Salmon Loaf is an easy casserole type recipe that is a staple in our home.  This gluten free seafood recipe is quick to mix up and a great alternative to serve on Fish Fridays.

Crispy on the outside and moist on the inside this Salmon Loaf is a delectable addition to any meal rotation.

Add your favourite sides to this dinner recipe that yields six servings.

Top off your Salmon Loaf with a little bit of homemade Dill Sauce before you dig in!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

Be sure to read through the entire post so that you don’t miss out on any important tips and tricks!

To begin making Salmon Loaf I dumped three cans of salmon into a large mixing bowl and removed as much of the skin and bones as I could.

Next I diced up a bit of yellow onion.  I added the onion, large eggs, gluten free bread crumbs, almond milk, lemon juice, onion powder, pepper, salt and a bit of dill weed to the salmon in the mixing bowl.

Then I combined all the ingredients, mashing with a fork, until the salmon was broken up and all the ingredients were well incorporated.

After the ingredients were well blended I greased a 9″ x 5″ loaf pan.

Then I firmly pressed the salmon mixture into the loaf pan.

I placed the loaf pan into a preheated 350F oven for 50 – 60 minutes.

When it was almost time to take the Salmon Loaf out of the oven I mixed together a bit of sauce to top it off with.

In a small dish I combined some Miracle Whip, lemon juice, dill weed and salt.  You could also add some lemon zest if you are using fresh lemon for this recipe.

Once the Salmon Loaf was cooked through (it wil be firm to the touch and browned), I removed it from the oven.

I served it up immediately with some air fried potatoes and mixed vegetables.

Keep the Dill Sauce handy for people to use on their individual servings if desired.

Enjoy every bite of this seafood dinner loaded with salmon and seasoned to perfection.  This is how we were able to get our children to devour salmon!

Printable Recipe Card with a Full List of Ingredients and Instructions is Located at the Bottom of the Post.

More Seafood Recipes You Will Love…

PRINTABLE VERSION OF THE RECIPE CAN BE FOUND AT THE BOTTOM OF THE PAGE

Ingredients You’ll Need to Make this Salmon Loaf:

• 22 1/2 oz canned salmon (3 x 213g cans or 7.5oz cans)
• 3 eggs, large
• 1 1/2 cups gluten free bread crumbs or cracker crumbs
• 1/2 cup finely chopped yellow onion
• 2 tbsp lemon juice
• 1 cup almond milk
• 1 tsp onion powder
• 1/2 tsp salt
• 1/2 tsp pepper
• 1/4 tsp dill weed

Sauce:

• 1 cup Miracle Whip
• 3 tsp lemon juice
• 1 1/2 tsp dill weed
• 1/4 tsp salt

Optional:

• 1 tbsp lemon zest

How to Make Salmon Loaf:

1. Preheat oven to 350F and grease a 9″ x 5″ loaf pan.
2. Drain the cans of salmon and remove skin and bones.
3. In a large mixing bowl combine the salmon, eggs, bread crumbs, chopped onion, lemon juice, almond milk, onion powder, salt, pepper and dill weed.
4. Pack salmon mixture into the prepared loaf pan.
5. Place the loaf pan in the preheated 350F oven and bake for 50 – 60 minutes. Until firm on the top and browned.
6. When near end of bake time prepare the sauce by combining the Miracle Whip, lemon juice, dill weed, salt and lemon zest if using in a small dish.
7. Remove the Salmon Loaf from the oven and slice to serve.
8. Enjoy with a dollop of the prepared sauce!