For the next dinner party you host, elevate your meatloaf by serving salmon loaf with dill sauce! Your guests will love it, especially topped with the tasty white sauce.
“Meatloaf again, mom?” How many times have I heard that refrain over the years? Maybe your family has also complained about loaf-serving frequency.
When my family complains about it, I berate them with lectures about how lucky they are to be able to eat three squares a day. The truth is, I love my loaf entrees. But I admit, I’d be bored if I ate the same loaf recipe week in and week out for years.
And then there’s my basic low carb meatloaf where I use pork rinds in place of bread crumbs. I don’t hear any complaining when either of these two loafs are served.
To expand my loaf entree repertoire, I recently tried my hand at making this salmon loaf. If you’re concerned about eating too much red meat, this is a good alternative.
Personally, I believe that meat from animals in the wild are better than farm raised. But if you aren’t a hunter or do your own fishing, it can be more expensive to buy wild caught meats versus those from farms.
Cows are meant to eat grass, not soy or corn. And farm raised beef is usually grain finished to get better flavor and marbling. For this reason, wild salmon seems to be than most beef on the market.
How to make keto salmon loaf with dill sauce
This entree adds variety to your salmon portfolio of dishes. Most of the time that people serve salmon, it’s either a frozen filet or patty.
To get started, you’ll need 18 ounces of canned wild salmon or a similar amount of leftover cooked salmon. And just like my low carb meatloaf recipe, you’ll need pork rinds to substitute for the breading.
Now before I list the other ingredients, in case you’re wondering, “pork rinds?”, allow me to explain. You see, when most people hear ‘pork rinds’ they automatically associate the term with the vending machine snack.
But those pork rinds are heavily processed and are bad for your health. On the other hand, you can buy pork rinds derived from humanely-raised pigs. One of my favorite brands is Epic.
Pork rinds are an excellent substitute for any recipe that requires conventional high-starch fillers. That’s why I use a cup of pork rinds here.
Now then, you’ll also need for the salmon loaf some almond milk or canned coconut milk. I use about a half cup of either. Along with two large eggs, the milk acts as a binding agent.
The advantage of using plant milk and eggs is that you’re consuming real foods with nutrients unlike, say, guar gum.
As for the savory ingredients, I use a tablespoon of dried parsley, a teaspoon of dill weed and some salt and pepper to taste.
Even the best loaf recipe in the world will taste like wallpaper if you don’t have a good sauce. That’s why I top this dish off with a homemade dill white sauce.
Recipe for salmon loaf
The preparation method is pretty easy. It’s only three main steps.
First, in a large mixing bowl, combine all the ingredients (photos 1-4).
Second, press the mixed ingredients into an eight by four-inch loaf pan (photo 5). Alternatively, you can shape the mix yourself by hand and place it on a baking pan.
The third step is letting the oven do the hard work. Bake at 350°F for 45 minutes.
The outside of the loaf should appear brown (photo 6). Since the salmon is already fully cooked, there’s no need to worry about it being undercooked.
Dill Dijon Mustard Sauce
The perfect topping for the salmon loaf is my homemade dill Dijon mustard sauce. And it’s a super simple white sauce that whips up in no time.
To make it, just grab a small bowl and whisk together all the sauce ingredients. Make sure you allow it to chill a little bit before serving.
I guarantee if you make this salmon loaf, nobody is going to sarcastically say in your presence, “How exciting, another meatloaf dish.” This dish is definitely not your mom’s or grandma’s meatloaf!
What to serve with salmon loaf
If you’re unsure what to serve with this easy fish loaf recipe, go with the classic side dish for salmon which is asparagus. But roasted jicama with green beans or a baby kale avocado salad would complement the dish well too.
You could also go with a mashed cauliflower dish. However, I prefer serving seafood with green vegetables or salad.
And if you have some extra canned salmon, you can make a salmon pate.
Got another idea on what to serve with the loaf? Let us know in the comments below.
Salmon Loaf with Dill Sauce
- In large mixing bowl, combine all ingredients.
- Press mixture into an 8×4-inch loaf pan or shape into a loaf on a baking pan.
- Bake at 350°F for 45 minutes or until outside is browned. Serve with dill dijon mustard sauce.
Dill Dijon Mustard Sauce:
- In small bowl, whisk together all sauce ingredients. Chill before serving.
- Net Carbs 0g
- % Carbs: 0%
- % Protein: 61.5%
- % Fat: 38.5%
Note on Nutritional Information
Nutritional information for the recipe is provided as a courtesy and is approximate only. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts as it has been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.