Salmon Loaf With Cucumber Sauce

"A tasty salmon loaf served with a warm cucumber sauce. Serve it with salad or vegetable dishes. What's leftover is delicious for lunch next day in a sandwich with baby spinach leaves or freshly sliced cucumber. Adapted from a recipe I've had in my files for years. I don't now remember where I found the original recipe. See my notes below for suggestions for additional ingredients."
photo by Mrs. DeVelopment photo by Mrs. DeVelopment
photo by Mrs. DeVelopment
photo by Mrs. DeVelopment photo by Mrs. DeVelopment
photo by Sharon123 photo by Sharon123
photo by Donna Luckadoo photo by Donna Luckadoo
photo by MarieRynr photo by MarieRynr
Ready In:




  • Preheat the oven at 325ºF.
  • Combine the salmon with the butter.
  • Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
  • Soak the breadcrumbs in milk.
  • Add the beaten eggs.
  • Add the Parmesan.
  • Stir the breadcrumb mixture into the salmon mixture.
  • If the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
  • Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
  • Bake at 325°F for 45 minutes, or until cooked.
  • THE SAUCE: grate the cucumber.
  • Melt the butter in a pan over a medium-low heat.
  • Blend in the flour.
  • Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
  • Add the grated cucumber and paprika.
  • Stir to blend.
  • Serve with the salmon loaf and your favourite salad or vegetable side dishes.
  • Chef's notes: This loaf can be made with red or pink salmon. Red is tastier. For the health-conscious, use the salt-reduced or salt-free varieties. And omit - or reduce - the salt in the recipe. I made this again recently, after MarieAlice's review - I hadn't made it for years and years. And not being very good at following recipes exactly whether they be mine or someone else's, I just HAD TO make some changes. I added several grated baby carrots (they are just so sweet and flavoursome at the moment) and several tablespoons of wheat germ. Then in order to retain the moistness, I added some extra lemon juice. And I discovered also that this is one of those recipes that is tastier cold!

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  1. Excellent! I baked mine in muffin tins, and we all really liked them. I added some carrot and extra onions. I didn't use the butter in the fish mixture either - but I did add in a drained can of tuna because my salmon was only 10 ounces. Sprinkled the tops with a little extra grated parmesan and served with steamed broccoli and leftover cucumber sauce from our turkey gyro lunch. Thanks for posting such a versatile recipe!
  2. LOVE THIS! <br/>I also baked this in a muffin tin and added carrots- it was awesome the first night and the left-overs were great for lunches. Even my toddler ate these up! <br/>We will be using this recipe again.
  3. This was delicious, I made patties instead of the loaf because we love it crunchy and We also loved the Cucumber sauce, it made the salmon taste like it came from a 5 star resturaunt.
  4. This recipe is similar to one I used for years and lost. Thank you! I don't use the garlic and parmesan because I find them strong and hide the delicate taste of the wonderful sockey. TIP: Use Kraft cucumber salad dressing as a really good alternative to making the sauce!
  5. I thought that this was great even served warm. I did have to add a little more paprika though, for my taste. But this was great!


July 2008 update: VERY happy to be back on Zaar after about a two year absence due to having had no internet connection at home, and having been too unwell for a time so that getting re-connected wasn't even a priority! <br> <br>And really looking forward to getting back into the Zaar world and connecting again with the many wonderful people I knew before, and new people, of course!
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