Baked Salmon Loaf
photo by Anonymous
- Ready In:
- 45mins
- Ingredients:
- 13
- Serves:
-
8
ingredients
- 1 (2 lb) can salmon, flaked (I use one large can and one small can)
- 4 eggs, slightly beaten
- 1 cup milk
- 1 cup buttered bread crumb
- 2 teaspoons lemon juice
- 1 teaspoon salt
- 2 dashes pepper
- 2 small chopped onion
- 2 tablespoons chopped parsley or 2 tablespoons green pepper
- 2 tablespoons melted butter
- 1 teaspoon sage (optional)
-
Topping
- 2 to taste Ritz cracker, crushed
- 2 to taste butter, melted
directions
- 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.
Reviews
-
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.
-
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!
-
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!
see 2 more reviews
RECIPE SUBMITTED BY
dojemi
United States