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    You are in: Home / Recipes / Baked Salmon Loaf Recipe
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    Baked Salmon Loaf

    Baked Salmon Loaf. Photo by CountryLady

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    Total Time:

    Prep Time:

    Cook Time:

    45 mins

    15 mins

    30 mins

    dojemi's Note:

    This is a quick, easy recipe to make. Very delicious and very satisfying. I serve it with peas and cinnamon applesauce.

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    Units: US | Metric


    • Ritz cracker, crushed
    • butter, melted


    1. 1
      Combine ingredients in order given.
    2. 2
      Pack firmly in buttered loaf pan and bake in a 350 degree oven for 30-40 minutes.
    3. 3
      For topping: Mix enough butter in with the Ritz crackers to moisten.
    4. 4
      Sprinkle generously on top of casserole.

    Ratings & Reviews:

    • on October 27, 2003


      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.

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    • on July 22, 2005


      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.

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    • on January 14, 2005


      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!

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    Read All Reviews (7)


    Nutritional Facts for Baked Salmon Loaf

    Serving Size: 1 (138 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 274.5
    Calories from Fat 100
    Total Fat 11.1 g
    Saturated Fat 4.0 g
    Cholesterol 176.5 mg
    Sodium 536.9 mg
    Total Carbohydrate 13.2 g
    Dietary Fiber 0.9 g
    Sugars 1.8 g
    Protein 28.7 g

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