Prep 10 mins
Cook 1 hr
- 2 (1 lb) cans red salmon
- 6 slices white bread, fresh, shredded
- 2 eggs, well-beaten
- 1 cup milk
- 2 tablespoons parsley, snipped
- 1⁄4 cup onion, minced
- 1 teaspoon salt
- 1 tablespoon Worcestershire sauce
- 1⁄4 teaspoon poultry seasoning
- 1⁄4 cup butter, melted
- 1⁄4 cup lemon juice
- Preheat oven to 350 degrees F (177 C).
- Flake salmon in large bowl; remove bones Combine remaining ingredients with salmon.
- Turn the salmon mixture into a greased 1 1/2-qt. (1.5-liter) casserole dish.
- Bake 50 to 60 minutes or until firm in the center. Serve hot.
Just wanted to say this is the best salmon loaf I've found. I made it as written except I used bread crumbs from a can. I make a white sauce with peas to go with this, it's is definitely in the dinner rotation.
This was a very tasty recipe and easy to throw together. The only change was to make them into patties and pan fry. They came out great. I served them with a light mayo/horseradish sauce. Thanks.
I am always on the lookout for new ways to make salmon and I was pleasantly surprised with this one. I can my own salmon so instead of 1 cup milk I reserved the juice from the salmon and added milk to it to make one cup. Also, I didn't have any lemon juice so I omitted it and I think I reduced the butter by a tablespoon or so. Finally, I shredded cheddar over the top before baking. We eat lots of salmon so sometimes the family is not the most excited about it being on the menu, but I will definately make this again for the flavorful and fresh take on the fish. Thanks!