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Cream Salmon Loaf


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  • 2 1/2 cups flaked poached salmon - (abt 1 lb) (2 large salmon steaks)
  • 3 tablespoons minced shallots
  • 1 cup heavy cream
  • 2/3 cup fresh bread crumbs
  • 1 egg beaten
  • 2 teaspoons chopped fresh dill
  • 1 1/2 tablespoons chopped flat-leaf parsley
  • 1 tablespoon lemon juice
  • 1 teaspoon salt or to taste
  • Freshly-ground white pepper to taste
  • 1 tablespoon butter melted
  • Lemon wedges for serving


Servings 8


Step 1

Finely chop salmon. In a medium bowl, mix together salmon, shallots, cream, bread crumbs, egg, herbs, lemon juice and salt and pepper.

Brush melted butter onto bottom and sides of a 4 1/2-inch by 8 1/2-inch loaf pan. Pour salmon mixture into pan and smooth top with a spatula. Bake at 350 degrees until toothpick in center comes out clean and edges are browned, 35-40 minutes.

Cool 10 minutes before turning out onto platter. May be served hot or cold. Serve with lemon wedges.

This recipe yields 8 to 10 servings.

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