Excellent! I baked mine in muffin tins, and we all really liked them. I added some carrot and extra onions. I didn't use the butter in the fish mixture either - but I did add in a drained can of tuna because my salmon was only 10 ounces. Sprinkled the tops with a little extra grated parmesan and served with steamed broccoli and leftover cucumber sauce from our turkey gyro lunch. Thanks for posting such a versatile recipe!
I also baked this in a muffin tin and added carrots- it was awesome the first night and the left-overs were great for lunches. Even my toddler ate these up!
We will be using this recipe again.
This was delicious, I made patties instead of the loaf because we love it crunchy and We also loved the Cucumber sauce, it made the salmon taste like it came from a 5 star resturaunt.
I thought that this was great even served warm. I did have to add a little more paprika though, for my taste. But this was great!
Oh, wow... this is fantastic. Don't know what I was expecting; bland, I guess, and this is anything but bland. I actually only had two tins of (boneless) salmon, about 2/3 of the total, but I threw everything together regardless, and it is still incredibly flavourful. What a great way to stretch two little tins of salmon.
This was very good and easy to make. I made the loaf but did not make the cucumber sauce. I followed the recipe exactly as written and we all loved it.
I only made the salmon loaf and it was fantastic, I rarely make a recipe with no changes but this is one of them it didn't need any, I am only sorry that I didn't double the recipe, this is wonderful served cold and sliced, I used red sockeye salmon, what a great recipe and one that I will make again soon, thank you for sharing Bluemoon!
I haven't had salmon loaf in ages and I enjoyed it with a remoulade sauce! I didn't have fresh dill, so used some dried. I also added basil. Thank you, my grandmother used to make salmn loaf and this brought back memories!