Print

Perfect Salmon Loaf

Salmon loaf which is so economical and tastes so darn good. You can make sandwiches out of any leftovers too.
Course Main dish
Cuisine American
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 servings
Calories 258kcal
Author Joe

Ingredients

  • 1 14.5 oz . can salmon
  • 1/2 onion finely chopped
  • 1 large celery rib , finely chopped
  • 2 tbsp butter
  • 25 saltine crackers , (1 cup crumbs)
  • 1/4 cup half and half
  • 2 eggs
  • 1 tbsp lemon juice
  • 2 tsp dried dill weed
  • 2 tsp worcestershire sauce
  • 2 tsp sriracha sauce
  • 2 tsp anchovy paste , optional but it adds a lot of umami to enhance the flavor
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Crisco or cooking spray

Instructions

  • Preheat oven to 350°.
  • Open the salmon can, pour the liquid into a small bowl and place the salmon into a large mixing bowl.
  • Use a pastry cutter or fork to break up the salmon into very small pieces.
  • Crumble the saltine crackers by hand or in a food processor and place in the small bowl with the juice from the canned salmon and add the half and half to fully soak the crumbs.
  • Saute the onion and celery in a skillet with the butter until slightly softened 3 minutes and add to the salmon.
  • Add the soaked cracker crumbs to the salmon and toss with a spoon or spatula until combined well.
  • Crack the eggs into the small bowl you used for the crumbs and beat together with a fork and add to the salmon mixture.
  • Add the remaining ingredients and mix well.
  • Grease a 4" by 8" loaf pan with Crisco or spray well with cooking oil.
  • Add1/3 of the salmon into the pan and pack it well into the corners
  • Add the remaining salmon and pack it well.
  • Place in the oven for 45 mins and the internal temperature is 160°.
  • Remove from the oven, rest for 5 minutes, then turn over onto a serving platter.
  • Serve with dill white sauce.

Nutrition

Calories: 258kcal