Can I use fresh salmon instead of canned or jarred salmon?

Yes. Cooked fresh salmon can be used. Allow it to cool, remove any skin and bones, and flake it well before adding it to the mixture.

Can I make this salmon loaf ahead of time?

Yes. You can prepare the salmon mixture, press it into the loaf pan, cover it, and refrigerate it (up to 24 hours) until you're ready to bake. If prepared ahead, you may need to add a few extra minutes to the baking time.

How do I keep the salmon loaf from falling apart?

Make sure the ingredients are thoroughly combined, keep the veggies chopped small, and press the mixture firmly into the loaf pan. Allow the loaf to rest for about 10 minutes after baking before removing and slicing. Using a larger pan, as I have, that makes a lower more rectangular loaf, also helps.

Salmon Loaf - Alaskan Skillet

Description

This BBQ Salmon Loaf is an easy, comforting family meal that comes together with simple ingredients and bakes in one pan. The BBQ topping caramelizes in the oven, adding just the right amount of sweetness to the savory salmon loaf. Serve it with your favorite sides for an easy weeknight dinner everyone will love.

Ingredients

Scale

1-2 tablespoons (.5-1 ounce) butter/oil for frying

1/4 (25 grams) of an onion finely diced

1/2 cup (90 grams) bell pepper diced small

1 teaspoon (7 grams) garlic minced

15 ounces (430 grams) canned salmon

3 eggs

3/4 cup (110 grams) seasoned bread crumbs

1 (50 grams) carrot grated

3 tablespoons (40 grams) mayonnaise

5 tablespoons (75 grams) barbecue sauce (divided) Sweet & Spicy

2 tablespoons (30 grams) milk

1 tablespoon (15 grams) lemon juice about 1/2 a lemon

2 teaspoons (6 grams) blackened seasoning

1/2 teaspoon (3 grams) salt

1/2 teaspoon (1 gram) pepper

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Instructions

Heat a skillet over medium heat and sauté the onion, bell pepper and garlic until the vegetables are softened and the onion is translucent. Remove from the heat and allow to cool slightly.
In a large bowl, combine all of the remaining ingredients, reserving 3 tablespoon of BBQ sauce for the topping. Add the sautéed vegetables to the bowl.
Using your hands, gently mix everything together until fully combined and the salmon is broken into small pieces. If the sautéed vegetables are still hot, use a spoon or allow to cool before mixing so they don't burn your hands.
Lightly oil a loaf pan.* Line the pan with a piece of parchment paper placed lengthwise, allowing it to cover the bottom and extend up the two long sides of the pan. This creates easy handles for lifting the salmon loaf out of the pan once it has cooled.
Add half of the salmon mixture to the prepared loaf pan and press it down firmly and evenly. Add the remaining mixture and press firmly again, making sure there are no loose or hollow areas.
Bake at 350°F for 25 minutes. Remove the loaf from the oven and spread the reserved BBQ sauce evenly over the top. Return the loaf to the oven and bake for another 5-15 minutes or until the internal temperature reaches 160°F at the center.
Allow the salmon loaf to rest in the pan for 10 minutes. Use the parchment paper handles to carefully lift the loaf out of the pan* and transfer it to a serving plate.
Cut into thick slices and serve hot.

*All nutritional information is an estimation only. Exact nutritional value depends on exact amounts and ingredients used.

Notes

You can use an 8x4" or a 9.5x5" loaf pan. I recommend the larger.

Use a butter knife to loosen the edges without parchment before lifting the loaf from the pan.

You can make this gluten free by using gluten free breadcrumbs.

Substitute the butter and milk for dairy free options if needed.

See notes in "Substitutions" for egg free ideas.

Be sure to chop the bell pepper and onion fairly small so that it doesn't affect the binding of the loaf.

Prep Time: 10-15 minutes
Rest Time: 10 minutes
Cook Time: 30-45 minutes
Category: Dinner
Method: Baking
Cuisine: American