Rating: 4.81 stars
21 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

Recipe Summary

prep:
15 mins
cook:
50 mins
additional:
5 mins
total:
1 hr 10 mins
Servings:
4
Yield:
1 loaf
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat the oven to 325 degrees F (165 degrees C). Generously butter a loaf pan.

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  • Melt butter over medium heat in a saute pan until bubbling. Toss in onion, give the pan a quick shake, and stir with a wooden spoon; cook for 1 minute. Turn off the heat and allow to cool.

  • Place salmon in a large mixing bowl and mash with a fork. Add cracker crumbs, salt, cayenne pepper, Worcestershire sauce, rice vinegar, butter, and onions; mix and mash with a spatula or spoon until smooth.

  • Separate eggs, adding whites to a clean glass, metal, or ceramic bowl and adding yolks to salmon mixture. Mix egg yolks and salmon until well combined.

  • Whisk whites to medium stiff peaks. Gently fold into salmon mixture in 2 additions.

  • Transfer salmon mixture into the prepared loaf pan. Smooth the top with a spatula to even it out and shake and tap the pan to remove any air bubbles.

  • Bake in the center of the preheated oven until a toothpick comes out clean, about 45 minutes. Let rest for 5 minutes, then carefully turn loaf out onto a cutting board. Slice and serve.

Chef's Notes:

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.

Nutrition Facts

362 calories; protein 28.7g; carbohydrates 7.9g; fat 23.4g; cholesterol 213.1mg; sodium 879.9mg. Full Nutrition
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Reviews (13)

Most helpful positive review

Rating: 5 stars
05/19/2020
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. Read More
(2)
21 Ratings
  • 5 star values: 18
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
05/19/2020
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. Read More
(2)
Rating: 5 stars
03/29/2020
Very good! Read More
(2)
Rating: 4 stars
04/11/2020
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. Read More
(1)
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Rating: 5 stars
04/21/2020
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! Read More
(1)
Rating: 4 stars
03/29/2020
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! Read More
(1)
Rating: 5 stars
04/23/2020
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. Read More
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Rating: 5 stars
03/23/2021
added dried parsley for color. delicious n light texture was a hit. thanks chef john Read More
Rating: 5 stars
04/22/2021
I added lemon zest and dill, and it was really good. Read More
Rating: 5 stars
08/01/2020
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! Read More