Salmon Loaf

Salmon Loaf

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Chilly Butt


This had to be one of my gram's favorite recipes. She has a sauce that is served over the salmon loaf, but it's only with one of the recipes. I've found it written down in several different places. Two are in the zip lock bag and one in her recipe box. Sadly, the best one is in a note book so old and frail, every time I open it, it flakes away. Also, it was written with a fountain pen and the ink is fading badly. I have no idea how to save it. As always, the directions are somewhat sketchy, but I'll do my best to make this recipe do-able.



☆☆☆☆☆ 0 votes

30 Min
30 Min
Stove Top



  • 1 can(s)
    red salmon, 16 oz, reserve the liquid
  • 1 c
    bread crumbs
  • 2
  • 1/2 c
  • 1 tsp
    lemon juice
  • 1 tsp
    onion juice
  • 1/2 tsp
  • ·
    dash of paprika

  • 2 Tbsp
  • 2 Tbsp
  • 1/4 tsp
  • 1/4 tsp
  • 1/4 tsp
  • 1 c
    hot milk
  • ·
    reserved salmon liquid

How to Make Salmon Loaf


  1. Pre-heat oven, 350. In a large bowl, remove skin and bones from salmon and pick fine. Strain the liquid and set aside. The liquid doesn't go into the salmon loaf, reserve it for the sauce.
  2. Add all other ingredients, mix well and turn into a buttered loaf pan.
  3. Place loaf pan in water bath (place salmon loaf pan in a larger pan, fill larger pan with water 1/4 to 1/3 up the side of salmon loaf pan) and bake 30-45 min., until center is firm.
  4. Remove Salmon from oven and let cool. While the salmon cools prepare the sauce.
  5. In a med. sauce pan, on med. low heat, melt butter. Add flour, one tablespoon at a time, whisk until flour and butter are well blended. Add salt, mace and paprika, whisking the whole time and cook for approx, one minute. Slowly add hot milk and strained salmon liquid. Cook until you've reached desired consistency. Serve over salmon.


Printable Recipe Card

About Salmon Loaf

Course/Dish: Fish Other Sauces
Main Ingredient: Fish
Regional Style: American
Other Tag: Heirloom

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