Total Time
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.

Ingredients Nutrition

  • 1 (1 lb) can salmon, flaked (I use one large can and one small can)
  • 2 eggs, slightly beaten
  • 12 cup milk
  • 12 cup buttered bread crumb
  • 1 teaspoon lemon juice
  • 12 teaspoon salt
  • 1 dash pepper
  • 1 small chopped onion
  • 1 tablespoon chopped parsley or 1 tablespoon green pepper
  • 1 tablespoon melted butter
  • 12 teaspoon sage (optional)
  • Topping

  • Ritz cracker, crushed
  • butter, melted


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

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.

Derf October 27, 2003

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.

adam July 22, 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!

MrsBand1 January 14, 2005