Grandma’s Salmon Loaf

Prep Time10 min
chill Time 10 min
Time to Table60 min

Much like building family memories, here’s a warm and loving family-style dish to enjoy and add to your recipe collection.


1 tbsp (15 ml) vegetable oil
1 clove of garlic, pressed
1 cup (250 ml) diced celery
1/2 cup (125 ml) diced onion
2 cans (213g each) Clover Leaf Sockeye or Pink Salmon (Low Sodium)
2 large fresh eggs, slightly beaten
1 cup (250 ml) cooked bulgur wheat
1 cup (250 ml) grated Parmesan cheese
1 tsp (5 ml) dry thyme, crumbled
1 sprig parsley for garnish, as desired
2 tbsp (30 ml) butter
2 tbsp (30 ml) flour
1 1/4 cup (284 ml) low-fat milk
1 tsp (5 ml) dry dill weed
1/4 tsp (1 ml) onion powder
1/2 cup (125 ml) sour cream
1 cup (250 ml) frozen peas, thawed


  1. Preheat oven to 350F.
  2. Heat oil in a skillet, sauté garlic, celery and onion for 2 – 3 minutes. Set aside. Combine salmon, sautéed vegetables, eggs, bulgur wheat, cheese and thyme. Pour mixture into an 8″ x 4 1/2″ x 2 1/2″ loaf pan. Bake for 40 minutes. Remove from oven and cool 10 minutes. Turn onto serving plate and serve with the sour cream dill sauce. Garnish with parsley and lemon as desired.
  3. Directions to prepare the Sour Cream Dill Sauce: In a medium sauce pan, cook butter and flour mixture for 1 – 2 minutes. Add milk, dill weed and onion powder, simmer stirring 5 minutes until smooth. Add sour cream and peas, stir gently – cooking until heated through.


per serving
% Daily
Fat24 g37%
Saturated Fat8 g
Trans Fat0 g
Saturated + Trans40%
Cholesterol175 mg58%
Sodium530 mg22%
Carbohydrate11 g4%
Fibre3 g12%
Sugar1 g
Protein32 g
Vitamin A6%
Vitamin C10%
Sour Cream Dill Sauce:
Fat11 g17%
Cholesterol40 mg

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