Best Salmon Loaf Recipes

SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• In a mixing bowl, combine the salmon, cracker crumbs, milk, egg, salt, pepper, and melted butter. Mix thoroughly.
• Press the salmon mixture into a lightly greased 9x5 inch loaf pan.
• Bake in a preheated oven for 45 minutes or until done.

SALMON LOAF

Steps:

• In a large bowl, combine the salmon, onion, bread crumbs and butter. Stir in the egg yolks, lemon juice, parsley, salt and pepper. , In a small bowl, beat the egg whites on high speed until stiff peaks form. Fold into salmon mixture. , Transfer to a greased 8x4-in. loaf pan. Place in a larger baking pan. Add 1 in. of hot water to larger pan. Bake at 350° until a knife inserted in the center comes out clean, 40-45 minutes. Let stand for 10 minutes before slicing., Meanwhile, in a small saucepan, melt the butter. Stir in flour until smooth; gradually add milk. Bring to a boil; cook and stir until thickened, 1-2 minutes. Stir in olives. Serve with salmon loaf.

CHEF JOHN'S SALMON LOAF

Steps:

• Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.
• Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.
• Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.
• Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.
• Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.
• Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.
• Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

EASY SALMON LOAF

Steps:

• To make Salmon Loaf: Add milk and breadcrumbs to a bowl; stir to combine; set aside.
• In another bowl beat the egg yolks until thick and the color of lemons.
• Add in the breadcrumb mixture, lemon juice, salts, and pepper; stir to combine.
• Add in salmon; stir to combine; set aside.
• In yet, another bowl, beat the egg whites until stiff but not dry; add to the salmon mixture; fold in gently.
• Spoon mixture into a greased 7 1/2 x 3 x 2 inch loaf pan.
• Bake at 400°F for 35 minutes.
• In the meantime, make white sauce: let the butter melt in a saucepan over low heat.
• Add in the flour and stir until smooth.
• Cook for 1 minute while stirring constantly.
• Gradually pour in the milk; cook over medium heat and stir constantly until mixture is thickened and bubbly.
• Add in salt and pepper to taste.
• Cut salmon loaf into slices and serve with white sauce on top.

SAVORY SALMON LOAF

Steps:

• Preheat oven to 375*.
• Drain and flake salmon.
• Add other ingredients and mix lightly.
• Pack mixture into a well- greased loaf pan (I use cooking spray).
• Bake in 375* oven 1 hour.
• Let stand 15 minutes before slicing.

SALMON LOAF

Steps:

• Drain and flake salmon.
• Add all other ingredients and mix lightly.
• Pour mixture into well greased 8"X4" loaf pan.
• Bake at 375 degrees for 40 minutes.

MINI SALMON LOAF

Steps:

• In a small skillet, saute celery and onion in oil until tender. In a large bowl, combine the bread crumbs, egg, milk, salt, pepper and celery mixture. Crumble salmon over mixture and mix well. Transfer to a greased 5-3/4x3x2-in. loaf pan., Bake at 350° for 40-45 minutes or until a thermometer reads 160°. In a small bowl, combine the sauce ingredients. Serve with salmon loaf.

SENSATIONAL SALMON LOAF

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease a 9x9-inch baking dish.
• In a large bowl, stir together salmon, crackers, egg, bell pepper, and onion. Mix in milk, Worcestershire sauce, and hot pepper. Season with black pepper. Mix well with your hands, and spread into baking dish.
• Bake in a preheated oven until the top is golden brown and a toothpick inserted into the center comes out clean, about 45 minutes. Cut into squares to serve.

BETTY CROCKER'S SALMON LOAF

Steps:

• Rinse and drain salmon, picking out any bones or skin you find. Let sit to drain well.
• Prepare White Sauce: In saucepan on stove, heat margarine, flour, salt, pepper, and milk. Stir over low heat until slightly thickening. This should be the consistency of a coffee cream.
• Grease 9x5x3 loaf pan. Preheat oven to 350.
• Beat eggs until light fluffy. Add lemon juice.
• Toss together the bread cubes and salmon. Pour egg mixture over and toss gently. Add white sauce and toss gently.
• Add mixture to loaf pan and gently press to fill loaf pan firmly.
• Bake at 350 for 35-45 minutes.
• Before serving, combine soup and water to make a sauce to top loaf.
• You can turn out of loaf pan or serve in pan. Pass around the sauce (in gravy/sauce dish) to pour atop servings. ENJOY!

SALMON LOAF FOR 2

Steps:

• In a large bowl, combine all the ingredients. Press into a greased 5-3/4x3x2-in. loaf pan. Bake, uncovered, at 375° for 25-30 minutes or until lightly browned and set.

BAKED SALMON LOAF

Steps:

• Combine ingredients in order given.
• Pack firmly in buttered loaf pan and bake in a 350 degree oven for 30-40 minutes.
• For topping: Mix enough butter in with the Ritz crackers to moisten.
• Sprinkle generously on top of casserole.

SALMON LOAF

Steps:

• 1. Heat oven to 350 degrees. Grease a loaf pan, 9x5x3"
• 2. Flake salmon and remove bones and skin.
• 3. Blend in eggs.
• 4. Stir in remaining ingredients.
• 5. Spoon lightly into pan.
• 6. Bake 45 minutes.

SALMON LOAF

Steps:

• 1. Turn oven on and set at 350* Break canned salmon up with fork.
• 2. Mix yolks with mushroom soup, and add to salmon. Then add pepper, oatmeal and lemon juice and onion and mix well..
• 3. Beat egg whites until stiff and fold into salmon mixture. Put into a large bread pan, or casserole dish, and bake for 1 hour or until done.. Enjoy!

STARLAC SALMON LOAF

Steps:

• Drain salmon reserving liquid.
• Flake.
• 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.

SALMON LOAF WITH DILL SAUCE

Steps:

• In a skillet, saute celery and onion in oil until tender.
• In a bowl, combine the salmon, egg, milk, bread crumbs, salt, pepper and sauted veggies.
• Transfer to a greased 6x3x2-inch loaf pan and bake at 350F for 40-45 minutes or until an inserted knife comes out clean.
• In a small bowl, combine sauce ingredients. Serve with salmon loaf.

SALMON & CRAB LOAF

Steps:

• Heat oven to 350 deg F/180 deg Celsius.
• Toss the butternut with the oil, then roast until soft, about 30 minutes (If using halved butternuts, bake until soft, then scoop out enough flesh to weigh 3 1/2 oz/100g. The 7 oz/200 g raw weight does shrink down to about 3 1/2 oz/100g when roasted, anyway).
• Grease a bread tin of about 8 x 4 inches and about 3 inches deep with butter.
• Drain the salmon and put in a large bowl. Remove crabsticks from coverings, and cut into the salmon, in thin rounds. Add the roasted butternut.
• Add all the seasonings, from the ginger down to the sesame oil, and mix it all well with a fork, breaking up the butternut pieces.
• Put the 3 tablespoons mayonnaise and 2 eggs in a bowl and whisk well. Add to the fish mixture.
• Mix the whole caboodle well, until you have a slightly coarse mixture and all the ingredients have been well combined.
• Scrape into the greased bread tin and smooth the top. If you like, sprinkle over breadcrumbs so the top doesn't dry out too much.
• Bake about 1 - 1 1/4 hour, until firm.
• Turn out carefully on a platter. Serve garnished with pickled cucumber or gherkins, extra mayonnaise, fried tomatoes, mashed potatoes, a green vegetable, and a salad. Use a serrated knife for slicing, or the slices might crumble.

SALMON LOAF WITH CUCUMBER-DILL SAUCE

Steps:

• For the Salmon Loaf:.
• Combine salmon, breadcrumbs, milk, onion, green pepper, egg, lemon juice, celery salt, and pepper; mix well.
• Press mixture into an 8x5x3-inch loaf pan coated with cooking spray.
• Bake at 375 degrees F for 45--50 minutes, or until done. Remove from oven and let stand 3 minutes.
• Remove loaf from pan. Serve with Cucumber-Dill Sauce.
• For Cucumber-Dill Sauce:.
• Combine all ingredients; mix well. Cover sauce, and chill 30 minutes; stir before serving.

FANTASTIC SALMON LOAF (SALMON PARTY LOG)

Steps:

• Drain and flake salmon, removing skin and bones.
• Combine salmon with next six ingredients; mix thoroughly.
• Chill several hours.
• Combine pecans and parsley (or, just use parsley, I never use pecans).
• Shape salmon mix in 8x2 inch log; roll in nut mix; chill well.
• Serve with Crackers.

SALMON LOAF

Steps:

• 1. Preheat Oven to 350 degrees. Flake and remove bones and skin from salmon. Reserve the liquid from the can. Put flaked salmon in large mixing bowl.
• 2. Stir in cracker crumbs, lemon juice, onion, pepper, salt, pepper, dill and parsley. Mix well.
• 3. Beat eggs, whipping them well with the milk mixture. Blend into salmon mixture.
• 4. Grease a loaf pan and lightly spoon the salmon mixture into the pan. Bake in oven for 45 minutes
• 5. CUCUMBER SAUCE: While salmon loaf is baking, Melt butter over low heat in a heavy saucepan. Using a wooden spoon, blend in flour and seasonings. Cook over low heat stirring until mixture is smooth and starting to bubbly.
• 6. Remove from heat. Stir in milk, stirring constantly until mixture is smooth. Add grated cucumber Bring to a boil stirring constantly. Turn heat to low and simmer for 10 minutes. Serve on top of Salmon Loaf when ready to serve. YUM!!

SALMON LOAF WITH CUCUMBER SAUCE

Steps:

• Preheat the oven at 325ºF.
• Combine the salmon with the butter.
• Add salt (to taste), lemon juice, grated onion, grated garlic, parsley and dill.
• Soak the breadcrumbs in milk.
• Add the beaten eggs.
• Add the Parmesan.
• Stir the breadcrumb mixture into the salmon mixture.
• If the mixture seems too dry at this point, add a little of the reserved brine (about a teaspoon at a time) or if you have more lemon juice available, a little more lemon juice (a teaspoon at a time).
• Spoon the mixture into a lightly greased 9x5x3-inch loaf pan.
• Bake at 325°F for 45 minutes, or until cooked.
• THE SAUCE: grate the cucumber.
• Melt the butter in a pan over a medium-low heat.
• Blend in the flour.
• Gradually add the milk, stirring constantly, until the sauce is thickened and bubbly.
• Add the grated cucumber and paprika.
• Stir to blend.
• Serve with the salmon loaf and your favourite salad or vegetable side dishes.
• Chef's notes: This loaf can be made with red or pink salmon. Red is tastier. For the health-conscious, use the salt-reduced or salt-free varieties. And omit - or reduce - the salt in the recipe. I made this again recently, after MarieAlice's review - I hadn't made it for years and years. And not being very good at following recipes exactly whether they be mine or someone else's, I just HAD TO make some changes. I added several grated baby carrots (they are just so sweet and flavoursome at the moment) and several tablespoons of wheat germ. Then in order to retain the moistness, I added some extra lemon juice. And I discovered also that this is one of those recipes that is tastier cold!