Salmon Loaf

2
Elsie Perrett

By
@twiga13

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


Rating:

★★★★★ 3 votes

Comments:
Serves:
8
Prep:
30 Min
Cook:
45 Min
Method:
Bake

Ingredients

Add to Grocery List

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

Step-by-Step

  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.

Printable Recipe Card

About Salmon Loaf

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




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