This healthy salmon loaf with dill sauce is an easy weeknight meal that's full of flavour and is so easy to make. Made with canned salmon, this recipe makes great leftovers and is perfect for meal prep.
Fish recipes like easy blacked Mahi Mahi are some of my favourite meals because they are so quick and easy to make and I can't wait for you to try the salmon recipe I am sharing with you today!
Table of Contents
Why you will love this recipe:
- This is the best salmon loaf recipe! It has so much flavour and is moist and tender! Most old fashioned salmon loaf recipes are so bland and dry, but not this one.
- It is really quick and easy to make because it uses canned salmon and is baked in the oven.
- The simple dill dressing for this salmon loaf takes it up just one more level and makes it taste even better!
- It doesn't require and fancy or hard to find ingredients and makes great leftovers.
- It's great for meal prep and freezes really well.
- This salmon loaf is a healthy complete meal that is also gluten free, dairy free, paleo, Whole30, keto, and low carb.
If you prefer salmon cakes or salmon patties be sure to check out my salmon patties with lemon dill aioli!
Key ingredients and substitutions:
You should be able to find all of these simple ingredients at most grocery stores. For the full ingredient list and exact measurements refer to the recipe card at the bottom of the post.
- Canned salmon – cans of salmon form the base of this delicious salmon loaf. I recommend using wild caught canned salmon rather than farmed salmon for this meatloaf if possible.
- Mayonnaise – mayonnaise adds moisture, flavour and 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 crumbs, cracker crumbs or oats. This keeps the recipe gluten free, low carb, and paleo. You can find almond flour in the gluten free or organic sections of most grocery stores. Just be sure to use almond flour and not almond meal.
- Capers – the flavours of capers and salmon blend so well together!
- Eggs - large eggs help bind this loaf together and add even more protein and moisture to this recipe.
- Fresh lemons - you will use both lemon zest and fresh lemon juice to make the salmon loaf and the lemon dill sauce.
- Dill – the flavour of dill adds such a nice compliment to the salmon in this recipe.
Top Tip: how to choose a healthy mayonnaise
To choose a healthy mayo you can make your own mayonnaise, or choose a store bought brand that is made without crop oils, without sugar, or is low in sugar. My favourite store bought mayonnaise brands are Chosen Foods Mayonnaise and Primal Kitchen Mayonnaise because they are both made with avocado oil and without refined sugars.
How to make this recipe (step-by-step):
Step one:
First, preheat your oven to 350 degrees Fahrenheit.
Step two:
Next, combine all the loaf ingredients in a large bowl, and stir well until the ingredients are mixed and well combined.
Step three:
Now transfer the salmon mixture to your greased bread pan or loaf pan (or bread pan lined with parchment paper) and spread the ingredients until you have a smooth, even layer.
Step four:
Then place the pan in the oven and bake the loaf for approximately 40-45 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:
Step one:
Place all the ingredients into your high speed blender and blend well until smooth.
Step two:
Once the loaf is cooked, pour the sauce over the loaf before serving.
Recipe tips and variations:
- Instead of using the dill sauce you could top this salmon loaf with other sauces such as your favorite dressing, barbecue sauce, or dip.
- Be sure to drain the water from the canned salmon before preparing this loaf.
- You could also use canned sockeye salmon to make this loaf.
- Feel free to add more dill or lemon zest to give it even more flavour. You could also add green onion to the loaf for added flavour.
How to serve:
This salmon loaf pairs well with many different side dishes including rice, kale salad with apples, low carb coleslaw, asian cucumber salad, roasted vegetables with maple vinaigrette, cilantro and lime cauliflower rice and sweet potato rice. You can also eat it on its own as a healthy meal or as a snack.
How to store:
Store this salmon loaf in the fridge in an airtight container for up to 5 days.
This loaf also freezes really well for up to 3 months. To freeze it, wrap the whole cooked loaf with parchment paper. Then place it in a large freezer bag. Try and remove as much air as possible and seal the bag tightly. Just be sure to freeze it without the sauce and then prepare that later when you are ready to eat it.
Frequently asked questions:
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.
Yes this salmon loaf recipe is both keto and low carb.
Other recipes you will love:
- Teriyaki Chicken Stir Fry Sheet Pan Meal
- Healthy 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, TikTok 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!
Recipe
Salmon Loaf with Dill Sauce
Equipment
- Loaf pan
Ingredients
Salmon Loaf Ingredients
- 3 cans wild caught salmon (equivalent to 480 grams)
- 1/2 cup mayonaisse
- 1/3 cup plus 1 tablespoon almond flour
- 1/4 cup capers, juice drained
- 2 large eggs
- 1 tablespoon lemon zest
- 1 tablespoon dried dill
- 1/2 teaspoon sea salt (or more to taste)
- 1/4 teaspoon ground black pepper (or more to taste)
- 1 tablespoon coconut oil (to grease the bread pan)
Dill Sauce Ingredients
- 1 bunch fresh dill
- 1/2 cup full fat coconut milk
- 1/2 cup avocado oil
- zest from one lemon
- juice from one lemon
- 1/2 tsp sea salt (or more to taste)
- 1/4 teaspoon ground black pepper
Instructions
Loaf Instructions
- 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.
Notes
- 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.
- Nutritional values are an estimate and will vary depending on the exact ingredients used.
Diana
What size cans for the salmon?
Erin Carter
Oh so sorry I didn't include that. The cans I use are 160 grams. I will update the post now! Thanks so much