Salmon Loaf

Elsie Perrett


This is great with a creamed pea sauce, which is basically a white sauce with peas. I think it is from a old Betty Crocker Cookbook from the 1950's. I have tweaked it to make it mine. I like to serve mashed potatoes with it. (Just an observation: The original recipe calls for 16 oz. cans of salmon. The ones in my pantry are 14.75 oz. Just like everything else, the sizes are getting smaller.)

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Notes from the Test Kitchen:
I saw this recipe and thought of a salmon croquette recipe my husbands grandmother used to make. The taste is similar, but without the deep frying.

This loaf had a nice, delicate salmon taste. This would pair nicely with rice and a green veggie for a tasty dinner or luncheon meal. Next time I may add a sauce with this (for example, thinned down cream of mushroom soup). I will definitely be making this again!


2 can(s)
(15 oz. each) salmon
1 1/2 c
liquid (salmon liquid plus milk)
3 c
coarse cracker crumbs
2-3 Tbsp
lemon juice
2 Tbsp
chopped onion
2 Tbsp
dry parsley
1/4 tsp
each salt and pepper


1Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"

2Flake salmon and remove bones and skin.

3Blend in eggs.

4Stir in remaining ingredients.

5Spoon lightly into pan.

6Bake 45 minutes.

About this Recipe

Course/Dish: Fish
Main Ingredient: Fish
Regional Style: American
Other Tag: Quick & Easy
Hashtag: #salmon