Prep 13 mins
Cook 45 mins
This is how my mom made salmon with the cans of salmon you get on sale. She made tuna with this recipe too.
- Drain salmon reserving liquid.
- Add crumbs and egg.
- Measure salmon liquid to make 1/2 cup.
- Add powdered milk to liquid; mix.
- Add rest of ingredients and mix.
- Shape into loaf.
- Bake 40 minutes at 350°F; let stand 5 minutes.
I was very pleasantly surprised with this dish. My husband loved it, he said it reminded him of seafood "fritters" at the Long Island shore. We had it with a veggie mayo side salad and used some of the spicy, creamy salad topping to dip some of the loaf bites in to. In order to lighten things up some; I used homemade bread crumbs from low cal/low carb. whole wheat bread, seasoned with my friend "Mrs. Dash" - To bind the mix I used egg beaters, my butter was "Smart Balance" and my dry milk was low-fat. This all worked out very well and made me feel a bit less guilty. I have honestly never had anything like this before and never thought I would like canned salmon. I made this for ZWT3 and am loving the new experiences I am discovering!!! Thanks for sharing!
I made a half recipe of this and made it into 2 patties for our lunch. As it seemed so soft and loose (and I wasn't going to bake it) I added 1tbsp of flour and got very nice, moist patties that didn't fall apart. Very tasty and I loved the lemon in them. I cooked them under the broiler so as not to add any fat and they were nicely done at 3 mins per side. Thank you for this tasty and versatile recipe.
This is very similar to a recipe that I have used for years. When I drained the salmon there was not a full 1/2 cup so I added some water. Along with the lemon juice, I added some lemon zest and instead of baking it in the oven, I opted to cook it at 50% power in the microwave for about 18 minutes. A nice moist loaf that went very well with vegetable sides.