Spicy Salmon Loaf Recipe
This Spicy Salmon Loaf Recipe includes all the things you love about a spicy salmon sushi roll but in a baked loaf form. Made from simple and fresh ingredients, this salmon loaf recipe is a fun twist on a classic salmon sushi roll.
If you are not a fan of spice, option to enjoy this loaf with tartar sauce or tzatziki sauce instead!
If you love this recipe, give my Spicy Hasselback Salmon, Spicy Salmon Roll Bowls, or my Four Ingredients Salmon Burgers a try.
Substitutions and Ingredients Needed
Salmon – This recipe calls for one pound of salmon. Remove the skin and any pin bones before dicing. You’ll want the pieces to be about the size of a dime. I like using Scottish or Atlantic salmon, but you can use whatever type you enjoy most.
Onion – This recipe calls for ½ cup of finely diced yellow onion. Be sure to dice the onion well so it softens when baking. If the pieces are too large, they will not soften fully and be slightly crunchy, which we want to avoid.
Dressing– Combine mayonnaise, whipped cream cheese, one egg, fresh squeezed lemon juice, low sodium soy sauce, kosher salt, garlic powder and black pepper. Whisk well.
Panko Breadcrumbs – This recipe calls for panko breadcrumbs. DO NOT swap these breadcrumbs for any other type. I only tested the panko breadcrumbs which have a larger, crispier texture than other breadcrumbs. If you swap it, I cannot guarantee how this recipe will turn out.
Spicy Sauce – Combine mayonnaise, sriracha and low sodium soy sauce. Whisk well. Option to add a touch of maple syrup for a hint of sweetness.
Garnishes – Serve this spicy salmon loaf over a bed or rice, and top it with sliced avocado, cucumber, spicy sauce and sesame seeds. Option to add a few leaves of fresh cilantro.
How to Make Spicy Salmon Loaf
Make the Spicy Sauce
Combine mayonnaise, sriracha and low sodium soy sauce. Whisk well. Option to add a touch of maple syrup for a hint of sweetness. Cover and refrigerate until ready to use.
Make the Salmon Mixture
Remove the salmon skin and any pin bones before dicing. Set aside.
In a mixing bowl, combine mayonnaise, whipped cream cheese, one egg, fresh squeezed lemon juice, low sodium soy sauce, kosher salt, garlic powder and black pepper. Whisk well. Add the diced salmon and finely diced onion. Toss until well coated. Next, add the panko breadcrumbs. Toss again until well combined. Cover the mixture and refrigerate for 20 minutes.
Make the Rice / Prep the Garnishes
Make the rice according to the package. For a tasty side try my Lebanese Rice. Option to use Minute rice if you want to save some time. Also, prep any garnishes you want to use. Thinly slice the cucumber, chop the cilantro etc.
Bake the Salmon Loaf
While the salmon mixture is setting in the refrigerator, preheat the oven to 375 degrees.
Lightly spray an 8.5 x 4.5 x 2.5 loaf pan with nonstick baking spray. Once the mixture has set for 20 minutes, add it to the prepared loaf pan. Gently press the mixture into the pan, making sure it is spread evenly.
Bake for 18-20 minutes, then remove from the oven. Allow the salmon loaf to cool for 5-6 minutes.
Release the sides of the loaf with a knife before flipping it over onto your bed of rice. You can also use a fish spatula to help release the sides and bottom. To test gently roll the pan to its side to see if the loaf releases. If not, use the fish spatula once more to loosen and stuck areas.
Top with sliced avocado, sliced cucumber, spicy sauce and sesame seeds. Option to add some chopped cilantro as well. Serve warm and enjoy.
How to Store
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Extra spicy sauce should be stored separately in an airtight container in the refrigerator for 3-4 days.
Reheat the salmon loaf in the microwave until warmed through.
Frequently Asked Questions
Can I make this ahead? Yes, just keep the salmon mixture covered and refrigerated until ready to bake. Also, let the salmon mixture sit at room temperature for about 10 minutes before placing it in the oven.
What can I serve this with? My Lebanese Rice, Chopped Mango Salad, or Avocado Citrus Salad would all go well.
I don’t like spice; can I use a different sauce? Yes! You can skip the sauce and garnishes. Instead use tartar sauce or Tzatziki sauce and enjoy over rice.
Spicy Salmon Loaf Recipe
Equipment
- 1 8.5 x 4.5 x 2.5 loaf pan
- 1 sheet saran wrap
- 1 whisk
- 1 spatula
Ingredients
Salmon Loaf
- 1 lb. salmon, remove skin, dice small
- 1 large egg
- ½ cup yellow onion, finely diced
- 2 tablespoons mayonnaise
- 2 tablespoons whipped cream cheese
- 1 teaspoon lemon juice, fresh squeezed
- 1 teaspoon low sodium soy sauce
- ½ teaspoon kosher salt
- ¼ teaspoon garlic powder
- ¼ teaspoon black pepper
- ⅓ cup panko breadcrumbs
Spicy Sauce
- ¼ cup mayonnaise
- 1 tablespoon sriracha
- 1.5 teaspoons low sodium soy sauce
- 1-2 teaspoons maple syrup, optional
Garnishes
- cucumber, sliced thin
- avocado, sliced thin
- cilantro, chopped
- jalapeno, sliced thin
- rice, cooked according to package
- pinch sesame seeds
Instructions
How to Make Spicy Salmon Loaf
Make the Spicy Sauce
- Combine mayonnaise, sriracha and low sodium soy sauce. Whisk well. Option to add a touch of maple syrup for a hint of sweetness. Cover and refrigerate until ready to use.
Make the Salmon Mixture
- Remove the salmon skin and any pin bones before dicing. Set aside.
- In a mixing bowl, combine mayonnaise, whipped cream cheese, one egg, fresh squeezed lemon juice, low sodium soy sauce, kosher salt, garlic powder and black pepper. Whisk well. Add the diced salmon and finely diced onion. Toss until well coated. Next, add the panko breadcrumbs. Toss again until well combined. Cover the mixture and refrigerate for 20 minutes.
Make the Rice / Prep the Garnishes
- Make the rice according to the package. Also, prep any garnishes you want to use. Thinly sliced cucumber, chopped cilantro etc.
Bake the Salmon Loaf
- While the salmon mixture is setting in the refrigerator, preheat the oven to 375 degrees.
- Lightly spray an 8.5 x 4.5 x 2.5 loaf pan with nonstick baking spray. Once the mixture has set for 20 minutes, add it to the prepared loaf pan. Gently press the mixture into the pan, making sure it is spread evenly.
- Bake for 18-20 minutes, then remove from the oven. Allow the salmon loaf to cool for 5-6 minutes. Release the sides of the loaf with a knife before flipping it over onto your bed of rice. You can also use a fish spatula to help release the sides and bottom. To test gently roll the pan to its side to see if the loaf releases. If not, use the fish spatula once more to loosen and stuck areas.
- Top with sliced avocado, sliced cucumber, spicy sauce and sesame seeds. Option to add some chopped cilantro as well. Serve warm and enjoy.
Notes
Leftovers can be stored in an airtight container in the refrigerator for 2-3 days. Extra spicy sauce should be stored separately in an airtight container in the refrigerator for 3-4 days. Reheat the salmon loaf in the microwave until warmed through.
4 Comments on “Spicy Salmon Loaf Recipe”
Made this last night for dinner. LOVED IT !!!
I am so happy to hear that!
OMG this salmon recipe is the BOMB! So delicious! I will definitely be making this again!! I got my wild caught salmon at Whole Foods and asked the butcher to remove the skin. ❤️
So glad you enjoyed! Thank you for the review!