Vampire Loaf of Salmon

Updated: Apr 27

From "The Infinite Feast: How to Host the Ones You Love—Recipes from the Big Easy . . . and Beyond" by Brian Theis, 2020 Click here for more on my new cookbook!


Don’t be scared of this one, it’s Drac-u-licious! You can COUNT on my delicious Vampire Loaf of Salmon to get the kids excited about eating their fish! Cue the rattling chains, thunder and lightning, and howling wolves!!! 🧛

Vampire Loaf of Salmon

Makes 4 to 6 servings


4 large salmon fillets (about 2 pounds)

2 cups panko breadcrumbs

1/4 cup finely chopped pimento olives

1/4 cup instant diced onion

1/4 cup parsley flakes

1/2 teaspoon red pepper flakes

2 large eggs, lightly beaten

1/4 cup heavy cream

2 tablespoons olive oil

1 tablespoon lemon juice

8 ounces bottled cocktail sauce with horseradish

Coarse salt and freshly ground pepper


Heat oven to 350F. Salt and pepper salmon fillets. Bake 12 to 15 minutes, then flake into large bowl.

     To bowl, add bread crumbs, olives, onion, parsley, red pepper, eggs, cream, oil, lemon juice. With hands, mix thoroughly to combine. Line sheet pan with parchment paper or foil and coat with butter or cooking spray. On prepared pan, form salmon mixture into a rectangular “neck”-shaped loaf.

     Bake uncovered for 40 minutes. Using two wide spatulas, transfer loaf to serving platter. Decorate salmon “neck” with “streams of blood” (cocktail sauce). Serve immediately, while haunting organ music plays.

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