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old fashioned canned salmon and rice loaf recipe

Old Fashioned Canned Salmon and Rice Loaf

A comforting Depression-era classic making a modern comeback, this old fashioned canned salmon and rice loaf blends omega-3-rich salmon, fluffy rice, and savory seasonings into a deeply satisfying and economical meal. Perfect for family dinners, brunch, or make-ahead meal prep, it offers nostalgic flavor with contemporary nutrition.
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Prep Time 25 minutes
Cook Time 45 minutes
15 minutes
Total Time 1 hour 25 minutes
Course Dinner, Lunch
Cuisine American, Depression-Era
Servings 4
Calories 285 kcal

Equipment

  • 1 Loaf pan (9×5) Lightly greased
  • 1 Mixing Bowls Large and medium
  • 1 Oven Preheated to 350°F (175°C)
  • 1 Fork For flaking salmon
  • 1 Sharp knife For slicing after restin

Ingredients
  

  • 2 cans Pink or red salmon 14.75 oz each drained (remove bones/skin if desired)
  • 2 cups Cooked white rice Cooled; brown rice optional
  • 3 Large eggs Lightly beaten
  • 1 Medium onion Finely diced about ¾ cup
  • 2 Stalks celery Finely chopped about ½ cup
  • ¼ cup Fresh parsley Chopped or 1 tbsp dried
  • 2 tbsp Fresh lemon juice
  • 1 tbsp Worcestershire sauce
  • ½ cup Mayonnaise Or Greek yogurt
  • 1 tsp Old Bay seasoning
  • ½ tsp Salt Freshly ground
  • ¼ tsp Black pepper Freshly ground Freshly ground
  • 1 cup Breadcrumbs Divided; panko recommended for topping

Instructions
 

  • Preheat Oven & Prep Pan
  • Preheat your oven to 350°F (175°C). Lightly grease a 9×5-inch loaf pan.
  • Drain and Flake Salmon
  • Drain canned salmon and remove large bones/skin if desired. Flake gently with a fork and let sit for 10 minutes.
  • Combine Base Ingredients
  • In a large bowl, gently mix flaked salmon and cooled rice.
  • Add Vegetables and Herbs
  • Add onion, celery, and parsley. Mix gently to combine. Optional: sauté half the veggies for added depth.
  • Mix Binding Ingredients
  • In a medium bowl, whisk eggs, mayonnaise (or Greek yogurt), lemon juice, Worcestershire, Old Bay, salt, and pepper until smooth.
  • Combine All and Add Breadcrumbs
  • Pour the binding mixture over the salmon-rice mix. Add ½ cup breadcrumbs. Fold gently until fully combined.
  • Form and Top the Loaf
  • Transfer the mixture to the loaf pan. Press lightly to eliminate air pockets. Top with remaining breadcrumbs and spray with oil or drizzle butter.
  • Bake
  • Bake for 45–50 minutes, or until golden and internal temperature reaches 160°F (71°C).
  • Rest and Serve
  • Let rest for 10–15 minutes before slicing. Serve warm or at room temperature.

Notes

Nutrition (per serving)

  • Calories: 285 kcal
  • Protein: 22g
  • Carbohydrates: 18g
  • Fat: 14g
  • Fiber: 1g
  • Sodium: 650mg
  • Calcium: 215mg
  • Vitamin D: 8μg
  • Omega-3s: Approx. 1,400mg
Keyword budget meals, canned salmon recipes, Depression food, old fashioned dinner, salmon and rice, salmon bake, salmon loaf, vintage recipes