Baked Salmon Loaf

Submitted by dojemi

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

 

• Ready In: 45mins
• Ingredients: 13
• Serves: 4

ingredients

• 453.59 g can salmon, flaked (I use one large can and one small can)
• 2 eggs, slightly beaten
• 118.29 ml milk
• 118.29 ml buttered bread crumb
• 4.92 ml lemon juice
• 2.46 ml salt
• 0.25 ml pepper
• 1 small chopped onion
• 14.79 ml chopped parsley or 14.79 ml green pepper
• 14.79 ml melted butter
• 2.46 ml sage (optional)

• Topping

• Ritz cracker, crushed
• butter, melted

directions

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.

Reviews

[Derf2440]

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.

 

[adam9213]

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.

 

[MrsBand1]

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!

 

[CountryLady]

No doubt about it - this was the best salmon loaf I've ever eaten! The recipe was easy, the end result moist & delicious. I combined some BBQ'd smoked salmon leftovers with a small tin of salmon; since the instructions didn't indicate what to do with the juice from the tin, I opted to include it in the mixture. I used dried parsley & included the sage but skipped the topping. Served along with a tossed salad & my own garlic mayo, we enjoyed a tasty, healthy meal. Thanx dojemi!

 

[mcase4]

Fantastic! Wonderful flavor and very moist. I followed the recipe from start to finish. I did add dill rather than sage due to personal preference (I may try the sage next time as I am curious) and I did use fresh grilled salmon because that's what I had on hand and wanted to use up before it went bad. I topped it off with a hard boiled egg white sauce because that's how my Mom always served it, but I did try the salmon loaf on its own and it was spectacular. I enjoyed the bit of crunch from adding the topping, and I liked the flavor and texture the buttered crumbs added to the final product. I will say that the mixture seemed a bit wet when I put it in the dish before baking, but after 35 minutes I had a lovely browned and well held together salmon loaf with delicious flavor and perfect moistness. Simply delightful!