Salmon Loaf with White Sauce

This salmon loaf is one of those old-fashioned recipes that deserves a comeback. Canned salmon, cooked diced potatoes, celery, chives, and lemon zest get mixed with an egg and a splash of milk, pressed into a baking dish, and baked until set. It’s pantry cooking at its most practical.

The potatoes bulk out the loaf and keep it moist, while the egg binds everything together so it slices neatly. Lemon zest brightens the salmon flavor, and chives add a mild onion note throughout. The whole thing comes together in about 10 minutes of hands-on time before it goes in the oven.

The creamy Dijon sauce served alongside is what takes this from humble to genuinely crave-worthy. The tang of the mustard plays off the richness of the salmon beautifully.

Pro Tips

• Drain the canned salmon well and flake it thoroughly. Large chunks won’t hold together in the loaf and create dry pockets.
• Use cooked potatoes that are firm, not mushy. Overcooked potatoes dissolve into the mixture and make the loaf gummy.
• Don’t skip the lemon zest. It’s a small amount but it lifts the entire dish and keeps the salmon from tasting flat.
• The loaf is done when it’s set in the center and pulls slightly from the sides of the dish. Overbaking dries out the salmon.

Variations

• Use canned tuna instead of salmon for a more budget-friendly version.
• Add a tablespoon of Dijon mustard directly into the loaf mixture for even more flavor.
• Top with buttered breadcrumbs before baking for a golden, crunchy crust.