Canned Fish Loaf

READY IN: 1hr 10mins
Recipe by Jim in Washington

This recipe originally came from It tasted very flat, so the next few times I made it I added and subtracted and came up with this. I haven't changed too much the last few times I made it. I can't seem to make anything without adding or subbing something.

Top Review by birdie 3 andrea

this recipe was soo easy and simple. my family and i thought it was great, and my daughter, 'the picky eater' of the family even loved it. it didn't even make it as a leftover, because there was nothing left! :) i was actually suprised at how great it tasted for being so simple. it is a lot easier and healthy than the meatloaf(beef) i make. i even thought it was juicier than some salmon fillets i have eaten. i will defenitely be making this again. thank you soo much! ----------------------------------------------- also i am updating my review from my first time making this. i have made it several times now and everytime someone new is amazed and in love with the taste of this. it's great! i think this is one of my favorite things to make. everyone loves it! thanks again!

Ingredients Nutrition

  • 1 (14 3/4 ounce) can salmon or 1 (14 3/4 ounce) can mackerel, undrained
  • 1 cup crushed soda cracker crumbs (about 24)
  • 12 cup milk
  • 1 cup onion, chopped or diced
  • 1 egg, beaten
  • 2 tablespoons melted butter
  • 18 teaspoon salt
  • 12 teaspoon pepper
  • 1 teaspoon crushed basil
  • 2 teaspoons garlic powder


  1. Preheat oven to 350 deg F.
  2. In a medium sized mixing bowl, combine all ingredients, and mix thoroughly.
  3. Press mixture into a lightly greased 9x5 loaf pan.
  4. Bake for 45 minutes or until done.
  5. Let stand 10 minutes before attempting to slice.

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