf for 10 minutes after baking is crucial for it to set, making it easier to slice without crumbling. Do not overmix the salmon loaf ingredients, as this can make the loaf tough. For a faster prep, use a mini food processor to mince the shallots and celery.

Prep Time: 20 minutes
Cook Time: 50 minutes
Category: Main Course
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice (approx. 120 g)
Calories: 300 calories
Sugar: 2 g
Sodium: 500 mg
Fat: 18 g
Saturated Fat: 8 g
Unsaturated Fat: 9 g
Trans Fat: 0 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 100 mg