Name: Salmon Loaf
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Ingredients: 1 (14.75 ounce) can salmon, undrained; ½ cup crushed saltine crackers; ½ cup milk; 1 egg, beaten; salt and pepper to taste; 2 tablespoons melted butter

Salmon, cracker crumbs, milk, egg and butter, baked into a loaf.

Salmon Loaf

(14.75 ounce) can salmon, undrained

½ cup crushed saltine crackers

milk

egg, beaten

salt and pepper

butter

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.


My family thought this was good when cooked following the recipe.  The only thing I would change would be baking it in muffin tins so that there are more crispy edges, and adding a little bit of minced onion for flavor.  Otherwise this is a really good, really easy recipe!

There was nothing about this recipe I didn't like. It was quick and easy with a minimum of ingredients, though I did add some minced onion, dash of salt and a little pepper.  It made a wonderful salmon loaf just like my Mom used to make.  My grandkids, ages 4 through 16 loved it served with creamed peas and fried potatoes.  I will be using this recipe from now on.

I like to make individual patties with this mixture and fry them in a little butter in a skillet. I like the greater proportion of browned outsides when it is made that way.

We're trying to get more fish in our diets, so I thought I would give this a try. I added some diced onion and celery (maybe 1/4 or a 1/3 cup of each) and I used less milk so it wouldn't come out soupy. I also used crushed Ritz crackers instead of saltines. Tasty! My husband, who prefers tuna to salmon, seemed to enjoy it! Thanks so much for the recipe. :)

This recipe is wonderful!  I didn't have any saltines so I used club crackers instead and it was wonderful, in fact, they probably made it more buttery and rich...delicious!  I recommend you leave the bones and skin in the salmon, they are very soft, and you will never know you are eating them.  You can easily "smush" them up, if you want, but they are so full of calcium and protien you really should leave them in.  Also, I added chopped onions and celery for a little zest! Give this recipe a try!!!

Deeeeelicious! Reminds me of my mom's & I think it's better than a recipe I already make because cracker crumbs are used instead of bread crumbs. I did add some chopped onion----mom did that!!! A good choice for Lent, with raw fried taters and creamed corn on the side...mmmmmmm! Comfort food!

Good basic recipe; great with a little "dressing up!"  I drained, skinned and de-boned the canned salmon.  I also added onion powder, celery seasoning and lemon pepper.  I used crushed seasoned wheat crackers and saltines for the crumbs (plus I made more crumbs to sprinkle on top of the loaf!)  I also served this with dill sauce made from 1/2 c fat free mayo, 1/4 c fat free sour cream, 1 T lemon juice, 1 T milk, 1 t dried dill weed, 1/2 t sugar and 1/8 t pepper.  The whole family loved this!  Thanks for the recipe....

My family loves this recipe. I've always made salmon patties and enjoyed them but from now on this is the only way I'll cook salmon.

I picked the skin and bones out of the salmon prior to mixing in the rest of the ingredients! YUM

This recipe wasn't what I thought it would be. Sort of bland. Needed something just not quite sure. My kids said they want salmon patties next time. I know they like them.

Salmon Loaf

Prep Time: 5 minutes

Cook Time: 45 minutes

Total: 50 minutes

Servings: 1

Cost: $23.98 /serving

Author : Gloria

Ingredients

Instructions

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