Easy Salmon Loaf

Fresh from the Oven

Easy Salmon Loaf
Easy Salmon Loaf

A great way to use up leftovers!

As a westcoast fishing family, we often have a supply of salmon in our deep freeze. However canned salmon works just as well. I originally invented this recipe as a way to use up leftover mashed potatoes, but it is so tasty that now I always make sure I have enough mashed potatoes left to make it!

This recipe can be made ahead and served cold, and makes a healthy lunch with a green salad. It is also delicious hot out of the oven and can even be adapted to salmon cakes: just pan fry small balls of the mix in a bit of olive oil on the stove top, lightly flattening the salmon balls into cakes with the back of a spatula.

Recipe for Easy Salmon Loaf

Easy Mashed Potatoes

6 cups peeled and cooked russet potatoes

2/3 c buttermilk

1/3 c butter

sea salt and white pepper to taste

Mash potatoes and blend in other ingredients with a hand mixer until smooth.

Salmon Loaf:

Preheat oven to 350º.

5 c mashed potatoes (see recipe above)

1 large fillet boneless, skinless cooked salmon (can substitute 2 drained cans of salmon)

1 cup finely chopped celery (use the hearts and leaves if possible)

2 large eggs

1 tsp fresh or dried dill

1 tsp dry tarragon

1 tsp dijon mustard (optional)

sea salt and ground white pepper to taste

Mix all ingredients into the mashed potato until combined. Divide into two greased loaf pans. Top with a sprinkling of coarsely grated cheese (I used marble cheddar). Bake at 350º for 30 minutes.



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Comments 3 comments

Arlene V. Poma 5 years ago

Useful, interesting and AWESOME. Voted up and bookmarked for future use. I am always on the lookout for salmon recipes. It looks like I can't lose with this gem. Thanks!


carcro profile image

carcro 5 years ago from Winnipeg

This looks great, I love salon and mashed potatoes, but have never tried both together, sounds real yummy, definitely a hub to bookmark. Thanks for sharing. Voted Up and Awesome.


islandnurse profile image

islandnurse 5 years ago from Vancouver Island, Canada Author

Thanks for that!

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