Creamy Comfort Baked Salmon

Creamy Comfort Baked Salmon

This hearty baked salmon loaf transforms canned salmon into a satisfying comfort meal that's perfect for busy weeknights. With simple pantry ingredients and a creamy texture that falls between a casserole and traditional loaf, this protein-packed dish delivers maximum flavor with minimal effort.

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Course: Main Course

Cuisine: American

Keyword: Salmon

Prep Time: 15

Cook Time: 35

Total Time: 50

Servings:

Calories: 165kcal

Equipment

Baking Dish

Medium Saucepan

Ingredients

1 can salmon
1 cup skim milk
1/2 cup oatmeal
1/3 cup flour
6 egg whites
1 teaspoon lemon juice
3/4 teaspoon hot sauce
1/4 teaspoon salt
Red bell peppers or green bell pepper finely chopped

Instructions

Preheat oven to 400°F and grease a 4 x 8 inch pan.
Drain salmon juice into a measuring cup and add skim milk to the juice.
Pour the salmon juice and milk mixture into a saucepan and place over medium heat.
Blend in flour, salt, and hot sauce into the heated mixture.
Cook while stirring constantly until the mixture becomes thick.
Flake the salmon meat, removing any bones, and add to the thickened mixture.
Stir in lemon juice, egg whites, finely chopped bell peppers, and oatmeal until well combined.
Transfer the mixture to the prepared 4 x 8 inch pan.
Bake for 25-35 minutes or until the top is lightly browned and set.
Let cool for 5 minutes before slicing and serving.

Notes

Fresh salmon can be substituted for canned - use about 1 1/2 cups of cooked, flaked salmon

Any color bell pepper works well, or try a mix for added visual appeal

The mixture can be prepared up to 4 hours ahead and refrigerated before baking

Leftover salmon loaf keeps in the refrigerator for up to 3 days and reheats well in the microwave

For extra flavor, add 1 tablespoon of fresh dill or 1 teaspoon dried herbs

Serve with a dollop of Greek yogurt or tartar sauce for added richness

Nutrition