This salmon loaf with dill sauce recipe is an easy weeknight meal that’s made with canned salmon. This healthy salmon loaf 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 or keto.
Why you will love this recipe:
- Move over Paula Deen! This is the best salmon loaf recipe! 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 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 and makes great leftovers.
- It’s great for meal prep.
- This is a moist salmon loaf.
- It freezes really well.
- The salmon loaf sauce with this recipe makes it even tastier and also makes a great dressing for salads.
- This salmon loaf is a healthy complete meal that is also gluten free, dairy free, paleo, Whole30, keto, and low carb.
Key ingredients and substitutions:
- Canned salmon – canned salmon forms the base of this delicious salmon loaf. I recommend using wild caught canned salmon rather than farmed salmon for this salmon meatloaf.
- Mayonnaise – mayonnaise adds moisture, flavour and healthy fats to this recipe. Be sure to check out my tips for choosing a healthy mayonnaise below.
- Almond flour – almond flour is used as a binder in this recipe instead of bread crumb or oats. This keeps the recipe gluten free, low carb and paleo.
- Capers – the flavours of capers and salmon blend so well together!
- Dill – the flavour of dill adds such a nice compliment to the salmon flavour in this recipe.
Health benefits of salmon:
Wild caught salmon is full of vitamins and minerals and is high in omega 3 fatty acids, meaning it helps reduce inflammation and is great for heart health. Wild salmon is also a great source of calcium and vitamin D.
Salmon is also a complete protein that will help keep you full and satisfied for hours.
Is it safe to eat canned salmon?
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.
How to choose a healthy mayonnaise:
Many people see the word mayonnaise and cringe because most store bought mayonnaise brands 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.
To choose a healthy mayo you can make your own mayonnaise, or get a store bought brand made with healthy ingredients. My favourite store bought mayonnaise brands are Chosen Foods Mayonnaise and Primal Kitchen Mayonnaise because they are both made with avocado oil and free of crop oils and processed sugars.
How to make this recipe:
First, preheat your oven to 350 degrees Fahrenheit.
Next, combine all the loaf ingredients in a large bowl, and stir well until the ingredients are mixed.
Now transfer the ingredients to your greased bread pan, or bread pan lined with parchment paper, and spread the ingredients until they are smooth.
Then place the pan in the oven and bake the loaf for ~40 minutes, or until a toothpick inserted into the loaf comes out clean. Let it cool for a few minutes, top it with the dill sauce, then cut the loaf into pieces and enjoy! While the loaf is cooking you can make the dill sauce (see the instructions below).
To make the dill sauce:
Place all the ingredients into your high speed blender and blend well until smooth.
Once the loaf is cooked, pour the sauce over the loaf to serve.
Tips and variations:
- If you don’t feel like making the dill 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.
How to store:
Store this salmon loaf in the fridge in an air tight container for up to 5 days.
Frequently asked questions:
Does canned salmon have mercury?
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.
What goes with a salmon loaf:
Salmon loaf pairs well with many side dishes including coleslaw, green salads, Caesar salad, potato salad, French fries, roasted potatoes, or mashed potatoes.
Can I freeze salmon loaf?
Yes you can freeze salmon loaf. After it’s cooked, let it cool, then place it in an airtight ziplock bag and store it in the freezer for up to 3 months.
Other recipes you will love:
- Teriyaki Chicken Stir Fry Sheet Pan Meal
- Whole30 and Paleo Sloppy Joes
- Mexican Cauliflower Rice
- Keto Salt and Pepper Chicken Wings
- Keto Meatloaf with Blueberries
- Bacon and Vegetable Egg Casserole
- Healthy Broccoli Salad
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
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.
- 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.