Prep 15 mins
Cook 30 mins
This is a quick, easy recipe to make. Very delicious and very satisfying. I serve it with peas and cinnamon applesauce.
- 1 (1 lb) can salmon, flaked (I use one large can and one small can)
- 2 eggs, slightly beaten
- 1⁄2 cup milk
- 1⁄2 cup buttered bread crumb
- 1 teaspoon lemon juice
- 1⁄2 teaspoon salt
- 1 dash pepper
- 1 small chopped onion
- 1 tablespoon chopped parsley or 1 tablespoon green pepper
- 1 tablespoon melted butter
- 1⁄2 teaspoon sage (optional)
- Ritz cracker, crushed
- butter, melted
- Combine ingredients in order given.
- Pack firmly in buttered loaf pan and bake in a 350 degree oven for 30-40 minutes.
- For topping: Mix enough butter in with the Ritz crackers to moisten.
- Sprinkle generously on top of casserole.
We enjoyed this salmon loaf very much, nice and moist. I made it from a left over baked salmon we had instead of canned. Turned out great. I did double the lemon juice and changed the sage to dill, personal preference. We also left the crackers off the top, didn't really need it, and i wanted to try a chopped egg sauce i found by Lorac. It did go very nicely with your salmon loaf. Thanks for sharing, it was very good.
This was quite tasty. I did find it called for a few things which were a little tedious. Buttered bread crumbs for example. The extra butter at the end--unnecessary. The fish is oily as it is, so the bread crumbs alone will be fine next time, in addition to not adding the last melted butter. I used egg replacer, non-hydrogenated margarine, and soymilk. Next time I will add less salt, more pepper, more sage. This time I used dried parsley also, next time fresh (maybe fresh sage too). I'll probably use shallots next time too, instead of regular onions, and minced fine. Didn't use a topping and didn't cover it. Because the fish, again, is oily, no topping or cover is needed, nor is any sauce. The loaf gets a nice crispy little curst on it. Next time I might try a free form loaf on a cookie sheet, as I did find it a tad difficult to get pieces out of the loaf pan, but then that could be because I could've cooked it longer and/or because I used non-dairy substitutes.
This is a great salmon loaf recipe. I was looking for one that tasted like my mom's. This was even better. I didn't put the cracker topping on and was pleasantly surprised at the unique taste of the sage. This is definitely added to our list of regular recipes. Thanks!