Salmon Loaf with Creamy Cucumber Sauce

Simple Cooking with Heart offers this delicious salmon bake, ready for the oven in just 20 minutes! It tastes great with our cucumber sauce, which also goes well over mixed greens or other summer dishes.

Nutrition Facts

Salmon Loaf with Creamy Cucumber Sauce


194 Per Serving


23g Per Serving


1g Per Serving

Cost Per ServingCost Per Serving

Calories 194
Total Fat 5.5 g
Saturated Fat 1.5 g
Trans Fat 0.0 g
Polyunsaturated Fat 1.5 g
Monounsaturated Fat 1.5 g
Cholesterol 120 mg
Sodium 416 mg
Total Carbohydrate 13 g
Dietary Fiber 1 g
Sugars 6 g
Protein 23 g

Dietary Exchanges
1 starch, 3 lean meat


Servings  6  

For the Creamy Cucumber Sauce

  • 1 cup fat-free, plain yogurt
  • 1/2 medium cucumber (peeled, finely chopped)
  • 2 Tbsp. chopped, fresh dillweed OR
  • 1 1/2 tsp. dried dillweed
  • 2 tsp. minced onion

For the Salmon Bake

  • non-stick Cooking spray
  • 1 14.75- oz. or 4 2.6- oz. canned, boneless, skinless pink salmon
  • 1/2 cup finely chopped celery OR
  • 1/2 cup chopped green or red bell pepper
  • 1/2 cup finely chopped onion (white, yellow or purple to add a flash of color!)
  • 1/2 cup whole-wheat bread crumbs OR
  • 1/2 cup whole-grain, uncooked quick oats
  • 1/2 cup skim milk
  • 2 large eggs
  • 1/8 tsp. pepper
  • 1 Tbsp. chopped parsley
  • 1 medium finely chopped jalapeño (optional)


Tip: Click on step to mark as complete.

For the Creamy Cucumber Sauce

  1. In a small bowl combine yogurt, cucumber, dill, and minced onion and stir well. Refrigerate prior to serving.

For the Salmon Bake

  1. Heat oven to 350 degrees. Spray 8x4 inch loaf pan with non-stick cooking spray.
  2. Drain salmon, flake with a fork.
  3. Add salmon, celery, chopped onion, bread crumbs, milk,eggs, pepper, parsley and jalapeño, mix well. Shape in to loaf with hands and pat into loaf pan.
  4. Bake 40 minutes, let stand 5-10 minutes before serving. Serve with cucumber sauce.

Tip: Serve over mixed greens or tomato slices as a salad or cool summer entree!