Salmon Loaf

I made this for supper last night and it’s really tasty.  Bill suggested I write the recipe so I can make it again.

Laura had leftovers for breakfast this morning and told everyone how good it was.

You see, I never follow a recipe exactly, and often times just put flavors together using my imagination.  So, here’s what I did.

Mix all this stuff together:

  • 1 large can of salmon, 413 grams, or around a pound.  (who comes up with these can sizes anyway?) drained and mashed with a fork
  • 2 large eggs
  • 1/2 cup sour cream
  • 1/4 cup melted butter
  • 1 tablespoon lemon juice
  • 1 tablespoon prepared yellow mustard.  (next time I’m trying Dijon)
  • 1 cup breadcrumbs
  • salt and pepper to taste.  (I used a tablespoon of pepper)
  • 1 medium onion, finely chopped.

Line a loaf pan with parchment paper and fill with the mixture.  Bake at 350F for 45 minutes.

I used pink salmon, not the expensive sockeye.

There’s no picture.  Why?  Because I buttered my loaf pan and the darn thing stuck.  I served it with a spoon right out of the pan. That’s where the parchment paper idea was born.

If you make this, maybe you could send me a picture.



2 thoughts on “Salmon Loaf”

  1. Yvette, I will certainly try this very soon… maybe at my daughter, as my son-in-law cannot eat meat… salmon has a lot of protein… I have a recipe similar to this with 2 cans of salmon – I make salmon burgers – instead of the heavy buns I buy the thin buns… less bread… I’m heavy enough on…
    thank you for sharing…


Leave a Reply

Your email address will not be published. Required fields are marked *