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Salmon Loaf With Dill Sauce

Susan O. brings a twist on seafood with this salmon loaf recipe! We love your recipes and photos, Susan!

Salmon Loaf

  • 1 lb. cooked salmon
  • 1/2 c. minced celery
  • 1/ c. minced onion
  • 2 T. butter
  • 1 tsp. kosher salt or 1/2 tsp table salt
  • 2 eggs lightly beaten
  • 1 rounded cup panko
  • 2 T. lemon juice
  • 2 T. chopped fresh dill
  • 5-6 shakes Tabasco or Frank’s hot sauce

Dill Sauce

  • 1/2 c. mayonnaise
  • 1/2 c. yogurt – not Greek
  • 1 T. lemon juice
  • 1 T. chopped capers
  • 1 T. chopped fresh dill
  • Hot sauce such as Tabasco to taste


Sweat onion and celery in 2 T. butter until soft and cool slightly.

Meanwhile flake your salmon into a bowl. (It’s nice to have preplanned this from a previous cook.) Added vegetables and all remaining ingredients to bowl and mix with a fork or hands.

Spray a piece of foil with oil and form salmon mixture into a loaf for transfer to the Grilla or oil a 9″x5″ pan and press salmon mixture into pan.

Heat grill to 375 degrees while salmon loaf returns to the refrigerator to chill. Bake loaf for an hour or until your desired degree of doneness.

Remove loaf from the Grilla and allow to rest 15 or 20 minutes. Slice and serve with the Dill Caper sauce.

Sauce: Mix all the ingredients in a small bowl. Adjust seasoning to taste and chill while the salmon loaf bakes.

In Celebration of the Grilled Loaf

Whenever you turn any kind of a meat, poultry or seafood product into a loaf, it is bound to be delicious. Although no one knows exactly when the first pioneer realized that loaves were not just for bread, we suspect that protein-based loafs came from the desire to use up ingredients that were in surplus.

Today, plenty of people still make traditional meat loaves using ground beef, ground sausage, ground turkey, ground veal, ground pork and similar ingredients. However, making salmon the star of the show adds unprecedented rich flavor and a sense of sophistication. Plus, the flakiness of the salmon produces a different loaf texture than you get with ground poultry and meats.

Although you might be accustomed to cooking loaves of meat and seafood in the oven, we encourage you to move all your loaf cooking to the smoker grill. A grilled salmon loaf recipe will definitely taste bolder and more flavorful after being smoked with some high-quality fuel. Cooking your salmon loaf on the grill can infuse it with the taste of cherry, hickory or pecan.

Tips to Create a Salmon Loaf Recipe Worth Five Stars

Want your family and friends to finish every savory morsel of your salmon loaf recipe served with dill sauce? Try these tricks:

  • Cook your salmon correctly so it remains a little juicy and just-done by the time you flake it. Nothing puts a buzz-kill on a salmon loaf more than dried-up seafood.
  • Experiment with other veggies. From carrots to peppers, just about any vegetable can be diced and tossed into your grilled salmon loaf.
  • Make your own breadcrumbs or substitute oatmeal or panko for a fresh twist.

Is dinner ready yet?

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558 E. 64th Street
Holland, Michigan 49423