Mediterranean-Style Salmon Loaf

Table of Contents

If you’re looking for a nutritious and flavorful take on the classic salmon loaf, this Mediterranean-inspired version is a must-try! Packed with heart-healthy salmon, fresh herbs, briny feta cheese, and sun-dried tomatoes, this dish brings a burst of Mediterranean flavors while keeping things light and delicious. It’s perfect for a quick dinner, meal prep, or even a fancy brunch!

This salmon loaf is gluten-free and high in protein, making it a great choice for a balanced meal. Serve it with a side of tzatziki sauce, a fresh Greek salad, or roasted vegetables for the ultimate Mediterranean experience.

Prep Time: 10 minutes

Mixing & Shaping Time: 5 minutes

Baking Time: 30-35 minutes

Resting Time: 5-10 minutes

Total Time: 50 minutes

Ingredients (Serves 4-6)

For the Salmon Loaf:

2 cans (6 oz each) wild-caught salmon, drained and flaked (or 1 ½ cups cooked fresh salmon)

2 large eggs

½ cup crumbled feta cheese

½ cup finely chopped red onion

¼ cup chopped sun-dried tomatoes (oil-packed, drained)

¼ cup chopped Kalamata olives (optional for extra Mediterranean flavor)

½ cup almond flour (or breadcrumbs if not gluten-free)

¼ cup chopped fresh parsley

1 teaspoon dried oregano

1 teaspoon garlic powder

½ teaspoon salt

½ teaspoon black pepper

Zest of 1 lemon

2 tablespoons fresh lemon juice

1 tablespoon extra virgin olive oil

For the Lemon Yogurt Sauce (Optional):

½ cup Greek yogurt

1 tablespoon lemon juice

1 teaspoon honey or maple syrup

1 tablespoon chopped dill

½ teaspoon garlic powder

Instructions

Preheat the Oven

Preheat your oven to 375°F (190°C). Grease a loaf pan or line it with parchment paper for easy removal.

Prepare the Salmon Mixture

In a large bowl, combine the flaked salmon, eggs, feta cheese, red onion, sun-dried tomatoes, Kalamata olives (if using), and parsley.

Add the almond flour, dried oregano, garlic powder, salt, black pepper, lemon zest, and lemon juice.

Drizzle in the olive oil and mix everything together until well combined. The mixture should be moist but firm enough to hold its shape.

Shape and Bake

Transfer the salmon mixture into the prepared loaf pan, pressing it down evenly.
Bake for 30-35 minutes, or until the top is golden brown and the loaf is firm to the touch.
Let it rest for 5-10 minutes before slicing to help it hold together.

Prepare the Lemon Yogurt Sauce (Optional)

In a small bowl, whisk together Greek yogurt, lemon juice, honey, dill, garlic powder, salt, and pepper.

Serve the sauce on the side or drizzle over the sliced salmon loaf.

Serving Suggestions

Serve with a Greek salad (tomatoes, cucumbers, red onion, and feta).

Pair with roasted Mediterranean vegetables like zucchini, bell peppers, and eggplant.

Enjoy with quinoa or cauliflower rice for a low-carb option.

Drizzle with tzatziki sauce or extra lemon juice for added freshness.

Tips & Tricks

Use fresh salmon if available—simply bake or poach it before flaking.

Chill before slicing for cleaner cuts if serving cold.

Make it dairy-free by omitting feta or using a dairy-free cheese alternative.

Store leftovers in an airtight container in the fridge for up to 3 days.

Reheat in the oven at 350°F (175°C) for about 10 minutes or in the air fryer for a crispy texture.

Nutrition Facts (Per serving, approx. 6 servings)

Calories: ~220

Protein: 18g

Fat: 13g

Carbohydrates: 6g

Fiber: 2g

Sugar: 2g

This Mediterranean-style salmon loaf is not only delicious but also packed with healthy fats, protein, and vibrant flavors. Enjoy a light yet satisfying meal with a touch of the Mediterranean!