Real Recipes From Real Home Cooks ®

salmon loaf

(3 ratings)
Blue Ribbon Recipe by
Elsie Perrett
Benson, AZ

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.)

Blue Ribbon Recipe

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!

— The Test Kitchen @kitchencrew
(3 ratings)
yield 8 serving(s)
prep time 30 Min
cook time 45 Min
method Bake

Ingredients For salmon loaf

  • 2 can
    (15 oz. each) salmon
  • 2
  • 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

How To Make salmon loaf

  • 1
    Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"
  • 2
    Flake salmon and remove bones and skin.
  • 3
    Blend in eggs.
  • 4
    Stir in remaining ingredients.
  • 5
    Spoon lightly into pan.
  • 6
    Bake 45 minutes.