Salmon Loaf

25 Jan

I. Love. This. Stuff. I’ve never made it for my family, because the very name makes them poo-pooh it. It’s not “fishy” or anything like that. It’s rich and delicate and awesome. This was a frequent winter dinner at Grandma’s house. She’d serve it with a cream sauce, but I liked it plain. We’d usually either have scalloped potatoes or rice pilaf along with it.

(Edited 3/22/08 to clarify and adjust some ingredients for better outcome.)

– 1 1 lb can red salmon, drained and flaked (reserve liquid)
– 1/4 cup butter, room temperature
– salt and pepper to taste
– 3 tbsp. lemon juice
– 2 tbsp. grated onion
– 2 cloves garlic, minced
– 3 tbsp. chopped FRESH parsley (1 tbsp dried is fine, but fresh is better)
– 1 tsp dill
1 cup soft bread crumbs (I coarsely grate fresh bread)
2/3 cup milk
2 eggs, beaten

Preheat oven to 325 degrees.

Drain salmon, reserve liquid in small bowl. Flake salmon into a medium bowl. Mix thoroughly with butter. Season with salt, pepper, onion, lemon juice, parsley, garlic, and dill.

In a separate bowl, soak bread crumbs in milk. Add the beaten eggs and mix well. Add bread mixture to salmon mixture and combine well. If the mixture seems too dry, add reserved liquid from canned salmon a little bit at a time until desired consistency.

Thoroughly grease a casserole dish (8×8, 9×9, or 10×10). Spoon mixture evenly into casserole and bake for 45 minutes at 325 degrees. Serve from casserole dish, or loosen edges and turn onto a platter.

salmon loaf


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