Asian Salmon Meatloaf
Recipe created by Cat Cora
Servings: Serves 4–6
  • 16 ounces salmon fillet
  • 2 ounces smoked salmon , finely chopped
  • 2 scallions , finely chopped (white and light green parts only)
  • 1 Tbsp. soy sauce
  • 2 tsp. sesame oil
  • 1 Tbsp. grated fresh ginger
  • 1 Tbsp. minced garlic
  • 1/2 cup plain bread crumbs
  • 2 large eggs
  • Olive oil
  • 1 Tbsp. black sesame seeds
  • 1 Tbsp. white sesame seeds
  • 1 Tbsp. wasabi paste or
  • 1to2 tsp. powdered wasabi
  • 1/4 cup mayonnaise
  • 2 tsp. fresh chives , chopped
Preheat oven to 350°. Cut the salmon fillet into 4 or 5 large pieces and place in food processor. Pulse about 6 times, add the smoked salmon and pulse another 4 or 5 times, stopping while the fish still has some texture. Transfer the salmon to a medium bowl and add the scallions, soy sauce, sesame oil, garlic, ginger, bread crumbs and eggs. Mix with spoon or hands until well combined.

Shape salmon mixture into load about 8 inches long, 3 inches wide and 2 inches high, and place in prepared pan. Pour the black and white sesame seeds into a cup and mix them. Sprinkle seeds evenly over top of the loaf. Press lightly to make the seeds adhere.

Oil a 9" x 12" baking pan. Bake for 20 to 30 minutes or until loaf feels springy to the touch. In a small bowl, whisk the wasabi into the mayonnaise,1/2 teaspoon at a time. Add 1 teaspoon water 1/2 teaspoon at a time, and stir until mayo has the consistency of a sauce.

Fold in chives before serving.

Prep time: 15 minutes
Inactive prep time:
Cook time: 20 to 30 minutes


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