Baked Salmon Loaf With Cucumber Salad

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Enjoy this nutritious and tasty salmon loaf made with canned fish for a budget-friendly family dinner. Served with creamy cucumber and dill salad. This recipe is low-carb, paleo, Whole30 and gluten-free.


Salmon Loaf With Cucumber Salad (Paleo, Gluten-free, Whole30 Recipe)

Forget about the meatloaf! Today, I’m going to share with you a different kind of protein baked goodness. Let me introduce my super delicious baked salmon loaf. It’s made with canned salmon  – so it’s budget-friendly – and will make even the most anti-tinned-fish-eaters think twice. Served with a refreshing, saucy dill and cucumber salad, this is a fantastic and healthy weeknight dinner meal.

This salmon loaf is great for summer picnics and those nights when you feel like something lighter than meat. It’s a great dish to make ahead as part of your meal prep as it can be sliced and served cold out of the fridge for breakfast, lunch or dinner. And, it’s a great pescatarian alternative to Sunday roast dinner.

Salmon Loaf With Cucumber Salad (Paleo, Gluten-free, Whole30 Recipe)

 

WHAT YOU NEED TO MAKE THIS SALMON LOAF

You can use canned or pre-cooked salmon in this recipe, and even tuna will be a good substitute if that’s all you have. I sautéed onion, celery and carrot – also known as mirepoix – which adds a lovely sweet, umami flavour to the loaf, as well as extra fibre and nutrients. Add a few eggs and some almond meal, and Bob’s your uncle, as we say. In the oven, it goes. You prepare the salad. And 30 minutes later your dinner is ready.

If you’re avoiding nuts, use the same amount of tapioca flour or half as much coconut flour instead of almond meal. Buckwheat or quinoa flour could also be used.

dill-cucumber-salad

CAN I FREEZE THE SALMON LOAF?

Yes, it should freeze quite well for up to 3 months. You can slice it or leave it whole and I recommend to put it back in the oven once it’s defrosted to reheat but also to get that crispy finish again.

 

MORE RECIPES TO TRY

Salmon Beetroot Cakes With Pink Coleslaw
Japanese Baked Salmon Balls (With Canned Salmon)
Salmon & Sweet Potato Fishcakes With Radish Salad
Find all of my salmon recipes here

Print

Salmon Loaf With Cucumber Dill Salad

  • Author: Irena Macri
  • Prep Time: 15 mins
  • Cook Time: 30 mins
  • Total Time: 45 mins
  • Yield: 4 1x
  • Category: Main
  • Method: Baking

Description

A nutritious and tasty salmon loaf made with canned fish for a budget-friendly family dinner. Served with creamy cucumber and dill salad. Step-by-step pictures below.


Scale

Ingredients

  • 2 tablespoons olive oil (coconut or macadamia oil are also great)
  • 1 large brown onion, finely diced
  • 1 large celery stick, finely diced
  • 1 large carrot, peeled and finely grated (or 2 smaller carrots)
  • 2/3 teaspoon sea salt
  • 1/4 teaspoon white pepper
  • 1 large clove of garlic, finely diced
  • 600 g of canned salmon (3 x 213 g / 7.5 oz cans, drained with larger bones removed)
  • 3 eggs
  • 3 tablespoons almond meal
  • zest of 1/2 lemon

For the salad

  • 1/2 long cucumber, diced
  • 2 tablespoons chopped dill
  • 2 tablespoons chopped green onion/scallions
  • 2 tablespoons mayonnaise
  • 2 tablespoons lemon juice
  • 1 tablespoon baby capers (optional)
  • 1 tablespoon water
  • generous pinch salt

Instructions

Preheat the oven to 175 C/ 350 F.

Heat olive oil in a large skillet over medium heat and add the onion and celery. Saute for 2 minutes, stirring once, and then add the grated carrots. Season with salt and pepper and cook for 5 minutes, stirring a few times. Add a couple of tablespoons of water when it feels like the oil has dried up. Finally add the garlic and cook together for another minute or two.

In the meantime, drain the salmon and remove any visible large bones. Don’t worry too much about the smaller bones or the skin as it will blend in just fine. Add the fish to a mixing bowl and flake with a fork or your fingers.

Add the cooked vegetables to the salmon. Grate some lemon zest, add the eggs and almond meal and mix everything together with a fork. Make sure the egg is well incorporated.

Grease a medium loaf tin with a little coconut oil (make sure to brush all sides with oil). Transfer the loaf mixture to the tin and press down until well compacted and even on the top. I like to bang the tin against the bench a couple of times to get rid of any air pockets inside the mix. Then place in the oven, middle shelf, uncovered, for 30 minutes.

In the meantime, combine the salad ingredients in a bowl and set aside.



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Salmon Loaf With Cucumber Salad (Paleo, Gluten-free, Whole30 Recipe)

Comments

53 Comments
  1. if i was going to make this ….perfect place to hide a day old oven roasted white yam or shredded (squeezed in cheese cloth to remove liquid) zucchini

  2. I am so excited to make this Irena! My girls love anything fish and I’m always looking for a way to serve it new and fresh! Thank you! I can’t wait to try it!

  3. This looks lovely! It looks like it would be great for work lunches, which I must admit I still struggle with a bit. Thank you 🙂

    1. Ok, so I was working at home today, and decided to try this out for lunch. It was delicious! I appreciated the tips on making it nut free (as I am allergic to nuts) and I used coconut flour. The loaf t was fast, easy and tasty, child-friendly, and made from ingredients I already had. I had to simplify the salad as I didn’t have mayo, but it was a lovely fresh balance to the loaf. I’m sure this one will be on repeat.

  4. I had a large can of salmon and some leftover veg, searched “salmon loaf recipes” and came across yours. I used 1/2 cup of almond meal (as that’s all I had left) and 1/2 cup of semolina flour. A great alternative to the old bread crumb version. Cheers!

  5. I would have never thought to do this! What a fantastic idea! My kids adore salmon – definitely making this soon! Thank you!

  6. I’ve just recently become a huge fan of dill, it was never my thing as a kid, but last year I had a complete turn around. Now I can’t get enough and I’m always looking for recipes that feature it, (plus I love salmon so it’s a win all around)!

  7. I’m always looking for new fish recipes and new ways to enjoy fish ! Thanks for the lovely inspiration. This salmon loaf looks and sounds absolutely delicious !!

  8. I never thought to bake salmon into a loaf! I LOVE it! You know… baking some mayo on top might just be EPIC. The whole baking salmon with mayo is new to me too, but IT’S AMAZING. Love this combo with the refreshing salad. Yum!

  9. I’ve never had a fish loaf before I can only imagine it’s similar to a fish cake but a bit lighter in texture? Regardless, this is once again a brilliant idea and lovely photos! Love this.

  10. Love this. With more and more certified sustinably-caught tinned fish in the grocery stores these days, this is such a convenient, stress-free way to eat ethical animal products. 🙂

  11. Thank you for this recipe. I made it this afternoon with some leftover salmon I had and it is absolutely delicious! My mother made salmon loaf when I was a girl and I liked it then, but that was 40 years ago and it had bread crumbs and a thick white sauce over the top. This is such a nice healthy update on a great flavor. And the cucumber salad pairs so nicely with it. You are a wonder, Irena!

    1. Thank you Sarah! I know what you mean about the old school loafs 🙂 I too prefer the healthier version, it’s so much lighter. Glad you enjoyed it.

  12. I really enjoyed this! I’ve always made the old-school version, so I liked the idea of getting more veggies in the loaf.

    Although you directed to drain the salmon, I saved the liquid (about 1/2 cup), warmed it 20-30 seconds in the microwave, then added 40g whole wheat bread crumbs, the eggs, and almond meal, stirring each time I added an ingredient (I would have used more almond meal instead of the bread crumbs, but I didn’t know if almond meal/flour absorbs liquid). I then blended the mixture with the salmon/sauteed veggies.

    I was taught to use the liquid by my mom, because it deepens the salmon flavor of the loaf; I think she heated the liquid to get the bread crumbs to better absorb. Because of the added liquid, I baked it about 5 to 10 minutes longer. It tasted delicious. My husband loved his first bite, then saw the carrots (his enemy), and was then not so fond of it. lol. I made the cucumber salad just as you directed, and I loved it. Again, my husband was not a fan. Oh well, more leftovers for me. 🙂

    1. Sounds interesting. I never thought of using leftover salmon liquid but I can see how it would work. Glad you enjoyed the finished product 🙂

  13. Hello Irena,

    I love your recipes, they always look so good and sound delicious. I often print off your recipes and put them in my ‘recipe drawer’ for when I need inspiration. I have not made many of them as
    I am not much of a cook and now I am 80 I cook even less. However I really just wanted to tell you that I think you do an amazing job and I hope it all goes well for you.

    Margo

  14. Is there a substitute for the eggs? I have an egg allergy and was wondering what I can use as a binder. Do you think chia or flax eggs would work?

  15. This was great. I put it all together without sauteeing the veggies. I added a quarter cup of rolled oats and 2/3 of the liquid back. Baked as recommended. Was moist and delicious. Thanks

  16. Can we substitute the almond meal for something else eg. coconut flour. I cannot tolerate almond meal due to high oxalates.

    1. Yes, it should freeze quite well for up to 3 months. You can slice it or leave it whole and I recommend to put it back in the oven once it’s defrosted to reheat but also to get that crispy finish again.

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