Salmon Loaf

★★★★★ 2 Reviews
cyrene avatar
By Linda Kauppinen
from Greenwood, FL

This is so quick and easy to make. You can also use canned or fresh salmon. It works well with both. Note: If using fresh salmon be sure that you use 1 1/2 cup milk as you dont want the salmon to be dry. This should be moist and tender.

serves 6 to 8 servings
prep time 15 Min
cook time 45 Min
method Bake


  • 2 can
    16 oz red salmon (flake and remove bones and skin)
  • 2 lg
    eggs, well beaten
  • liquid from salmon plus milk to make 1 1/2 cups
  • 3 c
    coarse cracker crumbs
  • 2 Tbsp
    lemon juice
  • 1/4 c
    finely chopped onion
  • 1/4 c
    finely chopped red pepper
  • 1/4 tsp
    salt and pepper each
  • pinch
  • 2 sprig
    fresh curly parsley minced
  • 1/4 c
    finely chopped celery
  • 1/4 c
  • 1/4 c
  • 1/4 tsp
  • 1/8 tsp
  • 1 c
  • 1/2 c
    cucumber, grated
  • dash
    cayenne pepper

How To Make

  • 1
    Preheat Oven to 350 degrees. Flake and remove bones and skin from salmon. Reserve the liquid from the can. Put flaked salmon in large mixing bowl.
  • 2
    Stir in cracker crumbs, lemon juice, onion, pepper, salt, pepper, dill and parsley. Mix well.
  • 3
    Beat eggs, whipping them well with the milk mixture. Blend into salmon mixture.
  • 4
    Grease a loaf pan and lightly spoon the salmon mixture into the pan. Bake in oven for 45 minutes
  • 5
    CUCUMBER SAUCE: While salmon loaf is baking, Melt butter over low heat in a heavy saucepan. Using a wooden spoon, blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and starting to bubbly.
  • 6
    Remove from heat. Stir in milk, stirring constantly until mixture is smooth. Add grated cucumber Bring to a boil stirring constantly. Turn heat to low and simmer for 10 minutes. Serve on top of Salmon Loaf when ready to serve. YUM!!