Chef John's Salmon Loaf
Canned salmon is a great, inexpensive source of proteins and omegas, and you may have stocked up on a few cans but not known what to do with them. This tasty shelter-in-place salmon loaf is so good for you! While salmon right out of the can may not be the most appealing thing to look at, this salmon loaf is so delicious that we can surely forgive some of its visual shortcomings. Remember, looks are less important than personality (and taste!) and this easy salmon loaf is proof of that. Serve with your favorite tartar sauce, cocktail sauce, or hot, white cream sauce.
Salmon will come with skin, bones, and vertebrae. You can pick those out but they are the most nutritious parts and they're just about as soft as the meat. Once mixed in, you won't even notice them.
If you don't have saltine crackers you can use bread crumbs, and you use lemon juice instead of rice vinegar.
You can add 3 whole eggs to the salmon mixture instead of separating them, but whisking the whites and adding them separately really lightens the texture.
This makes 4 small portions or 2 large portions. If you want a taller loaf, use a smaller loaf pan or double the recipe.