Pain de Saumon (Salmon Loaf)

This “salmon bread” could be nicknamed “fishloaf,” as it is a fish version of meatloaf. It’s great to serve at banquets or potluck dinners.

Serves: 4Hands-on: 5 minutesTotal: 1 hour 5 minutesDifficulty: Easy

Serves: 4


  • 2 lbs. salmon fillets
  • 1⁄2 lemon
  • 1 1⁄4 tsp. salt, divided
  • 1 1⁄2 tsp. ground black pepper
  • 10 oz. Greek yogurt
  • 3 large eggs
  • 2 Tbsp. chives, minced
  • 2 Tbsp. fresh parsley, minced
  • 1 Tbsp. butter


  • Preheat the oven to 400°F.
  • Put the salmon fillets on a large piece of aluminum foil. Squeeze half a lemon over them, and season with 1 teaspoon salt and 1 teaspoon pepper. Fold the aluminum over and put in the oven. Bake for 10 minutes.
  • When done, immediately add fish to the blender along with the Greek yogurt, the eggs, 1⁄4 teaspoon of salt, and 1⁄2 teaspoon pepper. Process for 30 seconds. Add the chives and the parsley, and process for 20 seconds.
  • Butter a medium nonstick meatloaf pan. Pour the fish mixture in it. Heat the oven to 350°F. Take a larger baking dish, pour in cold water to a depth of 1 inch, and put the meatloaf pan in it. Bake in the oven for 45 minutes.
  • Put in the refrigerator for 12 hours, and serve cold.