Salmon Loaf for Two


Skip the salmon cakes and make this easy loaf instead. This classic dish is made with canned salmon, onion, celery and dill and is a perfect meal when cooking for just a few people. 

Storage time: Up to 2 days in the refrigerator. 


Yield: Serves 2

Salmon Loaf for Two


  • 1 tbsp salted butter
  • 1/2 cup finely chopped onion
  • 1/2 cup finely chopped celery
  • 1 can (7 1/2 oz/213 g) sockeye salmon
  • 1 cup soft fresh breadcrumbs
  • 1 large egg
  • 1 tbsp chopped fresh parsley
  • 1/8 tsp dried dill weed
  • 1/8 tsp salt
  • 1/8 tsp hot pepper sauce


  1. Preheat oven to 350°F and line a 6x3 1/2 inch mini loaf pan with nonstick foil.
  2. Melt butter in a small frypan over medium heat. Add onion and celery; sauté until softened, about 5 minutes. Cool to room temperature.
  3. Meanwhile, drain salmon, reserving 2 tbsp of salmon liquid. If desired, remove and discard skin from salmon.
  4. Transfer salmon to a bowl and mash with a fork. Add onion mixture, reserved salmon liquid and breadcrumbs; stir to combine.
  5. Whisk together egg, parsley, dill weed, salt and hot pepper sauce; stir into salmon mixture.
  6. Spoon salmon mixture into prepared pan.
  7. Bake until a knife inserted in centre comes out clean, about 40-45 minutes. Let stand for 5 minutes. Invert loaf onto a cutting board and remove foil. Slice and serve.
Nutritional analysis per serving:


324 calories, 15.6  g fat, 27.7 g protein,16.8 g carbohydrate, 2 g fibre, 840 mg sodium