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.
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.
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!
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!
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.
added dried parsley for color. delicious n light texture was a hit. thanks chef john
I added lemon zest and dill, and it was really good.
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!
