My mom makes a great salmon loaf. One night about a year ago, I decided to try to make it. I changed up her recipe a little, though – she uses crackers in hers and I had nary a cracker in the house that first night I made it. I used bread cubes instead, just like I do in meat loaf. I liked it and have been making it that way ever since.
David and I love most fish and seafood, but the boys? Bravo loves fish, especially salmon. Captain Alpha is not the greatest fan anymore. When he was younger, he would gobble pan-fried fish as fast as you could put it on the plate. He will eat it still, but reluctantly. He will make it clear that it is NOT his “favourite.”
So when I went to make salmon loaf for supper the other night, I thought I might switch it up.
One of my very favourite ways to have salmon is grilled or baked with brown sugar. The sweet, sticky caramel is just divine with the moist, flaky salmon. Why couldn’t I top our salmon loaf with brown sugar? Would that work? I wondered.
I tried it.
AND IT WORKED.
It baked up beautifully. The brown sugar melted into the top of the loaf and formed a bit of a crust. Sweet, crumbly and delicious.
And guess what? Captain Alpha proclaimed, “I love this salmon loaf!”
But Captain Bravo, my little salmon loaf lover, did not love it. He scraped the brown sugar off and ate the classic salmon loaf underneath.
I guess you really can’t please them all.
But, if you have a reluctant fish eater, this recipe may just be the way for you and your family to get a healthy fish meal in every once in a while.
- 2 cans boneless, skinless salmon of your choice
- 2-3 pieces of bread, cubed (I ended up using about 2 pieces, add more if desired)
- 2 eggs, slightly beaten
- 2-3 tbsp vegetable oil
- salt and pepper to taste
- 2-3 tbsp brown sugar (I used about 2 1/2 tbsp - enough to cover top of loaf)
- Preheat oven to 350 degrees
- Spray or grease one loaf pan
- In a mixing bowl, combine the first 5 ingredients (mixture should be moist)
- Spoon salmon mixture into loaf pan, and press into loaf shape
- Bake for 15 minutes, then remove from oven and sprinkle brown sugar over the top of loaf
- Return to oven and continue baking for 30 more minutes.
- Slice and serve
- For our classic salmon loaf, omit brown sugar topping and add a sprinkle of Italian seasoning along with the salt and pepper. Classic salmon loaf can be topped with butter, or sprinkled with lemon or vinegar.