Salmon Loaf

I had salmon for dinner the other night, and while I was looking for a new way to prepare it I came across several recipes for salmon loaf. This one sounded the most flavorful.

Salmon Loaf

Salmon loaf 1


  • 1 (14 3/4 ounce) can pink salmon, drained and flaked
  • 1/2 cup onion, finely chopped
  • 2 cloves of garlic, minced
  • 1 cup baby spinach leaves, finely shredded
  • 25-30 saltine crackers, crumbled
  • 1/4 cup sour cream
  • 2/3 cup milk
  • 1 to 11/2 tsp dried tarragon


  1. Preheat oven to 350° F. Spray a loaf pan with cooking spray.
  2. Remove the skin and bones from the salmon, if desired. I like the extra flavor and texture so I leave them in.
  3. In a large bowl, combine the salmon, onion, garlic, spinach, and crackers. Add the sour cream, milk, and tarragon, and mix well.
  4. Scoop the salmon mixture into prepared loaf pan and pat down until firm. Bake for 55 to 60 minutes, broiling for a few minutes at the end if you’d like more color on the top. Remove from oven and let sit for a few minutes before digging in.

This dish is best when eaten within a few days of making it… some of the flavors change as it sits in the fridge, and I’ve found that it doesn’t taste quite as good.

Source: Adapted from Cooking Healthy Across America.


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