Total Time
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.

Ingredients Nutrition


  1. Drain salmon reserving liquid.
  2. Flake.
  3. Add crumbs and egg.
  4. Measure salmon liquid to make 1/2 cup.
  5. Add powdered milk to liquid; mix.
  6. Add rest of ingredients and mix.
  7. Shape into loaf.
  8. Bake 40 minutes at 350°F; let stand 5 minutes.


Most Helpful

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!

free-free May 31, 2007

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.

Annacia December 01, 2006

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.

PaulaG April 14, 2006

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