This salmon loaf with dill sauce is an easy weeknight meal using canned salmon that has so much flavour and makes great leftovers. This is not the old fashioned salmon loaf you grew up with! It’s also gluten free, paleo, Whole30, and low carb.
What makes this salmon loaf with dill sauce so good:
- It has so much flavour! Most old fashioned salmon loaf recipes are so bland, but not this one.
- The dill dressing for this salmon loaf takes it up just one more level and makes it taste even better!
- It makes great leftovers
- It is really simple and easy to make because it uses canned salmon and is baked in the oven
- It doesn’t require and fancy or hard to find ingredients
- It’s gluten free, paleo, Whole30, keto, low carb, GAPS and SCD compliant (just make sure you use a mayonnaise that is compliant with the diet you are following)
What makes this salmon loaf with dill sauce healthy:
- The salmon! Wild caught salmon is full of vitamins and minerals and is high in omega 3 fatty acids, meaning it helps reduce inflammation (note that farmed salmon does not have the same health benefits so choose your salmon carefully)
- It’s safe for many special diets including paleo, keto, low carb, GAPS and SCD
- It’s grain free and gluten free and instead of using flour or oats it uses almond flour
How to choose a healthy mayonnaise:
Many people see the word mayonnaise and cringe because most commercial mayonnaise brands on the market are full of unhealthy ingredients like crop oils and refined sugars. That’s why it’s really important to read labels carefully and choose one with good for you ingredients.
Here are my favourite mayonnaise brands that are paleo or Whole30 compliant. They are both made with avocado oil which I love:
- Chosen Foods Mayonnaise – this one is sweetened with honey meaning it is safe for the paleo diet but not the Whole30 diet
- Primal Kitchen Mayonnaise – this is both Whole30 and paleo compliant
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How to make this Salmon Loaf with Dill Sauce:
You will love how easy this recipe is to make!
- Preheat your oven to 350F
- Combine all the loaf ingredients in a large bowl, and stir well until the ingredients are mixed
- Transfer the ingredients to your greased bread pan, or bread pan lined with parchment paper, and spread the ingredients until they are smooth
- Place the pan in the oven and bake the loaf for ~40 minutes, or until a toothpick inserted into the loaf comes out clean
While the loaf is cooking you can make the dill sauce. To make the sauce:
- Place all the ingredients into your Vitamix or other high speed blender and blend well until smooth
- Once the loaf is cooked pour the sauce over the loaf and then serve
Variations on this salmon loaf recipe:
- If you don’t feel like making the sauce you don’t have to! Feel free to omit it
- You can add other vegetables to the loaf including things like chopped celery
- You could also use canned sockeye salmon
- Feel free to add more dill or lemon zest to give it even more flavour
Is it safe to eat canned salmon? Is canned salmon healthy?
Yes yes and yes! Wild salmon is a great source of calcium, vitamin D and omega 3 fatty acids. But be sure to choose salmon in cans that are BPA free and to pick wild salmon, not farmed salmon to ensure you are getting the safest salmon you can find.
If a can indicates that the salmon inside is Atlantic salmon, you’ll want to choose a different kind. Atlantic salmon is always farmed, as they have been nearly driven to extinction in the wild.
Also make sure the label on the can indicates that the salmon is either Alaskan pink salmon, sockeye salmon, or red salmon. All of those terms indicate that the salmon is wild and from North American waters.
Does canned salmon have mercury?
This is a commonly asked question, and one that is very important. The good news is that when it comes to fish, salmon has very low levels of mercury and is felt to be safe compared to many other types of fish.
When it comes to mercury and fish, predatory fish that eat a lot of other fish for food tend to contain higher levels of mercury. These include tuna, shark, swordfish, marlin, orange roughy and escolar.
Other recipes you will love:
- Teriyaki Chicken Stir Fry Sheet Pan Meal
- Whole30 and Paleo Sloppy Joes
- Keto Meatloaf with Blueberries
- Bacon and Vegetable Egg Casserole
Since you made it this far we are basically best friends so be sure to follow me on Instagram, Pinterest and Facebook where I share even more recipes and healthy living tips! And don’t forget to leave this recipe a star review before you go!
Salmon Loaf with Dill Sauce
Salmon loaf with dill sauce has the most amazing flavour and is so easy to make. Healthy and low carb even your kids will love this recipe!
Salmon Loaf Ingredients
- 3 cans wild caught salmon
- 1/2 cup mayonaisse (I recommend either Chosen Foods or Primal Kitchen brands)
- 1/3 cup plus 1 tbsp almond flour
- 1/4 cup capers, juice drained
- 2 large eggs (choose free range)
- 1 tbsp lemon zest
- 1 tbsp dried dill
- 1/2 tsp sea salt (or more to taste)
- 1/4 tsp ground black pepper (or more to taste)
- 1 tbsp coconut oil (to grease the bread pan)
Preheat oven to 350F
Add all the ingredients to a bowl and stir well until smooth
Transfer the ingredients to a greased glass bread pan (alternatively make a parchment paper sling) and spread evenly until smooth
Place the pan in the oven and bake for ~40 minutes (or until a toothpick inserted into the loaf comes out clean)
While the loaf is baking you can make the dill sauce (see below)
Remove from the oven and let cool for a few minutes
Pour the dill sauce over the loaf and then serve and enjoy!
Dill Sauce Instructions
Place the ingredients into your Vitamix or other high speed blender and blend well until smooth
- Not all commercial mayonnaise brands are made with healthy ingredients. My two favourite brands are Chosen Foods (paleo) and Primal Kitchen (both Whole30 and paleo).
- Make sure you are using wild canned salmon and not farmed salmon
- This loaf stores well in the fridge for up to 5 days
- You may have left over dill sauce. It also makes a great dressing for salads or vegetable dishes