Canadian National Dishes

British Columbia Salmon Loaf

This British Columbia salmon loaf is a compact, savory oven-baked dish made with canned salmon, eggs, milk, soft bread crumbs and sage. Canned salmon gives the loaf a tender, moist texture and makes this West Coast pantry recipe practical year-round.

Canadian National Dishes
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A whole baked salmon loaf and one slice on a board, with lemon and parsley beside it.
Rest the loaf briefly before slicing it with lemon and parsley.
Prep About 20 min
Cook About 60 min
Total About 90 min
Calories About 350 kcal per serving
Ingredients ↓
Overview

British Columbia Salmon Loaf

This home-style version follows a simple coastal loaf tradition. The fish, milk and eggs form a soft set crumb rather than a dry meatloaf texture. Let it rest before slicing so the warm loaf holds together.

Practical

Practical

  • Use soft, fresh bread crumbs rather than dry, fine crumbs; they absorb the milk without making the loaf dense.
  • Mash the soft canned salmon bones well into the mixture, or remove them if you prefer a smoother texture.
  • Check 74°C in the centre with a clean digital thermometer; browning alone does not confirm an egg dish is cooked safely.
Ingredients

Ingredients

Salmon loaf

  • Canned salmon, 425 g can, with its liquid — 1 can
  • Large eggs — 4
  • Whole milk — 500 mL
  • Soft fresh bread crumbs — 375 mL
  • Dried sage — 5 mL
  • Fine salt — 5 mL
  • Ground black pepper — 5 mL
  • Unsalted butter, softened — 20 g (10 g for the pan, 10 g to dot on top)

To serve

  • Lemon — 1
  • Flat-leaf parsley, finely chopped — 10 g
Directions

Directions

Method

  1. Step 1Heat the oven to 165°C. Butter a 23 × 13 cm (9 × 5 in) loaf pan with 10 g butter and line the base with parchment.

  2. Step 2Open the salmon and add the fish and its canning liquid to a bowl. Flake with a fork and mash the soft bones thoroughly; remove any large skin pieces if desired.

  3. Step 3In a second bowl, beat the eggs until blended. Whisk in the milk, salt and pepper.

  4. Step 4Stir the soft bread crumbs and sage into the salmon. Pour in the egg mixture and fold until evenly combined. Let stand 5 minutes so the crumbs begin to absorb the liquid.

  5. Step 5Spoon the mixture into the prepared pan and level gently. Dot the top with the remaining 10 g butter.

  6. Step 6Bake on the centre rack for about 45 minutes, then check the centre. Continue in 5-minute increments until firm at the edges and at least 74°C in the centre; total baking is usually 55–65 minutes.

  7. Step 7Set the pan on a rack and rest the loaf for 10 minutes. Run a thin knife around the sides, lift out or turn onto a board, and peel away the parchment.

  8. Step 8Slice with a sharp knife. Finish with chopped parsley and serve warm with lemon wedges.

  9. Step 9Refrigerate leftovers promptly in a covered shallow container. Reheat portions to 74°C and use within 3–4 days; discard food left out over 2 hours, or over 1 hour in hot summer conditions.

Practical

Practical

Serving

Choose a 425 g can of plain pink salmon; the liquid in the can is included, as in this moist loaf style. Soft fresh bread crumbs give a tender interior. For a smoother slice, remove large skin pieces and mash the soft bones until no hard pieces remain. The loaf firms as it rests, so wait 10 minutes before cutting. Keep any leftovers refrigerated and reheat them to 74°C.

Control points

Control points

  • If the loaf is loose after resting, it may need more baking. Return it to the pan and continue until the centre reaches 74°C.
  • If the top browns too quickly, cover loosely with foil while the centre finishes cooking.
Nutrition

Nutrition

  • Serving size1 serving (one-quarter of the loaf)
  • Calories350 kcal
  • Carbohydrate24 g
  • Protein27 g
  • Fat17 g
  • Fibre1 g
  • Sodium1,050 mg

Approximate ingredient-based estimate per quarter loaf. The salmon calculation uses the edible drained solids from a 425 g can; eggs, whole milk, fresh crumbs, butter, sage and salt are included. Can size, crumbs, salmon brand and the amount of can liquid retained affect the values. Not laboratory analysis.

Allergens and food safety

Allergens and food safety

Contains salmon (fish), egg, milk and wheat/gluten. Use clean utensils and wash hands, bowls and work surfaces after handling raw eggs. Keep opened salmon refrigerated if not used immediately, and keep the uncooked mixture cold while the oven heats. Bake the egg-based loaf to at least 74°C at the centre using a clean thermometer. Refrigerate leftovers promptly and reheat to 74°C.

FAQ

FAQ

Can I use canned salmon with skin and bones?

Yes. Mash the soft bones thoroughly into the mixture; remove large skin pieces if you prefer a smoother loaf. The bones in canned salmon are softened during canning.

Closing notes

Closing notes

  • Let the loaf rest 10 minutes before slicing so it holds its shape.
  • Serve with lemon while warm, and chill leftovers promptly.