Salmon Meatloaf

salmonloaf This easy Salmon Loaf recipe takes less than 5 minutes to prepare and just over 40 minutes to bake.

Salmon Loaf:
1 can salmon (800 g)
breadcrumbs (50 g)
1 egg
feta (100 g)
fresh parsley, finely chopped (10 g)
2 cloves garlic, minced
1 lemon, zested
1 onion, finely chopped
baby tomatoes, finely chopped (100 g)
1 tsp. ground paprika
sea salt
black pepper, freshly ground

Yogurt Sauce:
3 Tbsp. Greek yogurt
½ Tbsp. lemon juice, freshly squeezed
fresh chives, finely chopped (10 g)
½ Tbsp. extra-virgin olive oil

Preheat the oven to 375°F (190°C/170°C fan, Gas Mark 5).

In a large bowl, add the canned salmon, breadcrumbs, egg, feta cheese, parsley, garlic, lemon zest, chopped onion, baby tomatoes, paprika, salt and pepper.

Combine thoroughly using your hands or a fork until everything is well broken down and mixed together.

Tip: fry off a bit of the salmon mixture in a frying pan. Taste and season accordingly based on your preference, before adding the salmon mixture to the loaf dish.

Get your loaf dish/tin and using a clean kitchen towel or pastry brush, rub a thin layer of room temperature butter around the inside of the tin. You can also use a butter wrapper from the fridge. Then place down some parchment paper so you can easily remove the salmon loaf once cooked.

Place the salmon mixture into the loaf and press down so the surface is even. Bake in the oven for 40 minutes, then remove and leave to cool in the dish/tin.

Meanwhile, make the yogurt lemon sauce by combining Greek yogurt, lemon juice, chives, olive oil, salt and pepper in a small bowl. Taste and season accordingly.

Once your salmon loaf has cooled down slightly, remove from the baking dish and serve up with the sauce. Enjoy with rice, potatoes, or bread.

Makes 8 servings.

Cook's Notes:

Storage: Leave this easy salmon loaf to cool and then place it in an airtight container and into the fridge for up to 4 days.
Freezing: Once again, leave the salmon loaf to cool, then place in an airtight container, don't forget to label the container with what the contents are and the date. Place in the freezer for up to 3 months.
Reheating: You can either place the salmon loaf in the microwave until piping hot (leaving the container lid ajar), or you can place the salmon on an oven-proof dish and place in the oven for 10 minutes at 200C/390F until piping hot.