Best 6 Pink Salmon Loaf With Creamy Cucumber Sauce Recipes

Indulge in the delightful flavors of Pink Salmon Loaf with Creamy Cucumber Sauce, a culinary masterpiece that combines the richness of salmon with the refreshing coolness of cucumber. This delectable dish starts with a mixture of flaked pink salmon, bread crumbs, eggs, mayonnaise, and seasonings, expertly blended to create a moist and flavorful loaf. Baked to perfection, the salmon loaf emerges from the oven with a golden-brown crust, ready to be smothered in a luscious creamy cucumber sauce. The sauce, a harmonious blend of sour cream, mayonnaise, chopped cucumber, dill, and lemon juice, adds a tangy and refreshing touch to the savory salmon loaf. This recipe also includes instructions for making a classic Cucumber Salad, a refreshing side dish that complements the salmon loaf perfectly. Additionally, you'll find a recipe for a simple yet flavorful Dill Sauce, an excellent accompaniment that adds an extra layer of herbaceousness to the dish. For those who prefer a gluten-free option, there's a dedicated recipe for a Gluten-Free Pink Salmon Loaf, ensuring that everyone can enjoy this culinary delight.

Here are our top 6 tried and tested recipes!

PINK SALMON LOAF WITH CREAMY CUCUMBER SAUCE

Pink Salmon Loaf with Creamy Cucumber Sauce image

The Creamy Cucumber Sauce recipe was on the list of recommended recipes for good heart health that my mom received from her doctor. The sauce was quite good, and she served it with a variety of different types of dishes. But our favorite was her baked salmon loaf. It made for a great main dish when served with this refreshing...

Provided by Vickie Parks

Categories Fish

Time 1h5m

Number Of Ingredients 17

Ingredients

SALMON LOAF
1 (14.75oz can(s) pink salmon, drained but reserve 2 tablespoons broth from the can)
2 cups plain breadcrumbs
1/4 cup finely chopped onion
2 Tbsp finely chopped celery
1/4 cup finely chopped red bell pepper (or sweet red pepper)
1/4 cup half & half or milk
2 large eggs
1 Tbsp fresh parsley, chopped
1 Tbsp lemon juice
2 Tbsp broth from canned salmon (*see above ingredient, pink salmon)
1/2 tsp black pepper
CREAMY CUCUMBER SAUCE
1cup fat-free plain yogurt
1/2 medium cucumber, peeled and finely chopped
2 Tbsp chopped dillweed, chopped (or 1 1/2 teaspoons dried dillweed)
2 tsp minded onion

Steps:

1. Preheat oven 350°F. Lightly coat a standard 5x8-inch loaf pan with cooking spray; set aside.
2. In a small bowl combine yogurt, cucumber, dill, and minced onion. Stir well. Cover bowl and refrigerate until ready to serve with baked salmon loaf.
3. Drain salmon and save 2 tablespoons of the liquid.
4. Mix all Salmon Loaf ingredients by hand in a medium bowl until blended and slightly moist. Pat the mixture into the prepared loaf pan. Cover with foil to retain moisture while baking.
5. Bake, covered, for 45 minutes. Serve immediately while still hot, topped with the chilled Creamy Cucumber Sauce.

SALMON LOAF

Salmon Loaf image

This is my mother in law's recipe, and her three sons love it!!!! So I make this regularly to keep my honey happy! You have to top it with cheese sauce, to make it complete! It's really yummy! Enjoy! (my mother in law would double the recipe to feed her family)

Provided by Debbie Sue

Categories Fish

Time 45m

Number Of Ingredients 7

Ingredients

1 can(s) red salmon
1 egg yolk, reserve white
onions, chopped small to taste
salt and pepper to taste
1/2 c milk, scalded
2/3 c cracker crumbs
beaten egg white

Steps:

1. Drain salmon, remove the skin and bones. Scald 1/2 cup of milk.
2. Mix together, salmon, onions, cracker crumbs, egg yolk, salt, pepper, and scalded milk.
3. Beat egg white, and fold into salmon mixture.
4. Bake in small loaf pan, at 325 degrees, for 30 minutes.
5. This salmon loaf is very moist, and sometimes difficult to cut. But it still tastes great!
6. Serve with cheese sauce. Enjoy!
7. **** Over the years I have stopped scalding the milk, and separating the egg. It turns out the same prepared this way too. See what you think!

SALMON LOAF WITH CUCUMBER SAUCE

Salmon Loaf With Cucumber Sauce image

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.

Provided by bluemoon downunder

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (16 ounce) can canned salmon, thoroughly drained and flaked (reserve the brine)
1/4 cup butter, at room temperature
1/2 teaspoon salt
3 tablespoons lemon juice
2 tablespoons onions, finely grated
2 garlic cloves, finely grated
1 teaspoon dried parsley
1 teaspoon fresh dill, finely chopped
1 cup soft breadcrumbs
2/3 cup milk
2 eggs, beaten
1/2 tablespoon parmesan cheese
1/4 cup butter
1/4 cup flour
2 cups milk
1 1/2 cups grated cucumbers
1 teaspoon paprika (mild or hot, depending on your preference)

Steps:

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!

Nutrition Facts : Calories 382.1, Fat 25.1, SaturatedFat 13.5, Cholesterol 180.2, Sodium 753.7, Carbohydrate 15.3, Fiber 0.7, Sugar 1.2, Protein 24.9

SALMON WITH CREAMY DILL SAUCE

Salmon with Creamy Dill Sauce image

There's nothing like fresh salmon, and my mom bakes it just right so it nearly melts in your mouth. The sour cream dill sauce is subtly seasoned with horseradish so that it doesn't overpower the delicate salmon flavor. -Susan Emery, Everett, Washington

Provided by Taste of Home

Categories Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 15

Ingredients

1 salmon fillet (about 2 pounds)
1 to 1-1/2 teaspoons lemon-pepper seasoning
1 teaspoon onion salt
1 small onion, sliced and separated into rings
6 lemon slices
1/4 cup butter, cubed
DILL SAUCE:
1/3 cup sour cream
1/3 cup mayonnaise
1 tablespoon finely chopped onion
1 teaspoon lemon juice
1 teaspoon prepared horseradish
3/4 teaspoon dill weed
1/4 teaspoon garlic salt
Pepper to taste

Steps:

Line a 15x10x1-in. baking pan with heavy-duty foil; grease lightly. Place salmon skin side down on foil. Sprinkle with lemon pepper and onion salt. Top with onion and lemon. Dot with butter. Fold foil around salmon; seal tightly,, Bake at 350° for 20 minutes. Open foil carefully, allowing steam to escape. Broil 4-6 in. from the heat for 3-5 minutes or until the fish flakes easily with a fork., Meanwhile, combine the sauce ingredients until smooth. Serve with salmon.

Nutrition Facts : Calories 418 calories, Fat 33g fat (11g saturated fat), Cholesterol 100mg cholesterol, Sodium 643mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 0 fiber), Protein 26g protein.

SALMON LOAF WITH CUCUMBER-DILL SAUCE

Salmon Loaf With Cucumber-Dill Sauce image

This recipe comes from the Southern Living 1986 Annual Recipes book. It is high in calcium and low in fat--a healthy entree for lunch or dinner. Plus it is quick and tastes pretty darn good!

Provided by JenSmith

Categories < 60 Mins

Time 1h

Yield 1 loaf, 6 serving(s)

Number Of Ingredients 17

Ingredients

1 (16 ounce) can salmon, with bones drained and flaked
3/4 cup fine dry breadcrumb
2/3 cup skim evaporated milk
1/4 cup diced onion
1/4 cup diced green pepper
1 egg, beaten
1 tablespoon lemon juice
1/4 teaspoon celery salt
1/4 teaspoon pepper
vegetable oil cooking spray
3/4 cup plain low-fat yogurt
1/2 cup unpeeled diced cucumber
1/4 cup reduced-calorie mayonnaise
1 tablespoon minced fresh onion
1 teaspoon chopped fresh parsley
1/4 teaspoon dried whole dill weed
1/8 teaspoon salt

Steps:

For the Salmon Loaf:.
Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
Remove loaf from pan. Serve with Cucumber-Dill Sauce.
For Cucumber-Dill Sauce:.
Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.

Nutrition Facts : Calories 235.2, Fat 8, SaturatedFat 1.7, Cholesterol 81, Sodium 344.3, Carbohydrate 17.8, Fiber 0.9, Sugar 7.4, Protein 21.9

SALMON WITH CUCUMBER SAUCE

Salmon with Cucumber Sauce image

A thick and creamy white sauce with chopped cucumber tops broiled salmon fillets in this tasty main dish from Shirley Glaab of Hattiesburg, Mississippi. Special enough for company, it also makes a fast weeknight supper.

Provided by Taste of Home

Categories Dinner

Time 25m

Yield 4 servings (1-1/2 cups sauce).

Number Of Ingredients 9

Ingredients

1 cup chopped peeled cucumber
1/2 cup mayonnaise
1/2 cup sour cream
1-1/2 teaspoons lemon juice
1/4 teaspoon grated onion
1/4 teaspoon dill weed
1/8 teaspoon coarsely ground pepper
Dash salt
4 salmon fillets (6 ounces each)

Steps:

For sauce, in a bowl, combine the first eight ingredients. Refrigerate until serving. Broil salmon 4-6 in. from the heat for 10-15 minutes or until fish flakes easily with a fork. Serve with cucumber sauce.

Nutrition Facts : Calories 343 calories, Fat 32g fat (7g saturated fat), Cholesterol 55mg cholesterol, Sodium 227mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 0 fiber), Protein 10g protein.

Tips:

Use canned or fresh pink salmon for this recipe. If using fresh salmon, cook it until flaky before proceeding.
Add a ¼ cup of chopped onion or bell pepper to the salmon mixture for extra flavor.
Serve the salmon loaf with a side of creamy cucumber sauce. To make the sauce, combine 1 cup of plain yogurt, 1/2 cup of chopped cucumber, 1 tablespoon of lemon juice, and a pinch of salt and pepper.
Garnish the salmon loaf with fresh dill or parsley before serving.
Serve the loaf as a main course with roasted vegetables or a salad. It can also be served as a sandwich or as an appetizer.

Conclusion:

Pink salmon loaf is a delicious and easy-to-make dish that is perfect for any occasion. It is a great way to use up leftover salmon, and it is also a healthy and affordable meal. The creamy cucumber sauce is the perfect complement to the salmon loaf, and it adds a refreshing and flavorful touch. Serve this salmon loaf for a quick and easy weeknight dinner or for a special occasion.