Mini Salmon Loaves

Mini Salmon Loaves
Makes: 6 Servings
Prep time: 20 minutes
Cook time: 15 minutes

Salmon is a popular fish that can be found in North America, including the Alaskan waterways. It can be prepared in many easy and delicious ways. These Alaskan Salmon Loaves can be enjoyed at breakfast, lunch, or dinner. Try them on a bun, over a bed of lettuce, with eggs or a side of hash browns, with a dipping sauce on the side, or just by themselves! Although this particular dish is inspired by a traditional Alaskan recipe, salmon cakes and other fish cakes are also popular in many cultures around the world.


1 cup Alaska salmon, skinless, boneless, canned, drained, flaked
1 Egg, large, slightly beaten
1 tablespoon Milk, fat-free (skim)
1 teaspoon Onion, dried, minced
1 teaspoon Dill weed, fresh, chopped (OR 1/2 tsp Dill weed, dried)
1/2 teaspoon Lemon pepper seasoning
3 tablespoons Whole-wheat bread crumbs (3 Tbsp = about 3/4 slice of bread )


1. Preheat oven to 350 °F.

2. Place salmon in a medium bowl.

3. Break apart chunks of salmon using a fork.

4. Add egg, milk, onion, dill weed, lemon pepper, and bread crumbs. Mix well.

5. Divide salmon mixture into 6 even portions (about 1 3/4 oz. each).

6. Shape each portion into a mini-loaf, about 1” x 2” x 1/2” and place on a baking sheet.

7. Bake for 15 minutes. Heat to 160 °F or higher for at least 15 seconds.

8. Serve one loaf (about 1 1/2 oz. cooked).

Critical Control Point: Hold for hot service 140 °F or higher.



CACFP Crediting Information:

1 loaf (about 1 1/2 oz.) provides 1 1/2 oz. meat and 1/4 oz. equivalent grains.


Serve with a lemon mayonnaise.

For a quantity recipe that yields 25 or 50 servings see:

Find tips and resources for safe food handling and proper cooking temperature guidance.