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This Baked Salmon Loaf has been an easy Lenten staple since my mother-in-law served it to us when we were newlyweds.

My Salmon Casserole uses a can of salmon and comes together in a flash. It is not exactly gourmet, but it’s definitely tasty comfort food!

2 slices of salmon loaf on a round white plate with green beans.
Table of Contents hide
1 Why You Must Make
2 Ingredient Notes
3 How to Make
4 Expert Tips
5 Frequently Asked Questions
6 You May Also Like:
7 Baked Salmon Loaf Recipe

Why You Must Make

  • This salmon casserole is made with ingredients that are often in your refrigerator and pantry.
  • I only have a handful of meatless meals for Lent, and this one is super easy to make.
  • If my picky hubby eats it, you know it’s got to be tasty!!
Salmon Loaf Ingredients with labels on a metal sheetpan.

Ingredient Notes

  • Kitchen Staples – Eggs, Milk, Salt
  • Red Salmon – 1 15-ounce can, bones and skin removed. Red salmon is preferred but the process shots below show pink salmon since that was all that was in stock at the grocery store!
  • Soft Bread – I used brioche, cubed

How to Make

Whisk together eggs.
Mix in melted butter, milk and salt.
Gently toss in bread and salmon.
Place in prepared loaf pan.
Bake as directed.
two slices of salmon loaf on a white plate with green beans
Slice and serve!

Expert Tips

When my youngest, Nick, was about 4, he asked what we were having for dinner. Knowing he was not a fan of salmon loaf, I spelled F-I-S-H-L-O-A-F. My jaw dropped when he shouted, “Fishloaf! I hate fish loaf!” Mind you, I’d never called it fish loaf before nor could he read. I guess he was smarter than I realized!

  • Use the best brand of canned salmon within your budget. I recommend red salmon.
  • Remove the bones (my mom told us they were a good source of calcium, but I knew that wouldn’t fly with my family). I also remove much of the skin, though both are edible.
  • Break apart the salmon into bite-sized pieces.
  • Use any soft sandwich bread. I happened to have brioche in the house, so I used that, but I often go with ordinary white sandwich bread.
  • Make sure to grease your loaf pan for easy serving and cleanup.

two slices of salmon loaf on a white plate with green beans

Frequently Asked Questions

How Do You Make Salmon Loaf?

This salmon loaf is simple. Whisk the eggs, then mix in the butter, salt and milk. Fold in the salmon chunks and bread cubes, pour into a greased baking dish, and bake until puffed and cooked thoroughly.

How Do You Eat Salmon from a Can?

You can treat canned salmon just like canned tuna. Make salmon patties, salmon salad, or use it as a substitute for tuna in a tuna casserole.

What Should You Serve with Salmon Loaf?

Since the salmon tends to be a bit salty, which I love, having a crisp, refreshing green salad, and some roasted vegetables would be delicious side dishes for this salmon loaf.

Can You Eat the Bones and Skin in the Canned Salmon?

Many enjoy the calcium boost from eating the soft salmon bones. Some like to crush them so they’re less obvious. I prefer to remove the bones and large pieces of skin (which are also edible). They’re both safe to eat, but it’s a matter of preference.

Salmon loaf overhead view in a ceramic loaf pan.

You May Also Like:

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two slices of salmon loaf on a white plate with green beans
The Recipe:

Baked Salmon Loaf Recipe

Prep Time 5 minutes
Cook Time 1 hour
Total Time 1 hour
Yield 6

An easy salmon recipe that's made with kitchen staples. It's perfect for Fridays in Lent.

Ingredients

  • 2 eggs
  • ¼ cup melted butter
  • 1 ½ cups milk
  • 1 teaspoon salt
  • 1 can (15 ounces) red salmon, bones and skin removed
  • 3 slices of soft bread, cubed

Instructions

  1. Preheat the oven to 350°. Grease a loaf pan and set aside.
  2. Whisk eggs in a medium bowl.
  3. Mix in melted butter, milk, and salt.
  4. Break apart salmon into bite-sized or slightly larger pieces.
  5. Add bread and salmon to the bowl and gently toss until combined.
  6. Scrape into the loaf pan.
  7. Bake for 45- 60 minutes until puffed and lightly browned.

Notes

Removing the bones and skin is optional.

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Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 241Total Fat: 16gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 111mgSodium: 565mgCarbohydrates: 11gFiber: 0gSugar: 4gProtein: 14g

Thatskinnychickcanbake.com occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although thatskinnychickcanbake.com attempts to provide accurate nutritional information, these figures are only estimates. Varying factors such as product types or brands purchased can change the nutritional information in any given recipe. Also, many recipes on thatskinnychickcanbake.com recommend toppings, which may or may not be listed as optional and nutritional information for these added toppings is not listed. Other factors may change the nutritional information such as when the salt amount is listed “to taste,” it is not calculated into the recipe as the amount will vary. Also, different online calculators can provide different results. To obtain the most accurate representation of the nutritional information in any given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe. You are solely responsible for ensuring that any nutritional information obtained is accurate.

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© Liz Berg
Cuisine: American / Category: Entrees