Salmon Loaf

Salmon Loaf

  • Serves: 6
  • Prep Time: 00:20
  • Cooking Time: 00:40
  • * Plus cooling time in the tin

A tasty nutritious summer meal that's easy to prepare. Serve with salad or vegetables and a little egg mayonnaise or aioli on the side. (You can find my egg mayo recipe to accompany your Salmon Loaf HERE). This Salmon Loaf can be eaten warm or is delicious chilled. Making it perfect to add to a packed lunch or picnic.


* Please click on the green icon next to the ingredients listed below for extra details and helpful information.

  • 2 Tbsp ghee, or coconut oil
  • 1 med onion(s), finely diced
  • 1 lge celery stick(s), finely diced
  • 1 lge carrot(s), grated
  • 2 tsp minced garlic
  • 3 Tbsp nutritional yeast flakes
  • 2 Tbsp coconut aminos
  • 1/2 tsp fine sea salt
  • 1/4 tsp black pepper, ground
  • 2 x 415g cans salmon, drained
  • 4 lge egg(s)
  • 1/2 cup almond meal/flour, (for nut-free use finely ground sunflower seeds)


Line the base and sides of a medium-size loaf tin with baking paper (I used a 21 x 11cm tin), leaving an overhang of paper for easy removal.

Preheat oven to 180c (fan-forced).

Heat the oil in a frypan over medium-high heat. Add the onion and celery and cook for approximately 3 - 4 minutes, stirring often. Add the carrot and cook for a further 2 minutes then add the garlic and stir through.

Turn off the heat and stir through the nutritional yeast flakes, coconut aminos, salt and pepper. Set aside.

To a large bowl add the drained salmon (remove large bones) and break up with a fork. Scoop in the cooked vegetable mixture and mix through the salmon.

Crack in the eggs and use a fork to break them up and mix through. Add the almond meal and combine well.

Scoop the salmon mixture into the prepared loaf tin and distribute evenly, pressing down to create a smooth surface.

Bake for 40 minutes or until the top turns golden and is firm to the touch.

Allow to cool in the tin for 30 - 40 minutes then remove by using the paper to lift out the loaf and place on a chopping board.

Serve sliced, warm or chilled with a salad or steamed vegetables.

Can be stored covered in the fridge for 3 - 4 days (not suitable to freeze).


Ghee is a lactose-free ancient superfood. It is made by slow cooking and clarifying butter to remove the milk solids and lactose, it's pure butter fat. You can get the flavour of butter in your cooking without the dairy (please don't consume if you have an allergy to ghee). My favourite brands are Organic Valley Purity Farms or Puresoul grass-fed. It is also very easy to make yourself. Ghee has a high smoke point 485F/250C.


In my recipes when listing onion I am referring to a brown (also called yellow) onion. Onions are members of the allium plant family which also includes garlic, leeks, spring onions and shallots. Onions are valued more for the flavour they impart in cooking than for their nutritional content. Onions are know for their antibacterial effect helping to prevent superficial infections and their sulfur compounds may block carcinogens.

celery stick(s)

Both celery stalks and leaves can be used, whole stalks are eaten raw in salads or cooked to give flavour in stews and soups. Raw stalks with the leaves are excellent in your morning smoothie and give you a good dose of vitamin K, B and A, folate, riboflavin and more, plus celery contains several minerals.


This crunchy orange root vegetable is rich in beta-carotene, which is converted into vitamin A in the liver. They are good for the eyes and improve night vision. You get vitamin A and a host of other powerful health benefits from carrots, including cancer prevention, helps prevent infections and heart disease, protects teeth and gums and promotes healthier skin.


Garlic is a close relative to the onion and has been used throughout history for both medicinal and culinary purposes. In most of my recipes I use minced garlic as I find it distributes better throughout the dish. When in a hurry I use organic minced garlic which I purchase in glass jars and store in the fridge. When garlic powder is needed for a particular recipe, I use 'Simply Organic' brand. Why is garlic so good for us? It is an immune booster, antibiotic, good for the heart, cancer fighter and it's also knew as a weight loss aid (appetite suppressant).

nutritional yeast flakes

Also know as Savoury Yeast Flakes. It’s a fermented and deactivated yeast, which means it isn’t going to grow (and has nothing to do with brewer’s yeast or bakers’ yeast). It has a creamy cheesy flavour and I’ve used it in a few recipes to create a cheese flavour. Vegans use it as a condiment and a cheese substitute, and to also add additional protein and vitamins to their diet (it’s a complete protein). Nutritional yeast flakes are free from sugar, dairy, grains and gluten. Do not confuse it with yeast extract (MSG). Purchase from health food stores or in the health food aisle of supermarkets.

coconut aminos

An excellent soy free alternative to soy sauce and tamari. It comes from the sap of the coconut tree and has a sweeter flavour than soy sauce and is not as salty. Coconut aminos can be purchased from health food stores or online. This is one of my favourite ingredients.

sea salt

Organic unbleached, unrefined organic Celtic sea salt or pink Himalayan salt is my salt of choice as these contain healthy minerals and trace elements that our body needs. Regular table salt has been bleached, refined and processed leaving minimal health benefits. If you choose to use regular table salt in my recipes you will need to reduce the quantity or the end result will be to salty.

black pepper, ground

Black and white pepper both come from the fruit of a tropical vine. Black pepper is the cooked and dried unripe fruit, known as a peppercorn and white pepper is from the ripe fruit seed. Pepper is usually coupled with salt, sprinkled over or added to food.


When purchasing seafood opt for wild caught fish, not farmed. Salmon is one of the best choices as it contains good amounts of omega 3 fatty acids. When purchasing canned fish, look for “pole and line caught” on the label.


I have used large free range or organic eggs from a 700g carton in my recipes. Eggs are one of the few foods considered to be a complete protein because they contain all 9 essential amino acids, also studies have shown that lutein (yellow colour) in egg yolks protects against the progress of early heart disease.

almond meal/flour

The most favoured gluten/grain free flour substitute in my kitchen is almond meal. It is finely ground blanched almonds and is also known as almond flour. It has a slightly sweet flavour so you don’t have to add as much sweetener when baking with it. Almond meal/flour is rich in manganese which helps the body heal after injuries and also helps the body break down carbohydrates. Almond flour is also rich in magnesium, which can help control your blood sugar levels. It's rich in vitamin E and other antioxidants, which may help reduce the risk of serious health conditions like cancer, diabetes, stroke, and heart disease. Almonds are also a good source of calcium.

All kinds of nuts can be ground down to make a meal and are excellent for raw cheesecake or pie bases. Nut meals/flours are best stored in airtight containers in the fridge or freezer to prevent them going rancid.