Charlotte Hughes's Salmon Loaf

Charlotte Hughes's Salmon Loaf

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Peggy Carter


This was our Wed. night supper regularly throughout my high school days. We always had a roast beef dinner on Sunday, to which we invited a number of college students who attended the church my Daddy pastored. On Monday we had left over roast (as open-faced sandwiches); on Tues. we had hash made with potatoes, carrots and whatever was left of the roast. Mother had a few really good recipes and this Salmon Loaf was one of them. We always had it with cream peas.


★★★★★ 1 vote

15 Min
45 Min



  • 2
    eggs, separated
  • 1 can(s)
    salmon, canned
  • 1 1/2 c
    bread crumbs, dry (from toast)
  • 1 c
    chopped onion
  • 1/2 c
    canned milk
  • pinch
    salt and pepper, to taste

How to Make Charlotte Hughes's Salmon Loaf


  1. Separate eggs and set aside egg whites in med. sized mixing bowl.
  2. Empty salmon from can and remove any bones, skin or other yukky stuff
  3. Toast 4 pieces of bread and break into pieces. Do not pulverize. ...about 1 1/2 cups.
  4. Chop one small onion into small bits.... about a cup.
  5. Mix above ingredients (egg yellows, salmon, bread crumbs and onions) and add the canned milk. Mix thoroughly. Add salt and pepper.
  6. In a medium sized mixing bowl whip egg whites to the soft peak stage, and FOLD into salmon mixture. Pour into greased loaf pan.
  7. Place in pre heated oven and bake at 375º for 45 min. Serve with creamed peas.

Printable Recipe Card

About Charlotte Hughes's Salmon Loaf

Course/Dish: Fish
Other Tag: Quick & Easy

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