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salmon loaf with canned salmon

Salmon Loaf with Dill Sauce

Course: Main Course
Cuisine: American
Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 8 people
Calories: 127
Author: Lisa MarcAurele
Elevate your meatloaf by serving a fish loaf with dill sauce! Your guests will love it, especially topped with the tasty white sauce. 
Print Recipe
US Customary - Metric

Ingredients

  • 18 ounced canned salmon or leftover cooked salmon meat
  • 1 cup crushed pork rinds
  • ½ cup almond milk or canned coconut milk
  • 2 large eggs
  • 1 tablespoon dried parsley
  • 1 teaspoon dry dill weed
  • salt and ground black pepper to taste
  • 1 batch dill dijon mustard sauce

Instructions

Salmon Loaf:

  • In large mixing bowl, combine all ingredients.
  • Press mixture into an 8x4-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.

Video

Notes

It's best to use wild caught salmon instead of farmed fish which can be fed unnatural foods like grains.
Although salmon is preferred, any flaked cooked fish meat can be used in the loaf. It's a great way to use up leftovers.

Nutrition

Serving: 1slice | Calories: 127 | Carbohydrates: 0g | Protein: 18g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 102mg | Sodium: 346mg | Potassium: 236mg | Fiber: 0g | Sugar: 0g | Vitamin A: 110IU | Vitamin C: 0.3mg | Calcium: 209mg | Iron: 0.8mg

Additional Info

Net Carbs: 0 g | % Carbs: 0 % | % Protein: 61.5 % | % Fat: 38.5 % | SmartPoints: 2
Values 
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    [calories] => 127
    [carbohydrates] => 0
    [protein] => 18
    [fat] => 5
    [saturated_fat] => 1
    [cholesterol] => 102
    [sodium] => 346
    [potassium] => 236
    [fiber] => 0
    [sugar] => 0
    [vitamin_a] => 110
    [vitamin_c] => 0.3
    [calcium] => 209
    [iron] => 0.8
    [serving_unit] => slice
)

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