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.