Chef John's Salmon Loaf

We used green onions rather than regular onion, because we had fresh green onions that needed to be used AND we doubled the recipe. We will definitely make this again, probably adding some spicy corn relish and more cayenne!

I left out the rice vinegar (didn't have any, and forgot to add the white wine vinegar I did have). I also reconstitued the Worcestershire sauce from a powder a local spice merchant carries, using a roughly 1.5:1 ratio of water to powder. And instead of saltine crumbs, I used crumbs from pieces of Cheez-It crackers. I don't understand what the problem with looks is; the loaf looked fine and tasted great. Another excellent recipe from Chef John, who is a real fount of great recipes here on AllRecipes.

Very good!

We love Chef John's Salmon cakes, so I figured I would give this recipe a try for a change of pace (especially since we have been eating quite a bit of canned salmon recently! ). Once again, Chef John did not disappoint! This salmon loaf was really delicious. I made the recipe just as written, using lemon juice in place of the rice vinegar (since that type of vinegar is not a staple in my pantry). The loaf turned out perfectly and had a very nice texture. I served it with a dill & caper white sauce, which complimented the salmon flavor quite well. Chef John's video is also well worth watching - the tips are very helpful, and you can't help but chuckle at his humor. Thanks Chef John!

This is good enough to make even when you're not sheltering in place. The only other time I ever opened a can of salmon, I was so appalled by the bones and skin, I spent a long time picking them out. This time, thanks to Chef John, I mashed them right in and he's right--you cannot tell they're in there. The only change I made was to limit the butter to 2 tablespoons instead of 4. Per Chef John's suggestion, I served it with a white sauce. I goosed the flavor of the sauce by heating the milk with a slice of onion and a bay leaf, then strained it into the roux. Added salt, pepper, cayenne and a dash of nutmeg. Oh, and because I was interrupted, after it finished baking, the loaf sat in the oven for probably about 15 minutes with the heat turned off, which may have contributed to the lovely delicate crust it had.

Easy and yummy, we loved every bite!

This recipe turned out great and was a nice change! I followed it exactly. Next time I will spray the loaf pan with PAM because for some reason the butter made the loaf stick even though I waited the 5 minutes to turn it over on the plate.

Besides Salmon, the recipe is excellent to adapt for Tuna Loaf with savory additions like capers, celery, and red bell pepper. And be sure to use Chef John's technique of separating the eggs to whip the egg white and fold it into the mixture. It makes a really wonderful textural difference in the finished product!

In my quest for good recipes involving canned salmon i thought i'd try this one. I love almost any chef John recipe I try, but the texture of this one just didn't jive for me. I find seafood is affected more by personal taste than other foods, likely the case here. I'll stick to his recipe for salmon patties

I used tuna & didn't separate the eggs, just mixed them in. Turned out great though I'm sure not as close to fluffy as the original

This is a keeper. Lovely texture and great flavour. Made a half recipe with 2 eggs for my husband and myself. Highly recommend for a quick meat dish.

I was a bit scared of making salmon loaf again because a recipe I used years ago came out very dry. I was so relieved this loaf was moist! It was easy to put together (I didn't even separate the eggs), and my husband and I both loved it. I'm so glad I now have something to make with convenient cans of salmon.

Followed the recipe, definitely beat the whites! Makes a world of difference from the salmon loaves I have made in the past. The seasoning in this is mild, its the salmon you want to taste, but can see easily adding whatever you like to make it your own thing.

We used to eat this a lot growing up, so this recipe brings back all those special memories. I added some dill and lemon zest and it was delicious!

I love this recipe. My Mom used to make salmon loaf back in he 70s. As always with Chef John Recipes, this is a huge improvement. I made a few substitutions (nothing big). My husband and I live with my parents to help care for my Mom who has Alzheimer's. I made a couple substitutions to accommodate my Dad. (He suffers from old-man curmudgeon disorder and lifelong inflexible personality disorder.) Also, my 21 year-old son is sheltering with us, so I doubled the recipe. That worked out fine. My substitutions: I only had one small onion (and it was beginning to sprout)! I used that and some freshly minced garlic. I added a little dried parsley "for color." My Dad refuses to eat canned food. Also, Because of the meat plant issues, my husband loaded up on ground meats this past weekend (and left it all in the refrigerator instead of freezing some). So, I substituted 2 pounds of ground pork for the canned salmon. (My son refuses to eat fish, so that worked out well. For a little "flavor boost," I replaced some of the crushed saltines with grated parmesan cheese (the kind in the green bottle). I didn't have vinegar or lemon juice, so I left those out. The menfolk pour catsup over everything, so I didn't bother with cocktail sauce. The salmon loaf was a HUGE hit. I will DEFINITELY make it again. It's. literally. fantastic!

We like salmon patties, so I was looking for a non-fried recipe and came across this one. It's honestly very similar to the salmon patties, just instead of frying, you put the mixture in a pan and bake. As I do with salmon patties, I sautéed as many veggies as I could get away with and added them to the mixture--spinach, mushroom, garlic, onion, bell pepper, squash. I didn't bother to separate the yolks from the whites--just mixed it all together. Kids loved it and I did, too. However, I wasn't a fan of the left overs the next day. The kids still liked it reheated, though!

I made this recipe for dinner on the weekend with some potatoes and a salad. We all really enjoyed it - even my 11 year old son. I did substitute the crackers for bread crumbs since I already had them in my pantry. Thank you Chef John for another delicious meal idea!

Made it exactly as written. served with homemade tartar sauce. We really enjoyed it.

added dried parsley for color. delicious n light texture was a hit. thanks chef john

I didn’t change a thing. This recipe was delicious!!!