Mediterranean Salmon Loaf with Creamy Cucumber Dill Sauce
Inspired by My Mother’s Salmon Burgers
There are some recipes that stay with you for a lifetime. My mother made wonderful salmon burgers, and they were always one of those simple, comforting meals that brought everyone to the table. As I planned this recipe, I found myself thinking about those family dinners and wondering how I could give one of her favorites a fresh Mediterranean twist.
By adding sweet onions sautéed in olive oil, juicy cherry tomatoes, tangy feta cheese, Kalamata olives, fresh dill, parsley, and bright lemon, this classic becomes something both familiar and new. Instead of serving it with a traditional tartar sauce, I paired it with a light and refreshing cucumber dill sauce made with low-fat Greek yogurt. It complements the salmon beautifully without overpowering it.
This is the kind of meal I love sharing at the Rosemary Thyme Table—simple pantry ingredients transformed into something wholesome, flavorful, and special enough to gather family around.
💛 QUESTION OF THE DAY:
Did your family have a favorite salmon recipe growing up? I’d love to hear about the recipes that have been passed down through the generations.
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Mediterranean Salmon Loaf
Ingredients
* 4 (5-ounce) cans wild-caught salmon, drained
* 1 large sweet onion, finely diced
* 1 tablespoon extra-virgin olive oil
* 1 cup whole wheat panko breadcrumbs
* 2 large eggs
* ½ cup crumbled feta cheese
* 1 cup cherry or grape tomatoes, quartered and lightly seeded
* ¼ cup finely chopped Kalamata olives
* ¼ cup fresh parsley, chopped
* 3 tablespoons fresh dill, chopped
* 2 tablespoons fresh lemon juice
* 1 teaspoon lemon zest
* 1 teaspoon Dijon mustard
* 1 teaspoon dried oregano
* ¼ teaspoon smoked paprika
* Freshly ground black pepper
* Salt only if needed
Directions
1. Preheat the oven to 350°F. Lightly grease a 9 x 5-inch loaf pan.
2. Heat the olive oil in a skillet over medium heat. Add the diced sweet onion and cook until softened and lightly golden, about 8–10 minutes. Remove from the heat and allow to cool slightly.
3. In a large mixing bowl, combine the salmon, sautéed onion, whole wheat panko, eggs, feta cheese, tomatoes, Kalamata olives, parsley, dill, lemon juice, lemon zest, Dijon mustard, oregano, smoked paprika, and black pepper.
4. Mix gently until just combined. If the mixture seems too wet, add another tablespoon or two of whole wheat panko.
5. Transfer the mixture to the prepared loaf pan and gently shape the top.
6. Bake for 45–55 minutes, or until the loaf is lightly golden and reaches an internal temperature of 145°F.
7. Let the loaf rest for 10 minutes before slicing.
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Creamy Mediterranean Cucumber Dill Sauce
Ingredients
* 1 cup plain low-fat Greek yogurt
* ½ English cucumber, grated and squeezed dry
* 1½ tablespoons extra-virgin olive oil
* 2 tablespoons fresh lemon juice
* 1 teaspoon lemon zest
* 2 tablespoons fresh chopped dill
* 1 tablespoon fresh chopped parsley
* ¼ teaspoon dried oregano
* Freshly ground black pepper
* Salt, only if needed
Directions
1. Grate the cucumber and squeeze out as much moisture as possible.
2. In a bowl, whisk together the Greek yogurt, olive oil, lemon juice, and lemon zest until smooth.
3. Fold in the cucumber, dill, parsley, oregano, and black pepper.
4. Taste and add a small pinch of salt if needed.
5. Refrigerate for at least 30 minutes before serving.
Serve generously over warm slices of the salmon loaf.
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🌿 From the Rosemary Thyme Kitchen
This recipe is a wonderful reminder that healthy meals don’t have to be complicated or expensive. Keeping a few cans of wild-caught salmon in the pantry, along with fresh herbs, lemons, and wholesome ingredients, makes it easy to create a meal that’s both nourishing and full of flavor. Sometimes the best recipes are simply old family favorites seen through a fresh new lens.
Fall in Love with Home Again. Have a peaceful and blessed day. 🌿💛
RECIPE 
Kitchen Note
QUESTION OF THE DAY
